Honey Cake (Medovik)
Delicate honey sponge layers with sour cream filling; the cake rests overnight in the fridge to soften. Steps are for a full cake serving eight.
- Time
- 11 h
- Serving
- 695 kcal
- Ingredients
- ≈ $0.94
- Protein
- 11 g
Ingredients
- 1 Wheat flour 45 g
- 2 Honey 12 g
- 3 Sugar 25 g
- 4 Eggspack 10 pcs ≈ $1.93 0.4 pcs
- 5 Butterpack 180 g ≈ $1.58 12 g
- 6 Baking soda to taste
- 7 Sour cream 20%pack 300 g ≈ $1.80 90 g
- 8 Powdered sugar 12 g
- 9 Walnutspack 150 g ≈ $4.00 8 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Dough: In a heavy-bottomed saucepan, melt butter5 with honey and sugar over low heat, stirring constantly, for 3–4 minutes; remove from heat, stir in baking soda until the mixture lightens and bubbles.
Cool for 5 minutes, then beat in eggs4 with a whisk; gradually fold in flour until the dough is soft, slightly sticky, and pliable. Divide into 8 equal portions and chill in the fridge for 20 minutes.
Layers: Roll each portion out on parchment paper into a very thin (2 mm) round, 22 cm in diameter; set aside trimmings for crumbs.
Bake at 180 °C (350 °F) for 4–5 minutes per layer until golden. Level warm layers on a plate, dry and crumble trimmings for crumbs.
Filling: Whip cold sour7 cream with powdered sugar for 2 minutes until smooth.
Assemble: Spread 2–3 tablespoons of filling on each layer, extending to the edges; repeat with remaining layers. Coat the top and sides with filling, then sprinkle with crumbs mixed with nuts.
Cover and refrigerate for 8–12 hours; the layers will soften as they absorb the filling.
Tips
- Why it works
- Melt butter with honey and sugar slowly to blend flavors evenly and avoid burning; high heat turns honey bitter.
- Substitutions
- Replace walnuts with chopped almonds (8g) or skip nuts entirely. Use 10g jam instead of honey if needed, but reduce sugar by 5g.
- Common mistakes
- Overbaking makes cakes dry and crumbly; they should pull away from the pan edges but stay soft inside.
- Storing and reheating
- Eat within 3 days; store covered in the fridge. Reheat slices at 120°C (250°F) for 2–3 minutes to soften frosting.
- Serve with
- Pair with strong black tea or coffee for a mid-afternoon break, especially on weekends or holidays.
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