Medovik – Russian Honey Cake Recipe
Medovik (Медовик) – Russian layer honey cake. 8 soft honey cake layers with delicious sour cream frosting. This cake is one of my favorite cakes in the world. Beautiful and impressive cake for birthdays, Christmas or any occasion.
Medovik – Russian Honey Cake Recipe
Ingredients
For the cake layers:
- 7 tablespoons 100g Butter
- 4 tablespoons 80g Honey
- 1 teaspoon 5g Baking soda
- 3½ cups 450g Flour
- 3 Eggs
- ¾ cup 150g Sugar
For the cream:
- 2¼ cups 515g Sour cream
- 1 cup 240ml Heavy cream
- 1½ cups 190g Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
- DIRECTIONS1. Preheat oven to 350F (175C). 2. In a heat proof bowl beat eggs with sugar until light and fluffy add butter and honey. Set the bowl over a bain-marie (double boiler). Stir until butter is completely melted and sugar is dissolved. 3. Add baking soda to the honey and butter mixture and whisk. Gradually add flour and mix with a wooden spoon until dough forms. 4. Knead the dough on a lightly floured surface. Divide into 8 equal pieces. Shape each piece into balls. Roll each piece into very thin layer, trim the rolled dough using a 7-Inch (18 cm) cake ring/cake pan. 5. Pierce each layer with a fork. Bake for 7-8 minutes or until golden. To save time, while baking one tray, roll out other dough pieces. Bake the leftover dough as well (it may take less time), let cool, then process baked leftovers into fine crumbs. 6. Make the cream: in a large place bowl heavy cream, vanilla extract and powdered sugar. Beat to medium-stiff peaks. Fold whipped cream into the sour cream until smooth. 7. Once the cake layers are cooled you can assemble the cake. Spread about 3 tablespoons of cream on one layer, Stack the second layer on top and repeat until you have 8 layers. Spread extra cream on top and sides. Spread reserved cake crumbs on top and sides of the cake. 8. Refrigerate the cake overnight. Notes:
- To reduce time, you can bake few layers at the time. But only on one baking tray.
Video
Great recipe and video!
I am by no means a baker of any sort but decided to give it a go as the ingredients and method seemed reasonable for a beginner. It IS a lot of work but manageable if you plan properly. I did watch a few other videos on the techniques used and your video in particular was pretty informative.
I got stuck (literally) with the dough but managed to reduce the stickiness by adding another cup of flour.
Also, I did not have enough leftovers to make the crumbs but substitute
My comment was truncated somehow. Anyway, i substituted the cookie crumbs by whizzing a few Danish Butter Cookies in the food processor. Thank you!
Hey I was just trying to figure out how many bread crumbs you need I couldn’t figure it out and I just need to find the substitute for bread crumbs because I have an assignment where I have to make a recipe that incorporates waffles into another culture food but you know, those darn measurements
before you put the baking soda, I see you removed the egg and butter mix from the stove. do you let the mixture cool before putting baking soda? if so, how long?
No, I remove the mixture from the stove and adding immediately the baking soda.
Thanks for sharing I’ll be making this for Christmas lunch 🙂 How many does this recipe serve? How long does it keep?
Oops sorry I see it serves 10. Could I simply double the ingredients to make a larger size or would you suggest making two separate portions of dough?
Best ever recipe!
the dough turned out very sticky and had to add atleast half a cup More of flour . But i think that was because the liquid was warm . Once the dough cooled it was less sticky and more manageable . Thanks for the good video on This .
Hi. Tried this recipe. Had a problem. The dough circles were shrinking and became much smaller when baked. How can i stop taht from happening?
Why is it important to pierce each layer with a fork?
So the cake layers can cook evenly
this was an….AMAZING RECEPI ! love how you didnt add to much or too less honey but i had a smallll problem 🙂 the dough is sticky and i want to make this recepi again so how much is the limit i can add bcs when i made this i added to TOOO much flour and it wasnt as good :/
thanks! :]
Third time making this recipe. I had to use a bit more flour as I kneaded it due to it being super sticky, not sure if this was due to kitchen temperature etc. once you get the hang of it, this recipe is really yummy. The mascarpone frosting is really good as well.