How to make a Medovik Torte ( Russian Honey Cake)

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess while reducing calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds are a lighter alternative with a similar crunch.

Cook 225 grams of honey in a pan for about 4 minutes until deepened in color, then add 60 grams of water.

In a bowl set over simmering water, combine 225 grams of honey, 75 grams of burnt honey, 225 grams of golden caster sugar, and 200 grams of unsalted butter until emulsified and smooth.

Slowly whisk in 6 large eggs, keeping the mixture over the heat to maintain temperature.

Add 0.75 teaspoons of fine salt, 2.5 teaspoons of baking soda, and 1 teaspoon of ground cinnamon, stirring well.

Remove from heat and gradually fold in 450 grams of plain flour until thickened like pancake batter.

Using a 9-inch circle as a template, spread the batter to create 10 individual cake layers.

Bake each layer at 150°C for 5-6 minutes until caramelized and golden.

Trim the baked layers and save the offcuts to bake at 120°C for 15 minutes until crisp, then crush into fine crumbs.

For the filling, whip 1 liter of double cream with 0.5 teaspoons of salt, then slowly add 380 grams of dulce de leche and 150 grams of burnt honey.

Layer the cake with filling between each of the cooled layers, using extra filling for the sides and top.

Press the crushed cake crumbs onto the sides of the cake.

Refrigerate the assembled cake for 24 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens