Russian Honey Cake (Medovik)

amazing Russian inspired cake
Russian Honey Cake (Medovik) Recipe-How To Make Russian Honey Cake (Medovik)-Delicious Russian Honey Cake (Medovik)
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Ingredients

Adjust Servings:
for the cake layers
4 tbsp Honey ¼ cup
¾ cup Granulated sugar
2 tbsp Unsalted butter
3 Large eggs beaten eggs at room temperature
1 tsp Baking soda
3 cups All-purpose flour
for the sour cream frosting
32 oz Sour cream
2 cups Powdered sugar
1 cup Heavy whipping cream
for the topping
Berries optional

Nutritional information

514
Calories
25g
Fat
112mg
Cholesterol
190mg
Sodium
66g
Carbohydrates
6g
Protein
Ingredients
  • for the cake layers

  • for the sour cream frosting

  • for the topping

Russian Honey Cake (Medovik)

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Medovik is a Russian Honey Cake which consists of several layers of a honey flavored sponge cake with a sour cream filling, decorated with breadcrumbs and topped with fresh berries. The cake’s main ingredient is honey which gives it an amazing flavor.

To make this cake, I start with a dough which I divide into 8 pieces. I roll each piece out flat and cut them into perfect circles. Bake in the oven. Use the scraps of dough to make breadcrumbs and save them for decorating. Make a filling from cream, powdered sugar and sour cream. I use this filling to sandwich the layers together and to frost the cake. Then I dust the outside with breadcrumbs and top the cake with fresh strawberries before serving. Yum!

To make Russian Honey Cake (Medovik), you will need the following ingredients:

Russian Honey Cake (Medovik) Recipe-How To Make Russian Honey Cake (Medovik)-Delicious Russian Honey Cake (Medovik)

So, how to make Russian Honey Cake (Medovik)?

Steps to make Russian Honey Cake (Medovik)

1
Done
1

Heat the oven

Preheat the oven to 350°F.

2
Done
10

Beat sugar and eggs

Heat sugar, honey and unsalted butter in a medium saucepan for 5-7 minutes over medium-low heat, whisking occasionally until the sugar is dissolved. Remove the pan from the heat and gradually pour in the eggs - whisk constantly while adding the eggs to ensure they do not scramble.

3
Done
10

Add baking soda and flour

Whisk in baking soda until there are no lumps remaining in the mixture. Fold in the flour gradually with a spatula until the dough resembles a clay consistency and doesn't stick to your hands.

4
Done
30

Divide dough and roll out

Work quickly to divide the dough into 8 equal pieces. Roll each piece of dough out on a well-floured work surface into a thin 9 inch circle (about ⅛ inch thick). You can sprinkle the top of each layer with a little flour too to keep dough from sticking to your rolling pin. Use a plate to cut the dough into perfect circles and save the scraps of dough for later.

5
Done
20

Place dough layers on parchment paper and bake

Place each dough layer on a large sheet of parchment paper. Bake the dough in the oven (2 at a time) for 4-5 minutes, until golden brown. Transfer the layers to a wire rack and allow to cool completely before stacking. Repeat until all remaining layers are cooked.

6
Done
15

Bake the scraps of dough and make crumbs

Bake the scraps on one of the sheets of parchment paper. Once the scraps are baked, leave them to cool. Once firm, pulse the scraps in a food processor until you have fine crumbs.

7
Done
2

Whip the cream

Using an electric beater, whip the cream for 1-2 minutes until stiff peaks form.

8
Done
3

Make the sour cream filling and frosting

In a separate mixing bowl, whisk the sour cream and powdered sugar together.

9
Done
2

Fold in the cream

Fold the whipped cream into the sour cream mixture carefully and place the filling in the refrigerator.

10
Done
15

Assemble the cake

Spread about ⅓ of a cup of frosting on each cake layer. Stack each coated layer on top of each other and press the layers down gently as you go to ensure there are no air gaps. Cover the top and sides with the remaining frosting.

11
Done
12h

Dust with breadcrumbs and refrigerate overnight

Dust the top and sides of the cake with the breadcrumbs. Cover the medovik with plastic wrap and place in the refrigerator overnight. The medovik needs time to absorb some of the filling and for the layers to soften, so make sure you leave it overnight.

12
Done

Serve

Decorate with fresh berries and serve large slices to your guests.

This Russian Honey Cake (Medovik) is a delicious honey infused layered cake, filled with a sour cream filling and topped with fresh strawberries. If you try making this cake, please tag #CookMeRecipes in your instagram and pinterest posts!

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Amazing! I love it! Thanks for sharing recipe!

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