Medovik, or Russian honey cake, is a traditional dessert known for its beautifully thin honey-flavored layers and creamy filling. This decadent cake offers a perfect balance of sweetness and tanginess, making it an ideal choice for special occasions or as a sweet treat with tea or coffee. With its rich flavors and stunning presentation, Medovik is a Russian favorite that never fails to impress.
Ingredients:
For the Cake Layers:
1/2 cup honey
3/4 cup granulated sugar
2 tablespoons unsalted butter
3 large eggs, room temperature
2 teaspoons baking soda
3 1/2 cups all-purpose flour
For the Cream Filling:
2 cups sour cream
2 cups heavy cream
1/2 cup powdered sugar
1 tablespoon vanilla extract
Instructions:
Prepare the Cake Layers:
In a medium saucepan, combine honey, sugar, and butter over medium heat. Stir the mixture until smooth and the sugar is fully dissolved. Remove from heat and allow it to cool slightly.
Mix the Dough:
In a separate bowl, lightly beat the eggs and slowly add them to the honey mixture while stirring constantly. Add the baking soda, and the mixture will become foamy. Gradually add the flour, one cup at a time, until a soft dough forms.
Roll and Bake the Cake Layers:
Divide the dough into 8 equal portions. Roll each portion into a thin circle (approximately 9 inches in diameter). Use a plate or lid to trim the edges for even circles. Place each circle on a parchment-lined baking sheet and bake at 350°F (175°C) for 5-7 minutes until golden brown. Let the layers cool completely.
Make the Cream Filling:
In a large bowl, beat the sour cream, heavy cream, powdered sugar, and vanilla extract until thick and smooth.
Assemble the Cake:
Spread a generous layer of cream filling between each baked cake layer, stacking them on top of each other. Use the remaining cream to frost the top and sides of the cake.
Chill and Serve:
Cover the cake and refrigerate for at least 6 hours, or ideally overnight, to allow the flavors to meld and the cake layers to soften. Once chilled, slice and serve.
Serving Tips:
Best Served Chilled: Medovik is traditionally served chilled to allow the flavors to fully meld and the cake layers to soften. It pairs beautifully with a hot cup of tea, coffee, or even a glass of milk.
Slice Carefully: To maintain the integrity of the delicate layers, use a sharp, serrated knife to slice the cake. Clean the knife between slices for the best presentation.
Garnish Ideas: For an extra touch of elegance, you can garnish the top with a drizzle of honey, crushed nuts, or a light dusting of powdered sugar. Fresh berries also add a nice contrast to the richness of the cake.
Storage Tips:
Refrigerate: Store any leftover cake in an airtight container or cover it with plastic wrap. It will keep well in the refrigerator for up to 3-4 days. The cake tends to improve in flavor as the layers continue to soften.
Freezing Option: You can freeze Medovik for longer storage. To freeze, wrap the cake (whole or in slices) tightly in plastic wrap and place it in a freezer-safe container. It will stay fresh for up to 2 months. Thaw in the refrigerator before serving.
Related Recipes:
FAQs:
Can I make Medovik ahead of time?
Yes! In fact, it’s best to make Medovik ahead of time. The cake layers need time to soften and absorb the flavors from the cream filling. For optimal taste and texture, refrigerate the cake for at least 6 hours or overnight before serving.
Can I substitute the sour cream in the filling?
Yes, you can substitute sour cream with Greek yogurt or crème fraîche for a similar tangy flavor. Just ensure that the consistency is thick enough to hold the layers together. If the substitute is too runny, you can drain it using cheesecloth to thicken it.
How do I prevent the cake layers from cracking?
To avoid cracking, make sure your dough isn’t rolled too thin, and handle it carefully when transferring to the baking sheet. If you notice cracking, don’t worry too much—it will be covered by the cream filling and won’t affect the final result.
Can I freeze Medovik?
Yes, Medovik freezes well. Wrap the cake or individual slices tightly in plastic wrap and place in a freezer-safe container. It can be stored in the freezer for up to 2 months. Thaw in the refrigerator before serving to retain its texture and flavor.
Conclusion:
Medovik, with its tender honey layers and rich cream filling, is a timeless dessert that brings warmth and indulgence to any occasion. This Russian honey cake is both impressive in appearance and delightful in taste, making it a must-try for anyone who loves desserts with a unique, well-balanced flavor.
📖 Recipe:
Print
Honey Cake (Medovik)
- Total Time: 7 hours (including chilling time)
- Yield: 12 servings
- Diet: Vegetarian
Description
Medovik, also known as Russian honey cake, is a beautifully layered dessert made with thin honey-flavored cake layers and a rich, creamy filling. This traditional Russian cake is perfect for special occasions and celebrations, offering a unique combination of sweet and tangy flavors. Whether you’re hosting a party or simply looking for a decadent dessert, this classic honey cake is a must-try.
Ingredients
For the Cake Layers:
1/2 cup honey
3/4 cup granulated sugar
2 tablespoons unsalted butter
3 large eggs, room temperature
2 teaspoons baking soda
3 1/2 cups all-purpose flour
For the Cream Filling:
2 cups sour cream
2 cups heavy cream
1/2 cup powdered sugar
1 tablespoon vanilla extract
Instructions
- Prepare Cake Layers: In a medium saucepan, heat honey, sugar, and butter over medium heat until the sugar dissolves. Remove from heat and let cool slightly.
- Mix Dough: Beat eggs and gradually add them to the honey mixture while stirring constantly. Stir in baking soda, then add flour gradually until a soft dough forms.
- Roll and Bake: Divide dough into 8 portions. Roll out each portion into a thin circle (9 inches in diameter). Bake each layer at 350°F (175°C) for 5-7 minutes until golden brown. Let cool.
- Make Filling: Beat sour cream, heavy cream, powdered sugar, and vanilla extract until thick and smooth.
- Assemble the Cake: Spread a layer of cream between each cake layer, stacking them on top of each other. Frost the top and sides of the cake with remaining cream.
- Chill and Serve: Refrigerate the cake for at least 6 hours or overnight before serving.
Notes
Allow the cake to chill overnight for the best flavor and texture.
You can substitute sour cream with Greek yogurt for a slightly different flavor.
Crushed nuts or honey drizzle can be added on top for extra decoration.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Russian
Nutrition
- Serving Size: 12 servings
- Calories: 350 kcal per slice
Keywords: Russian honey cake, Medovik, honey cake, traditional Russian dessert, layered honey cake, sour cream filling cake
