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Medovik – classic recipe for popular Russian honey cake

Medovik – classic recipe for popular Russian honey cake

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Delicate honey dough, which immediately melts in your mouth, and sweet sour cream, which perfectly combines with the dough – not without reason medovik is one of the most popular Russian cakes. Soft, creamy, aromatic and incredibly delicious is the honey cake. It is one of the most delicious – if not the most delicious at all – Russian cakes. But the Russian honey cake is not only convincing in terms of taste. With its many thin layers of golden dough and white cream, it also stands out on the outside and magically attracts everyone to try it.

You can find a detailed recipe for medovik cake with exact quantities and step-by-step instructions here below. Also, you’ll learn in this post:

  1. What is medovik?
  2. What is medovik made of?
  3. Recipes for Russian honey cake
  4. The most delicious Russian cake – simple recipe
  5. What can I prepare in advance for the honey cake with sour cream?
  6. What honey is best to use for medovik?
  7. How many cake layers does the Russian honey cake have?
  8. What do I decorate the Russian honey cake with?
  9. This medovik cake is
  10. How to make medovik at home: the recipe
  11. Russian honey cake: with these tips and tricks you’ll succeed

What is medovik?

Medovik is a popular Russian honey cake and one of the most delicious Russian cakes ever. It is one of the sweet classics of Russian cuisine. Medovik consists of many thin honey cake layers and the sour cream. Sprinkling the cake with dough crumbs from all sides is also not to be missed in a traditional Russian recipe. The honey cake is very common in Russia and is gladly served at various festivities.

Russian honey cake

What is medovik made of?

Russian honey cake is made of very simple ingredients that you may already have at home. As the name suggests, honey must not be missing from the cake, because it is, after all, a honey cake. Traditionally, only the medovik dough is prepared with honey. The honey mixture for the dough – without flour – is heated for a while in a water bath. This later gives the cake layers their beautiful golden brown color and their usual medovik taste. After adding flour, the medovik dough has a very sticky consistency and must definitely be refrigerated for a few hours. After that it can be rolled out very well. Traditionally, medovik has 12 cake layers. The classic cream for Russian honey cake consists of two ingredients, namely sour cream and powdered sugar or sugar.

Recipes for Russian honey cake

Meanwhile, in addition to the classic medovik recipe, there are many other recipes for it. Every housewife in Russia surely has her favorite honey cake recipe. Especially when it comes to the cream, people like to experiment. For example, people cook a homemade custard cream for the cake. No wonder, because the honey dough combines taste with many different creams. And so, for the honey cake, you prepare the cream that you just have an appetite for. But what remains the same in every honey cake recipe is the main ingredient honey in the dough and, of course, the several thin layers of the cake.

Honey cake

The most delicious Russian cake – simple recipe

With the exception that to prepare Russian honey cake you should have some time and patience to roll out and bake the many individual cake layers, the recipe is otherwise pretty simple. Preparing the dough doesn’t take much effort, and the cream is also ready in a flash. So don’t let the mighty appearance of the Russian honey cake scare you off. Because you can definitely make it without any special baking skills.

What can I prepare in advance for the honey cake with sour cream?

As for the preparation of medovik, it is very flexible. For example, you can prepare the dough a day in advance and keep it in the refrigerator overnight. Then the next day you just have to bake the cake layers and finish the cream. Another option would be that you bake the cake layers one day and prepare the cake cream the next day. This also works without any problems. Like so many Russian cakes, medovik tastes much better only in the next few days after preparation. So you can make the Russian honey cake at least a day in advance.

Medovik

What honey is best to use for medovik?

As for the type of honey, you can take any. However, the honey should be of high quality – tasty and aromatic. After all, honey is the most important ingredient in the recipe. The taste of medovik depends on its quality.

How many cake layers does the Russian honey cake have?

Traditionally, medovik has 12 thin cake layers. Of course, one is not bound to the number and can roll out more or less cake layers. I had rolled out Ø 20 cm very thin (almost transparent) circles and got exactly 12 cake layers. The leftover dough was used for the crumbs. You can, however, make larger or smaller circles in diameter and thus roll out fewer or more cake layers.

What do I decorate the Russian honey cake with?

Normally, the medovik cake is completely sprinkled with dough crumbs. This makes it pretty enough as it is. But you can decorate it any way you like, depending on your mood. I decorated the Russian honey cake with little homemade bees made of marzipan. If you want to make them, I’ll tell you how to do it here. You need for the sweet little bees:

  • raw marzipan mass
  • almond flakes,
  • cocoa powder,
  • some turmeric powder,
  • small amount of powdered sugar
  • and small amount of water.

And this is how you make the little bees:

  1. Color the largest part of the raw marzipan with cocoa powder and form small ovals (“bodies” of the bees) out of it.
  2. Color a small part of marzipan yellow with turmeric powder, form very thin strips from it and place 2 – 3 strips next to each other on each oval from one side.
  3. Dissolve very small amount of powdered sugar in a few drops of water to make a white icing and use it to stick an almond leaf (bee’s wings) on each side of each oval.
  4. Use the icing to draw two dots (eyes of the bee) on the front of the oval.

This medovik cake is

  • delicate,
  • soft,
  • creamy,
  • incredibly tasty,
  • aromatic,
  • classic of Russian cuisine,
  • with honey dough,
  • with sour cream,
  • with many thin layers,
  • an eye-catcher on the dining table,
  • to be prepared with common ingredients
  • suitable for any occasion,
  • even more delicious in the next few days.

In addition, the medovik recipe

  • simple,
  • a little time-consuming, but definitely worth it,
  • with few ingredients,
  • for 12 approx. Ø 20 cm cake layers.

Medovik recipe

How to make medovik at home: the recipe

The exact quantities and step-by-step instructions for making the Russian medovik cake at home are given below in the box recipe.

For the medovik recipe you need a few common ingredients. The preparation is not difficult, but a bit time-consuming.

For the medovik dough you need

  • honey, of course,
  • butter,
  • eggs,
  • sugar,
  • flour
  • and baking soda.

For the cream only

  • sour cream
  • and powdered sugar

are needed.

Prepare Russian honey cake: this is how it works

  1. For the dough, mix melted butter with sugar and honey. Add baking soda and stir again. Add eggs and mix until homogeneous.
  2. Heat the honey mixture in a water bath for about 15 minutes, then add flour and stir to form a very sticky dough. Chill the dough for 2 – 3 hours.
  3. Roll out very thin round cake layers from the dough and bake until golden, let cool. Roll out the leftover dough, bake and crumble finely.
  4. For the cream, mix sour cream and powdered sugar.
  5. Spread the cream on the cake layers and stack them on top of each other. Sprinkle the cake with the crumbs and chill for about 8 hours. Done!

Honey cake russian

Russian honey cake: with these tips and tricks you’ll succeed

  • Use good quality honey for the medovik cake.
  • Instead of butter you can use margarine. It is best to use organic margarine.
  • Instead of baking soda you can use double the amount of baking powder. However, the dough will turn out better with baking soda.
  • When preparing the honey mixture for the dough, do not add the eggs while the mixture is still hot, but let it cool down a bit first.
  • The amount of flour given in the recipe may vary, as different types of flour absorb liquid differently. Therefore, add flour to the honey mixture in batches until your dough has the right consistency. It should be very sticky and not too firm, but not thick or runny either.
  • You can also make more or less than 12 and correspondingly smaller or larger by diameter pie crusts.
  • Piercing each cake layer with a fork before baking ensures that no bubbles appear on the cake layer during baking.
  • You can adjust the amount of powdered sugar for the custard to your taste.
  • Instead of powdered sugar, you can also use regular sugar for the cream.
  • It is important to chill the cake for about 8 hours or more after preparation. During this time the cake layers can absorb the cream and the cake gets its typical medovik taste.
  • In the next days the cake tastes even better, so you can prepare it in stock.

Did you make the Russian honey cake according to this recipe? I’m looking forward to your result, your star rating and your comment on the medovik recipe below, how you succeeded and tasted the honey cake.

Medovik (Russian honey cake)

Medovik (Russian honey cake)

Delicate honey dough, which immediately melts in your mouth, and sweet sour cream, which perfectly combines with the dough – not without reason medovik is one of the most popular Russian cakes. Soft, creamy, aromatic and incredibly delicious is the honey cake. It is one of the most delicious – if not the most delicious at all – Russian cakes. According to this recipe, you can easily make the Russian honey cake at home.
Prep Time 55 mins
Cook Time 1 hr
Cooling time 10 hrs
Course Dessert
Cuisine Russian
Servings 10

Ingredients
  

for the dough

  • 150 g honey
  • 100 g butter
  • 80 g sugar
  • 2 eggs
  • 1 pinch of salt
  • 8 g baking soda
  • approx. 400 g flour
  • flour for the work surface

for the cream

  • 1 kg sour cream
  • 150 g powdered sugar

Instructions
 

Preparation of the dough

  • Melt butter, take it off the heat, immediately add sugar, honey and salt and mix it.
  • Add baking soda and stir it thoroughly.
  • Add eggs (if the mixture is still hot, let it cool a bit before adding eggs) and mix until homogeneous.
  • Heat the mixture in a water bath for about 15 minutes, stirring occasionally. After heating, the mass should approximately double in volume and turn white in color.
  • Gradually add flour and mix to form a very sticky dough. The dough should not be too firm, but also not thick or runny. Cover the mixing bowl with the dough and chill the dough for 2-3 hours.
  • Divide the dough into 12 equal pieces, roll each piece a little in flour and roll it out very thinly (almost translucent) on a sheet of baking paper. Cut out a Ø 20 cm circle from each rolled out piece of dough.
  • Prick each dough circle several times with a fork and bake the dough circles one by one in a preheated oven at 180 °C for about 4 minutes each until golden brown. Let the thin cake layers cool down afterwards. Also bake the leftover dough and crumble it finely afterwards.

Preparation of the cream

  • Mix sour cream and powdered sugar.

Preparation of the cake

  • Spread the cream on all the cake layers and stack them on top of each other. Spread the rest of the cream on the edges of the cake and sprinkle the crumbs on the top and on the edges. Refrigerate the medovik cake for about 8 hours or overnight.

Notes

  • Margarine can be used instead of butter.
  • Instead of baking soda, double the amount of baking powder can be used. However, the dough turns out better with baking soda.
  • Do not add eggs to the hot honey mixture.
  • The amount of flour given in the recipe may vary. Therefore, add flour in portions to the honey mixture until the dough is very sticky.
  • The amount of powdered sugar for the cream can be adjusted as desired.
  • Sugar can also be used instead of powdered sugar for the cream.
  • Note the detailed tips and tricks for DIY Russian medovik cake at the top of the post.
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