This Honey cake recipe from Russia (a. k. a. Medovik) is so soft and amazing. The honey baked into the 8 cake layers, pairs perfectly with the simple sour cream frosting.
It’s a biscuit-like base cake softened with frosting overnight. The cream layer was actually very simple, just heavy cream and sour cream. The sour cream basically cuts off the sweetness of the honey from the cake. The walnut-breadcrumbs coating gave the cake the overall finale. Best when top with slices of fresh fruits too.
Honey Cake (Russian Medovik)
For the Dough:
4 tablespoon (¼ cup) honey
¾ cup granulated sugar
2 tablespoon unsalted butter
3 large eggs, beaten with a fork
1 teaspoon baking soda
3 cups all-purpose flour
For Sour Cream Frosting:
3.75 cups sour cream (32oz)
2 cups powdered sugar
1 cup heavy whipping cream
For the topping:
½ cup toasted walnuts/almonds, grounded finely
1. Heat a medium pot with ¾ cup sugar, ¼ cup honey and 2 tablespoon unsalted butter. Let it melt over medium-low, whisk it from time to time for about 5 minutes. Make sure that it doesn’t scorch at the bottom, don’t use high heat.
2. Once the sugar is melted, remove from heat and pour in a slow steady stream the beaten eggs simultaneously whisking it eagerly until all of the eggs are combined. (make sure not to end up with scrambled eggs).
3. Add in the baking soda and continue whisking. Fold in ½ cups of flour at a time until all 3 cups flour are incorporated and the mixture becomes dough-like.
4. Roll the dough into a tube and slice it into 8 equal pieces.(best to do while dough is still warm).
5. On a working flat dusted table, roll each piece out into a thin 9″ circle (about ⅛” thick like layers of flat pancake). Dust it with flour if needed.
6. Place a 9″ plate or round pattern over your rolled dough and trace around it with a pizza cutter to get an even size for the other layers. Save the scraps for making breadcrumbs later.
7. Transfer the dough to a large sheet of tray with parchment paper and bake in batches at 180°C for 4-5 minutes or until golden.
8. Once done, let it cool into a wire rack and do the same for other layers.
9. Then bake the dough scraps evenly on a re-used sheet of parchment. Once the scraps are baked, cooled and firm, you may pulse them together with the walnuts in a food processor until you have very fine crumbs.
10. For the Frosting: Beat heavy cream until fluffy and stiff peaks form for about 1-2 min over high speed. In another bowl, whisk together sour cream with 2 cups powdered sugar. Fold the whipped cream into the sour cream. Refrigerate until ready to use.
11. Cake Assembly: Lavishly spread about ⅓ cup frosting on each cake layer (don’t cut on the amount, you need enough to be absorbed and make each layer super soft).
12. Gently press down the cake layers as you do each layer to prevent any air gaps. Make a smooth finishing on the top and sides with the rest of the frosting. Smoothen with spatula.
13. Lastly, dust the cake with combined fine bread-crumbs and grounded walnuts on all sides including the top. Cover with plastic wrap and chill it in the fridge overnight.
14. The cake will absorb the cream and will make it super soft with enough time in the fridge. Upon serving, decorate with sliced fresh fruits/berries. Serve and enjoy!
Photo below is for Step #6