Lazy Honey Cake – A Quick and Delicious Version of the Classic Medovik

This lazy honey cake, also known as a simplified version of the classic Russian Medovik, combines the rich flavors of honey with a light, airy sponge and a silky, tangy cream. Each layer is filled with a luscious sour cream and whipped cream mixture, providing a perfect balance of sweetness and creaminess. Topped with crunchy crumbs and a tangy cherry filling, this cake brings a delightful mix of textures and flavors to the table. It’s ideal for those who love the traditional honey cake but want a quicker and easier recipe that still tastes just as indulgent.

Why You’ll Love This Recipe: You’ll love this version of the honey cake for its simplicity and speed, while still maintaining the classic flavors of the beloved Medovik. The sponge layers are light and airy, yet rich with the flavor of golden honey, and the creamy filling is both refreshing and indulgent. The cherry filling adds a delightful tartness, cutting through the sweetness and enhancing the overall flavor profile. Best of all, this cake is much quicker to prepare than traditional Medovik, with no need to roll out individual layers. Whether you’re a seasoned baker or a novice, this cake is sure to impress.

Perfect Occasion: This lazy honey cake is perfect for family gatherings, birthday celebrations, or any time you want to make a special dessert without too much fuss. It’s a great choice for holidays like Christmas or Easter, where traditional flavors like honey shine. The cake’s light, refreshing filling makes it ideal for both summer and winter celebrations. It’s also a great dessert to make in advance, as the flavors develop even further as the cake chills in the refrigerator. Serve it with tea or coffee for a cozy and comforting treat that will impress your guests.

Decoration Tips: To give your honey cake a beautiful, finished look, coat the sides and top with the crumb mixture from the baked cake trimmings. This adds both texture and a classic appearance. You can also sprinkle a light dusting of powdered sugar or cocoa powder on top for an elegant touch. For added decoration, place fresh or frozen cherries on top, or drizzle a bit of cherry sauce for extra flair. If you want to elevate the presentation, pipe some whipped cream around the edges or add a few mint leaves for a pop of color and freshness.

Ingredients for the Sponge:

• 240 grams honey
• 60 grams sunflower oil
• 1 teaspoon baking soda
• 4 large eggs (room temperature)
• 80 grams sugar
• 300 grams all-purpose flour

Instructions for the Sponge:

1. Begin by beating the eggs with the sugar at high speed using an electric mixer for 7-10 minutes, until the mixture becomes pale and fluffy.
2. Meanwhile, heat the honey with the sunflower oil in a saucepan over medium heat until the temperature reaches 40-50°C. Add the baking soda and stir vigorously. The mixture will foam up and expand 2-3 times its volume. Continue stirring over heat until the mixture turns a golden color, but be careful not to let the honey brown.
3. Once the egg mixture is ready, reduce the mixer speed to low and slowly pour in the honey mixture, blending it thoroughly.
4. Sift the flour and add it to the batter in 3-4 stages, gently folding it in with a silicone spatula. Be careful not to overmix; just fold until the flour is fully incorporated.
5. Line a baking tray with a silicone mat or parchment paper. Spoon out about 3 tablespoons of batter per circle (for 18 cm rounds), and use the back of the spoon to spread the batter into a thin, even circle.
6. Bake the layers at 180°C (350°F) for about 5 minutes, or until golden. As soon as they are out of the oven, use a round cutter or a plate to trim the edges for a uniform shape. Set the trimmings aside for later use.
7. Repeat this process until you have 8-9 cake layers. Let the layers cool completely.

Ingredients for the Cream:

• 400 grams sour cream (30% fat)
• 400 grams heavy cream (35% fat)
• 90 grams sugar

Instructions for the Cream:

1. Place the sour cream in a sieve lined with cheesecloth and let it drain for about an hour to remove excess moisture.
2. Once drained, beat the cold sour cream and heavy cream with sugar on high speed until light and fluffy. Be careful not to overwhip, as the mixture can become too thick.

Ingredients for the Cherry Filling:

• 150 grams cherries (fresh or frozen)
• 50 grams sugar
• 10 grams cornstarch

Instructions for the Cherry Filling:

1. Puree the cherries using a blender. In a small bowl, combine the sugar with the cornstarch, then mix it into the cherry puree.
2. Cook the mixture over medium heat, stirring continuously until it thickens. Allow the filling to cool completely before using.

Assembly:

1. Place the first cake layer on a serving dish and spread a generous layer of the cream mixture over it. Repeat with each layer, alternating with a thin layer of cherry filling between some of the layers if desired.
2. Once all the layers are stacked, spread the remaining cream over the top and sides of the cake.
3. Grind the reserved trimmings into crumbs and use them to coat the sides and top of the cake.
4. Refrigerate the cake for at least 6 hours, or overnight, to allow the flavors to meld and the cake to stabilize.

Enjoy this easy yet delicious lazy honey cake, filled with rich cream and tart cherry goodness! Perfect for any occasion, this cake is a true crowd-pleaser.