Description
Learn how to make an irresistible Russian honey cake, also known as Medovik. This dessert features layers of honey-infused sponge cake and a luscious cream filling, perfect for any special occasion. It’s a sweet, moist, and rich treat that’s surprisingly easy to prepare.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup honey
- 1 teaspoon baking soda
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Line several round baking pans with parchment paper.
- Combine honey, sugar, and butter in a bowl. Microwave for about 1 minute, mixing until the butter melts.
- Whisk eggs in a separate bowl until frothy, then mix them into the honey mixture.
- Combine flour and baking soda in another bowl. Gradually fold this mixture into the wet ingredients until just blended. Do not overmix.
- Divide the batter evenly among the prepared pans.
- Bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely.
- Whip heavy cream and powdered sugar in a large mixing bowl until soft peaks form.
- Once the cakes have cooled, place one layer on a serving platter and spread a layer of whipped cream over it. Continue layering cake and cream until all layers are assembled.
- Cover the cake and refrigerate for at least 4 hours (or overnight) to set properly before serving.
Notes
- Use high-quality honey for the best flavor.
- Allow the cake to chill for at least 4 hours for flavors to meld and texture to improve.
- Serve with fresh berries or vanilla ice cream for an enhanced experience.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Russian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A