Medovik - Honey Cake
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I’ve been introduced last year to this Russian Honey Cake called Medovik and since then I kept wanting to share the recipe on my blog. It is a cake with a great history behind. It is said that this honey cake was first served to Empress Elizabeth Alexeievna, the wife of Alexander I, in the 19th century, an empress who didn’t love honey at all but fell in love with this cake. It is easy to understand why, as these thin layers of honey cake filled with cream filling are simply delicious and completely melt in your mouth.
Many variations of the cake have appeared, with various fillings, some using sour cream some using sweetened condensed milk or dulce de leche or pastry cream. The one I chose to share with you is made with sour cream filling as it seems more appropriate for that period of time and I must say I was quite impressed by its consistency and flavor.
The cake might take a bit more time than others to prepare, as each honey layer needs to be rolled very thin and then baked. These honey cake layers harden while cooled therefore once filled with frosting they need to be left overnight before serving so the frosting have time to soften the layers. The flavor of these honey cake layers is worth all the effort. I really hope you can find time to prepare this delicious cake for your loved ones. Enjoy!
- Makes about 12-14 servings
- Honey Cake Layers
- 4 1/4 cups (550g) all purpose flour, sifted
- 1/2 cup (113g) butter
- 1/3 cup (120g) honey
- 2/3 cup (135g) sugar
- 1 tsp (6g) baking soda
- 1/2 tsp (3g) salt
- 1 tsp (5g) vanilla extract
- 3 eggs
- Sour Cream Frosting
- 2 cups (500g) sour cream, 25% fat
- 2/3 cup (80g) powdered sugar
- 2 tbsp (40g) honey
- 1 tsp (5g) vanilla extract
- 2 cups (500g), whipping cream 35% fat, chilled
- For decorating
- leftover cuts, turned into crumbs
- whipped cream
- Prepare honey cake layers. Preheat oven to 350F (180C).
- In a medium bowl add sugar, butter and honey and place over medium-low heat. Bring to a simmer and continue to cook for 4-5 minutes more, until fragrant and darkens slightly.
- Whisk in baking soda (it will bubble and get lighter in color) and then remove from heat.
- Set aside for 4-5 minutes while you beat the eggs.
- Add salt and vanilla extract to the warm mixture.
- While whisking continuously pour beaten eggs little by little until all eggs are incorporated.
- Gradually incorporate sifted flour and transfer the dough to a lightly floured surface.
- Divide dough into 8 equal pieces.
- On a parchment paper roll each piece 1-2 mm thickness. Using a cake ring cut into 8 inch (20cm) discs.
- Transfer the remaining cuts to a parchment paper and reserve for later baking.
- Prick each disc with a fork and bake for about 7 minutes until golden brown.
- Transfer to a cooling rack to cool completely. As the discs cool they harden.
- Bake the reserved cuts for about 5-6 minutes until golden. Cool completely.
- Prepare sour cream frosting.
- In a large bowl mix sour cream with powdered sugar, vanilla and honey.
- In another bowl whip the cream until stiff peaks form.
- Gradually fold the whipped cream into sour cream mixture.
- Assembly. Add a bit of frosting on the serving platter. Place a honey cake layer on top. Add some pieces of parchment paper under the first layer to keep the platter clean as assembling.
- Spread frosting over it and top with another layer of cake. Repeat this process until all 7 or 8 layer cakes are used. (I used only 7 layers to reserve the last one for decorating the cake, this is optional).
- Cover the sides and top of the cake with sour cream frosting, smooth the top and edges using a spatula.
- Refrigerate the cake overnight to let the layers soften.
- Place the remaining baked cuts in the bowl of a food processor and process to turn into crumbs.
- Use the crumbs to decorate the sides of the cake.
- Optional you can decorate the top with some whipped cream using 1M piping tip. Cut the remaining layer cake into small triangles to decorate the top of the cake. Enjoy!