Russian Honey Cake Medovik
8 layers of honey goodness with creamy filling, adorned with caramel flames this cake Medovik is a stunner!
Servings: 12
Equipment
- This is an affiliate link.Hand mixer
- This is an affiliate link.Mixing bowls
- This is an affiliate link.Offset spatula
Ingredients
For the cake
- 70g/5 tbsp unsalted butter
- 100g/1/2cup granulated sugar
- 4 tbsp honey I prefer dark honey for more flavour
- 3 eggs large
- 1 tsp This is an affiliate link.vanilla
- 1 tsp baking soda
- 1/2 tsp salt
- 330g/3 cups all purpose flour
For the filling
- 500ml/2 cups creme fraiche or sour cream
- 500ml/2 cups double cream/whipping cream
- 50g/1/2 cup icing sugar/powdered sugar
- 1 vanilla bean or 1 tsp vanilla
For the frosting
- 250g/1 cup mascarpone chilled
- 125ml/1/2 cup double cream/whipping cream
- 100g/1 cup icing sugar
- 1 vanilla bean or 1 tsp vanilla
Instructions
For the cake
- Preheat your oven to 400F/200C and line two baking trays with parchment paper. Set a double boiler or a large pot filled 2/3 with water and a glass or metal bowl over it on the medium heat. Melt butter, sugar and honey in the bowl. In a separate bowl beat eggs and vanilla and pour the mixture in the double boiler while mixing the whole time (I use electric mixer) to avoid ending up with scrambled egg.
- Then add baking soda, salt and 2 cups of flour, continue mixing for a few minutes until the dough starts to thicken and come away from the edges of the bowl. Take it off the heat and add the last cup of flour, mix well. Be careful as the dough will be hot.
- Allow it to cool for a couple of minutes and then knead it with your hands until your get smooth, pasta like dough. What you are looking for is a cookie dough rather than a cake batter. Divide into 8 equal parts and cover with a kitchen towel to avoid drying out. The cake layers will be baked separately on baking trays and then cut into neat circles using a 7″ cake pan, tart pan or, in my case, a pan lid as a template.
- Dust your work surface with flour and roll out a thin circle slightly larger than 7″, transfer on a parchment lined baking tray and bake for 4-5 min. Watch closely as the cake layers burn quickly. Roll out the next layer while the previous one is baking. That is why you need to have 2 baking trays on the go. Remove from the over when golden brown and cut out a circle while still hot as the layers will turn into crisp biscuits in a couple of minutes.
For the filling
- Beat creme fraiche or sour cream with whipping cream, sugar and vanilla until sugar is dissolved and it’s doubled in volume. Fill all 8 cake layers except for the top and the sides.
For the frosting
- Beat cold mascarpone with icing sugar, vanilla and whip cream until stiff. For the US users whip the whipping cream first with icing sugar then fold into slightly whipping mascarpone. Cover the sides and the top of the cake with mascarpone frosting.
Notes
- It needs to be noted that the cake is best served 24 hours after it’s made. A full day in the fridge allows crisp layers to soften and soak all the wonderful flavours from the filling and the frosting.
- You can cut your layers into large rectangles and make your Medovik into a 4 layer cake.
- Keep an eye on the cake layers as they bake since this can happen quickly.
- Not all honey is the same, especially if it is highly processed. Since so much of what makes this cake great is the honey flavour, you will get better results by using the best quality honey you can find. I prefer to use dark honey because it has the most taste.
Nutrition
Calories: 682kcal | Carbohydrates: 70g | Protein: 8g | Fat: 42g | Saturated Fat: 25g | Cholesterol: 163mg | Sodium: 267mg | Potassium: 144mg | Fiber: 1g | Sugar: 44g | Vitamin A: 1474IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 2mg