How to make Honey Cake (Medovik)

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.

Preheat the oven to 180°C (355°F) with the fan off.

Combine sour cream and icing sugar in a bowl and whisk until smooth. Do not sift the icing sugar.

In another bowl, pour in the heavy cream and whip until stiff peaks form.

Fold the sour cream and icing sugar mixture into the whipped cream until no lumps remain. Cover and refrigerate to set.

In a medium-sized pan, combine sugar, butter, and honey. Heat on medium to high until the mixture simmers and the sugar dissolves.

Remove from heat and slowly whisk in the eggs in a thin stream while continuously whisking.

Add baking soda and whisk again until smooth.

Gradually add the flour, about 2 tablespoons at a time, mixing with a spatula until all flour is incorporated. The mixture should be thick and slightly sticky.

Divide the dough into 8 equal pieces, each weighing around 62g (2.2 oz).

Coat your hands and workspace with flour to prevent sticking.

Roll each piece into a round disc slightly larger than the template (7 inches or 18 cm). Use a rolling pin and your hands to shape them.

Arrange the pastry discs on baking paper and bake two at a time for 5 minutes until golden brown and puffed up. Total baking time for all layers is 25 minutes.

Stack the baked layers and trim any uneven edges using the template.

Grind the trimmings into fine crumbs using a food processor or by smashing them in a plastic bag.

Assemble the cake using the largest discs for the top and bottom. Place the first disc smooth side down and spread a thin layer of filling on top.

Add the second pastry disc and repeat the filling process until the last layer, which should be placed smooth side up.

Spread the remaining filling around the sides of the cake, smoothing it out with a palette knife or dough scraper.

Sprinkle a thin layer of crumbs on top and press crumbs onto the sides of the cake, ensuring even coverage.

Press the crumbs in with your hands for a smooth finish.

Refrigerate the cake for at least half a day, preferably 24 hours, to allow the layers to absorb moisture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens