Recipe details
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Russian Honey Cake
1h 15min
12 servings
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This traditional Russian Honey Cake, known as Medovik, features thin, honey-infused cake layers sandwiched with a creamy filling and topped with a sprinkle of dates and peanuts. The delicate honey-flavored layers soften as they absorb the cream, creating a melt-in-your-mouth texture that's both light and rich. While requiring some patience to prepare, this impressive dessert rewards with its complex flavor profile that balances sweetness with subtle notes of caramel and honey. Perfect for special occasions, this cake improves with time as the flavors meld together.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
25 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Peanuts
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Ingredients
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Steps
Read instructions and get ready to cook
Prepare Honey Mixture
In a medium saucepan, combine honey, sugar, and butter. Heat over medium heat, stirring until sugar dissolves and mixture is smooth.
Cool Slightly
Remove honey mixture from heat and let cool for 2-3 minutes until no longer hot but still warm.
Add Eggs
Whisk eggs in a separate bowl, then gradually add to the warm honey mixture, whisking constantly to prevent eggs from cooking.
Add Baking Soda
Stir baking soda and salt into the mixture.
Add Flour
Gradually add flour, stirring until a soft dough forms. The dough will be sticky.
Chill Dough
Wrap dough in plastic wrap and refrigerate for 30 minutes to make it easier to handle.
Preheat Oven
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Prepare for Rolling
Divide the chilled dough into 8 equal pieces.
Roll and Bake Layers
On a floured surface, roll each piece of dough into a thin circle about 9 inches in diameter. Use a plate as a guide to trim into perfect circles. Save scraps for later.
Bake Each Layer
Transfer rolled dough to a lined baking sheet and bake for 6-7 minutes until golden. Repeat with remaining dough pieces.
Cool Layers
Allow each layer to cool completely on a wire rack.
Make Cake Crumbs
Bake the collected dough scraps until golden, then cool and crush into fine crumbs.
Prepare Cream Filling
In a large bowl, beat together sour cream, condensed milk, remaining butter, vanilla extract, and remaining sugar until smooth and creamy.
Chop Dates and Peanuts
Finely chop dates and peanuts.
Assemble Cake
Place one cake layer on a serving plate. Spread with about 1/3 cup of cream filling. Repeat with remaining layers and cream.
Cover the Sides
Spread remaining cream over the top and sides of the cake.
Apply Crumbs
Press cake crumbs onto the sides of the cake.
Top with Dates and Peanuts
Sprinkle chopped dates and peanuts over the top of the cake.
Refrigerate
Cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the layers to soften.
Serve
Remove from refrigerator 30 minutes before serving to take the chill off.
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