Russian Honey Cake Medovik
Learn how to make Medovik, the classic Russian honey cake with tender layers and whipped cream filling. A stunning dessert perfect for celebrations and special occasions.
Ingredients
- 4 large eggs
- 4 tablespoons honey
- 14 tablespoons unsalted butter
- 2 teaspoons baking soda
- 6 cups all-purpose flour
- 2 cups sour cream 20% fat
- 1 cup sugar
Instructions
- Crack the eggs into a large bowl and add the sugar.
- Mix the mixture well.
- Then add honey and butter.
- Place the mixture over low heat or a double boiler and melt the ingredients. If the bowl seems too small, transfer the batter to a larger bowl.
- Add baking soda (dissolved in vinegar).
- Pour the flour into a sifter and sift it into the mixture.
- Knead the dough. Divide the dough into portions.
- Preheat the oven to 350°F (180°C).
- Place one piece of dough on parchment paper and roll it out with a rolling pin. Place a regular plate on top and cut a circle using a pizza cutter. Then use a fork to prick the dough.
- Bake the dough circle in the oven for 8 minutes. Repeat with all remaining portions.
- Combine sour cream and sugar in a bowl, and beat well with a mixer until sugar is completely dissolved. Generously spread the prepared layers with the cream.
- Place the leftover scraps from the baked layers in a blender bowl and blend into crumbs. Press the cake on top and sides with the crumbs obtained in the blender. The Medovik cake is ready!
Notes
For best results, refrigerate the cake overnight before serving to allow the layers to soften and flavors to meld. Use full-fat sour cream (at least 20% fat) for a rich, creamy filling that holds its shape. The cake layers should be thin and evenly baked for the signature layered appearance. Leftover cake can be stored in the refrigerator for up to 5 days.