Russian Strawberry Honey Cake | Strawberry Medovik Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with healthy fats.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is lower in calories and adds creaminess.

cream cheese

🥗Healthier: mascarpone

💰Cheaper: ricotta

Mascarpone provides a rich texture with a similar flavor.

gelatin

🥗Healthier: agar-agar

💰Cheaper: none

Agar-agar is a plant-based alternative for setting.

Preheat the oven to 180°C (350°F).

In a bowl, mix honey, sugar, and butter until creamy.

Add eggs one at a time, mixing well after each addition.

Sift flour and baking soda into the mixture, stirring until combined.

Divide the dough into equal portions and roll each into a circle.

Bake each circle for 5-7 minutes until golden brown.

Allow the baked layers to cool completely.

In a separate bowl, whip mascarpone cheese and double cream until smooth.

Add condensed milk and vanilla extract, mixing until well combined.

Slice strawberries and set aside for layering.

Place the first layer of cake on a serving plate and spread a layer of cream mixture.

Add a layer of sliced strawberries on top of the cream.

Repeat the layers, finishing with cream on top and sides.

Refrigerate the cake for at least 4 hours or overnight to set.

Dust the top with biscuit crumbs and melted butter before serving.

Cooking Techniques

Spice Level:

Allergens