Description
Layered russian Honey Cake (Medovik) brings sweet memories of grandma’s kitchen straight to your table. Delicate honey-infused cake layers melt together with creamy filling, creating a classic dessert that connects generations.
Ingredients
Scale
Cake Base:
- 2 cups all-purpose flour
- ½ cup honey
- ½ cup unsalted butter
- 2 large eggs
- 1 tsp baking soda
Sweeteners and Enhancers:
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ¼ tsp salt
Creamy Components:
- 2 cups sour cream
- 1 cup heavy cream
Instructions
- Blend ½ cup softened butter, ½ cup honey, and ½ cup sugar in a bowl until creamy and pale.
- Crack 2 eggs into the mixture, whisking thoroughly after each addition.
- Sift 2 cups flour, 1 tsp baking soda, and ¼ tsp salt together in a separate bowl.
- Combine dry ingredients with butter mixture, kneading until a uniform dough develops.
- Separate dough into 8-10 equal portions and allow to rest for 10 minutes at room temperature.
- Roll each dough section on parchment paper into paper-thin rounds measuring exactly ⅛ inch thick.
- Place each round on a baking sheet and bake at 350°F for precisely 4-5 minutes until edges turn golden brown.
- Transfer baked layers to wire racks, letting them cool completely.
- Whip 1 cup heavy cream with ¼ cup powdered sugar until firm peaks emerge.
- Gently fold 2 cups sour cream into whipped cream until completely smooth.
- Layer cake by spreading cream mixture between each delicate disc.
- Coat entire cake exterior with remaining cream blend.
- Refrigerate cake for 6-8 hours so layers can soften and meld together.
- Crush one cake layer into fine, uniform crumbs using your hands.
- Dust cake top generously with reserved crumb mixture before serving.
Notes
- Chill your mixing bowl and whisk before whipping cream to help it reach stiff peaks faster and maintain structure.
- Roll dough layers as thin as possible using parchment paper to ensure delicate, crisp texture typical of traditional Medovik.
- Room temperature ingredients create smoother batter and more consistent cake layers, so take butter and eggs out of refrigerator 30 minutes before starting.
- Use a pizza cutter or sharp knife to trim cake layers into perfect circles while they’re still warm for clean, professional-looking edges.
- Prep Time: 30 minutes
- Cook Time: 40-50 minutes
- Category: Cakes
- Method: Baking
- Cuisine: Russian
Nutrition
- Serving Size: 8
- Calories: 448
- Sugar: 38 g
- Sodium: 165 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 1.2 g
- Protein: 5 g
- Cholesterol: 95 mg