Honey cake

Honey cake which is also known as Russian honey cake or medovik. The main ingredients used for making this cake is honey and sour cream.  Now there are lots of variations available in medovik like condensed milk, butter cream and custards. The honey cake is made of thin layers of sponge cake and cream layers which is coated with nuts or leftover crumbs of the cake. There are many interesting fact behind the invention of honey cake. It takes lots of time in preparation of the cake. But your effort will not be wasted because its one of the tastiest cake. Lets see how this yummy cake is prepared.

Print Recipe

Honey cake

Course

Cake

Cuisine

Russian

Keyword

8-Layer Honey Cake Recipe, HONEY CAKE RECIPE, Honey-cake, how to make eggless bakery style honey cake, Russian Honey Cake, Simple Honey Cake

Servings

people

Ingredients

For cake layers

• 100 g Butter
• 4 tbsp Honey
• 1 tsp Baking soda
• 500 g Flour
• 3 Eggs
• 3/4 cup Sugar

for cream

• 2 cup sour cream
• 1 cup Heavy cream
• 1 1/2 cup Powdered sugar
• 1 tsp vanilla extract

Course Cake Cuisine Russian Keyword 8-Layer Honey Cake Recipe, HONEY CAKE RECIPE, Honey-cake, how to make eggless bakery style honey cake, Russian Honey Cake, Simple Honey Cake Servings people Ingredients For cake layers 100 g Butter 4 tbsp Honey 1 tsp Baking soda 500 g Flour 3 Eggs 3/4 cup Sugar for cream 2 cup sour cream 1 cup Heavy cream 1 1/2 cup Powdered sugar 1 tsp vanilla extract

Instructions

1. In a bowl add eggs and sugar. Beat it till light and fluffy.
2. To this add butter and honey
3. Double boil it and stir until butter melts completely.
4. Take out from double boiler and add baking soda. Mix it well.
5. Gradually add flour and mix it until dough form
6. Knead the flour well. Divide the dough to 8 equal parts.
7. Roll each piece into very thin layer. Trim the edges using cake ring.
8. Using a fork pierce each layer.
9. Preheat the oven in 175C (350F)
10. Bake each layer for 7-8 minutes or until golden.
11. Bake the leftover as well. Let it cool and then process the baked left overs into fine crumbs.
12. In a bowl add heavy cream, vanilla extract and powdered sugar. Beat it to stiff peak.
13. To this add sour cream fold and mix it until smooth.
14. Assemble the cake. Spread 3-4 tablespoon of cream on each layer then place the next layer. Repeat until 8 layers are prepared.
15. Spread extra cream on top and side of the cake. Spread the cake crumbs on top and sides.
16. Refrigerate the cake overnight.

Recipe Notes

• To reduce the time of cooking,  you cake bake a few cakes together. But only one on one baking tray.
• Can use condensed milk instead of sour cream.

 

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