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Russian Honey Cake (Medovik)

Russian Honey Cake (Medovik)

Name: Russian Honey Cake (Medovik)
Prep time: 10 min
Cook time: 13 h 40 min
Total time: 13 h 50 min
Yield: 8
Cuisine: Russian
Ingredients: Honey 4 tbsp; Granulated sugar ¾ cup; Unsalted butter 2 tbsp; Large eggs 3; Baking soda 1 tsp; All-purpose flour 3 cups; Sour cream 32 oz; Powdered sugar 2 cups; Heavy whipping cream 1 cup; Berries

amazing Russian inspired cake

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13h 50m
Serves 8
Medium
350 °F
(1)

Ingredients

	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

Protein

Cuisine:

Russian Recipes

Ingredients

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

Russian Honey Cake (Medovik)

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:

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

Steps to make Russian Honey Cake (Medovik)

1	Heat the oven	1
Preheat the oven to 350°F.
2	Beat sugar and eggs	10
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	Add baking soda and flour	10
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	Divide dough and roll out	30
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	Place dough layers on parchment paper and bake	20
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	Bake the scraps of dough and make crumbs	15
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	Whip the cream	2
Using an electric beater, whip the cream for 1-2 minutes until stiff peaks form.
8	Make the sour cream filling and frosting	3
In a separate mixing bowl, whisk the sour cream and powdered sugar together.
9	Fold in the cream	2
Fold the whipped cream into the sour cream mixture carefully and place the filling in the refrigerator.
10	Assemble the cake	15
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	Dust with breadcrumbs and refrigerate overnight	12h
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	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 Lim

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.