Russian Honey Cake-layers of caramelized honey goodness with the layered creamy filling. It might sound like a rich heavy cake, but it’s in fact surprisingly light with flavours of honey taking it to another level. honey cake hails straight from Russia. Medovik, which translates to ”honey” in Russian, is a popular dessert that is reserved for only special occasions.
The cake might take a bit more time than others to prepare, as each honey layers need to be rolled very thin and then baked.
Many variations of the cake have appeared, with various fillings, some using sour cream some using sweetened condensed milk or dulce de leche or pastry cream. The one I chose to share with you is made with dulce de leche filling.
This Medovik Russian Honey Cake is totally worth every ounce of effort that it took to make the layers. I drew two circles of 7″ on 3 sheets of parchment paper. One sheet inside the oven, one ready to go, and one getting rolled and prepped. Divide the dough into 8 parts, and roll them on the circle you drew. Using the 7″ ring or a pan for reference, cut into neat circles to match the circles drawn. Do not discard the extra – we’ll bake them to make the crumbs to cover the final cake! Poke some holes with a fork and they are ready to be baked. These take just 8-9 minutes to bake!
Honey cake layers harden while cooled therefore once filled with frosting they need to be left overnight before serving so the frosting has time to soften the layers. Create a magical moment on your special day. It’s a rich dessert for your loved ones. Enjoy!!
RUSSIAN HONEY CAKE
- 3 egg
- 3/4 cup sugar
- 7 tbs butter
- 4 tbs honey
- 1 tsp baking soda
- 3 1/2 cups flour
- 2 cups whipping cream
- 3/4 dulce le Leche
- 5 tbs icing sugar
- 1 tsp vanilla essence
- Leftover cuts turn into crumbs
- Preheat your oven 350F ( 175'C)
- In a heatproof bowl beat eggs with sugar until light and fluffy. Add butter and honey in egg mixture.
- Set the bowl over double boiler.
- Stir until butter melts and sugar dissolves completely.
- Add baking soda to the butter mixture and whisk. Gradually add flour and mix with a spatula until dough forms.
- Knead the dough on a floured surface. Divide into 8 equal pieces. Shape each one into balls. Roll each one into a very thin layer. Trim the dough using a 7-inch cake ring or any cake pan.
- Pierce each layer with a fork. Bake for 7 - 8 minutes /until golden colour. Prepare the next once until it bakes.
- Bake the leftover dough as well, let it cool and grind them into a fine crumb.
- Whip the cream until stiff and add icing sugar, vanilla and dulce le leche. Beat until fluffy.
- Place a cake layer on a parchment paper round on top of a pizza pan or serving plate. Spread a cup of frosting evenly on top, almost to the edge. Repeat with cake layers and frosting, pressing the layers in smooth-side down. Place last cake layer smooth-side up. Frost the top and sides of the cake. Cover with crumbs; clean any excess crumbs around base.