Russian Honey Cake (медовик)

Russian Honey Cake (медовик)

Based on 1 ratings

"Russian Honey cake or медовик (Medovik) is a layered cake with sour cream filling and it is simply AMAZING 👌🏽 it’s not like your typical cake but it is so delicious, light and just uhhh 🤤"

Difficulty

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

Ingredients

Servings2
32½ g
unsalted butter
tbsp
honey
30 g
sugar
¼ tsp
baking soda
¾
eggs
½ tsp
vanilla extract
112½ g
flour
tsp
ground cinnamon
tsp
salt
50 g
sour cream
50 g
full-fat Greek yogurt
100 g
heavy cream
tbsp
confectioner’s sugar
¼ tbsp
honey
MetricImperial

Utensils

pot (large), whisk, sieve, rubber spatula, plastic wrap, hand mixer with beaters, bowl (large), rolling pin, silicone baking mat, parchment paper, food processor, springform pan, serrated knife

  • Step 1/8

    • 32½ g unsalted butter
    • tbsp honey
    • 30 g sugar
    • ¼ tsp baking soda
    • pot (large)
    • 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

    • ½ tsp vanilla extract
    • ¾ eggs

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

  • Step 3/8

    • 112½ g flour
    • tsp ground cinnamon
    • tsp salt
    • sieve
    • rubber 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

    • 50 g sour cream
    • 50 g full-fat Greek yogurt
    • 100 g heavy cream
    • tbsp confectioner’s sugar
    • ¼ tbsp honey
    • hand mixer with beaters
    • bowl (large)

    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

    41280866ad19dd1f401c8f9b0cdc5f33_beb64ece-a116-40b8-aeb2-e4426ab3d987.mov
    • springform 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!

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!