Medovik, also known as Honey Cake, is a classic Russian dessert beloved for its rich honey flavor and delicate layers. This cake features thin, soft layers of honey-infused dough paired with a tangy and creamy sour cream frosting. Once assembled, it is coated with a layer of fine crumbs for a beautiful finish. The cake is left to rest overnight, allowing the layers to soak in the cream and develop an irresistibly moist and flavorful...
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Place 120 g of honey in a saucepan and heat on low heat
Once the honey melts, add the baking soda and stir vigorously until it turns a bright yellow-brown color.
Add 150 g of butter to the honey and soda mixture and stir actively until smooth and homogeneous.
In a mixing bowl, crack 5 eggs, add 150 g of sugar, and whisk until light and fluffy. While whisking, add 1 tsp of salt. Once the mixture becomes frothy and increases in volume, add the flour and mix with a hand mixer until smooth.
Gradually pour the honey mixture in a thin stream while continuing to mix with the mixer until the batter is smooth and uniform.
Divide the batter visually into 3 parts. Pour each part onto a separate sheet of parchment paper and spread it out into a square shape.
Transfer each parchment sheet with batter onto separate baking trays (or bake each layer consecutively on the same tray).
Bake the layers in a preheated oven at 160°C (320°F) for 10 minutes.
Add 2 tablespoons of powdered sugar to the sour cream and mix until smooth. Cover with plastic wrap and refrigerate.
While the layers are still warm, trim the uneven edges and cut each layer into 4 equal squares, creating a total of 12 square layers. Use 11 layers to assemble the cake, setting aside the 12th layer and the trimmings for the topping.
Divide the cream into 12 portions visually. Place the first layer on a board and generously spread it with cream. Add the second layer and spread cream on it as well. Repeat this process for all layers, finishing by covering the sides and top of the cake with the remaining cream.
Let the 12th layer and trimmings dry out, then crush them into crumbs using a food processor. Use these crumbs to coat the cake on all sides and the top.
Cover the finished cake with a large bowl (to protect it from odors in the refrigerator) and refrigerate overnight.
Add Baking Soda to Warm Honey Only. This ensures the proper reaction and creates the characteristic flavor and texture of the cake.
Use Only Powdered Sugar for the Cream. It cannot be substituted with granulated sugar, as it won't dissolve properly and may affect the consistency.
Cut Layers While They Are Warm. The cake layers should be trimmed and cut into pieces while still warm. This prevents crumbling or breaking, making it easier to achieve clean, even layers.
How do I store Medovik cake to keep it fresh?
To keep your Medovik cake fresh, cover it with a large bowl or wrap it in plastic wrap to protect it from odors in the refrigerator. It’s best to refrigerate the cake overnight before serving, as this allows the layers to soak in the cream and enhances the flavor.
Can I make Medovik cake gluten-free?
Yes, you can make a gluten-free version of Medovik cake by substituting the all-purpose flour with a gluten-free flour blend. Make sure to choose a blend that includes xanthan gum for better texture. The rest of the ingredients remain the same.
What can I use instead of sour cream in the Medovik frosting?
If you don’t have sour cream, you can substitute it with Greek yogurt or a mixture of cream cheese and milk to achieve a similar tangy flavor and creamy texture. Just ensure the consistency is smooth for spreading between the layers.
What are some good pairings to serve with Medovik cake?
Medovik cake pairs beautifully with a cup of strong black tea or coffee, which complements its sweetness. You can also serve it with fresh berries or a dollop of whipped cream for added flavor and presentation.
How long does it take for Medovik cake to set before serving?
After assembling the Medovik cake, it’s essential to refrigerate it overnight. This resting period allows the layers to absorb the cream, resulting in a moist and flavorful cake. If you're short on time, aim for at least 4-6 hours in the fridge before serving.
Hi, I’m Ekaterina – the foodie behind Cook, Eat, Sleep, Repeat! This blog is my personal cooking diary, born from my love for cooking, eating, and, of course, sleeping. It’s a space where I share my favorite recipes, kitchen experiments, and a touch of humor. Food is my passion, and my stomach has a serious crush on it! Whether you’re here for new recipe ideas or just love all things delicious, I hope my posts inspire you to cook, eat, and enjoy every bite. Welcome to my tasty world! 🍴
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