By Katya Lyukum
Honey Cake | Medovik
11 steps
Prep:1hCook:1h
Medovik is one of my favorite desserts. It is known under different names and is considered one of the most popular cakes in Eastern Europe. There are many recipes for Honey Cake. The dough layers vary from thick and soft sponge to thin and delicate cookie layers. Today's recipes use sour cream-based cream, but it might be flavored with condensed milk or caramel. Some home cooks add chopped prunes and crushed walnuts between layers. There are different ways to decorate Medovik, mostly with just crumbled baked dough.
Updated at: Thu, 17 Aug 2023 11:36:30 GMT
Nutrition balance score
Unbalanced
Glycemic Index
55
Low
Glycemic Load
42
High
Nutrition per serving
Calories542.6 kcal (27%)
Total Fat23.1 g (33%)
Carbs77.3 g (30%)
Sugars40.7 g (45%)
Protein6.8 g (14%)
Sodium228.6 mg (11%)
Fiber3.1 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
for thin cookie layers
Step 1
Bring butter to room temperature. Add sugar, honey, and eggs. Mix well using a whisk.
Step 2
Bring the temperature of the mixture to 140F/60C in a bain-marie. Take it off heat, add baking soda and citric acid, and vigorously whip it into foam using a whisk. It takes less than a minute.
Step 3
Add all flour and stir it in using a spatula. Let the dough cool to room temperature.
Step 4
Divide the dough into 12 portions 67g each. Roll them paper-thin between two sheets of parchment paper or between parchment paper and silicone mats. They should be slightly larger than 8" in diameter. Bake each portion 5-6 minutes on 320F/160C, or until dark golden.
Step 5
Use an 8" D plate and a knife to cut disks. Keep leftovers. Crumble them for decoration.
for cream
Step 6
Whip cream with sugar powder.
Step 7
Fold it into sour cream. If your sour cream lack tartness, add some lemon juice (1 tsp). Reserve about 1/3 cup of the cream for layers with prune paste.
Step 8
Assemble the cake. Cover it with the last portion of cream and sprinkle with baked crumbs. Refrigerate the cake for 6-8 hours before serving.
for 3 fruit layers (optional)
Step 9
In an airtight container, mix dry chopped prunes and rum. Keep prunes soaking for at least 12 hours. Shake the container from time to time to ensure all dry bits are moistened.
Step 10
Add pomegranate syrup and blend the mixture to a paste consistency. Adjust the taste and texture by adding more pomegranate syrup if needed.
Step 11
Fold reserved cream into the prune paste to soften the spread. Use it for every third layer and side of the cake.
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