There’s something truly magical about the combination of honey and creamy layers that make up the classic Russian dessert, Medovik. This 8-Layer Honey Cake is not just a feast for the taste buds but also a visual delight, with its beautiful layers and rich flavor profile. Perfect for special occasions or just a cozy evening at home, this cake is sure to impress everyone at the table. With a hint of sweetness from the honey and a luscious sour cream filling, it’s a dessert that you’ll want to make time and time again. Let’s dive into this delightful recipe!
Reasons to Love 8-Layer Honey Cake Recipe (Medovik)
- Deliciously rich and sweet, this cake combines the flavors of honey and cream in a delightful way.
- The layered structure makes it visually stunning and perfect for celebrations.
- It’s a versatile cake that can be paired with fresh fruits like strawberries for an added touch.
- Perfect for sharing with friends and family, bringing everyone together over a slice of sweetness.
- It can be made ahead of time, allowing the flavors to meld beautifully before serving.
Ingredient Checklist
- 4 tablespoons honey
- 3/4 cup granulated sugar
- 2 tablespoons unsalted butter
- 3 large eggs, room temperature, beaten with a fork
- 1 teaspoon baking soda
- 3 cups all-purpose flour (I used unbleached, organic)
- 32 ounces sour cream
- 2 cups powdered sugar
- 1 cup heavy whipping cream
- 1/2 lb strawberries, optional
Before You Start: Equipment
- Mixing bowls for combining ingredients.
- Whisk for beating eggs and mixing batter.
- Rolling pin for flattening the dough.
- Baking sheets or parchment paper for baking the cake layers.
- A sharp knife or cake leveler for cutting the layers evenly.
- Stand mixer or hand mixer for whipping the cream.
- Serving platter for presenting the cake.
8-Layer Honey Cake Recipe (Medovik) Made Stepwise
Step 1: Prepare the Honey Cake Layers
In a large mixing bowl, combine 4 tablespoons of honey, 3/4 cup of granulated sugar, and 2 tablespoons of unsalted butter. Gently melt the mixture over low heat until smooth. Remove from heat and allow to cool slightly.
Step 2: Combine Wet Ingredients
Once cooled, whisk in the 3 beaten eggs and 1 teaspoon of baking soda until fully incorporated. The mixture will foam up a bit; that’s perfectly normal and adds to the cake’s lightness.
Step 3: Add Flour
Gradually add in 3 cups of all-purpose flour while mixing continuously. The dough will start to come together. Knead it gently until smooth and elastic, then wrap in plastic wrap and let it rest for about 30 minutes.
Step 4: Roll and Bake
Preheat your oven to 350°F (175°C). Divide the dough into 8 equal pieces. On a floured surface, roll each piece into thin circles, about 10 inches in diameter. Place on a baking sheet lined with parchment paper and bake each layer for approximately 5-7 minutes or until golden brown. Allow to cool completely on a wire rack.
Step 5: Prepare the Cream Filling
In a large bowl, mix 32 ounces of sour cream and 2 cups of powdered sugar until smooth. In another bowl, whip 1 cup of heavy whipping cream until stiff peaks form. Carefully fold the whipped cream into the sour cream mixture until well combined.
Step 6: Assemble the Cake
Place the first honey cake layer on your serving platter and spread a generous layer of the cream filling on top. Repeat this process for all 8 layers, finishing with a layer of cream on top.
Step 7: Garnish
If desired, use the remaining cream to frost the sides of the cake. For a fresh touch, decorate with sliced strawberries on top or around the base of the cake.
Step 8: Chill and Serve
Refrigerate the assembled cake for at least 4 hours, or overnight if possible, to allow the flavors to meld together beautifully. Slice and serve chilled for the best experience!
International Equivalents
- 4 tablespoons honey – approximately 60 ml
- 3/4 cup granulated sugar – about 150 grams
- 2 tablespoons unsalted butter – around 28 grams
- 3 large eggs – roughly 150 grams
- 1 teaspoon baking soda – about 5 grams
- 3 cups all-purpose flour – approximately 375 grams
- 32 ounces sour cream – about 900 grams
- 2 cups powdered sugar – roughly 240 grams
- 1 cup heavy whipping cream – around 240 ml
- 1/2 lb strawberries – approximately 225 grams
Chef’s Notes
If you want to elevate the flavor even more, consider adding a splash of vanilla extract to the cream filling. This will deepen the overall taste of the cake.
Make sure to roll the dough thinly; this will help achieve that delicate texture that Medovik is known for. If you find the dough too sticky, dust your work surface and rolling pin with a little flour.
For an extra flavor dimension, you can experiment with adding a hint of lemon zest to the sour cream filling or even a touch of cinnamon to the cake layers.
Save for Later: Storage Tips
This cake can be stored in the refrigerator for up to 5 days. The longer it sits, the more the flavors meld together, enhancing the taste. Just be sure to cover it well to prevent it from drying out or absorbing any odors from the fridge.
If you want to make it ahead of time, feel free to freeze it without the cream filling. Just thaw in the refrigerator overnight before frosting and serving.
Quick Q&A
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour; however, the texture may be denser. For the best results, consider mixing it with a little all-purpose flour.
What can I substitute for sour cream?
You can use Greek yogurt or a mixture of cream cheese and milk as an alternative to sour cream, maintaining a similar creamy texture.
How do I make the cake layers even?
Use a sharp knife or cake leveler to trim the edges after baking. This will help achieve uniform layers that stack beautifully.
Can I add flavors to the cream filling?
Absolutely! You can incorporate flavors such as vanilla, almond extract, or even a splash of coffee for a unique twist.
Next Steps
Now that you’ve mastered the 8-Layer Honey Cake Recipe (Medovik), it’s time to share this delightful dessert with your loved ones. Whether it’s for a birthday, an anniversary, or just a mid-week treat, this cake is bound to bring smiles and joy. Don’t hesitate to experiment with flavors and toppings to make it your own. Happy baking!
8-Layer Honey Cake Recipe (Medovik)
Ingredients
Equipment
Method
- In a large mixing bowl, combine honey, granulated sugar, and unsalted butter. Melt the mixture over low heat until smooth. Remove from heat and allow to cool slightly.
- Once cooled, whisk in the beaten eggs and baking soda until fully incorporated.
- Gradually add in all-purpose flour while mixing continuously. Knead gently until smooth and elastic, then wrap in plastic wrap and let rest for about 30 minutes.
- Preheat your oven to 350°F (175°C). Divide the dough into 8 equal pieces. Roll each piece into thin circles, about 10 inches in diameter. Bake each layer for 5-7 minutes until golden brown. Allow to cool completely.
- In a large bowl, mix sour cream and powdered sugar until smooth. In another bowl, whip heavy whipping cream until stiff peaks form. Fold the whipped cream into the sour cream mixture.
- Place the first honey cake layer on your serving platter and spread a generous layer of the cream filling on top. Repeat for all layers, finishing with cream on top.
- Use remaining cream to frost the sides of the cake. Garnish with sliced strawberries if desired.
- Refrigerate the assembled cake for at least 4 hours, or overnight if possible. Slice and serve chilled.
Notes
- Consider adding a splash of vanilla extract to the cream filling for enhanced flavor.
- Roll the dough thinly for a delicate texture; dust with flour if sticky.
- You can add lemon zest to the sour cream filling for a refreshing twist.
