Description
Russian Honey Cake, also known as Medovik, is a classic layered dessert made with honey-infused sponge layers and a rich, tangy sour cream filling.
Ingredients
- 3/4 cup honey
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 3 large eggs
- 1 1/2 teaspoons baking soda
- 3 1/2 cups all-purpose flour
- 4 cups sour cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a heatproof bowl over simmering water, combine honey, sugar, and butter. Stir until melted and smooth.
- Remove from heat and quickly whisk in eggs one at a time until fully incorporated.
- Stir in baking soda (the mixture will foam), then gradually mix in flour to form a soft dough.
- Divide dough into 8 equal parts, roll each into a ball, and refrigerate for 30 minutes.
- Preheat oven to 350°F (175°C). Roll out each ball into a thin circle and bake each for 5-7 minutes or until golden.
- Trim layers into uniform circles while warm, reserving trimmings for crumbs.
- Whisk sour cream, powdered sugar, and vanilla until smooth to make the filling.
- Layer the cakes with sour cream filling, spreading evenly between layers.
- Crush reserved trimmings into crumbs and sprinkle over the cake.
- Refrigerate the cake overnight to allow layers to soften and flavors to meld.
Notes
- Use a springform pan or plate as a guide to trim layers evenly.
- The cake improves in texture and flavor after 24 hours in the fridge.
- Decorate with additional honey or nuts for added flair.