CLASSIC RUSSIAN HONEY CAKE RECIPE | Медовик со сметанным кремом

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

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

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is lower in fat and adds creaminess.

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: mascarpone

Ricotta is lighter and less expensive.

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds are lower in calories and still provide crunch.

In a large bowl, add sour cream, vanilla extract, and powdered sugar. Mix until smooth and place in the fridge to set.

In a large pan, melt unsalted butter over low heat, then add sugar and mix until incorporated.

Add baking soda to the mixture, then whisk in eggs quickly while keeping the heat low.

Add honey and continue whisking for 5-8 minutes until the mixture becomes golden and bubbly.

Gradually add flour, mixing to avoid lumps until the dough is sticky but not overly wet.

Transfer the dough to a floured surface and knead until smooth, then divide into ten equal portions.

Roll each portion into a thin layer, using flour to prevent sticking, and cut into desired shapes.

Bake each layer for 2-3 minutes at 200°C (400°F) until golden, then cool on a wire rack.

Assemble the cake by layering the baked pieces with the sour cream mixture, using 2-3 tablespoons per layer.

Cover the assembled cake with crumbs from leftover dough and refrigerate for 6-8 hours or overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens