Medovik | Медовик
- Daniel
- Apr 14, 2022
- 3 min read
Updated: May 22
I wasn't really fond of baking initially. It actually took me quite a while to fall in love with baking; all the steps and measurements have to be precise which I like. I am a bit OCD so that explains right? Lol! Absolutely not. It is magical to watch raw ingredients come together into something incredible.
This marvelous Russian Honey Cake took me 2 attempts to get it right. Well, to be honest, I am far from right. I was dealing with the intense humidity in my kitchen and my whipped sour cream concoction instantly melted as soon as I started to spread it onto the cake layers.
I thought replacing sour cream was a good idea. But it doesn't really spread well enuff for the frosting layers to be visible. There are lots of what I shouldn't and should've done and I am 100% sure I will revisit and revamp this recipe again.
As for the origin of this cake, it was created in the 19th century in the Russian Empire by a young chef who wanna impress Empress Elizabeth Alexeievna (who happened to be the wife of Alexander I). The empress couldn't stand honey.
Despite that, that young chef unknowingly baked a new cake with honey and thick sour cream. Surprisingly, and unaware of the honey ingredient, Empress Elizabeth immediately fell in love with it.
For now, let's indulge in this Russian Honey Cake. Stay tuned for version 2.
Ingredients:
(Make one 6 inch cake)
Cake Layers:
High Quality Honey Preferably Wildflower or Clover, 100g
Unsalted Butter, 113g
Granulated Sugar, 100g
Eggs Lightly Beaten, 3
Baking Soda, 12g
Unbleached All Purpose Flour, 500g
Frosting:
Cream Cheese Softened, 125g
Heavy Whipping Cream, 375g
High Quality Honey Preferably Wildflower or Clover, 40g
Dulce de Leche, 40g
Ganache:
Cream Cheese Softened, 85g
Unsalted Butter Softened, 20g
Icing Sugar, 20g
Pure Vanilla Paste, A Dash
Fresh Orange Zest, 1/2 Orange
Equipment:
Sauce Pot
Oven
6" Pastry Ring
Stand / Hand Mixer
Piping Bag with Star Tip
Rotating Cake Stand
Directions:
Please visit my"How To Make Dulce de Leche" page for the recipe.
Make the Dough
Heat honey and water until it foams and turns amber. Remove from heat.
Add to a double boiler with butter and sugar. Stir until butter melts.
Temper beaten eggs with some butter mixture, then whisk into the rest.
Whisk in baking soda. Remove from heat.
Sift and fold in flour in thirds. Knead until smooth and elastic dough forms.
Bake the Cake Layers
Preheat oven to 190°C (375°F).
Roll dough into ¼" thick discs. Use a 6" ring to guide size.
Prick with fork and bake 4–5 mins until deep amber.
Cut 6" discs while hot. Cool on a rack.
Repeat with remaining dough (yields ~10 discs).
Lower oven to 120°C (250°F). Bake scraps for 15 mins to dry.
Blitz scraps into fine powder.
Make the Frosting
Whip cream cheese until creamy.
Add whipping cream and whip to soft peaks.
Fold in honey and dulce de leche.
Assemble the Cake
Add frosting dot on cake stand. Place parchment paper and a frosting dot in the center.
Stack cake layers with frosting between each, spreading evenly.
Frost the sides. Chill 1 hr.
Coat entire cake with cookie crumb powder.
Chill again to set.
Make the Ganache Topping
Whip cream cheese and butter until creamy.
Add sugar, vanilla, and orange zest. Mix until smooth.
Pipe stars on top. Chill overnight.
Serve
Slice and enjoy the next day.
I managed to get 10 layers...
Lots of improvement to be done...
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