medovik

8 layers of honey goodness with creamy filling, adorned with caramel flames this cake Medovik is a stunner!

Russian Honey Cake Medovik

70 grams/5 tbsp unsalted butter

grams/1/2cup sugar

tbsp honey (I prefer dark honey

eggs (large)

vanilla

tsp baking soda

tsp salt

330 grams/3 cups all purpose flour

creme fraiche

500 milliliters/2 cups double cream/whipping cream

grams/1/2 cup icing sugar/powdered sugar

vanilla bean vanilla

mascarpone (chilled)

125 milliliters/1/2 cup double cream/whipping cream

100 grams/1 cup icing sugar

sugar (half white and half brown sugar)

lemon juice

Preheat your oven to 400F/200C and line two baking trays with parchment paper. Set a double boiler or a large pot filled 2/3 with water and a glass or metal bowl over it on the medium heat. Melt butter, sugar and honey in the bowl. In a separate bowl beat eggs and vanilla and pour the mixture in the double boiler while mixing the whole time (I use electric mixer) to avoid ending up with scrambled egg.

Then add baking soda, salt and 2 cups of flour, continue mixing for a few minutes until the dough starts to thicken and come away from the edges of the bowl. Take it off the heat and add the last cup of flour, mix well. Be careful as the dough will be hot.

Allow it to cool for a couple of minutes and then knead it with your hands until your get smooth, pasta like dough. What you are looking for is a cookie dough rather than a cake batter. Divide into 8 equal parts and cover with a kitchen towel to avoid drying out. The cake layers will be baked separately on baking trays and then cut into neat circles using a 7″ cake pan, tart pan or, in my case, a pan lid as a template.

Dust your work surface with flour and roll out a thin circle slightly larger than 7″, transfer on a parchment lined baking tray and bake for 4-5 min. Watch closely as the cake layers burn quickly. Roll out the next layer while the previous one is baking. That is why you need to have 2 baking trays on the go. Remove from the over when golden brown and cut out a circle while still hot as the layers will turn into crisp biscuits in a couple of minutes.

For the cake

Beat creme fraiche or sour cream with whipping cream, sugar and vanilla until sugar is dissolved and it’s doubled in volume. Fill all 8 cake layers except for the top and the sides.

For the filling

Beat cold mascarpone with icing sugar, vanilla and whip cream until stiff. For the US users whip the whipping cream first with icing sugar then fold into slightly whipping mascarpone.  Cover the sides and the top of the cake with mascarpone frosting.

For the frosting

Mix sugar with lemon juice in a saucepan, set the saucepan on medium heat and don’t stir until the edges start to bubble up, then start stirring until all the crystals melted, sugar looks clear and deep amber colour. Take it off the heat and put the bottom of the pan in ice cold water to stop it from cooking immediately but don’t keep it there for too long or the caramel will harden before you have a chance to work with it.

Drizzle caramel with a spoon on parchment paper  that was previously sprayed with an oil spray, let it set. Then break up the hardened caramel and decorate your cake in any way you like

For the caramel flames

Medovik Russian Honey Cake

170 g (1/2 cup) honey

g (1/2 cup) sugar

115 g (1/2 cup) butter

tbsp baking soda

eggs

515 g (4 cups) flour

500 g (2 cups) creme fraiche or sour cream

500 g (2 cups) whipping cream

Place honey, sugar, and butter in a pot. Place on medium-low heat and stir occasionally until sugar is completely dissolved. Continue to cook.

Let the honey mixture simmer for three minutes more.  Remove from heat and stir in baking soda. The mixture will bubble profusely.  Make sure to mix it well.

Place eggs, salt, and vanilla in a bowl and beat with the help of an electric mixer.

Pour honey mixture SLOWLY into the eggs while beating constantly with the electric mixer. It's important to do this slowly or you will end up with scrambled eggs.

Add the flour in batches of three and continue mixing.

Roll out dough onto a countertop and knead by hand adding more flour if necessary.

Divide dough into 8 equal pieces. Roll out with a rolling pin and cut into 22 cm (8.5 inch) discs.

Bake each disc as well as all offcuts for 8 min or until golden brown.  .

Add whipped cream to the sour cream and honey with circular motions so not to deflate the mix.

Place a dollop of cream on your serving plate

Place a cookie layer on top and cover with cream.  Place another cookie layer on top and repeat this process of cream, cookie, cream, cookie until all layers have been used up

Cover the cake side with cream. The cream will look a bit messy. Don't worry, It's fairly liquid on purpose. The idea is for it to soften the honey cookies.

Blitz the offcuts with a food processor to create crumbs.  Place cake in the fridge overnight or let stand for a couple of hours.  Decorate the cake with crumbs

Medovik (Медовик) – Russian layer honey cake. 8 soft honey cake layers with delicious sour cream frosting. This cake is one of my favorite cakes in the world. Beautiful and impressive cake for birthdays, Christmas or any occasion. 

Medovik - Russian Honey Cake Recipe

(100 grams) Butter

(80 grams) Honey

(5 grams) Baking soda

(450 grams) Flour

Eggs

(150 grams) Sugar

(515 grams) Sour cream

(240 milliliters) Heavy cream

(190 grams) Powdered sugar

Vanilla extract

https://www.youtube.com/watch?v=GD09V5oNpsU

Easy Russian Honey Cake Recipe (Medovik) just like the Russian Stores! This 8-layer honey cake is my Husband&#039;s favorite Russian Dessert! It&#039;s feather-light sponge layers make an easy sugar-free cake with a simple sour cream frosting and there is no rolling or whisking involved!  

Easy Russian Honey Cake Recipe (Medovik)

honey

flour

tbsp vinegar

oz Cool Whip ((thawed))

sour cream

Preheat oven 350° F. Cut 4 pieces of parchment paper, overhanging an inverted 18&quot; by 13&quot; baking sheet.

Beat the eggs and honey (about 2 min.) Add the baking soda dissolved in 1 Tbsp vinegar and flour. Mix well.

Spread 1/2 cup of batter onto an inverted baking sheet covered with parchment paper. Spread the mixture as thin as possible reaching the corners of the baking sheet. Bake each layer for 7 minutes (makes 4 layers total.)

Peel off the parchment paper and cut out 2 circles from each cake layer using an 8&quot; plate (makes 8 layers total.)

Place the scrap pieces into a baking sheet. Bake for 5-8 minutes for the crumbs to dry out. Transfer to a zip-lock bag and crush the crumbs finely.

To make the cream; mix together the cool whip and sour cream. Spread over each layer and frost sides and top. Garnish cake with crumbs and refrigerate overnight.

How to make Honey Cake (Medovik):

8-Layer Honey Cake Recipe (Medovik)

Tbsp honey ((1/4 cup))

sugar

unsalted butter

all-purpose flour (I used unbleached, organic)

heavy whipping cream

strawberries (optional)

Add 3/4 cup sugar, 1/4 cup honey and 2 Tbsp unsalted butter to a medium sauce pan and melt them together over medium/low heat, whisking occasionally until sugar is melted (5-7 mins). Don't put them over high heat or they may scorch to the bottom.

As soon as the sugar is dissolved, remove from heat and while it's still hot, add in your beaten eggs in a slow steady stream while whisking vigorously until all of your eggs are incorporated (whisk constantly so you don't end up with scrambled eggs).

Whisk in the baking soda until no lumps remain, then fold in your 3 cups flour 1/2 cup at a time with a spatula until the dough reaches a clay consistency and doesn't stick to your hands. Mine took exactly 3 cups flour (measured precisely, scraping off the top of the cup).

Cut the dough into 8 equal pieces and move on to the next step right away (these roll out best when the dough is still warm)

On a well-floured surface, roll each piece out into a thin 9" circle (about 1/8" thick). You can sprinkle the top with a little flour too to keep dough from sticking to your rolling pin. Place a 9" plate or base from a springform mold over your rolled dough and trace around it with a pizza cutter to get a perfect circle. Keep the scraps for later. Transfer the dough to a large sheet of parchment paper and bake 2 at a time at 350˚F for 4-5 minutes or until golden. Transfer to a wire rack and let cool completely before stacking. Repeat with remaining layers.

Finally bake the scraps separated evenly on a re-used sheet of parchment. Once the scraps are baked, cooled and firm, you can crush them with a rolling pin or pulse them in a food processor until you have fine crumbs.

How to Make The Cake Layers:

Beat 1 cup heavy cream until fluffy and stiff peaks form (1-2 min on high speed).

In a separate bowl, whisk together 32 oz sour cream with 2 cups powdered sugar. Fold the whipped cream into the sour cream and you have your frosting. Refrigerate until ready to use.

How to make the frosting:

Spread about 1/3 cup frosting on each cake layer (don't skimp on it since the cake needs to absorb some of the cream to become ultra soft. Press the cake layers down gently as you go to keep the layers from having air gaps. Frost the top and sides with the remaining frosting.

Dust the top and sides with your breadcrumbs, then cover with plastic wrap and refrigerate overnight. This cake needs time to absorb some of the cream and soften, so be patient. It's worth the wait!

Assembling your Cake:

A scrumptious layered honey cake with a history!

Russian Honey Cake (Medovik)

eggs (whisked)

baking soda

all-purpose flour

lb. Fresh Berries (optional)

Preheat oven to 350 degrees F.

Add 3/4 cup sugar, 1/4 cup honey and 2 Tablespoons unsalted butter to a medium sauce pan and melt them together over medium/low heat, whisking occasionally until sugar is melted.   You need to watch closely and make sure the heat is not too hot or you will scorch the mixture.

As soon as the sugar is dissolved, remove from heat and while it’s still hot, add in your beaten eggs in a slow steady stream while whisking vigorously until all of your eggs are incorporated (whisk constantly so you don’t end up with scrambled eggs).

Whisk in the baking soda until no lumps remain, then fold in your 3 cups flour 1/2 cup at a time with a spatula until the dough is no longer sticky and firm.  You may need more or less flour which is why you are adding ½ cup at a time.  You want to end up with a clay like consistency.

Cut the dough into 8 equal pieces and move on to the next step quickly as the layers roll out much easier while warm.

6.. On a well-floured surface, roll each piece out into a thin 9″ circle, about 1/8″ thick.  Use extra flour on your rolling pin to keep the dough from sticking.  If your dough turns cool, stick in the microwave for a few seconds and resume.

Place a 9″ plate or base from a springform mold over your rolled dough and trace around it with a pizza cutter to get a perfect circle. Keep the scraps for later.

Transfer the dough to a large sheet of parchment paper and bake 2 at a time  for 4-5 minutes or until golden. Transfer to a wire rack and let cool completely before stacking. Repeat with remaining layers

Finally bake the scraps. Once the scraps are baked, cooled and firm, put them in a Ziploc bag and you can crush them with your rolling pin. These are your honey cake crumbs.

For the layers (Korzh)

Beat 1 cup heavy cream until stiff peaks form.

In a separate bowl, whisk together 32 oz. sour cream with 2 cups powdered sugar. Fold the whipped cream into the sour cream. Refrigerate until ready to use.

For the Frosting:

Spread about 1/3 cup cream on each cake layer.  Press the cake layers down gently as you go to keep the layers from having air bubbles. Frost the top and sides with the remaining frosting. ( make sure to put plenty in between the layers as this helps soften the korzh).

Dust the top and sides with your honey cake crumbs, then cover with plastic wrap and refrigerate overnight. This allows the cream to soften the honey cake  or korzh.

Add the berries on top if using and serve.

Putting it all Together

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