Russian Honey Cake (Medovik)

Description:

Russian Honey Cake, or Medovik, is a multi-layered masterpiece featuring thin honey-infused cake layers stacked with a rich, tangy cream filling. This decadent dessert has a delicate balance of sweetness and tang, with soft layers that almost melt in your mouth after being chilled.

Origin:

Medovik is a traditional Russian dessert with roots in the 19th century. It’s said to have been created in the imperial kitchens of Tsar Alexander I and has since become a beloved treat across Eastern Europe.

Ingredients:

For the Cake Layers:

• 1/2 cup (120g) honey
• 3/4 cup (150g) granulated sugar
• 1/2 cup (120g) unsalted butter
• 3 large eggs
• 1 teaspoon baking soda
• 3 1/4 cups (400g) all-purpose flour

For the Cream Filling:

• 2 cups (500ml) sour cream or plain Greek yogurt
• 1 1/4 cups (300ml) heavy cream, chilled
• 1/2 cup (100g) powdered sugar
• 1 teaspoon vanilla extract

Optional Garnishes:

• Crushed cake crumbs
• Fresh berries or mint leaves

Instructions:

Prepare the Cake Layers:

1. In a heatproof bowl, combine honey, sugar, and butter. Place over a pot of simmering water (double boiler) and whisk until the sugar dissolves and the mixture is smooth.
2. Add the eggs one at a time, whisking quickly to prevent them from curdling.
3. Stir in the baking soda and continue whisking until the mixture becomes light and fluffy, about 2-3 minutes.
4. Remove the bowl from the heat and gradually mix in the flour until a soft, sticky dough forms.
5. Divide the dough into 8 equal portions, roll them into balls, and let them rest for 15 minutes.

Bake the Cake Layers:

6. Preheat the oven to 350°F (175°C). Roll each dough ball into a thin circle (8 inches/20 cm diameter) on parchment paper.
7. Transfer the rolled dough with the parchment to a baking sheet and bake each layer for 5-7 minutes, or until golden brown.
8. Trim the edges of each layer while warm, using a plate as a guide. Reserve the crumbs for decoration.

Make the Cream Filling:

9. In a large bowl, beat the chilled heavy cream with powdered sugar until soft peaks form.
10. Fold in the sour cream or yogurt and vanilla extract until smooth and creamy.

Assemble the Cake:

11. Place one cake layer on a serving plate. Spread a generous layer of cream filling on top. Repeat with remaining layers, finishing with cream on top.
12. Crush the reserved cake scraps into fine crumbs and sprinkle them over the cake for decoration.

Chill the Cake:

13. Cover the cake with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the layers to soften and meld.

Tips for Success:

• Roll the dough thinly and evenly for consistent layers.
• Chill the cream filling before assembly to make spreading easier.
• Allow the cake to rest overnight for the best flavor and texture.

Recommendations:

• Serve chilled, paired with tea or coffee.
• Garnish with fresh berries or drizzle with honey for a decorative touch.

Nutrition (per slice, approximate for 12 slices):

• Calories: ~350
• Protein: 5g
• Fat: 20g
• Carbohydrates: 40g
• Fiber: 1g
• Sugar: 22g
• Sodium: 90mg

Russian Honey Cake is a labor of love that rewards you with a stunning and delicious dessert. Its rich flavors and tender layers make it a show-stopping centerpiece for any celebration. ✨