Medovik - Russian Honey Cake Recipe

Medovik - Russian Honey Cake Recipe

2019-02-03
4 Stars (86 Voters)
...
Medovik (Медовик) – Russian layer honey cake. 8 soft honey cake layers with delicious sour cream frosting. This cake is one of my favorite cakes in the world. Beautiful and impressive cake for birthdays, Christmas or any occasion.
DIFFICULTY
Medium
YIELDS
10
PREP TIME
2 hours
WORK TIME
1 hour
RECIPE CUISINE
Russian
INGREDIENTS

    For the cake layers:

    • 7 tablespoons (100g) Butter
    • 4 tablespoons (80g) Honey
    • 1 teaspoon (5g) Baking soda
    • 3½ cups (450g) Flour
    • 3 Eggs
    • 3/4 cup (150g) Sugar

    For the cream:

    • 2¼ cups (515g) Sour cream
    • 1 cup (240ml) Heavy cream
    • 1½ cups (190g) Powdered sugar
    • 1 teaspoon Vanilla extract
DIRECTIONS

1. Preheat oven to 350F (175C).

2. In a heat proof bowl beat eggs with sugar until light and fluffy add butter and honey. Set the bowl over a bain-marie (double boiler). Stir until butter is completely melted and sugar is dissolved.

3. Add baking soda to the honey and butter mixture and whisk. Gradually add flour and mix with a wooden spoon until dough forms.

4. Knead the dough on a lightly floured surface. Divide into 8 equal pieces. Shape each piece into balls. Roll each piece into very thin layer, trim the rolled dough using a 7-Inch (18 cm) cake ring/cake pan.

5. Pierce each layer with a fork. Bake for 7-8 minutes or until golden. To save time, while baking one tray, roll out other dough pieces. Bake the leftover dough as well (it may take less time), let cool, then process baked leftovers into fine crumbs.

6. Make the cream: in a large place bowl heavy cream, vanilla extract and powdered sugar. Beat to medium-stiff peaks. Fold whipped cream into the sour cream until smooth.

7. Once the cake layers are cooled you can assemble the cake. Spread about 3 tablespoons of cream on one layer, Stack the second layer on top and repeat until you have 8 layers. Spread extra cream on top and sides. Spread reserved cake crumbs on top and sides of the cake.

8. Refrigerate the cake overnight.

Notes:

  • To reduce time, you can bake few layers at the time. But only on one baking tray.
COMMENTS (4)
  • J
    JR
    10/24/2019

    Great recipe and video! I am by no means a baker of any sort but decided to give it a go as the ingredients and method seemed reasonable for a beginner. It IS a lot of work but manageable if you plan properly. I did watch a few other videos on the techniques used and your video in particular was pretty informative. I got stuck (literally) with the dough but managed to reduce the stickiness by adding another cup of flour. Also, I did not have enough leftovers to make the crumbs but substitute

    Reply
  • J
    JR
    10/24/2019

    My comment was truncated somehow. Anyway, i substituted the cookie crumbs by whizzing a few Danish Butter Cookies in the food processor. Thank you!

    Reply
  • J
    JULIE
    10/12/2020

    before you put the baking soda, I see you removed the egg and butter mix from the stove. do you let the mixture cool before putting baking soda? if so, how long?

    Reply
  • The Cooking Foodie logo
    The Cooking Foodie
    10/16/2020

    No, I remove the mixture from the stove and adding immediately the baking soda.

    Reply
POST A COMMENT

Your email address will not be published

newsletter

Join our newsletter for free recipes, cooking tips, video recipes and special offers