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)?
Preheat the oven to 350°F.
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.
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.
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.
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.
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.
Using an electric beater, whip the cream for 1-2 minutes until stiff peaks form.
In a separate mixing bowl, whisk the sour cream and powdered sugar together.
Fold the whipped cream into the sour cream mixture carefully and place the filling in the refrigerator.
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.
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.
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!
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