Russian honey cake made from several thin, honey-flavored layers sandwiched with a savory sour cream

 

Medovik is a classic Russian honey cake made from several thin, honey-flavored layers sandwiched with a savory sour cream or cottage cheese filling. It’s soft, tender, and gets even more delicious as it sits. Here’s a detailed traditional recipe for making it from scratch. 

Medovik Recipe:

Serves: 8–10:

Prepare Time: 2.5–4 hours (including cooling):

INGREDIENTS:

For the Medovik layers (8 layers):

·         3 large eggs

·         150 gram (¾ cup) granulated sugar

·         100 gram (⅓ cup) honey (with a light flavor, such as acacia or clover)

·         100 gram (7 tbsp) unsalted butter

·         1 tbsp baking soda

·         350–400 gram (2¾–3 cups) sifted wheat flour

·         a pinch of salt

·         1 tbsp vanilla extract

For the cream filling:

You can choose one of two popular options:

Option 1: Traditional sour cream filling:

·         600–700 gram (2½–3 cups) full-fat sour cream

·         150–200 gram (¾–1 cup) granulated sugar (or to taste)

·         1 tbsp vanilla extract

·         200 ml (¾ cup) heavy whipping cream for a fluffier texture

Option 2: Mascarpone Cream Filling:

·         250 gram (1 cup) mascarpone

·         400 ml (1⅔ cup) heavy whipping cream

100–150 gram (½–¾ cup) caster sugar

Instructions:

Making the Honey Dough:

Fill a saucepan with 5–7 cm of water and bring to the boil (do not boil).

In a heatproof bowl (place over a bain-marie) combine:

Eggs, Sugar, Honey, Butter

Stir constantly until the butter has melted and the mixture is smooth and warm (around 60–65°C / 140–150°F).

Add the baking soda.

The mixture will foam and become lighter in colour – this is normal.

Stir for another 1–2 minutes until the mixture has thickened slightly. Remove from heat.

Gradually add the sifted flour (in batches) and mix with a spatula.

Start with 350gram.

The dough should be soft and slightly sticky, but manageable.

Let the dough cool slightly.

Divide into 8 equal parts and roll into balls.

Cover with cling film or a towel to prevent drying out.

Roll out and bake the cakes:

Preheat the oven to 180°C (350°F).

Roll each ball of dough on parchment paper into a thin circle (about 1.5 mm thick and about 20 cm in diameter).

Cut out even circles using a plate or a baking ring (save the trimmings for later).

Place the parchment with the circle on a baking sheet and bake for 5-6 minutes or until golden brown.

Repeat with all the cakes.

Let them cool on a rack.

Making the cream:

For the sour cream filling:

Whip the sour cream with sugar and vanilla until light and creamy (you can also add heavy cream at this stage if using).

For the mascarpone filling:

Whip the mascarpone with powdered sugar and vanilla until smooth.

In a separate bowl, whip the cream until medium peaks form.

Add to the mascarpone mixture.

Assembling the cake:

Place the first cake layer on a serving platter.

Spread 3-4 tablespoons of cream evenly.

Repeat with the remaining cake layers.

Use the cream for the sides.

Decorating:

Crush the leftovers and trimmings into fine crumbs (use a food processor or rolling pin).

Sprinkle the crumbs over the top and sides of the cake.

add nuts, berries, or drizzle with honey.

Cover the cake and refrigerate for at least 8 hours, or overnight.

This will allow the layers to soften and the flavors to blend.

SERVE:

Refrigerate for up to 5 days (the cake will be even more delicious on the 2nd or 3rd day!).

Cut with a sharp, warm knife.

Tips:

The layers may seem dry after baking, but over time they will absorb the cream and become soft.

For a better texture, use heavy cream.

If the dough is too stiff, warm it slightly to soften it.