Medovik - Russian Honey Cake Recipe
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
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.
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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
ReplyMy comment was truncated somehow. Anyway, i substituted the cookie crumbs by whizzing a few Danish Butter Cookies in the food processor. Thank you!
Reply Show More Commentsbefore 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?
ReplyNo, I remove the mixture from the stove and adding immediately the baking soda.
ReplyThanks for sharing I'll be making this for Christmas lunch :) How many does this recipe serve? How long does it keep?
ReplyOops sorry I see it serves 10. Could I simply double the ingredients to make a larger size or would you suggest making two separate portions of dough?
ReplyBest ever recipe!
Replythe dough turned out very sticky and had to add atleast half a cup More of flour . But i think that was because the liquid was warm . Once the dough cooled it was less sticky and more manageable . Thanks for the good video on This .
ReplyHi. Tried this recipe. Had a problem. The dough circles were shrinking and became much smaller when baked. How can i stop taht from happening?
ReplyWhy is it important to pierce each layer with a fork?
ReplySo the cake layers can cook evenly
Replythis was an....AMAZING RECEPI ! love how you didnt add to much or too less honey but i had a smallll problem :) the dough is sticky and i want to make this recepi again so how much is the limit i can add bcs when i made this i added to TOOO much flour and it wasnt as good :/ thanks! :]
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