The Best Cake I Ever Tasted - Medovik | Russian Honey Cake

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.

Crack 3 large eggs into a bowl and add granulated white sugar, then cream until foamy.

Add wildflower honey to the egg mixture and mix well.

Sift together all-purpose flour and baking soda, then fold into the egg and honey mixture until smooth.

Cover the batter with plastic wrap and let it rest for 1 hour at room temperature.

Preheat the oven to 160°C (320°F).

Cut rectangular silicone baking mats or wax paper to size (30 cm by 10.5 cm).

Spread a thin layer of batter onto each silicone mat, aiming for a thickness of about one credit card.

Place the mats onto oven trays and bake for 6-8 minutes until deep golden brown.

Remove the trays from the oven and cool the biscuit sheets in the fridge or freezer.

Carefully peel off the silicone or wax paper from the cooled biscuit layers and store them between sheets of parchment.

Blitz 4 extra sheets of biscuit finely to use for decoration.

Whip the whipping cream with powdered sugar until stiff peaks form, then fold in sour cream until homogeneous.

Layer the biscuit sheets with cream, pressing down gently with each layer, and cover the sides with cream as well.

Sprinkle the biscuit crumbs on top and around the sides of the cake.

Chill the assembled cake in the fridge for at least 1 hour before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens