Best Medovik Recipe (Russian Honey Cake) 🍯

By The Cooking Foodie · 180 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a heatproof bowl, whisk the eggs and sugar until pale. Add the butter and honey, then set the bowl over a bain-marie (double boiler). Stir until the butter melts and the sugar dissolves.
3. While the mixture is still over the bain-marie or very hot, add the baking soda and mix; it will foam slightly.
4. Remove from the heat. Gradually add about 85–90% of the flour, mixing until a soft, slightly sticky dough forms. Add the remaining flour only if needed.
5. Cover and let the dough rest for 20–30 minutes.
6. Divide the dough into 8 equal pieces. Roll each piece very thin (about 2 mm), preferably on parchment or a lightly floured surface. Cut each into a round using a 7-inch (18 cm) ring.
7. Prick each round with a fork and bake for 7–8 minutes, until golden. Bake the scraps too, then crush them into fine crumbs. Cool everything completely.
8. Whisk the sour cream until smooth and lump-free. In a separate large bowl, whip the heavy cream, powdered sugar and vanilla to medium-stiff peaks. Gently fold this into the sour cream until smooth. Strain the sour cream first if it is loose.
9. Spread 4–5 tablespoons of cream between each layer and stack all 8 layers. Coat the top and sides with the remaining cream, then cover with the cake crumbs.
10. Refrigerate for at least 8–12 hours, preferably overnight, before serving.

Summarized from The Cooking Foodie's video. Watch it for the details.

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