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Russian Style Moist Honey Cake recipe

If you’re a fan of sweet and creamy desserts, then you’ll love Moist Honey Cake, also known as “Medovik” (honey cake). This traditional layered cake is a popular dessert in Russia, Ukraine and the Baltic countries. It is made with thin layers that are stacked and filled with a rich and creamy filling.
“Medovik” is often served at special occasions and celebrations, and is a staple at many traditional Russian and Eastern European holiday gatherings. Whether you’re a fan of sweet and creamy desserts or simply looking to try something new, delicious & moist honey cake is a must-try recipe that is sure to impress.

What is Russian Honey Cake – Medovik?

Medovik is an Eastern European dessert that consists of a thin honey cake with a filling of sour cream, quark or whipped cream. It is made in many countries, but it is most commonly associated with Russia.
Honey cake is a delicious dessert, which is very popular in the Baltic region. It has thin layers and a crispy crust.

Moist Russian Honey Cake recipe

🕐Prep Time: 1 hour 🕐Cook Time: 40 min 🥄Serves: 20 cm cake form

INGREDIENTS

  • 80 g of sugar
  • 80 g of honey
  • 40 g of butter
  • 1 egg
  • 280 g of flour (+40g for sprinkling on the table)
  • 0.5 tsp cinnamon
  • 0.5 tsp baking powder
  • 0.25 tsp vanilla powder

Filling:

  • 500g of sour cream (30-35%)
  • 2 tbsp of powdered sugar
  • Half of small lemon juice

20cm cake form

INSTRUCTIONS

  1. In the bowl mix dry ingredients: 290g of flour, vanilla powder, baking powder and cinnamon.
  2. In another bowl add butter, sugar, and honey. Melt it in the steam bath. Let it cool down a bit and then mix in the egg.
  3. To the butter, sugar, honey and egg mixture, gradually add dry ingredients. When the mixture becomes firm, start mixing by hand. Once done, place dough in a bowl, wrap top with plastic wrap and let it rest in the fridge for 30-40 minutes.
  4. Preheat the oven to 180-190°C.
  5. Sprinkle the table with the left 40g of flour, take a piece of dough and roll it thinly. Transfer it on the baking paper and roll a bit again. With the cake form cut the form you need and remove the leftover pieces.
  6. With the fork, stab the dough several times. Bake in the oven for 4-5 min (depending on the oven). Cake layer must become brown. Repeat this process until there’s no dough is left. You will need 8 cake layers. Crush the leftover pieces (can also blend them) to use for decoration. Choose one cake layer with the smoothest surface and set it aside – it will be used for the last top layer.
  7. Prepare the filling: in the bowl add sour cream and powdered sugar, mix with a hand mixer until it’s texture just starts to become stiff.
  8. Add lemon juice, mix for a bit and try if the taste is good for you. Add more lemon juice if you want more sourness. Continue mixing till texture becomes stiff, but be careful not to over mix it.
  9. Start layering the cake: at the bottom add cake layer – thick layer of sour cream mixture – cake layer – sour cream mixture and continue till you put on top the smoothest pad. With the left sour cream mixture cover the top and sides of the cake.
  10. Now take the crushed cake pieces and cover all the cake with them.
  11. Carefully cover the cake with plastic wrap (or in other your preferred way) and put it in the fridge. Let it stay overnight or even better – for a day (then it will become even more moist).

Note! If filling is not stiffening try adding 1 tsp of gelatin (prepare gelatin according to package instructions). Best to use high quality and very thick sour cream.

Nutrition table of Russian Honey Cake

Nutrition Facts
Amount per serving100 g
Calories332 Kcal
Energy value1388 kJ
Fat16 g
Saturated Fat10 g
Carbs41 g
Sugar17 g
Protein5 g
Salt0 g

FAQ

What Kind Of Honey Should I Use?

When making a honey cake, you can use any type of honey that you prefer. Different types of honey will have different flavors and levels of sweetness, so you can choose a honey that you enjoy the taste of. Some popular types of honey for baking include clover honey, orange blossom honey, and wildflower honey.
Keep in mind that the flavor of the honey will affect the overall flavor of the cake, so choose a honey that complements the other flavors in the recipe. If you’re not sure which type of honey to use, a mild and lightly sweet honey such as clover or orange blossom honey is a good choice that will work well in most recipes.
Ultimately, the choice of honey is a matter of personal preference, so feel free to experiment and see what you like best.

How Long Does Honey Cake Last?

Up to 5 days.

Can I use a different type of honey for the filling?

Yes, you can use any type of honey that you prefer for the filling. Just keep in mind that the flavor of the honey will affect the overall flavor of the cake, so choose a honey that you enjoy the taste of.

What flour to use for honey cake?

Best to use as loose flour as possible. I am using Ekstra flour for this recipe, because it absorbs moisture better. If you use simple flour, then it will absorbs too much moisture from the honey & butter mixture and you will need more flour.

Can I make the cake in advance?

Yes, honey cake can be made in advance and stored in the refrigerator for up to 3 days before serving.

Can I decorate the cake with anything?

Yes, you can decorate the cake with a variety of toppings such as fresh fruit, chocolate shavings, or a sprinkle of powdered sugar. You can also top the cake with whipped cream or a drizzle of melted chocolate. The possibilities are endless!

Is moist honey cake suitable for vegans?

No, honey cake is not suitable for vegans as it contains butter and honey, which are both animal products. If you are looking for a vegan honey cake recipe, you may want to try using plant-based alternatives such as vegan butter and a plant-based sweetener such as agave nectar or maple syrup.

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