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Medovik
Russian Honey Cake
A beloved, multi-layered Russian honey cake featuring delicate, thin honey sponge layers generously filled with a tangy sour cream frosting. This cake is known for its incredibly moist texture, which develops as the layers soften overnight. It's a traditional centerpiece for celebrations.
đ§ Ingredienser
- 150 g Honey(Use a good quality, liquid honey for best flavor and texture. Darker honey will impart a deeper flavor.)
- 100 g Unsalted Butter
- 200 g Granulated Sugar
- 3 Large Eggs(Room temperature)
- 500 g All-purpose Flour(Plus more for dusting)
- 1 tsp Baking Soda
- 800 g Sour Cream(Full-fat, at least 20% fat content, for best results. Drain excess liquid if very watery.)
- 200 g Powdered Sugar(Or to taste, for the frosting)
- 1 tsp Vanilla Extract(For the frosting)
đšâđł Instruktioner
- 1
Prepare the Honey Dough: In a double boiler or a heatproof bowl set over a saucepan of simmering water (ensure the water doesn't touch the bottom of the bowl), combine the honey, butter, and granulated sugar. Stir gently until the butter is melted and the sugar is dissolved. Remove from heat and let it cool slightly for about 5-10 minutes.
â±ïž 15 minutes - 2
In a separate bowl, whisk the eggs lightly. Gradually whisk the slightly cooled honey mixture into the eggs until well combined. Add the baking soda and stir; the mixture may foam slightly. Let this mixture cool completely to room temperature.
â±ïž 20 minutes - 3
Add Flour: Gradually sift in about half of the flour into the cooled honey-egg mixture and stir until just combined. The dough will be very sticky. Turn the dough out onto a lightly floured surface and gradually knead in the remaining flour until a soft, pliable, but not overly sticky dough forms. Avoid overworking the dough. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes, or until firm enough to handle.
â±ïž 15 minutes - 4
Divide and Chill Dough: Divide the chilled dough into 8 equal portions. Roll each portion into a ball. Keep the dough balls covered with plastic wrap or a damp cloth to prevent them from drying out while you work.
â±ïž 5 minutes - 5
Roll and Bake Layers: Preheat your oven to 180°C (350°F). Line baking sheets with parchment paper. Working with one dough ball at a time, roll it out as thinly as possible on a lightly floured surface into a circle (about 24-26 cm or 9-10 inches in diameter). You can use a plate or cake ring to trim it into a neat circle after baking, or trace a circle before baking. Carefully transfer the rolled dough to the prepared baking sheet. Bake for 5-7 minutes, or until golden brown. The layers will puff up slightly. Watch carefully as they can burn quickly due to the honey content. Repeat with the remaining dough balls, baking one layer at a time or two if your oven allows for even baking. Save the scraps from trimming.
â±ïž 40 minutes (approx. 5 minutes per layer) - 6
Prepare Frosting: While the layers are baking and cooling, prepare the sour cream frosting. In a large bowl, combine the sour cream, powdered sugar, and vanilla extract. Whisk until smooth and well combined. Taste and adjust sweetness as needed. The frosting should be thick but spreadable.
â±ïž 10 minutes - 7
Assemble the Cake: Place one baked honey layer on your serving plate or cake stand. Spread a generous layer of sour cream frosting evenly over the top. Repeat this process with the remaining layers, frosting each one generously. Place the final layer on top and frost the top and sides of the entire cake smoothly.
â±ïž 15 minutes - 8
Decorate and Chill: Crumble the baked dough scraps into fine crumbs. Gently press these crumbs onto the sides and top of the cake for decoration. Cover the cake loosely with plastic wrap or place it in a cake carrier. Refrigerate the cake for at least 8 hours, preferably overnight. This resting period is crucial for the layers to absorb moisture from the frosting, becoming incredibly soft and tender.
â±ïž 5 minutes (plus 8+ hours chilling)
đĄ Proffstips
- âThe overnight rest is non-negotiable for achieving the signature soft texture of Medovik.
- âFor a smoother frosting, ensure your sour cream is not watery. You can strain it through cheesecloth for a few hours in the fridge if needed.
- âDon't overbake the honey layers; they should be golden brown and slightly crisp when fresh, but will soften considerably.
- âThis cake is perfect for celebrations and birthdays, offering a unique flavor and texture profile.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add chopped toasted walnuts between the layers or mixed into the frosting.
- Replace some of the sour cream frosting with a dulce de leche or sweetened condensed milk frosting for a richer flavor.