The aroma of Medovik is unmistakable. And that nostalgic taste from childhood is simply unparalleled. Don't be intimidated by the many layers! It's actually very easy to make. Here are 5 simple and delicious recipes for classic Honey Cake (Medovik) with step-by-step photos!
1. Classic Medovik with Two Types of Cream
Sour cream frosting and plombir cream delightfully complement the honey flavor of the cake layers.
You will need:
For the dough: 2 eggs, a pinch of salt, 220 g sugar, 100 g butter, 2 tbsp honey, 1 tsp baking soda, 400 g sifted flour.
For the sour cream frosting: 250 g butter, 200 g powdered sugar, 300 g sour cream.
For the plombir cream: 400 ml milk, 180 g sugar, 1 egg, 200 ml whipping cream, 100 g butter, 3 tbsp cornstarch.
Preparation:
1. Whisk eggs with salt and sugar until smooth. Add butter and honey, place over low heat and warm, without boiling and stirring constantly. Add baking soda and mix.
2. Gradually add flour to the hot mixture. Knead the dough well and divide it into the desired number of portions, wrap them in plastic wrap, and refrigerate for an hour.
3. Roll out the balls into thin layers directly on a silicone mat or parchment paper. Prick with a fork to prevent bubbling. Do not remove the edges – they will be used for crumbs. Each layer bakes for about 5 minutes at 170 degrees Celsius.
4. For the sour cream frosting, beat softened butter with powdered sugar for about 5 minutes on high speed. Add room temperature sour cream.
5. For the second cream, whisk egg, sugar, and cornstarch. Bring milk to a boil and pour into the egg mixture. Heat until thickened over medium heat, stirring continuously. Add butter and cover with plastic wrap, then refrigerate. Afterward, add whipped cream until fluffy and mix again.
6. Assemble the cake, spreading the layers with one or both creams. Frost the top and sides, and decorate with crumbs from the trimmings.
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2. Quick Medovik Without Rolling Layers
Although this Medovik recipe can be called "lazy," the result is no less delicious!
You will need:
For the dough: 80 g honey, 100 g sugar, 100 g butter, 3 eggs, 1 tsp baking soda, 1 pinch of salt, 180-200 g flour.
For the cream: 400 g sour cream (20% fat or more), 1 tbsp powdered sugar.
Preparation:
1. Place honey in a high-sided saucepan and put it on the stove. When it starts to boil, add baking soda and stir until it turns caramel-colored. Add butter, remove the saucepan from heat, and stir until it dissolves.
2. Whisk eggs, gradually adding sugar and salt in small portions. Whisk for 5 minutes, then combine with the honey mixture and sifted flour.
3. Spread the homogeneous dough thinly on a silicone mat. Make as many layers as the dough allows, and bake them for 6-7 minutes at 160 degrees Celsius. Trim them and cut into pieces, depending on the number of layers you desire.
4. Mix sour cream with powdered sugar and assemble the cake, spreading each layer. Frost the top and sides with cream and decorate the Medovik with crushed trimmings. It needs at least 3-4 hours to soak in the refrigerator.
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3. Caramel Medovik
Even those who are completely indifferent to classic Medovik won't be able to resist this one!
You will need:
For the dough: 3 eggs, 100 g butter, 100 g honey, 150 g sugar, 2 tsp baking soda, 500 g flour.
For the cream: 700 g sour cream (25-30% fat), 400 g whipping cream (33-35% fat), 80 g powdered sugar, 150 g sugar, 50 g butter (82% fat).
Preparation:
1. Combine eggs, butter, sugar, and honey in a bowl and place over a double boiler. Heat until the mixture is smooth and the sugar dissolves. Add baking soda and cook for another 2 minutes.
2. Add flour in several additions and knead the dough. Divide into 12 portions, leave the pieces under plastic wrap for half an hour. Roll out each piece into a thin layer and bake for 4-5 minutes at 180 degrees Celsius. Trim the edges, and crush the trimmings into crumbs.
3. Pour sugar for the cream into a saucepan, heat, and stir the caramel until the sugar dissolves. Add butter, pour in 100 g of hot cream, and simmer for another minute. Cover and let cool.
4. Whip the remaining cream for the frosting until fluffy, and whip the sour cream with powdered sugar. Mix the caramel with the sour cream frosting and finally add the whipped cream.
5. Assemble the cake, spreading each layer with approximately 3 tablespoons of cream. Refrigerate for half an hour, then frost all sides and refrigerate for another hour. Sprinkle with crumbs and let soak for 3-4 hours.
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4. Medovik with Condensed Milk
You must try this delicate and aromatic cake!
You will need:
For the dough: 3 tbsp honey, 180 g sugar, 2 tbsp butter, 2 tbsp lard, 1.5 tsp baking soda, 3 eggs, 520 g flour.
For the cream: 500 g sour cream, 500 g boiled condensed milk.
Preparation:
1. Pour honey and sugar into a saucepan, place over medium heat. When the mixture becomes homogeneous, add butter and lard. Let them melt at minimum temperature.
2. Directly into the honey on the stove, add eggs and baking soda, continuing to stir. Turn off the heat and let the dough cool slightly for 5-7 minutes. Add flour in portions and knead a homogeneous dough.
3. When the dough cools, divide it into 10 portions. Roll out each into a thin layer on parchment paper, trim the edges, and bake for 5-6 minutes at 180 degrees Celsius. Bake the trimmings as a separate layer for crumbs.
4. Mix sour cream with room temperature condensed milk using a regular spoon. When the layers cool, assemble the cake, spreading each layer with cream. Frost the top and sides of the Medovik, sprinkle with crumbs, and refrigerate for 3-4 hours.
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5. Pourable Medovik Layers
Another simple and quick recipe for classic Medovik, for which you don't need to roll out the layers.
You will need:
For the dough: 120 g butter, 3 tbsp honey, 100 g sugar, 4 eggs, 1 tsp baking soda, 260 g flour.
For the cream: 600 g sour cream (20% fat), 200 g butter, 130 g sugar, 100 g white chocolate, 2-3 tbsp cream, 100 g shortbread cookies.
Preparation:
1. Heat butter with half the sugar and honey. Whisk eggs separately, add a pinch of salt and the remaining sugar to them, pour into the butter mixture, and add flour. Mix the dough until homogeneous.
2. Form molds from foil according to the size and shape of the cake. Pour and evenly spread a thin layer of dough, and bake for 7-9 minutes at 180 degrees Celsius. Do the same for the remaining layers.
3. Whip sour cream with sugar for the cream and add softened butter, then refrigerate.
4. Assemble the cake, alternating layers and cream. Frost the top and sides, and sprinkle with crushed shortbread cookies.
5. Melt white chocolate with cream over a double boiler, decorate the top of the cake. Before serving, let the cake soak for several hours.
