The Best Medovik Recipe (8-Layer Russian Honey Cake)

By The Cooking Foodie · 240 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C).
2. Whisk the eggs and sugar in a heatproof bowl until pale. Add the butter and honey, then set the bowl over a bain-marie. Stir until the butter has melted and the sugar has dissolved.
3. Add the baking soda while the mixture is still over the bain-marie or very hot, and mix. It will foam slightly.
4. Take off the heat. Gradually mix in about 85–90% of the flour until a soft, slightly sticky dough forms. Add the rest of the 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 one very thin (about 2 mm), on parchment or a lightly floured surface. Cut a 7-inch (18 cm) round from each using a ring.
7. Prick each layer with a fork and bake for 7–8 minutes, until golden.
8. Bake the scraps as well, then crush them into fine crumbs. Let everything cool completely.
9. Whisk the sour cream until smooth and free of lumps.
10. 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. If the sour cream is loose, strain it slightly first for a thicker cream.
11. Spread 4–5 tablespoons of cream between each layer and stack all 8 layers.
12. Coat the top and sides with the remaining cream, then press the cake crumbs over it.
13. 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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