Medovik Russian Honey Cake Recipe

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.

Sift the flour and set aside.

Beat the eggs and set aside.

In a stainless steel pot, add honey. Bring it to a boil on low heat until the honey is further caramelised and slightly thickened. Off the heat. Carefully add in the water. Move the pan to mix them.

Add in the sugar. Give it a quick mix to combine. Put the heat back on low as you’re going to dissolve the sugar.

Add in the butter. Cook until the butter is completely melted. The sauce is gradually thickened up and caramelised looking. Off the heat. Immediately add in the baking soda. Be cautious as the volume will double up and frothy. Keep mixing. Remove the pot from the stove.

Add in salt and cinnamon powder. Mix until combined.

Transfer the sauce into a large mixing bowl.

Gradually add in the eggs. The mixture will become thick and sticky.

Add the flour in a few batches. Use a whisk to mix them to combine. Towards the end, it will become a wet dough. Switch to a spatula to fold them together. Wrap the dough with cling film. Refrigerate for at least 1½ to 2 hours.

After 2 hours, flour the work surface. Cut the dough into 10 pieces. Roll individually into a ball shape and set aside on a pan with a tea towel covering them to keep them moist.

Sprinkle some flour on a non-stick parchment paper. Roll the dough out into a very thin layer of about 1mm. Roll out to the size of your ring cutter.

Bake in preheated oven at 180°C/355°F for 5-6 minutes. Let the layers completely cool before removing from the parchment paper.

For the remaining excess of the dough, line them on a pan. Bake them in preheated oven at 180°C/355°F for 8-9 min or until they are dry and crispy. Let them cool completely.

In a food processor, crush the baked excess fine, and a small amount in coarse or bigger chunks sizes. Set these aside for decoration later.

Mix honey and hot water until the honey dissolved. Set it aside to cool completely before use.

In a mixing bowl, add whipping cream. Whisk or mix it until it’s slightly thickened.

In another bowl, add sour cream, honey, powdered sugar, and vanilla extract. Mix until it’s softened and creamy.

Add the whipping cream into the sour cream mixture in 2 batches. Mix until combined, do not over mix. Add in the remaining whipping cream, mix until stiff, do not over mix.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens