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Creamy tender medovik refined with the fruity aromatic orange curd – this cake is a unique variation of the popular Russian honey cake. The soft honey dough and sweet sour cream are perfectly complemented with the light citrus flavor and aroma, and together they create the delicious orange medovik. You can find a detailed recipe for the orange honey cake with exact quantities and step-by-step instructions here at the very bottom.
Orange flavored medovik
Russian honey cake and orange cream – doesn’t it sound like a very special combination?! Thanks to the orange curd, this orange medovik has a delicious citrus note, which makes it taste slightly fruity and particularly aromatic. And if you want even more orange flavor in your honey cake, make a double portion of the orange curd and spread it not on every other cake layer, but on every cake layer.
Berry or lemon curd instead of orange curd
By the way, according to the recipe shown below, you can make the classic medovik yourself not only with the orange flavor, but also with the lemon or berry flavor. The lemon curd you then cook accordingly with lemon juice and lemon zest. For this you should possibly use a little more sugar, since lemon tastes sour in contrast to orange. For the berry curd you can use any fresh or frozen berries.
What can I make in advance for orange medovik?
Although the making of the orange honey cake is a bit time-consuming, you should not let that deter you, because a lot of things for the cake can be made in advance. Among other things, you can cook the orange curd in advance and store it in a screw-top jar or lunch box in the refrigerator for a few days. The honey dough can also be made the day before and stored in an airtight container in the refrigerator overnight. The ready-baked cake layers can just as easily be stored at room temperature for a few days before spreading with the cream and orange curd.
How to decorate orange honey cake?
Just like the classic Russian honey cake, you can simply sprinkle the orange medovik completely with dough crumbs. This makes it look pretty enough and it doesn’t really need any additional decoration. However, if you are making the cake for a special occasion and want to decorate it specially, you can, among other things, cook a solid cream for it and decorate the cake with it using a piping bag. One of the most popular creams used for decorating cakes is the Italian meringue. It is stable, easy to color, and takes heat quite well. I made the meringue according to the recipe for Russian korzinochki and used it to pipe roses and leaves onto the orange medovik. For this I used a piping bag and a large open star nozzle for the large roses, a small closed star nozzle for the small roses and a leaf nozzle for the leaves. I used gel food coloring to color the cream.
This orange medovik is
- with a slight citrus note – with orange curd,
- also possible with lemon or berry curd,
- with classic sour cream,
- with many thin layers,
- an eye-catcher on the dining table,
- easy to make with common ingredients,
- ideal for special occasion,
- even more delicious in the coming days,
- about Ø 24 cm large.
Orange honey cake recipe
The orange honey cake recipe is simple, just a little time consuming. It’s worth the effort, though, because you’re guaranteed to love the cake. Here you can get a rough idea of how the making goes, and what you need to make it. The exact quantities and step-by-step instructions for making the orange medovik yourself can be found here below in the box recipe.
For the honey dough you need
- first of all honey,
- orange zest,
- and baking soda.
For the cream you only need
- sour cream
- and powdered sugar.
And for the orange curd you still need
- freshly squeezed orange juice and orange zest,
- and cornstarch.
How to make orange honey cake: here’s how (Check out the detailed recipe at the bottom.)
- The first thing you should do is cook the curd, because it needs to cool thoroughly and set in the fridge for a few hours. To make it, mix egg, sugar and cornstarch, add orange juice and zest, and simmer briefly until thickened. Then take it off the heat, immediately add butter and let the curd cool.
- For the dough, mix honey, eggs, butter, sugar, orange zest and heat the mixture in a water bath until the butter melts. Then stir in baking soda and continue to heat the mixture in a water bath until it has increased in size. This takes about 15 minutes. Then add flour and knead it into a soft dough. Roll out several thin cake layers and bake them one after the other.
- For the cream, mix only sour cream with powdered sugar.
- Now spread each cake layer with the sour cream and every second layer with the orange curd, stack the cake layers on top of each other and chill the cake. Done!
How to make orange medovik yourself: tips and tricks
- This honey cake has a slight orange flavor. If you want more orange flavor in the medovik, it is best to cook a double portion of the orange curd and spread it on each cake layer.
- Use good quality honey for the dough.
- The amount of flour given here in the recipe may vary. Therefore, add flour to the honey mixture in batches until the dough has the right consistency. It should be soft, not too firm, but not sticky either.
- You can roll out more or less than 7 and correspondingly smaller or larger diameter cake layers from the dough.
- You can adjust the amount of powdered sugar and sugar for the sour cream and the orange curd, respectively, according to your taste.
- Instead of the orange curd, you can also make the medovik with the lemon or berry curd.
- After making the orange honey cake, be sure to refrigerate it for about 8 hours or overnight to allow it to set well.
- The cake will taste even better in the next few days after you make it, so you can stock up on it.
Did you make the orange medovik yourself using this recipe? I’m looking forward to your result, your star rating and your comment here below how you succeeded and tasted the orange flavored honey cake.
Got an appetite for more Russian cakes? Try them too:
- Bird’s milk cake – recipe for the world’s best Russian soufflé cake
- Plombir cake – with the taste of the most popular Russian ice cream
- Honey cake “Ryzhik” – recipe for popular Russian red layer cake
- Napoleon cake – classic recipe for popular Russian layer cake
- Russian cake “Milk girl” – recipe with cream cheese cream
for the dough
- 150 g honey
- 100 g butter
- 2 eggs
- 80 g sugar
- approx. 450 g flour
- 8 g baking soda (sodium bicarbonate)
- zest of 1 organic orange
- 1 pinch of salt
for the orange curd
- 75 ml freshly squeezed orange juice
- 60 g butter
- 1 egg
- 50 g sugar
- 5 g cornstarch
- zest of 1 organic orange
for the cream
- 1 kg sour cream
- 150 g powdered sugar
Making the orange curd
- Mix egg and sugar in a small saucepan with a thick bottom.
- Add cornstarch and mix until homogeneous without lumps.
- Add orange juice and orange zest, stir, bring to a boil, then continue to boil, stirring constantly, until thickened, about 1 minute.
- Remove the orange mixture from the heat, immediately add butter and stir until the butter has melted and the orange curd has a homogeneous consistency. Let it cool down and refrigerate it for 1 - 2 hours.
Making the dough
- Put the eggs, butter, honey, sugar, orange zest and salt in a heat-resistant mixing bowl and heat the mixture in a bain-marie, stirring constantly until the butter has melted.
- Add baking soda, stir thoroughly, and continue to heat (not boil) the mixture in the water bath, stirring occasionally, until it has about doubled in volume, about 15 minutes.
- Take the honey mixture from the water bath and add flour in batches, mixing first with a spoon while the mixture is still hot, then knead with your hands to form a soft dough.
- Divide the dough into 7 equal pieces and cover them to prevent them from drying out. First roll out one piece of dough very thinly on a sheet of baking paper, cut out a Ø 24 cm circle from it, pierce it several times with a fork and bake it in a preheated oven at 180 °C top and bottom heat for about 4 minutes until golden brown. Repeat the same with the remaining pieces of dough. Let all the cake layers cool down.
- Roll out the leftover dough thinly, bake it in the same way as the cake layers, let it cool and crumble it finely.
Making the cream
- Mix sour cream and powdered sugar.
Making the cake
- Fill the orange curd into the piping bag with the round hole nozzle or star nozzle. Spread the sour cream on all the cake layers, then pipe the orange curd on top of the cream on the 2nd, 4th, and 6th cake layers in the form of strokes and stack all the cake layers on top of each other in the corresponding order. Brush the edges of the cake with the remaining sour cream as well.
- Sprinkle the top and edges of the orange medovik with the crumbs and refrigerate for about 8 hours or overnight. Instead of sprinkling the cake completely with the crumbs, you can decorate it, as I did, with the Italian meringue according to this recipe. (See detailed notes at the top of the post.)
- This honey cake has a slight orange flavor. For more orange flavor, it is best to cook a double portion of the orange curd and spread it on each cake layer.
- The amount of flour listed may vary. Add flour in batches to the honey mixture until the dough reaches the right consistency. It should be soft, not too firm, but not sticky either.
- You can adjust the amount of powdered sugar and sugar for the sour cream or orange curd to taste.
- Note the detailed tips and tricks for making the orange medovik yourself at the top of the post.