Medovik Russian Honey Cake

Name: Medovik Russian Honey Cake
Prep time: 45 min
Cook time: 24 min
Total time: 1 h 9 min
Cuisine: Russia
Ingredients: 150 g of honey (liquid); 120 g of sugar (powdered); 100 g of butter (at room temperature, diced); 3 eggs (at room temperature); 1,5 tsp of baking soda; 450 g of flour (sifted); 1/2 tsp of salt; 500 g of full-fat crème fraîche (very cold and thick); 100 g of powdered sugar; 30 g of caramel (crunchy shards); 4 sprigs of mint (fresh)

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Make an easy, spectacular honey cake with the thin golden layers of traditional medovik. Its tender texture and silky cream make it the dream dessert to end a festive meal or treat your guests at snack time. This layered Russian cake is a timeless classic that will delight everyone.

Total time: 1 h 09
Prep: 45 min
Cook: 24 min
Rest: 6 h
Difficulty: Medium
Per person: €1.19

By the CookinBreak team

Goes well with

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As a main

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To drink

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Nutrition facts

per serving · estimate

495kcal

Protein7 g5%
Carbs65 g51%
Fat25 g44%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

Roll out the rounds directly on parchment paper while the dough is still warm to make it easier to work with. The six-hour rest in the refrigerator is essential: it lets the cake layers absorb the cream and turn soft and tender.

Freezing : Can you freeze this recipe?

Yes

Very good, up to 2-3 months. Wrap tightly in plastic wrap, then place in a freezer bag. Thaw slowly in the fridge.

Storage : How long does it keep?

Very good. Keeps 4 to 5 days in the fridge in an airtight container. The flavors develop.

Making ahead : Can you make it the day before?

Yes

Ideally made the day before. The cake soaks up the cream better and the layers soften.

Reheating : How do you reheat it?

Do not reheat. Serve cold or at room temperature.

Variations

Replace the crème fraîche with an equal mix of mascarpone and Greek yogurt for an even denser texture.
Add finely crushed walnut halves between each layer of cream for a crunchy touch.
Flavor the dough with half a teaspoon of ground cinnamon to bring out the honey notes.

Mistakes to avoid

Do not overbake the dough rounds, as they would become brittle and hard to soak.
Do not use light crème fraîche, since the full-fat kind is essential for the cake to hold together.
Do not skip the chilling time, or you will end up with hard layers and a runny cream when slicing.

Frequently asked questions

Which honey should I choose for this recipe?

A mild wildflower or acacia honey gives a balanced sweetness, while a chestnut honey will give the cake layers a much stronger, woodier flavor.

Why add baking soda?

The reaction between the natural acidity of the warm honey and the baking soda creates a foamy emulsion that gives the cake layers their amber color and airy texture.

Can I roll out the dough ahead of time?

It is best to roll and cut the dough while it is warm, because it hardens and becomes more elastic as it cools.

How do I get clean cuts?

Use a long, smooth-bladed knife dipped in very hot water and wiped between each slice to preserve the pattern of the layers.