Russian Honey Cake, known as Medovik, is a decadent dessert featuring layers of honey-infused sponge cake and a rich, creamy filling. This recipe provides a balance between the aromatic flavour of honey and the smoothness of the cream, creating a delightful treat. Here’s how you can make it:
Ingredients:
For the Cake Layers:
- 1 cup (200g) granulated sugar
- 130g honey
- 150g unsalted butter
- 3 eggs
- 6g baking soda
- 500g all-purpose flour
For the Cream:
- 475g whipping cream
- 150g powdered sugar
- 550g sour cream
- 1 teaspoon vanilla extract
Instructions:
Prepare the Cake Layers:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cook the honey mixture: In a large saucepan, melt the butter, then add the honey and the sugar. Heat over medium heat until the sugar dissolves and it begins to bubble. Stir in the baking soda. Whisk until it thickens and changes to a caramel colour. Remove from heat.
- Add 3 eggs beaten eggs gradually, whisking as you add. It will turn to a deep brown colour.
- Incorporate the flour: Pour the mixture into a mixing bowl and gradually add the sifted flour and use a mixer to combine. Mix until the dough becomes thick and difficult to mix. Turn the dough out onto a floured surface and knead it, adding more flour as needed, until it’s no longer sticky. Wrap in plastic wrap and refrigerate for 40 minutes.
- Roll out and bake: Divide the dough into 8 equal parts. Roll each part out on a piece of parchment paper into a thin circle (or your desired shape). Bake each layer for about 10 minutes or until golden. Allow the layers to cool.
- Put one layer into the food processor to make into crumbs for decoration.
Prepare the Cream:
- In a large mixing bowl, beat the sour cream, whipping cream, powdered sugar and vanilla until thick and creamy.
Assemble the Cake:
- Layer the cake: Place the first cake layer in a springform cake tin. brush with milk, then spread a portion of the cream over the layer, then top with the next layer of cake. Repeat with the remaining layers, spreading cream between each layer.
- Remove the springform cake tin.
- Frost the cake: Use the remaining cream to frost the top and sides of the cake and add the crumbs to the side of the cake.
- Chill before serving: Refrigerate the cake for at least 4 hours, or overnight, to allow the layers to soften and the flavours to meld.
Tips:
- If the cake layers crack or break, don’t worry! The cream will help hold everything together.
- For an extra touch, you can crumble one of the cake layers and sprinkle it over the top for a decorative finish.
- The longer the cake sits, the better it tastes, as the layers have more time to soak up the cream.
Enjoy your delicious Russian Honey Cake (Medovik)! This cake is a beautiful combination of sweet honey flavours and creamy texture, perfect for special occasions!
FAQ’s
How Old is Honey Cake?
Honey cake, in its various forms, has a long and rich history that spans centuries and crosses many cultures. The concept of using honey in cake-like desserts dates back to ancient times, as honey was one of the first sweeteners used by humans. Honey cakes were made in ancient Egypt, Greece, and Rome, among other civilizations. These early versions were quite different from the modern honey cake, often being more bread-like.
The Russian Honey Cake, or Medovik, which is a specific type of honey cake known for its multiple layers and sweet cream filling, has a more recent history. It is believed to have originated during the 19th century in the Russian Empire. According to popular lore, it was first made for Empress Elizabeth Alexeievna, wife of Emperor Alexander I, who disliked honey. The chef who created it managed to disguise the honey flavour so well that the Empress enjoyed it, and it became a staple of Russian cuisine.
Thus, while the concept of honey cake is thousands of years old, the specific version known as Medovik is likely around 200 years old, dating back to the early 19th century.