Medovik cake roll: honey cake roll with sour cream

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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

• fluffy,
• moist,
• creamy,
• soft,
• very tasty,
• aromatic,
• 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.

Looking for more cake roll recipes. Still trying:

• Swiss cake roll with sour cream and currants – simple recipe