Russian Honey Cake | медовик (Medovik)
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
- 2½ cup Flour 350 gms
- 1 tbsp Baking soda
- ¼ tsp Salt
- 226 gm Unsalted butter 2 sticks
- ¼ cup Honey
- 3 nos Eggs large
- 1½ 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.
Tried this recipe?Let us know how it was!