Russian Honey Layer Cake (Medovik)

Short Description

Russian Honey Layer Cake, known as Medovik, is a decadent and elegant dessert that consists of multiple thin layers of honey-infused cake, softened by a luscious cream filling. The balance of deep caramelized honey flavors and delicate textures makes this cake a beloved classic in Russian and Eastern European cuisine.

Why You’ll Love This Recipe

• Rich Honey Flavor – The cake layers are infused with caramelized honey, providing a deep, aromatic sweetness.
• Melt-in-Your-Mouth Texture – Over time, the layers absorb moisture from the cream filling, creating a soft, tender bite.
• Make-Ahead Dessert – Medovik tastes even better after resting for a few hours or overnight, making it a perfect dessert to prepare in advance.
• Visually Stunning – The multiple layers create an elegant presentation that impresses at any gathering.
• Versatile Cream Filling – You can use sour cream, condensed milk, or custard-based fillings to customize the cake to your liking.

Ingredients

Cake layers:

• Honey
• Sugar
• Butter
• Eggs
• Baking soda
• All-purpose flour

Cream filling:

• Sour cream or whipped cream
• Sweetened condensed milk or powdered sugar
• Vanilla extract (optional)

Optional decorations:

• Crushed cake crumbs
• Fresh berries
• Caramel drizzle

Directions

Preparing the Cake Layers

1. Melt the Honey Mixture: In a heatproof bowl over a double boiler, melt honey, sugar, and butter. Stir until well combined and slightly caramelized.
2. Add Baking Soda: Remove from heat and whisk in baking soda. The mixture will foam up slightly.
3. Incorporate Eggs and Flour: Allow the honey mixture to cool slightly before whisking in the eggs. Gradually add flour, mixing until a soft, pliable dough forms.
4. Roll Out Thin Layers: Divide the dough into equal portions and roll each piece into a thin circle. Trim edges for uniformity.
5. Bake the Layers: Bake each layer on a parchment-lined baking sheet at 350°F (175°C) for about 5-7 minutes, until golden brown. Cool completely before assembling.

Making the Cream Filling

1. Prepare the Cream Mixture: Whisk together sour cream and sweetened condensed milk (or powdered sugar) until smooth.
2. Add Flavoring: Stir in vanilla extract if using.

Assembling the Cake

1. Layer the Cake: Spread a generous amount of cream filling between each cake layer, ensuring even coverage.
2. Cover the Top and Sides: Use the remaining cream to coat the exterior of the cake.
3. Decorate: Sprinkle crushed cake crumbs over the top and sides, or add berries and caramel drizzle.
4. Chill the Cake: Let the cake rest in the refrigerator for at least 6 hours, preferably overnight, for the layers to soften and flavors to meld.

Variations

• Custard Filling: Use a cooked custard made with egg yolks and milk instead of sour cream.
• Chocolate Medovik: Add cocoa powder to the cake layers for a chocolate-infused version.
• Nutty Medovik: Sprinkle crushed walnuts or almonds between the layers for added crunch.
• Fruit-Infused: Add fresh fruit slices like raspberries or strawberries between layers.

Servings and Timing

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Assembly and Resting Time: 6-12 hours
• Total Time: 7+ hours
• Servings: 8-10 slices

Storage/Reheating

• Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze individual slices wrapped in plastic wrap for up to 2 months. Thaw overnight in the fridge.
• Serving Tip: Let the cake sit at room temperature for 15-20 minutes before serving for the best texture.

FAQs

1. Can I make Medovik without a double boiler?

Yes, you can melt the honey mixture in a regular saucepan over low heat, stirring constantly to prevent burning.

2. What’s the best substitute for sour cream in the filling?

You can use Greek yogurt, whipped cream, or mascarpone for a different texture and taste.

3. Can I make Medovik ahead of time?

Yes! This cake actually improves with time, so making it a day in advance is recommended.

4. How do I get even cake layers?

Use a round template (such as a plate) and trim the edges after baking to ensure uniform layers.

5. Why does my dough feel sticky?

The dough is naturally soft and slightly sticky. Chilling it before rolling can make it easier to handle.

6. Can I use store-bought dulce de leche in the cream?

Absolutely! Mixing dulce de leche with sour cream or whipped cream adds a delicious caramel note.

7. How do I prevent the cake from becoming dry?

Ensure each layer is generously coated with cream filling, and allow it to rest so it absorbs the moisture.

8. What can I do with leftover cake trimmings?

Grind them into crumbs and use them as a topping for decoration.

9. Can I make Medovik gluten-free?

Yes, substitute all-purpose flour with a gluten-free blend that works for baking.

10. Do I need to refrigerate Medovik overnight?

Yes, resting the cake in the fridge for several hours or overnight allows the layers to soften and meld with the filling.

Conclusion

Medovik is a show-stopping dessert that boasts layers of rich honey cake and creamy filling, making it a perfect treat for any special occasion. Its unique combination of flavors and textures ensures that it remains a cherished favorite. Try this classic recipe, and enjoy the delight of a perfectly tender, homemade Russian Honey Layer Cake!

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