Delicious and Authentic Russian Medovik (Honey Cake) Recipe

Ingredients

  • 1 cup of granulated sugar
  • 3/4 cup of unsalted butter
  • 3 tablespoons of honey
  • 3 large eggs
  • 1 teaspoon of baking soda
  • 3 cups of all-purpose flour
  • 2 cups of sour cream
  • 1 can of sweetened condensed milk (14 oz)
  • 1 teaspoon of pure vanilla extract
  • Powdered sugar for dusting

Steps and instructions

  1. In a large saucepan, combine the sugar, 1/2 cup of the butter, and the honey. Heat over medium heat until the mixture is fully combined and the sugar is dissolved.
  2. Stir in the baking soda, then gradually add the flour, stirring constantly, until a dough forms.
  3. Divide the dough into 8 equal portions, and roll each out into a thin circle on a floured surface.
  4. Bake each of these dough circles in a preheated 350°F oven for about 6-7 minutes, or until golden. Allow to cool completely.
  5. While the layers are cooling, prepare the frosting by beating the remaining butter until creamy, then gradually adding the sour cream, sweetened condensed milk, and vanilla extract. Beat until smooth and well combined.
  6. Once the layers are cool, spread a thin layer of frosting on each, stacking them as you go. Be sure to save some frosting for the outside of the cake.
  7. Spread the remaining frosting on the top and sides of the cake. If desired, you can crumble one of the layers and use it to decorate the top of the cake.
  8. Refrigerate the cake for at least 2 hours, or overnight, before serving. This will allow the flavors to meld together and the frosting to firm up.
  9. Before serving, dust the top of the cake with powdered sugar for a beautiful finish.

Tools for making

Recipe variations

  • Use brown sugar instead of granulated sugar for a richer flavor.
  • Replace the unsalted butter with salted butter for a hint of saltiness.
  • Experiment with different types of honey to vary the flavor profile.
  • Add a teaspoon of ground cinnamon or cardamom to the dough for a spiced version.
  • Try using whole wheat flour or a gluten-free flour blend for a healthier alternative.
  • Substitute Greek yogurt or buttermilk for the sour cream in the frosting for a tangier taste.
  • Add a layer of fruit preserves or caramel between the cake layers for added sweetness.
  • Sprinkle chopped nuts, such as walnuts or almonds, between the layers for added texture.
  • Replace the vanilla extract with almond or lemon extract for a different flavor twist.
  • For a chocolate version, add 1/4 cup of cocoa powder to the dough and use chocolate ganache as the frosting.

Recipe overview

If you're looking for a truly unique and delightful dessert to impress your guests, Medovik, also known as Russian Honey Cake, might be just what you're looking for. This delicious cake is rich, sweet, and absolutely mouthwatering. The process involves creating multiple thin layers of honey-infused dough, which are then baked and stacked with a delectable sour cream frosting. As a final touch, the cake is coated with the remaining frosting and dusted with powdered sugar, resulting in a stunning and scrumptious masterpiece. Though Medovik requires a bit of time and patience to prepare, the result is entirely worth it. The layers of the cake soften overnight to a perfectly tender crumb, while the frosting provides a tangy counterpoint to the honey-sweetened layers. This cake is sure to be a hit at any celebration or gathering. Making Medovik may seem complicated at first, but fear not. This recipe breaks down the steps into manageable parts, making the process straightforward and enjoyable. So, put on your apron, gather your ingredients, and prepare to bake a cake that's as beautiful as it is tasty. Enjoy the journey and the delicious destination!

Common questions

  1. Can I use salted butter instead of unsalted butter? Yes, you can use salted butter if that's what you have on hand. Just keep in mind that it may slightly affect the overall taste of the cake.
  2. Can I substitute the honey with another sweetener? While honey is a key ingredient in Medovik, you can substitute it with an equal amount of maple syrup or corn syrup if needed. However, the flavor will be slightly different.
  3. Can I use a different type of flour? It's best to use all-purpose flour for this recipe as it provides the desired texture. Using a different type of flour like whole wheat or cake flour may alter the consistency of the cake.
  4. Can I make the cake layers in advance? Absolutely! You can make the cake layers a day or two in advance and store them in an airtight container at room temperature. This can save time on the day you assemble the cake.
  5. How long can I store the Medovik? The assembled Medovik cake can be stored in the refrigerator for up to 3-4 days. Just make sure to cover it well to prevent it from drying out.
  6. Can I freeze the Medovik? Yes, you can freeze the Medovik cake. Wrap it tightly in plastic wrap and then place it in an airtight container or freezer bag. It can be frozen for up to 1 month. Thaw it in the refrigerator before serving.

Serving dishes and utensils

  • Mixing bowls - Use mixing bowls to combine ingredients and mix the dough for the cake layers.
  • Saucepan - A saucepan is needed to heat and combine the sugar, butter, and honey for the dough.
  • Baking sheets - Baking sheets are used to bake the thin cake layers.
  • Rolling pin - A rolling pin is essential for rolling out the dough into thin circles.
  • Electric mixer - An electric mixer is helpful for beating the frosting ingredients together until smooth and creamy.
  • Spatula - A spatula is useful for spreading the frosting on the cake layers and smoothing it out.
  • Cake stand or serving plate - Use a cake stand or serving plate to present and serve the Medovik cake.
  • Sifter - A sifter can be used to lightly dust the top of the cake with powdered sugar for a decorative touch.
  • Refrigerator - The cake needs to be refrigerated for a few hours or overnight to set and allow the flavors to develop.

Origin stories

Originating from the vast expanse of Russia, the Medovik cake is steeped in tales as sweet as its honey-laden layers. It is said that the Medovik was invented during the 19th century for Empress Elizabeth Alexeievna, the wife of Tsar Alexander I. The Empress, famously detested honey and had a well-known aversion to it. Undeterred, a young and creative confectioner decided to incorporate honey into a dessert in a way that disguised its flavor. The result was the Medovik, a cake comprised of multiple thin layers of subtly sweet biscuit and a tangy sour cream frosting. The honey, whilst hidden, gave the biscuit a beautiful golden color and complex flavor profile. Upon tasting, the Empress was so delighted that she asked for the name of the pastry chef who had created it and, to her surprise, found out about the honey she usually despised. From then on, Medovik became a staple dessert in Russia, from the royal court to the humblest of homes.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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