Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Russian Honey Cakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 30 reviews

  • Author: Amina
  • Total Time: 9 hours 15 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

Traditional Russian Honey Cakes, also known as Medovik, featuring thin honey-flavored cake layers baked to golden perfection and layered with a luscious sour cream and whipped cream frosting. This rich and delicate dessert is finished with cake crumbs and optional fresh berries or mint for an elegant presentation. Perfect for special occasions or a sophisticated treat.

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 pinch salt
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar

Wet Ingredients

  • 1/4 cup honey
  • 1/2 cup unsalted butter
  • 2 large eggs
  • 1.5 cups sour cream
  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract

Garnish

  • cake crumbs (from trimmed edges)
  • berries or mint leaves (optional garnish)

Instructions

  1. Heat Mix: Combine honey, sugar, and butter in a double boiler and heat gently until fully melted and smooth, ensuring the sugar dissolves and ingredients blend well.
  2. Whisk Eggs: In a separate bowl, whisk the eggs thoroughly. Slowly temper the eggs by gradually adding the warm honey mixture while continuously stirring to avoid cooking the eggs.
  3. Add Soda: Stir in the baking soda into the egg and honey mixture. It will foam and lighten in color, indicating that it’s ready for the next step.
  4. Fold Flour: Remove the bowl from heat. Gradually fold in the salt and flour little by little, mixing gently until a smooth dough forms without lumps.
  5. Chill Dough: Wrap the dough tightly in plastic wrap and refrigerate for about 30 minutes to allow it to firm up and make it easier to roll out.
  6. Roll Layers: Divide the dough into 8 equal portions. Roll each portion into a thin circle using a cake ring or a plate to help trim the edges evenly for uniform cake layers.
  7. Bake Layers: Preheat the oven to 350°F (175°C). Bake each layer for 4–5 minutes or until they are a light golden color, being careful not to overbake.
  8. Trim Edges: While the layers are still warm, use the cake ring to trim the edges perfectly. Save the trimmed pieces to crush later for decoration.
  9. Whip Cream: Beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the sour cream mixed with powdered sugar and vanilla extract to create a smooth, creamy frosting.
  10. Layer Cake: On a cake stand, spread the frosting evenly between each baked cake layer, stacking them carefully to create a tall, layered cake.
  11. Frost Top: Use the remaining frosting to cover the top and sides of the assembled cake completely for a beautiful finish.
  12. Add Crumbs: Crush the reserved trimmings into fine crumbs and press these onto the sides of the cake for texture and decoration.
  13. Chill Overnight: Refrigerate the entire cake for at least 8 hours or overnight to allow the flavors to meld and the cake to soften to the perfect consistency.

Notes

  • Make sure to temper the eggs with the warm honey mixture to prevent scrambling.
  • Thin layers are key to the traditional texture of Medovik; rolling dough uniformly is crucial.
  • Chilling the cake overnight enhances the flavor and softens the layers perfectly.
  • You can garnish with fresh berries or mint leaves to add a fresh note and visual appeal.
  • Use a cake ring or plate for perfect circular layers and trimming.
  • Prep Time: 45 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Russian

Find it online: https://aminabakes.com/russian-honey-cakes-recipe/