Russian Honey Cake
Indulge in the layered delight of Russian Honey Cake, a rich and creamy summer dessert that’s perfect for any occasion. Known as Medovik, this Honey Cake features thin, honey-infused layers stacked with luscious cream filling, offering a perfect balance of sweetness and tang. Ideal for summer gatherings or a special treat, this Russian Honey Cake is both impressive and surprisingly easy to make. Follow our Honey Cake Recipe for a decadent summer dessert that will steal the show!
Ingredients
For the Cake Layers:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 3 tbsp honey
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 cup sour cream
For the Cream Filling:
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup sour cream optional, for extra tang
For Garnish:
- 1/4 cup crushed walnuts optional
- Fresh berries e.g., raspberries, blueberries
Instructions
Prepare the Cake Dough:
- In a saucepan over low heat, melt 1/2 cup butter. Stir in 1 cup sugar, 3 tbsp honey, and 3 tbsp water until smooth. Remove from heat.
- Whisk in 1 egg and 1/2 cup sour cream until combined.
- In a bowl, mix 3 cups flour, 1 tsp baking soda, and 1/2 tsp salt. Gradually add to the honey mixture, stirring until a soft dough forms.
Shape and Bake Layers:
- Divide dough into 8 equal pieces. Cover to prevent drying.
- On a lightly floured surface, roll each piece to 1/8-inch thickness (about 9 inches wide). Use a plate to trim into circles if needed.
- Place on parchment-lined baking sheets. Bake at 350°F (175°C) for 5-7 minutes until lightly golden. Cool on a wire rack. Repeat for all layers.
Make the Cream Filling:
- In a large bowl, whip 2 cups heavy cream until soft peaks form. Gradually add 1 cup powdered sugar and 1 tsp vanilla extract, whipping until stiff peaks form.
- Optionally, fold in 1/2 cup sour cream for extra tang and creaminess.
Assemble the Cake:
- Place one cake layer on a serving platter and spread with a thin layer of cream filling. Repeat with remaining layers, stacking evenly.
- Use remaining cream to frost the top and sides, smoothing with a spatula.
Garnish and Chill:
- Sprinkle 1/4 cup crushed walnuts over the top for crunch, if desired. Add fresh berries for a vibrant summer dessert touch.
- Wrap and refrigerate for at least 4 hours, preferably overnight, to let layers soften and flavors meld.
Serve:
- Slice and serve chilled for the best texture and flavor. Enjoy the sweet, creamy goodness of this Russian Honey Cake!
Notes
- Thin Layers: Roll dough to 1/8-inch thickness for delicate, tender Russian Honey Cake layers.
- Prevent Sticking: Lightly flour surfaces and keep dough covered to avoid drying in this Honey Cake Recipe.
- Chill Thoroughly: Refrigerate overnight for soft, melded layers in this summer dessert.
- Whip Cream Properly: Whip to stiff peaks for a stable filling that holds the Honey Cake together.
- Trim Layers: Use a plate or cake ring to cut uniform circles for a polished look.