Description
Indulge in the rich, layered perfection of Russian Honey Cake (Medovik), a dessert that combines honey, soft cake layers, and creamy filling in every bite. This traditional cake is a labor of love, but it’s absolutely worth the effort!
Ingredients
For the Cake Layers:
- 1/2 cup honey
- 4 large eggs
- 1 teaspoon baking soda
- 1 tablespoon vinegar
- 2 cups all-purpose flour
For the Cream Filling:
- 1 cup sour cream
- 1 cup whipped topping
For Decoration:
- Reserved cake crumbs (from scraps)
Instructions
- Preheat the Oven: Set the oven to 350°F (175°C). Line an 18×13-inch baking sheet with parchment paper.
- Beat the Eggs and Honey: In a mixing bowl, combine the eggs and honey. Beat for 2 minutes until light brown and frothy.
- Activate Baking Soda: Mix the baking soda with vinegar, then add to the egg and honey mixture.
- Add Flour: Gradually sift in the flour and mix until a smooth batter forms.
- Bake Layers: Spread 1/2 cup of batter on the prepared baking sheet and bake for 7 minutes, or until golden. Repeat for eight thin layers.
- Cool and Cut Layers: Let the layers cool, then cut each into two circles using a 7.5-inch round template. Save scraps for crumbs.
- Make Cake Crumbs: Dry the cake scraps by baking at 275°F (135°C) for 5-10 minutes. Crush into fine crumbs.
- Prepare the Cream Filling: Mix the sour cream and whipped topping until smooth.
- Assemble the Cake: Layer the cake on a plate, spreading cream between layers. Frost the top and sides with the remaining cream.
- Decorate: Press the crushed cake crumbs onto the top and sides.
- Chill and Serve: Refrigerate the cake for at least 1 hour before serving to allow flavors to meld.
Notes
- Use high-quality honey for the best flavor.
- For a firmer cake, refrigerate overnight.
- For gluten-free, replace the flour with a suitable gluten-free flour blend.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Russian