Traditional Russian Honey Cake with Creamy Layers
This Traditional Russian Honey Cake, also known as Medovik, is a decadent layered dessert that combines the warm, rich flavors of honey and a delicate sour cream filling. After months of research and experimentation, I have uncovered a recipe that recreates the exquisite taste I first encountered at a friend's gathering. The cake features 15 thin, golden-brown layers that are subtly sweetened with honey and enveloped in a smooth cream made from sour cream and sugar - a technique passed down through generations of Russian confectionery tradition. This unique, multi-layered cake is perfect for special occasions and is sure to impress your guests with its intricate layers and harmonious balance of flavors.
16
Servings
N/A
Calories
11
Ingredients
Ingredients
eggs
2 (well beaten)
sugar
3/4 cup (for batter)
baking soda
1 teaspoon
liquid honey
1 tablespoon (warmed)
margarine or butter
100g (melted)
flour
2 cups
sour cream
750g
sugar
1/2 cup (for cream)
honey
1 tablespoon (for cream)
crushed plain sweet biscuit crumbs
250-300g (for coating)
ground walnuts
1/2-1 cup (for coating)
Instructions
1
Preheat your oven to 180°C (350°F).
2
In a mixing bowl, beat the eggs with 3/4 cup sugar until the mixture becomes pale and fluffy. Incorporate the baking soda and warmed liquid honey.
3
In a separate saucepan, melt 100g of margarine or butter over low heat. Once melted, add the egg mixture to the saucepan, ensuring the margarine is not too hot.
4
Gradually mix in the flour while continuously stirring over low heat until the dough is smooth and lump-free. This mixture will be thick and require some effort to stir. Remove from heat and allow the dough to cool slightly.
5
Flour your work surface and divide the dough into equal portions. Roll each portion very thin (1-2mm thick) and cut out circles approximately 18cm in diameter. Use a plate or lid as a guide to ensure uniformity.
6
Place the dough circles on baking paper on an oven tray. Bake in the preheated oven for 2-4 minutes or until they are golden brown. Repeat this process with the remaining dough, ensuring layers cool completely before assembly.
7
For the cream filling, beat together 750g of sour cream, 1/2 cup sugar, and 1 tablespoon honey until the sugar dissolves. The mixture will be fairly liquid but will set once chilled.
8
Begin assembly by coating each baked layer generously with the sour cream filling. Stack the layers carefully, then cover the top and sides of the cake with the remaining cream.
9
Gently press sweet biscuit crumbs and ground walnuts onto the top and sides of the cake for added texture and flavor. Allow the cake to set in the fridge for at least 6 hours, preferably overnight, to let the flavors meld together and the layers to soften.
10
Serve chilled and enjoy the delicate balance of sweet honey and tangy cream.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Russian Honey Cake or Medovik?
Medovik is a traditional Russian dessert consisting of multiple thin layers of honey-sweetened dough and a delicate sour cream filling.
How many layers does this Traditional Russian Honey Cake have?
This specific recipe features 15 thin, golden-brown layers for a decadent and intricate presentation.
What are the main ingredients for the cake batter?
The batter consists of eggs, sugar, baking soda, liquid honey, margarine or butter, and flour.
What type of filling is used in a traditional Medovik?
A traditional Medovik uses a smooth cream made from a combination of sour cream, sugar, and a touch of honey.
How long should each dough layer be baked?
Each thin dough circle should be baked for 2 to 4 minutes or until they turn golden brown.
What is the recommended oven temperature for baking the cake layers?
The oven should be preheated to 180 degrees Celsius or 350 degrees Fahrenheit.
How thin should the dough portions be rolled?
Each dough portion should be rolled very thin, approximately 1 to 2 millimeters in thickness.
What size should the cake circles be?
The dough should be cut into circles approximately 18 centimeters in diameter.
How do I ensure the cake circles are uniform in size?
You can use a plate or a lid as a guide to cut the dough into uniform 18cm circles.
Does the sour cream filling contain honey?
Yes, the cream filling uses 1 tablespoon of honey along with 750g of sour cream and half a cup of sugar.
How many servings does this recipe provide?
This recipe yields approximately 16 servings, making it ideal for gatherings and special occasions.
What is the best way to coat the outside of the cake?
The top and sides of the cake should be pressed with sweet biscuit crumbs and ground walnuts for texture and flavor.
How long must the Medovik cake set before serving?
The cake needs to set in the fridge for at least 6 hours, though leaving it overnight is preferred for the best flavor meld.
Can I use butter instead of margarine for the dough?
Yes, you can use either 100g of margarine or 100g of butter for the dough mixture.
Should the honey be warmed before adding it to the batter?
Yes, the recipe specifies using warmed liquid honey when incorporating it with the beaten eggs and sugar.
What happens to the sour cream filling once it is chilled?
While the filling is fairly liquid when first mixed, it will set and firm up once it has been chilled in the refrigerator.
How do I prepare the egg mixture for the dough?
Beat the eggs with sugar until the mixture becomes pale and fluffy before adding baking soda and honey.
What is the texture of the dough during preparation?
The dough mixture will be thick and require some effort to stir as you gradually mix in the flour over low heat.
Should the baked layers be cooled before assembly?
Yes, it is important to ensure all layers cool completely before you begin stacking them with the cream filling.
What kind of biscuits should be used for the crumbs?
Plain sweet biscuit crumbs, approximately 250 to 300 grams, are used to coat the cake.
How many cups of flour are needed for this cake?
The recipe requires 2 cups of flour to be gradually mixed into the liquid ingredients.
Is baking soda used in this recipe?
Yes, one teaspoon of baking soda is incorporated into the egg and sugar mixture.
How much sour cream is required for the filling?
You will need 750 grams of sour cream to create enough filling for the 15 layers.
Can I use ground walnuts for the coating?
Yes, half a cup to one full cup of ground walnuts should be mixed with the biscuit crumbs for the final coating.
Should the cake be served warm or cold?
The cake should be served chilled to enjoy the delicate balance of sweet honey and tangy cream.
Why does the cake need to sit overnight?
Sitting overnight allows the sour cream filling to absorb into the honey layers, softening them and melding the flavors together.
What is the consistency of the batter before rolling?
The batter becomes a smooth, lump-free dough after being stirred over low heat, which is then cooled and divided for rolling.
What is the preparation method for the eggs?
The two eggs should be well beaten with sugar until they reach a pale and fluffy consistency.
What is the total amount of honey used in the entire recipe?
The recipe uses two tablespoons of honey in total: one for the batter and one for the cream filling.
What makes this Russian Honey Cake unique?
Its uniqueness comes from the high number of very thin layers and the use of tangy sour cream to balance the sweetness of the honey.