🍯 Medovik (Russian honey cake)
Ingredients
- 100 g unsalted butter
- 80 g honey
- 1 tsp baking soda
- 440 g all-purpose flour
- 3 eggs
- 150 g sugar
- 515 g sour cream
- 240 ml heavy cream
- 190 g powdered sugar
- 1 tsp vanilla extract
Method
- Preheat the oven to 175 °C (350 °F).
- Whisk the eggs and sugar until pale in a heatproof bowl. Add the butter and honey and set over a double boiler, stirring until the butter melts and the sugar dissolves.
- Add the baking soda WITHOUT taking it off the heat: the mixture foams slightly, and that is essential.
- Off the heat, work in 85 to 90 % of the flour, until you have a soft, slightly sticky dough.
- Cover and rest 20 to 30 min.
- Divide into 8. Roll each one very thin, about 2 mm, on parchment, and trim to an 18 cm circle using a plate.
- Prick with a fork and bake each layer 7 to 8 min, until golden. Bake the offcuts too: once cool, crush them to fine crumbs.
- Whisk the sour cream until completely smooth.
- Separately, whip the cream with the powdered sugar and vanilla to medium peaks, then fold it gently into the sour cream.
- Spread 4 to 5 tbsp of cream between each layer and stack all 8.
- Coat the top and sides with the rest of the cream, then cover completely with the cake crumbs.
- Chill AT LEAST 8 to 12 hours, overnight for preference: that rest is what softens the layers and gives medovik its melting texture. Served the same day it stays dry.
Adapted from The Cooking Foodie (YouTube)
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