The Medovik cake, also known as the honey cake, is a unique dessert that stands out with its layers of honey-infused dough and creamy filling. This version omits raspberries, allowing the honey and cream flavors to shine through. Each bite offers a perfect blend of sweetness and richness, making it an unforgettable treat for any special occasion.
Why You'll Love This
You’ll fall in love with this Medovik cake for its delicate layers and harmonious flavors. The honey-infused dough layers provide a subtle sweetness that is perfectly complemented by the creamy, tangy filling made with sweetened condensed milk and sour cream. The result is a cake that is both light and rich, with a texture that melts in your mouth. This cake is not only delicious but also a visual masterpiece, making it a perfect choice for celebrations.
Perfect Occasion
This Medovik cake is ideal for festive occasions, such as birthdays, anniversaries, or holiday gatherings. Its elegant appearance and delightful taste make it a show-stopping dessert that will impress your guests. Whether you’re hosting a large party or enjoying a quiet family dinner, this cake is sure to be the highlight of your dessert table.
Decoration Tips
For a beautiful finish, use the crumbs from the leftover dough to decorate the outside of the cake. You can also add a drizzle of honey on top or garnish with a few fresh berries for a pop of color. If you want to make it even more festive, consider adding edible flowers or a dusting of powdered sugar. Serving the cake on a decorative platter will enhance its presentation and make it look even more inviting.
Dough Layers:
- 150 grams honey
- 150 grams butter
- 250 grams sugar
- 1 teaspoon salt (6 grams)
- 1.5 teaspoons baking soda (9 grams)
- 4 eggs
- 850 grams flour
Cream Filling:
- 1200 grams sour cream
- 400 grams sweetened condensed milk
- 350 milliliters heavy cream
Instructions:
- Prepare the Dough Layers:
- In a saucepan, combine honey, sugar, butter, and salt. Heat over medium heat until melted. Add baking soda and stir until the mixture foams. Remove from heat and let it cool for about 10 minutes.
- Gradually add the eggs, one at a time, whisking until well combined. Slowly incorporate the flour, mixing until a smooth, non-sticky dough forms. Divide the dough into 9 equal balls.
- Roll out each ball of dough on parchment paper into a thin circle, 26 cm in diameter. Trim the edges and save the scraps for later use. Bake each layer in a preheated oven at 180°C (350°F) for 4-5 minutes, until golden. Watch carefully to avoid burning. Let the baked layers cool on a flat surface.
- Prepare the Cream Filling:
- Beat the sour cream and sweetened condensed milk together until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold into the sour cream mixture. The filling should be smooth and slightly runny.
- Assemble the Cake:
- Place one layer of dough on a serving plate and spread a generous amount of cream filling over it. Repeat with the remaining layers, stacking them on top of each other. Reserve a few tablespoons of cream to cover the outside of the cake.
- Crush the dough scraps into fine crumbs and use them to coat the sides and top of the cake.
- Set and Serve:
- Refrigerate the assembled cake for at least 12 hours to allow the layers to absorb the cream and meld together.
- Before serving, garnish with a drizzle of honey, fresh berries, or edible flowers if desired.
Enjoy this exquisite Medovik cake with your family and friends, and savor the unique flavors of this traditional dessert!