Medovik Russian Honey Cake

5 from 2 votes

Medovik Russian Honey Cake is made with thin honey cake layers, sour cream frosting, and a simple crumb coating. This make-ahead layered cake is perfect for birthdays, holidays, and family gatherings.

Prep Time1 10

Cook Time20

Total Time1 30

Course: Dessert

Cuisine: Eastern European, Russian, Ukranian

Diet: Halal, Vegetarian

Servings: portions

Calories: 517kcal

Author: Ayla Clulee

Ingredients

For the Honey Cake

¼ cup honey (90 grams)
⅔ cup caster sugar (135 grams)
5 tablespoon unsalted butter (70 grams/2 ½ oz)
3 large eggs (at room temperature)
1 teaspoon baking soda
3 ¾ cups all purpose flour (450 grams)
1 teaspoon vanilla paste

For the Frosting

2 cups sour cream (500 ml)
1 cup icing sugar (100 grams)
2 cups heavy cream or whipping cream (500 ml)
berries and ground pistachio (for decorating)

US Customary - Metric

Instructions

Making the Cake Layers

Preheat the oven to 355°F / 180°C and line large baking sheets with parchment paper.
Place the honey, sugar, and butter in a large saucepan over low heat. Let them melt together, stirring now and again, for about 5 minutes.
Remove the pan from the heat and let the mixture cool slightly. Add the eggs a little at a time, whisking constantly so they blend in without cooking.
Stir in the vanilla and baking soda. Add the sifted flour and fold it in with a spatula until you have a soft, slightly sticky dough.
Divide the dough into 8 equal pieces.
Roll one piece of dough on a lightly floured surface into a 9-inch / 23 cm circle.
Use the base of a cake pan or a plate as a guide and trim the edges with a small knife. Keep the scraps for the crumb coating.
Repeat with a second dough ball, then transfer both dough circles to lined baking sheets.
Bake for 4 to 5 minutes, or until golden.
Transfer the baked layers to a wire rack and let them cool completely.
Repeat with the remaining dough pieces. Roll the next layer while the previous one is baking to save time.
Spread the reserved scraps on a baking sheet and bake for 6 to 8 minutes, or until dry and golden.
Let the scraps cool completely, then crush them in a food processor to make fine crumbs.

Preparing the Frosting

Place the heavy cream (double cream) in a large bowl and beat until stiff peaks form.
In a separate bowl, whisk the sour cream, powdered sugar (icing sugar), and vanilla until smooth.
Gently fold the whipped cream into the sour cream mixture until combined.

Assembling the Cake

Place a layer of pastry on a serving plate and spread 2 large spoonfuls of frosting evenly. Gently press while placing another layer of pastry on top.
Repeat the same with the remaining pastries and frost the top and sides with the remaining frosting.
Place the baked dough scraps in a food processor and blitz them into fine crumbs.
Decorate the top and sides of the cake with crushed crumbs, cover with cling film and refrigerate overnight before serving.
Garnish with chopped pistachio nuts and some red berries just before serving.
Let the cake sit at room temperature for 15 to 20 minutes before slicing.

Video

Notes

Bake 2 cake layers at a time if your baking sheets and oven space allow.
Roll the next 2 layers while the first ones are baking to save time.
Let the honey mixture cool slightly before adding the eggs.
Add the eggs slowly and whisk constantly to avoid scrambling them.
The dough should be soft and slightly sticky. Do not add too much extra flour.
The cake layers will be crisp after baking. They soften after resting overnight with the frosting.
You can bake the cake layers up to 5 days ahead and keep them wrapped in plastic wrap.
Add roasted nuts to the cake crumbs if you want more texture.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freeze individual slices for up to 5 months.

Nutrition