Russian Medovik Honey Cake
Tender Russian honey layer cake with thin baked rounds, tangy sour-cream frosting, and fine cake crumbs.
Equipment
- Medium saucepan
- Large mixing bowl
- Rolling Pin
- Parchment-lined baking sheets
- 8-inch cake ring or plate
- Electric mixer
- Offset spatula
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
Instructions
Make the Dough:
- Heat the honey, butter, and sugar in a saucepan over low heat until smooth. Remove from the heat and cool for 5 minutes.
- 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:
- 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.
- 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:
- Beat the heavy cream to soft peaks. In another bowl, whisk the sour cream, powdered sugar, and vanilla, then fold in the whipped cream.
- 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.
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.
Nutrition
Calories: 540kcalCarbohydrates: 61gProtein: 8gFat: 31gSaturated Fat: 19gCholesterol: 125mgSodium: 330mgFiber: 1gSugar: 36g