Go Back
–+ servings
Russian medovik honey layer cake with a slice removed and black tea nearby.

Russian Medovik Honey Cake

No ratings yet
Tender Russian honey layer cake with thin baked rounds, tangy sour-cream frosting, and fine cake crumbs.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 35 minutes
Chilling 8 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Russian
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Honey Layers
  • 1/2 cup honey
  • 1/2 cup unsalted butter
  • 3/4 cup granulated sugar
  • 3 large eggs lightly beaten
  • 2 tsp baking soda
  • 1/2 tsp fine salt
  • 3 1/2 cups all-purpose flour plus more for rolling
Cream Filling
  • 5 cups full-fat sour cream cold
  • 1 cup heavy cream cold
  • 1 cup powdered sugar sifted
  • 2 tsp vanilla extract

Equipment

  • Medium saucepan
  • Large mixing bowl
  • Rolling Pin
  • Parchment-lined baking sheets
  • 8-inch cake ring or plate
  • Electric mixer
  • Offset spatula

Method
 

Make the Dough:
  1. Heat the honey, butter, and sugar in a saucepan over low heat until smooth. Remove from the heat and cool for 5 minutes.
  2. Whisk in the eggs gradually, then stir in the baking soda and salt. Fold in the flour to make a soft warm dough. Divide into eight equal pieces.
Bake the Layers:
  1. Heat the oven to 350 F (175 C). Roll one dough piece very thin on parchment and trim to an 8-inch round, keeping the scraps.
  2. Bake each layer for 4 to 6 minutes until evenly golden. Bake the scraps until dry, then cool and crush them into fine crumbs.
Fill and Rest:
  1. Beat the heavy cream to soft peaks. In another bowl, whisk the sour cream, powdered sugar, and vanilla, then fold in the whipped cream.
  2. Stack the cooled layers with a generous thin coating of cream between each. Cover the top and sides, coat with crumbs, and refrigerate for at least 8 hours before slicing.

Nutrition

Calories: 540kcalCarbohydrates: 61gProtein: 8gFat: 31gSaturated Fat: 19gCholesterol: 125mgSodium: 330mgFiber: 1gSugar: 36g

Notes

  • Warm dough rolls more easily; briefly warm a firm piece between your palms.
  • Do not reduce the resting time, because the cream must soften the baked layers.