Medovik - Russian Honey Cake

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers a healthier alternative with similar tanginess.

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds are lower in calories and provide a different flavor profile.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is lower on the glycemic index.

Prepare honey cake layers. Preheat the oven to 350F (180C).

In a medium saucepan add sugar, butter and honey and place over medium-low heat. Bring to a simmer and continue to cook for 4-5 minutes more, until fragrant and darkens slightly.

Whisk in baking soda (it will bubble and get lighter in color) and then remove from heat.

Set aside for 4-5 minutes while you beat the eggs.

Add salt and vanilla extract to the warm mixture.

While whisking continuously pour beaten eggs little by little until all eggs are incorporated.

Gradually incorporate sifted flour and transfer the dough to a lightly floured surface.

Divide dough into 8 equal pieces.

On a parchment paper roll each piece 1-2 mm thickness. Using a cake ring cut into 8 inch (20cm) discs.

Transfer the remaining cuts to a parchment paper and reserve for later baking.

Prick each disc with a fork and bake for about 7 minutes until golden brown.

Transfer to a cooling rack to cool completely. As the discs cool they harden.

Bake the reserved cuts for about 5-6 minutes until golden. Cool completely.

Prepare sour cream frosting.

In a large bowl mix sour cream with powdered sugar, vanilla and honey.

In another bowl whip the cream until stiff peaks form.

Gradually fold the whipped cream into the sour cream mixture.

Assembly. Add a bit of frosting on the serving platter. Place a honey cake layer on top. Add some pieces of parchment paper under the first layer to keep the platter clean as assembling.

Spread frosting over it and top with another layer of cake. Repeat this process until all 7 or 8 layer cakes are used. (I used only 7 layers to reserve the last one for decorating the cake, this is optional).

Cover the sides and top of the cake with sour cream frosting, smooth the top and edges using a spatula.

Refrigerate the cake overnight to let the layers soften.

Place the remaining baked cuts in the bowl of a food processor and process to turn into crumbs.

Use the crumbs to decorate the sides of the cake.

Optionally you can decorate the top with some whipped cream using 1M piping tip. Cut the remaining layer cake into small triangles to decorate the top of the cake. Enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens