Honey Cake (Medovik)

Honey cake is also known as Medovik. It is a classic Russian cake that has many layers. The layers are infused with honey and filled with the most delicious frosting!

This honey cake is so good. Always so mouthwatering and moist! This recipe was given to me by my mom. She has been making this cake for years. Let me tell you, it never disappoints! No one only eats one slice.

What is honey cake?

Honey cake is a classic Russian dessert. It is also known as Medovik. The cake layers are infused with honey. Which are then rolled out into thin layers. The frosting is so creamy and smooth. The dulce de leche addition gives a delicious flavor to the frosting. The thin layers soak up all the delicious frosting, making the cake so soft and moist. This cake never turns out dry!

This cake is definitely a must for any occasion! It does take a little extra time to prepare. However, it is definitely worth the effort once you take the first bite. With a few tips and tricks you will be able to make this cake at home and wow your family and friends!

How to make the cake

Mix half of the sugar with the eggs until pale and set aside.

On a double broiler combine the other half of the sugar, butter and honey. You will continue cooking the mixture until the sugar is dissolved. This can take up to 10 minutes. Once the sugar is dissolved, add the baking soda and stir until it’s foamy and doubled in size. Take off heat. (Cool for a few minutes if the mixture is hot) Next add egg/sugar mixture to the honey/sugar/butter mixture, by tempering the eggs. Tempering the eggs ensures that the eggs don’t cook.

To temper: Mixing constantly, add a little bit of the egg/sugar mixture to the honey/sugar/butter mixture and mix. Then add the rest of the egg/sugar mixture. Mix until just combined.

Add flour 1 cup at a time until mixture becomes like a very, very soft dough.

Now you will roll the cake layers.

Rolling the cake layers is probably the most difficult part of the cake. It takes a little time. It will get easier with every cake layer. I usually get around 7-8 cake layers. However, this depends on how big you want the cake layers to be.

The cake layers bake very quickly. They bake around 3 minutes. Watch them closely!

Tips

• When you add the flour to the dough, the dough should be very, very soft, not firm. When you hold the dough in your hand, it should start falling.
• Before you roll out any cake layers make sure you have a template of how big you want your cake layers to be. I use a cake pan as my guide. Once you have your template, start rolling the dough. Cut the dough according to your template.
• After you cut your cake layers according to the template don’t throw away the scraps. Bake them with the cake layers and they can be used to decorate the cake. (make sure there is some room in between the cake layer and the scraps, so they don’t stick to the cake layer as it bakes)
• Roll the cake layers on parchment paper. The cake layers will be very thin and you won’t be able to transfer them if you roll them out on another surface.
• You can reuse the parchment paper. Once the cake layers are done, transfer to cool, cover, and start rolling your next cake layer on the same parchment paper.
• To make the process quicker, once the first layer is in the oven start rolling out the next cake layer.
• If you have a large baking sheet you can bake two cake layers at once. I usually flip the baking sheet upside down, and bake two cake layers at once.
• Watch the cake as it bakes! They bake very quickly!
• The cake layers will harden as they cool, which is normal. The frosting will soften up the cake layers.

Making the frosting

First you will whisk the heavy cream until stiff peaks form and set aside. In a mixer mix sour cream, honey, and dulce de leche until combined. Then fold everything in whipped heavy whipping cream.

You can find dulce de leche at your grocery store or you can make it on your own! If you make it on your own, all you need is a can of sweetened condensed milk. There are a few ways to make dulce de leche, but I’ve always cooked mine on the stove top.

• To cook dulce de leche: Place a can of sweetened condensed milk in a medium sauce pan. Fill with water, covering the can. On medium/low heat bring to a boil. Simmer for 2 ½ – 3 hours. The longer you cook the dulce de leche the darker and thicker it will be. NEVER LET THE WATER LEVEL FALL BELOW THE CAN. This can make the can explode! Add water as the dulce de leche cooks if the water level starts to fall. Once it is done cooking take off heat, and let it cool to room temperature BEFORE removing the can from the water. Cool completely.

This cake tastes best when it has been in the refrigerator over night. This ensures that the cake layers have had enough time to soak up all the frosting.

Store this honey cake in the refrigerator covered with plastic wrap.

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HAPPY BAKING!

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