Heavenly fluffy sponge cake, which tastes and smells of honey, and incredibly delicate cream, which consists of sour cream and cream, are combined in this medovik cake roll. It tastes moist, creamy and is very aromatic. The sweet sponge cake perfectly combines with the slightly sour cream.
Moreover, the honey cake roll is easy and quick to make with ordinary ingredients. You can find a detailed medovik cake roll recipe with exact quantities and step-by-step instructions here at the very bottom.
A change from the classic medovik cake
Do you love the famous medovik cake? Or are you into the other Russian honey cakes? If you answered “yes” to those questions, you’re sure to love this medovik cake roll, too.
It is made of a heavenly fluffy honey sponge batter. Just like the cake layers of the classic medovik, the sponge cake roll also smells of honey. It is therefore incredibly aromatic.
The cream with which the honey cake roll is filled is made of sour cream and cream. It is actually the same sour cream for the medovik cake, only additionally refined with cream. This makes it taste lighter and airier. Thanks to sour cream, however, it still has a sour note.
Alternative cream ideas
The medovik cake roll tastes just as delicious with a simple sour cream. For this cream you don’t even need a mixer. You simply mix sour cream with powdered sugar. The cake cream is ready. You can adjust the amount of powdered sugar to your taste.
Refine with fruits or nuts
You can also refine your medovik cake roll with any fruit you like. Simply spread them on the cream and then roll up the sponge cake. With fresh fruit, however, the cake will not keep for long. So prepare it with it only when you want to eat it quickly.
With a fruit jelly, the honey cake roll also gets a fruity taste, but also keeps longer. Drizzle the fruit jelly on top of the cream and roll up the sponge cake. You can find the recipe for a raspberry filling, for example, in my post for lemon raspberry cupcakes or raspberry cream cheese cake.
The medovik cake roll also tastes delicious with nuts. Use walnuts, hazelnuts or peanuts, among others. Just be sure to roast them beforehand so that they develop their aroma. Then spread the chopped nuts on the cream just like fruit before you roll up the sponge cake.
So that the sponge cake roll does not crack
It is very important not to bake the sponge cake longer than necessary. If you bake it too long, it will become brittle and crack when you roll it up. It is better to take the sponge cake out of the oven one minute too early than one minute too late.
If your cake does crack when you roll it up, you don’t have to throw it away. Wrap the cake roll in baking paper or plastic wrap right after you roll it up and refrigerate it for a few hours. Then spread it completely with the cream and sprinkle it with sponge crumbs. You have a perfect looking cake. And a crumbly sponge cake doesn’t affect the taste anyway.
How to decorate medovik cake roll?
I decorated my honey cake roll with honeycombs of white chocolate. You’ll need bubble wrap for this. You spread the foil with melted chocolate and then press it to the cake roll with the chocolate side in. The cavities will be filled with honey later, once the chocolate has set in the refrigerator and the foil has been removed.
Of course, you can decorate the medovik cake roll any way you like. Let your imagination run wild and put your ideas into practice. For example, cover the honey cake roll with a dark chocolate glaze or sprinkle it with powdered sugar.
Even just covered with sponge cake crumbs, the honey cake roll looks good enough to eat. You can even serve it at a party.
This honey cake roll is
easy to make,
perfect for dessert during the weeks or for a party.
Simple medovik cake roll recipe
The honey cake roll recipe you will find here below is very simple. First, you bake a honey sponge cake. The batter for it is prepared similarly to a classic sponge batter, only you stir in additional honey and milk into it.
The cream for the medovik cake roll is ready in about 5 minutes. All you have to do is whip the sour cream, cream and powdered sugar until creamy.
Now spread the sponge cake with the cream and roll it up. Afterwards, the honey cake roll must cool. After that you can decorate it as you like and serve it.
How to make medovik cake roll: tips and tricks
You can adjust the amount of powdered sugar for the cream according to your taste.
It is important not to bake the sponge cake longer than necessary, otherwise it could tear when rolled up.
In addition to the cream, you can fill the medovik cake roll with fruit jelly or nuts.
You can decorate the honey cake roll as you like.
Did you make the medovik cake roll according to this recipe? I’m looking forward to your result, your star rating and your comment here below, how you succeeded and tasted the honey cake roll.
Heavenly fluffy sponge cake, which tastes and smells of honey, and incredibly tender cream, which consists of sour cream and cream, are combined in the medovik cake roll. It tastes moist, creamy and is very aromatic. The sweet sponge cake perfectly combines with the slightly sour cream. Moreover, with this recipe the honey cake roll is easy and quick to make with ordinary ingredients.
Add liquid honey and beat briefly to a homogeneous, still airy mass.
Add milk and beat again until homogeneous.
Mix flour with baking soda and add it to the egg-honey mixture to make a thick, airy batter.
Spread the batter evenly on a baking tray lined with baking paper, bake the sponge cake in the preheated oven at 180 °C top and bottom heat for about 7 minutes and let it cool.
Preparation of the cream
Whip cream, sour cream and powdered sugar to a creamy mass.
Preparation of the medovik cake roll
Cut off the uneven edge of the sponge cake about 0.5 cm thick from each side and crumble it finely.
Pour about 3 tablespoons of sour cream cream into a clean bowl and put it aside for the time being.
Spread the sponge cake with the remaining cream and roll it up from the shorter side.
If you don't plan to decorate the medovik cake roll with white chocolate, spread it from the outside with the cream set aside and sprinkle it with the sponge cake crumbs. Refrigerate the honey cake roll for at least 1 hour.
If you want to decorate the medovik cake roll with chocolate, chill it for 1 hour immediately after rolling it up together with the cream set aside.
Melt white chocolate and coat the bubble wrap with it. Immediately press the foil around the cake roll with the chocolate side facing in. Chill the honey cake roll for about 30 minutes and then carefully remove the foil.
Spread the sides of the cake roll that were not covered with the chocolate with the cream and sprinkle with the sponge cake crumbs.
Fill the cavities of the chocolate honeycomb with honey.
You can adjust the amount of powdered sugar for the cream to taste.
It is important not to bake the sponge cake longer than necessary, otherwise it may crack when rolled up.
Note the detailed tips and tricks for making the medovik cake roll at the top of the post.