How Long Does It Take to Make Russian Honey Cake?

It typically takes a few hours to prepare and assemble the cake, including baking individual layers and chilling the assembled cake. Preparing it a day ahead allows flavors to develop fully.

Can I Make the Cake Layers in Advance?

Yes, you can bake the cake layers ahead of time. Once cooled, store them in an airtight container at room temperature for up to two days.

Is Russian Honey Cake Suitable for Special Diets?

Traditional Russian Honey Cake contains dairy, eggs, and gluten. However, substitutions such as gluten-free flour, dairy-free butter, and egg replacements can make it suitable for various diets.

Russian Honey Cake (Medovik)

Name: Russian Honey Cake (Medovik) - Catherine Zhang
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 6
Cuisine: Russian
Ingredients: Whipped Sour Cream: sour cream; heavy cream; granulated sugar; vanilla extract; Cake: granulated sugar; honey; unsalted butter; eggs; baking soda; all-purpose flour; salt

Russian Honey Cake (Medovik)

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This Medovik, or Russian honey cake, is a beautiful layered dessert with a rich honey flavor and a creamy sour cream filling. It’s a true showstopper for any occasion!

Author: Catherine Zhang
Prep Time: 60 minutes
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Yield: 1 8-inch cake 1x
Category: Cake
Method: Intermediate
Cuisine: Russian

Ingredients

Units Scale

Honey Cake

200g Granulated sugar (1 cup)
130g Honey (1/3 cup)
180g Unsalted butter (3/4 cup)
3 eggs
1 tsp baking soda
500g All-purpose flour (4 cups 2 tbsp)
Pinch of Salt

Whipped Sour Cream

570g Sour cream (2 cups)
400g Heavy cream (1 3/4 cup)
250g Granulated sugar ( 1 1/4 cup)
2 tsp Vanilla extract

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Instructions

Combine granulated sugar, honey, and butter in a heatproof bowl. Place over a double boiler and stir until the sugar dissolves and the mixture is smooth.
Remove from heat and let cool slightly. Whisk in the eggs, one at a time, until fully incorporated.
Stir in the baking soda. The mixture will foam and increase in volume.
Gradually add the flour and salt, mixing until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for 6 hours.
Preheat the oven to 175°C (350°F) and line baking sheets with parchment paper.
Divide the chilled dough into 10-12 equal portions. Roll each portion into a 2mm-thick sheet on a floured surface.
Use an 8-inch round plate/cake ring/template to cut circles.
Place the circles onto baking sheets and bake for 6-8 minutes or until golden brown. Cool completely.
Reserve two circles, then blitz in a food processor until fine for garnish
Whip the heavy cream to soft peaks in a large bowl and set aside.
In another bowl, whisk together the sour cream, sugar, and vanilla extract until the sugar dissolves. Fold in the whipped cream gently until smooth and fluffy.
Place one honey cake layer on a serving plate and spread a generous amount of whipped sour cream filling over it. Repeat with the remaining layers, stacking them evenly.
Coat the top and sides of the cake with the remaining filling and press the reserved crumbs onto the sides and top for decoration.
Cover the cake and refrigerate for at least 6 hours or overnight to allow the layers to soften.
Slice and serve the chilled Medovik.

Find it online: https://zhangcatherine.com/russian-honey-cake/