Description
Russian Honey Cake (Medovik) brings generations of family memories right to your kitchen table. Delicate layers of honey-infused cake melt together with creamy sour cream frosting, creating a dessert that whispers stories of Russian home cooking and warm afternoons.
Ingredients
Scale
Main Ingredients:
- 2½ cups all-purpose flour
- 2 large eggs
- ½ cup honey
- ¾ cup granulated sugar
- 2 cups sour cream
- 1 cup heavy whipping cream
Supporting Ingredients:
- ½ cup unsalted butter
- 1 teaspoon baking soda
Finishing Ingredients:
- ½ cup powdered sugar
Instructions
- Craft a golden honey mixture by melting ½ cup unsalted butter, ½ cup honey, and ¾ cup granulated sugar in a saucepan over medium heat for 3-4 minutes until smooth and fragrant.
- Remove the honey base from heat and whisk in 2 large eggs one at a time until the mixture becomes glossy and well-incorporated.
- Stir 1 teaspoon baking soda into 2½ cups all-purpose flour, then gradually fold into the honey mixture until a soft, pliable dough forms.
- Divide the dough into 8 equal portions and roll each piece into a thin 9-inch circle on parchment paper using a cake ring as a guide.
- Heat your oven to 350°F (175°C) and bake each layer separately for 5-7 minutes until golden brown and crisp.
- Allow cake layers to cool completely on a wire rack, which helps them set and become more manageable.
- Whip 1 cup heavy whipping cream until soft peaks develop at medium-high speed for about 3 minutes.
- In a separate bowl, blend 2 cups sour cream with ½ cup powdered sugar until smooth and creamy.
- Gently fold the whipped cream into the sour cream mixture to create a light, airy frosting.
- Assemble the cake by layering a cake disc with frosting, repeating until all layers are used and fully covered.
- Spread remaining frosting over the top and sides of the cake, creating an even coating.
- Refrigerate the assembled cake for 6-8 hours or overnight to allow layers to soften and flavors to meld.
Notes
- Chill the dough before rolling to make it easier to handle and prevent sticking.
- Use a sharp knife or pizza cutter to get clean, even cake layers when cutting the rolled-out dough.
- For a smoother cream, ensure cream cheese and butter are at room temperature before mixing.
- Letting the assembled cake rest overnight in the refrigerator helps the layers soften and develop a more complex flavor, making the texture wonderfully tender.
- Prep Time: 45 minutes
- Cook Time: 40-56 minutes
- Category: Cakes
- Method: Baking
- Cuisine: Russian
Nutrition
- Serving Size: 8
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 90 mg