Russian Honey Cake (медовик)

Step 1/8

• ½ cup unsalted butter
• 6 tbsp honey
• ½ cup sugar
• 1 tsp baking soda

• pot
• whisk

In a pot with high sides, add butter, honey and sugar on medium-low heat, whisk until sugar is dissolved and it’s slightly bubbling then add the baking soda and whisk until it reaches a deep golden color. Turn off heat and set aside to cool for 5 mins.

Step 2/8

• 3 eggs
• 2 tsp vanilla extract

• whisk

Once cooled, add vanilla and eggs one at a time, whisking after each addition until fully incorporated.

Step 3/8

• ¼ tsp ground cinnamon
• 3 cups flour
• ½ tsp salt

• sieve
• Spatula
• plastic wrap

Sift the flour, cinnamon and salt over the honey mixture in 3 additions, folding with a spatula until you reach the consistency of sticky clay. Turn onto a floured surface, cover with plastic wrap and refrigerate for 30 mins. Preheat the oven to 180 C.

Step 4/8

• 1 cup sour cream
• 1 cup full-fat Greek yogurt
• 2 cups heavy cream
• 6 tbsp confectioner’s sugar
• 1 tbsp honey

• hand mixer with beaters
• bowl

Make the filling by whipping together all the ingredients until firm peaks form, then refrigerate until ready to assemble the cake.

Step 5/8

• rolling pin
• silicone baking mat
• parchment paper

Divide the dough into 10 equal pieces. Roll each piece very thinly with a well floured rolling pin and cut with a plate or a round cutter to fit the cake pan you will assemble the cake in, trim the excess dough, as it will be baked as well. Prick the layers with a fork all around so it doesn’t puff.

Step 6/8

• food processor

Bake each layer for 4-5 mins. Once all the layers have been baked and cooled completely, it’s ready for assembling. Put the baked trimmings and one layer of cake in a food process until it reaches the texture of breadcrumbs.

Step 7/8

• spatula
• plastic wrap
• cake pan

Spread about 1/3 cup filling on each layer until you finish all the layers. Dust the top and sides with cake breadcrumbs, then cover with plastic wrap and refrigerate overnight