Medovik Cake
Medovik Cake, a traditional Russian dessert, features honey layers that can take up to 12 hours to prepare. This rich, creamy treat is beloved for its flavors and cultural significance.
Equipment
- Oven
- baking sheets
- Parchment paper
- Mixing Bowl
- Whisk
Ingredients
- 1 cup honey 240 ml
- 1 cup granulated sugar 200 g
- 4 large eggs
- 1 teaspoon baking soda
- 3 cups all-purpose flour 375 g
- 1 cup sour cream 240 ml
- 1 cup heavy cream 240 ml
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.In a large bowl, combine the honey and sugar. Beat in the eggs, one at a time, until well incorporated. Stir in the baking soda and gradually add the flour, mixing until a smooth dough forms.Divide the dough into 8 equal pieces and roll each piece into a thin, round layer, about 1/8 inch (3 mm) thick. Bake the layers for 5-7 minutes, or until lightly golden. Allow the layers to cool completely.To assemble the cake, whip the sour cream and heavy cream together until stiff peaks form. Stir in the vanilla extract. Place one cake layer on a serving plate and spread a generous amount of the sour cream frosting on top. Repeat with the remaining cake layers and frosting, ending with a layer of frosting on top.Refrigerate the cake for at least 4 hours, or overnight, to allow the flavors to meld and the frosting to set. Slice and serve chilled.
Notes
While the Medovik cake is a rich and indulgent dessert, savor its flavors in moderation. Pair it with a strong cup of tea or coffee to balance the sweetness.