Layered Russian Honey Cake (Medovik) Recipe

Recently I came across an article on Natasha’s Kitchen with a recipe for layered Russian honey cake that looked intriguing.

Russian honey cake, or Medovik, is a soft and fantastic taste that everyone wishes to try or taste at least once. It is made of layers after layers of honey goodness filled with delicious cream which makes it an unforgettable
experience.

Origin of Russian Honey Cake

Medovik honey cake is popular throughout Russia. The story began in the early 19th century in Emperor Alexander’s palace kitchen. The Empress Elizabeth could not taste or stand any dish made with honey. However, one day a confectioner baked a new cake with honey and thick sour cream. He aimed to impress the Empress, wife of Alexander, without knowing she disliked anything made from honey. Surprisingly, Elizabeth liked the cake regardless of the honey content and the cake gained popularity from that moment on. There are countless variations of the Medovik taste but honey is the key ingredient that gives the necessary flavour.

Video of Honey Cake with Salted Caramel

Ingredients to make Medovik honey cake

• Honey
• Granulated sugar
• Salted butter
• Eggs
• Baking soda
• All-purpose wheat flour
• Caramel

Simple procedure for making the Russian honey cake

1. Add salted butter into a bowl and whisk continuously for about 5 minutes. Add caramel and mix them thoroughly.
2. In a different pan, add butter, sugar, baking soda and eggs and melt them under together under low heat. Stirring continuously to ensure the ingredients mix completely.
3. Fold in all-purpose flour with a spatula until the dough reaches a clay consistency and it cannot stick to your hand. The size of the cake determines how much flour is required.
4. Transfer the dough and stretch it to cut it into equal pieces. On a flat surface, Roll out the pieces while the dough is still warm into the desired shape. Transfer the layer to a parchment-lined baking tray and bake for 3 minutes under 200^oC and repeat for layers.
5. Finally, when the layers are cool, apply equal levels of cream on them as you pile them together. Place the cake into a fridge for about 6-8 hours. Then it is advisable to keep it for 2 hours under room temperature before consuming it.

Feedback

Did you make this cake? Let us know how it was for you!

Photo by Toa Heftiba on Unsplash

Bookmark