Russian Honey Cake (Medovik)
Russian Honey Cake, also known as Medovik, is a traditional dessert celebrated for its harmonious blend of honey and sour cream frosting. A beloved fixture on Russian festive tables for decades, its tender layers and light frosting make it a favorite for anyone who enjoys sweet yet not overly rich desserts.
Ingredients for this recipe
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Preparation Steps
1
In a saucepan, gently heat the honey, sugar, and butter over low heat until smooth and completely melted. Stir occasionally.
2
Remove the saucepan from the heat and allow it to cool slightly. Whisk in the eggs, one at a time, until fully incorporated.
3
Sift together the flour and baking powder. Gradually add the dry ingredients to the honey mixture, kneading until a soft, non-sticky dough forms.
4
Divide the dough into 6 equal portions. On a lightly floured surface, roll each portion into a thin circle. Place the circle on a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (180°C) for 8-10 minutes, or until golden brown.
5
For the frosting, combine the sour cream, powdered sugar, vanilla extract, and lemon juice in a bowl. Mix until smooth and creamy.
6
Assemble the cake: Place one cake layer on a serving plate. Spread generously with the sour cream frosting. Repeat the process with the remaining layers.
7
Frost the top and sides of the cake with the remaining sour cream frosting. Crumble the reserved cake scraps and sprinkle them over the cake for decoration.
8
Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the flavors to meld. Slice and serve.
