Classic Honey Cake (Medovik)
Традиционно ястие · Russian
A traditional Russian honey cake featuring multiple thin, delicate honey-infused cake layers generously filled and frosted with a rich sour cream or condensed milk frosting. It's known for its moist texture and complex, sweet flavor.
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Съставки
- All-purpose flour4 cups
- Granulated sugar1.5 cups
- Honey1 cup
- Butter1 cup
- Eggs4 large
- Baking soda2 tsp
- Salt1 tsp
- Sour cream3 cups
- Powdered sugar1.5 cups
Стъпки
- 1
In a double boiler or heatproof bowl over simmering water, combine honey, sugar, and butter. Stir until melted and smooth.
- 2
Remove from heat and let cool slightly. Whisk in eggs one at a time until well combined.
- 3
In a separate bowl, whisk together flour and salt.
- 4
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Stir in baking soda.
- 5
Divide the dough into 8-10 equal portions. Wrap and chill for at least 30 minutes.
- 6
Preheat oven to 350°F (175°C). Roll out each portion of dough very thinly on a lightly floured surface. Cut into desired circle shape (e.g., 8-inch diameter).
- 7
Bake each layer for 5-7 minutes, or until golden brown. Trim edges while warm if needed. Save scraps for topping.
- 8
While layers cool, prepare the frosting: Beat sour cream with powdered sugar until smooth and thickened.
- 9
Assemble the cake: Spread a generous layer of frosting between each cake layer. Frost the top and sides.
- 10
Crumble the reserved cake scraps and press them onto the sides and top of the cake.
- 11
Chill the cake for at least 8 hours, preferably overnight, to allow flavors to meld and cake to soften.
