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Medovik Cake - Russian Honey Cake

Cake Medovik decorated with icing sugar, bees and tied with burlap and jute roping with flowers

5 from 13 reviews

Cut yourself a big slice of this traditional Russian honey cake Medovik and enjoy with a cup of tea or coffee. It is sweet and rich due to honey flavor, majestic in taste and beautiful in stature. Just bake, eat, enjoy, repeat!

Ingredients

Scale

For biscuit:

For sour cream fristing:

  • 1 cup (230 g) whipping cream
  • 2/3 cup (150 g) sour cream
  • 1/2 cup (60 g) icing (powdered) sugar
  • 1 teaspoon buckwheat honey

*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!

Instructions

  1. To make the biscuit, place butter cut into cubes, sugar, and honey in a medium/large saucepan. Heat the mixture over low to medium for about 5 minutes, stirring constantly with a hand whisk until sugar melts. Remove the saucepan from heat, add baking soda and lemon juice, and mix with the whisk. The mixture will start farming and will almost double in volume. Add eggs one at a time while whisking vigorously to avoid getting scrambled eggs. Stir in the sifted flour.
  2. Sprinkle a working place with a bit of flour and transfer the dough onto the surface. It will stick to your hands. Make a ball using some flour (don't overuse flour!), wrap with plastic film and refrigerate for 50 to 60 minutes.
  3. Prepare 6 parchment paper sheets. Preheat the oven to 355 degrees F/180 degrees C. Take the dough from the fridge and divide it into 6 equal pieces. Using a rolling pin, roll each piece into about 8-inch/20 cm circle right onto parchment. It does not need to be perfect since the 7-inch/18 cm disk will be cut out of the baked biscuit. Do not use any flour while rolling. Bake each circle for 5 minutes until golden brown. While the biscuit is hot, cut a disk using a 7-inch/18 cm cake ring or use a plate and a knife to get a perfect circle. Continue with the remaining layers. Keep the biscuit scraps for decoration.
  4. To make the sour cream frosting, place a clean bowl in the freezer for 5 to 10 minutes. Pour whipping cream, add sour cream, icing (powdered), sugar, honey. Whisk at medium/high speed using an electric or stand mixer until firm.
  5. To assemble the cake, adjust a mousse cake mold to 7-inch/18 cm in diameter. Line it with an acetate cake collar. Place a layer of biscuit into the ring, then pour a layer of cream and spread it with a rubber spatula. Then place another layer of biscuit and another layer of cream. Take care to even the surface between each layer and gently press cake layers. Continue with the remaining layers and cream. Even the cream on top of the cake with a bent spatula. Refrigerate for about 30 minutes.
  6. To decorate the cake, place the biscuit scraps in a food processor and crush until fine crumbs. Take the cake out of the refrigerator, carefully lift the mold and remove the acetate collar. Using hands, cover the top and sides of the cake with the biscuit crumbs.
  7. Using a honeycomb stencil, dust icing (powdered) sugar on top of the cake. Arrange a few bee icing decorations. Refrigerate for at least 5 hours, better overnight.

Notes

  1. Replace buckwheat honey with another kind of honey, but the buckwheat one is the most flavorful to make Medovik cake.
  2. To be precise, use a kitchen scale to divide the dough into 6 equal pieces.
  3. Don't overuse flour while making the ball out of the dough. And don't use flour at all while rolling the layers. The dough is easy enough to work with on parchment paper.
  4. To save preparation time, roll out the next dough layer while the first one/s is in the oven. 5 minutes of baking time is enough to manage the rolling step.
  5. Reuse the same parchment paper during the baking of the cake layers if you prefer.
  6. To make more biscuit layers, divide the dough into 8 equal pieces and roll them out into thin layers. You will need to increase the amount of cream ingredients by 30%.
  7. To get the biscuit scraps crip and darker in color, Place them on parchment paper and bake at 355 degrees F/180 degrees C for a few minutes until very amber color. Take out of the oven and let cool. Crush them in a food processor or in a plastic bag using a rolling pin.
  8. Using a mousse cake mold and an acetate cake collar is optional. They both help get the neat assembling of the cake. You can easily assemble the Medovik on a flat surface without the ring and collar. 

Nutrition

Keywords: Medovik, cake Medovik, honey cake Medovik, Russian honey cake, Medovik cake recipe

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