Russian Honey Cake (Medovik)

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a unique flavor and is dairy-free.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories while maintaining sweetness.

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds offer a similar crunch with a different flavor.

Caramelize the honey over the stovetop until it bubbles and turns a nice caramelized brown, then set aside to cool.

In a double boiler, melt the butter, sugar, and half of the caramelized honey, stirring to combine.

In a jug, combine the three eggs and a capful of vanilla essence, mixing to combine.

Once the butter mixture is melted, add the egg mixture to it and stir.

In a separate bowl, combine the flour and baking soda, then pour in half at a time into the wet mixture, stirring until combined.

Once the first batch of flour is combined, add the second half and mix until a nice dough forms, ensuring it's firm enough to roll out.

Weigh the dough and divide it by eight, aiming for about 147 grams each for eight layers.

Roll each piece into balls and cover with cling wrap to keep them moist.

Roll each ball into circles about 18 cm in diameter, using an 18 cm ring mold to cut them down to size if necessary.

Transfer the rolled-out layers to a baking mat and bake in the oven at 180°C (350°F) for 6 minutes.

For the last layer, press a hexagon mold lightly into the top to create a honeycomb pattern.

Once baked, punch out the biscuit layers using a ring mold to ensure uniform shapes for stacking.

Cut a hexagon out of the middle of the last layer for pouring honey into later.

Whip the cream to just before soft peaks, being careful not to over-whip it.

In another bowl, whip the sour cream, powdered sugar, and the remaining caramelized honey until combined, then fold in the whipped cream until just before hard peaks.

Begin assembling the cake by placing a layer of cream underneath the first biscuit layer on a cake turntable.

Apply a thick layer of cream on top of each biscuit layer as you stack them, continuing until all layers are stacked.

Smoothly coat the outside of the cake with cream, not worrying too much about the sides.

Pulverize the biscuit scraps in a food processor, making them as fine or chunky as desired.

Apply the biscuit crumb around the outside of the cream, gently pushing it on without pressing too hard.

Add a dollop of honey into the hole made in the top layer and optionally place spare hexagons on top for decoration.

Refrigerate the cake overnight to allow the cream to soften the biscuit layers.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens