Russian Honey Cake Recipe (medovik)

Advertisements

This recipe is by Bibi Khan. She is a very good cook and baker and you can follow her recipes without any doubt. This is a Russian cake made with honey and it is known as Medovik. This is not very sweet cake so you can add more brown sugar according to your taste. This cake has eight thin layers filled with frosting. Here is the easiest recipe of Russian honey cake (medovik) with step by step pictures. The frosting recipe is roughly given. You can make frosting according to your taste and requirement.

Ingredients Of Russian Honey Cake (medovik)

2 tbsp. butter
1/2 cup brown sugar
1/2 cup honey
3 eggs whisked
1 tsp. baking soda
3 cups all-purpose flour

Frosting

Whipped cream as required
Little sour cream
Honey, sugar or condensed milk

Method Of Russian Honey Cake (medovik)

In a medium saucepan over medium heat, melt butter, sugar, and honey until fully dissolved. Stir often to avoid burning and remove from heat when dissolved.
As soon as the sugar is dissolved, remove from heat and while it’s still hot, add in your beaten eggs in a slow steady stream while whisking vigorously until all of your eggs are incorporated (whisk constantly so you don’t end up with scrambled eggs).
Now Add in baking soda and whisk. Using a spatula fold in 1/2 cup of the flour at a time. Fully incorporate the mixture before adding each 1/2 cup.
Continue until all 3 cups have been incorporated. Remember u have to fold it and not beat it.
Cut the dough into 8 equal pieces and move on to the next step right away (these roll out best when the dough is still warm)

On a well-floured surface, roll each piece out into a thin 9″ circle (about 1/8″ thick). You can sprinkle the top with a little flour too to keep dough from sticking to your rolling pin.
Place a 9″ plate or base from a springform mold over your rolled dough and trace around it with a pizza cutter to get a perfect circle. Keep the scraps for later.

Transfer the dough to a large sheet of parchment paper and bake 2 at a time at 350˚F for 4-5 minutes or until golden. Transfer to a wire rack and let cool completely before stacking. Repeat with remaining layers. let the layers cool down.
Take a whipping cream and little bit sour cream and honey and whip it till it forms peaks. You can also add condensed milk or icing sugar instead of honey.
You can bake the scraps separately and then crush them in a grinder to coat on sides of cake.
Spread about 1/3 cup frosting on each cake layer (don’t skimp on it since the cake needs to absorb some of the cream to become ultra soft. Press the cake layers down gently as you go to keep the layers from having air gaps. Frost the top and sides with the remaining frosting.