For the Honey Cake Layers:
3 large eggs
150 g granulated sugar
100 g honey
75 g unsalted butter
1 tsp baking soda
400–450 g all-purpose flour (as needed)
For the Cream Filling:
500 g sour cream (full-fat, chilled)
250 ml heavy cream (cold)
120 g powdered sugar
1 tsp vanilla extract
500 g sour cream (full-fat, chilled)
250 ml heavy cream (cold)
120 g powdered sugar
1 tsp vanilla extract
Prepare the Honey Cake Dough:
In a heatproof bowl, whisk together the eggs and sugar. Add the honey and butter.
Place the bowl over a pot of simmering water (double boiler) and stir constantly until the butter melts and the mixture is smooth.
Add the baking soda and continue stirring for 2–3 minutes. The mixture will foam and lighten in color. Remove from heat.
Gradually mix in the flour, one cup at a time, until a soft, non-sticky dough forms. Divide the dough into 8–10 equal portions. Cover and let rest for 15 minutes.
Bake the Cake Layers:
Preheat the oven to 180°C (350°F).
Roll each dough portion into a thin circle (about 20 cm/8 inches in diameter) on parchment paper. Use a plate or cake ring to trim the edges evenly, reserving the scraps.
Transfer the parchment with the dough to a baking sheet and bake each layer for 5–7 minutes until golden. Repeat with all portions.
Bake the scraps on a separate sheet until crisp, then pulse them into crumbs for garnish.
Preheat the oven to 180°C (350°F).
Roll each dough portion into a thin circle (about 20 cm/8 inches in diameter) on parchment paper. Use a plate or cake ring to trim the edges evenly, reserving the scraps.
Transfer the parchment with the dough to a baking sheet and bake each layer for 5–7 minutes until golden. Repeat with all portions.
Bake the scraps on a separate sheet until crisp, then pulse them into crumbs for garnish.
Prepare the Cream Filling:
In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Fold in the sour cream gently until smooth. Chill until ready to use.
In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Fold in the sour cream gently until smooth. Chill until ready to use.
Assemble the Cake:
Place one cake layer on a serving plate and spread a generous amount of cream filling evenly on top.
Repeat with the remaining layers, stacking them neatly. Spread cream over the top and sides of the cake.
Press the reserved cake crumbs (and nuts, if using) onto the sides and top of the cake for garnish.
Place one cake layer on a serving plate and spread a generous amount of cream filling evenly on top.
Repeat with the remaining layers, stacking them neatly. Spread cream over the top and sides of the cake.
Press the reserved cake crumbs (and nuts, if using) onto the sides and top of the cake for garnish.
Rest and Serve:
Cover the cake with plastic wrap and refrigerate for at least 8 hours (preferably overnight) to allow the flavors to meld and the layers to soften.
Cover the cake with plastic wrap and refrigerate for at least 8 hours (preferably overnight) to allow the flavors to meld and the layers to soften.
Slice and enjoy this tender, honey-flavored cake with tea or coffee!
Origin of Russian Medovik Cake:
Medovik is a layer cake with hints of honey and caramel. Honey in Russian is “med,” so you can expect honey to be one of the dominant ingredients in this cake. Although only a few tablespoons are used, they add a very rich flavor to the cake.
The original Russian medovik consists of crispy, thin cake layers softened with a cream filling made of one part whipping cream and one part sour cream mixed with sugar and vanilla. Sometimes, a filling made with butter and sweetened condensed milk is used. For some people, however, condensed milk is too sweet.
The rest of the ingredients are very common for cakes. Butter, sugar, flour, baking soda, and vanilla form thin layers of honey cake that look like cookies.
It should be noted that there are many variations of Russian honey cake recipes, but they all have two things in common: honey and sour cream.
One of the most famous and acclaimed versions comes from Michelle Polzine, owner and pastry chef of San Francisco’s 20th Century Cafe. Polzine’s Russian Honey Cake is a take on the classic medovik torte. She adds more butter to the dough to create thin, spongy layers and uses burnt honey. This honey adds a caramelized depth and a welcome hint of bitterness to the floral sweetness.
According to Russian tradition, the cake was created in the 19th century in the Russian Empire by a young chef who sought to impress Empress Elizabeth Alexeievna, wife of Alexander I Empress Elizabeth could not stand honey, and any dish made with it drove her mad. One day, however, a young new confectioner in the Imperial kitchen did not know the empress's dislike, and he baked a new cake with honey and thick sour cream. Surprisingly, and unaware of the honey content, Empress Elizabeth immediately fell in love with it.
Despite this legend, medovik is not mentioned in any of the 19th-century Russian cookbooks. The first recipe for medovik is found in the 1957 and 1960 book "Ukrainian Dishes" published in Ukrainian in Kyiv. Medovik gained its intense popularity during the Soviet era. Today, there are numerous variations of medovik: with condensed milk, buttercream or custard.
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