russian honey cake

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

tsp salt

vanilla

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

Russian Honey Cake is a gravity-defying layered cake with notes of honey and caramel. It is decadent, beautiful and absolutely delicious.

Russian Honey Cake

70 g Butter

Honey

Sugar

Eggs

tsp Baking Soda

tsp Vanilla Extract

Flour

Butter

oz Cream Cheese (room temperature)

oz Heavy Whipping Cream

oz Cooked Condensed Milk

Dough starter

This cake dough is made on a steam bath. Preheat water using a bowl on top of the boiling water, make sure the bowl does&#039;t melt. Place butter, honey and sugar, and let it stand there until it&#039;s all melted.

Enrich dough

In a separate bowl, beat eggs with baking soda until they have one consistency. Slowly add egg mixture to the batter, continue mixing the whole time while adding.

Finalize dough

Cook for about 30-40 minutes, until the color changes. Take it off the steam bath, add vanilla extract and let it sit for 10 minutes. Add flour to the dough; it may still be sticky after adding the flour. Preheat the oven to 350 °F and line baking sheet with parchment paper.

Cake layers

Flour the surface generously. Because the dough is sticky, this will help you work easier with it. Optionally, weigh each piece of dough, to maintain the size. Roll out the dough into a round shape, large enough to be cut out later. Relocate the dough layer to the baking sheet by rolling it onto a roller, then unrolling it back out onto the baking sheet.

Bake

Bake each layer of cake for 5-7 minutes, until golden brown. During the process of baking, roll out another layer to speed up the process. When it&#039;s done, remove it from the oven and cut out each circle by placing a plate over the top. This is the key trick to making all sides perfect. You&#039;ll need the cut off pieces for decoration, later.

Cool cake layers

Do not immediately stack the layers on top of each other, as they will lose its even shape. Rather, make sure they first cool off on a flat surface. Repeat until you are done.

Cake Layers

Make cream

Whip butter together with cream cheese and condensed milk. Once they are well mixed together, add whipping cream. Whip until the cream is very thick.

Apply cream

Divide all cream evenly between each layer of the cake. Form the cake by stacking the layers of the cake.

Decorate

Shred the leftover cake pieces in a blender and use it to decorate the sides of the cake. Let the cake sit in the fridge overnight. Before serving, let it sit out of the fridge for some time, as it will add more moisture to its taste.

Finalizing Cake

A scrumptious layered honey cake with a history!

Russian Honey Cake (Medovik)

honey

sugar

unsalted butter

eggs (whisked)

baking soda

all-purpose flour

sour cream

heavy whipping cream

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.

Top 3 russian honey cake recipes from across the web

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Medovik Russian Honey Cake

Russian Honey Cake

Russian Honey Cake (Medovik)

Top 3 russian honey cake recipes from across the web

The most viewed russian honey cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Medovik Russian Honey Cake

Russian Honey Cake

Russian Honey Cake (Medovik)

The most viewed russian honey cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine