Russian Honey Cake (медовик)

Based on 1 ratings

Difficulty

Medium 👍
20
min.
Preparation
5
min.
Baking
0
min.
Resting

Ingredients

Servings:-8+
½ cup unsalted butter
6 tbsp honey
½ cup sugar
1 tsp baking soda
eggs
2 tsp vanilla extract
¼ tsp ground cinnamon
3 cups flour
½ tsp salt
1 cup sour cream
1 cup full-fat Greek yogurt
2 cups heavy cream
6 tbsp confectioner’s sugar
1 tbsp honey

Utensils

  • pot
  • 2 whisks
  • sieve
  • Spatula
  • 2 plastic wrap
  • hand mixer with beaters
  • bowl
  • rolling pin
  • silicone baking mat
  • parchment paper
  • food processor
  • spatula
  • cake pan
  • serrated knife
  • 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

    • 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

  • Step 8/8

    • serrated knife

    Slice, Serve and Enjoy!

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