How to make Russian Honey Cake with Custard Filling | Honey Cake Recipe | 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.

In a bowl, add plain flour, corn flour, and sugar, mixing until combined.

Add eggs and mix until the mixture is liquid and paste-like.

Place the mixture on medium heat, constantly mixing and whisking.

Add half of the milk and mix until even, then add the rest of the milk and mix until thickened.

Add butter and mix until melted, then cover with cling film and set aside to cool.

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

Add baking soda and mix, then add eggs, whisking quickly.

Add honey and whisk until the mixture is golden and bubbly.

Gradually add flour until the mixture is sticky but not overly wet.

Transfer the dough to a floured surface and knead until smooth.

Divide the dough into ten equal pieces, covering with a damp towel.

Roll each piece into thin layers, cutting to desired shape.

Bake layers at 200°C (400°F) for 2-3 minutes until golden.

Allow layers to cool, then blitz scraps into crumbs.

Layer the cooled layers with custard, ensuring no dry bits remain.

Cover the cake with crumbs and decorate as desired.

Let the cake sit for 6-8 hours at room temperature before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens