Russian Honey Cake (Medovik)

494
WHAT'S SPECIAL

Honey Cake, also known as Medovik is a Ukrainian layer cake. It consists of layers of sponge cake with a cream filling and is often covered with nuts or crumbs made from leftover cake. While the thin layers harden shortly after coming out of the oven, the moisture of the filling softens it again over time. There are many recipes and variations of this cake, but, the main ingredient is honey, giving it the characteristic taste and flavor.
“Here we are using the sour cream filling this time. We will be showing you different variations of honey cake in Calm cuisine in the future.”

Russian Honey Cake | медовик (Medovik)

Servings 12
Prep Time 25 mins
Cook Time 1 hr
waiting time 4 hrs
Total Time 5 hrs 25 mins

Ingredients

For the sour cream filling

  • 397 gm Sweetened condensed milk
  • 113 gm Unsalted butter room temperature
  • 200 gm Sour Cream or Thick hung yogurt

For the cake layers

  • cup Flour 350 gms
  • 1 tbsp Baking soda
  • ¼ tsp Salt
  • 226 gm Unsalted butter 2 sticks
  • ¼ cup Honey
  • 3 nos Eggs large
  • cup Granulated sugar
  • ½ cup Walnuts roasted (optional)

Instructions

Step 1 – Prepare Dulce de leche the previous day

  • Place the sweetened condensed milk into a pressure cooker as shown and cover with water until fully immersed (at least 1 inch above the can). Cook on high heat for 1 whistle then turn to low flame and cook for 20 – 25 mins. The longer you cook the more intense the caramel flavor but don't go beyond 30 mins. Then let it cool down by itself. Open the can only after it cools down completely. (if you try to open the can without completely cooling, it could be dangerous)

Step 2 – Sour Cream Filling

  • To prepare the sour cream filling, beat together the Dulce de leche and softened butter followed by sour cream. Cover and keep refrigerated until needed.

Step 3 – Cake layers

  • Preheat the oven to 350°F. Trace circles around an 8-inch cake pan onto 8 pieces of parchment paper. Set aside.
  • Whisk/Sift together flour, baking soda, salt & keep aside.
  • Fill a medium saucepan with 2 inches of water and bring it to a simmer. Place a heat-proof metal or glass bowl over the pot of water. On medium flame, melt the butter and add honey followed by eggs and granulated sugar. Keep mixing until the sugar is completely melted.
  • Switch off the flame and add in the sifted flour mix.
  • For each layer, spread ½ cup of the mixture onto the parchment paper (tracing-side-down) using an offset spatula or back of a knife. It will seem like just barely enough batter; do your best to get the layer even and perfectly circular. (The batter will spread more easily when it's warm so spread the batter all at one go.)

Bake as many layers at a time as possible, for 5 to 6 minutes, until the cake turns a deep caramel color. Rotate pans if needed (at 4 mins) to ensure even cooking. The layer should still be soft after baking.

  • When each layer is done, slide the parchment off the pan to prevent over baking. Let it cool slightly for approx. 5 mins, then Use the 8-inch mold to trim the layers and save the edges. Prepare all the 8 layers the same way.
  • In the meantime, process 1½ cups of the saved edges (which will have crisped up by now) with roasted walnuts and keep aside.

Step 4 – Assembly

  • Assemble the cake on a flat serving plate. Place a cake layer then spoon approx. ¼ cup + 1 tbsp filling onto the center. Use an offset spatula to spread the frosting evenly. Similarly, layer all 8 layers.
  • After placing the 8th layer gently press down the cake layer so that the extra filling oozes out from the sides.
  • Cover the whole cake with the remaining filling.
  • Sprinkle the top and sides (with the help of a small piece of parchment paper) with cake crumbs as shown.
  • Now the hardest part is the wait!! Keep the cake refrigerated for a minimum of 4 hours or best if kept overnight. Rich and delicious Russian honey cake is ready to serve. Enjoy it with your friends and family.

Notes

  • If you don’t prefer to use walnuts, you can process all of the edges to make the cake crumbs for the topping. The walnuts add a slight bite to the cake since I did not grind it too finely.
  • The batter for the cake is approx. 4 cups, so if you want a smaller or bigger cake divide accordingly.
Course: Dessert
Cuisine: Russian, Ukrainian
Keyword: Best Russian Honey Cake

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @shebascalmcuisine on Instagram and hashtag it #calmcuisine.


Food for Soul

You, believer, have very special comfort in all your trouble.

The cross may be very heavy and our shoulders unused to carrying it; but remember, though there may be a ton-weight of sorrow in it, there is not a single ounce of the curse in it. God does never punish his children in the sense of avenging justice. He chastens as a father does his child.

A God of love inflicts our sorrows!
He is as good when he chastens as when he caresses!
God may seem unkind to unbelief, but faith can always see love in his heart.

Consider everything that you have to suffer as the appointment of wisdom, ruled by love, and you will rejoice in all your tribulation, knowing that it shall reveal to you the loving-kindness and wisdom of your God.

Some Christians have their trials in the shape of sickness. They drag about with them a diseased body all their lives; or they are suddenly cast upon the bed of sickness, and they toss to and fro by night and by day in pain and weariness.

You have this comfort, that your trials work your lasting good by bringing you nearer and nearer to your God.

God be with you.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Like
Close
Calm Cuisine © Copyright 2021. All rights reserved.
Close