Honey cake Medovik
Honey cake or Medovik is a cake made of multiple thin layers of honey biscuits that are filled with light sour cream frosting.
Servings 12 servings
Equipment
- 1 stand mixer or electric hand mixer
- 1 large sauce pan
Ingredients
Ingredients for cake layers
- 3 cups all-purpose flour
- 2 eggs
- 1 stick unsalted butter ( 113 gr)
- 2 Tablespoons honey
- 1 cup granulated sugar
- 1 Tablespoon baking soda
Sour cream frosting
- 16 oz sour cream (454 gr)
- 1 cup powdered sugar sifted
- 2 cups heavy cream
Instructions
How to make cake layers
- In the medium sauce pan whisk eggs and granulated sugar.
- Add unsalted butter and honey.
- Put sauce pan over medium/low heat and melt butter and sugar, whisking occasionally (about 3-5minutes). Do not boil mixture, as you may end up with scrambled eggs.
- Remove from heat and add baking soda. Let it sit for 1-2 minutes.
- Fold in sifted all-purpose flour with spatula. The dough should be clay consistency. Cover dough with plastic wrap and refrigerate for 1-2 hours.
- Divide cake dough into pieces. Roll each peace into thin 9” circle (about 1/8” thick) on the parchment paper. Sprinkle the top with a little flour, that will keep dough from sticking to rolling pin.
- Place 9” pot cover or plate over rolled dough and cut circle. Remove the scraps away from circle but keep being baked together. Using fork make holes in the circle.
- Transfer parchment paper with the rolled circle and scraps to a large sheet and bake at 350F for 4-5 minutes or until golden.
- Transfer baked circle to a wire rack and let cool completely before stocking. Repeat with remaining layers.
How to make frosting
- In the mixing bowl add sour cream and sifted powdered sugar. Whip until all combines.
- Add heavy cream and whip again for about 1-2 minutes. Transfer cream into piping bag. Refrigerate until ready to use.
How to assemble cake
- Spread cream on the cake layer and press gently with another layer. Repeat with all layers.
- Frost the top and sides with cream.
- Place scraps into Ziploc bag and crush them with a rolling pan. You can also pulse scraps in a food processor or Thermomix until you have fine crumbs.
- Dust the top and sides of the cake with crumbs. Cover with plastic wrap and refrigerate overnight.