Russian Honey Cake (Medovik)
This classic cake features thin layers of honey-infused sponge with luscious cream. It’s elegant and melts in your mouth!
Ingredients
For the Cake Layers:
- 1/2 cup (120g) honey
- 1/2 cup (100g) granulated sugar
- 1/2 cup (115g) unsalted butter
- 2 large eggs
- 2 1/2 cups (315g) all-purpose flour
- 1 tsp baking soda
For the Cream Filling:
- 2 cups (480ml) heavy whipping cream
- 1 1/2 cups (360g) sour cream
- 1/2 cup (100g) powdered sugar
- 1 tsp vanilla extract
Optional Garnish:
- Crushed cake crumbs or nuts
- Drizzle of honey
Instructions
1. Prepare the Cake Dough:
- In a heatproof bowl, combine honey, sugar, and butter. Place the bowl over a pot of simmering water (double boiler) and stir until the sugar dissolves and the mixture is smooth.
- Remove from heat and whisk in the eggs quickly to avoid scrambling.
- Stir in baking soda. The mixture will foam slightly. Gradually add the flour and mix until a soft, slightly sticky dough forms.
2. Roll and Bake Layers:
- Preheat oven to 350°F (175°C).
- Divide the dough into 8 equal pieces. Roll each piece into a thin circle (8-9 inches/20-23 cm diameter) on parchment paper or a silicone mat.
- Place the rolled dough on a baking sheet and bake each layer for 4-6 minutes until golden brown. Cool completely.
3. Prepare the Cream Filling:
- In a large bowl, whip heavy cream, sour cream, powdered sugar, and vanilla extract until smooth and slightly thickened.
4. Assemble the Cake:
- Spread a generous amount of cream filling between each cake layer, stacking them carefully. Use the remaining cream to cover the top and sides of the cake.
- Crumble one baked layer (or use excess dough) and sprinkle crumbs over the top and sides of the cake.
5. Chill and Serve:
- Refrigerate the assembled cake for at least 6 hours or overnight. This allows the layers to soften and absorb the cream.
- Slice and serve with a drizzle of honey or garnished with crushed nuts.
Enjoy the rich, sweet layers of this delightful Russian classic!
