Russian honey cake. Medovik is a classic Russian honey cake. Soft and scrumptious, medovik is a dessert that dates Honey was an important ingredient in Russian cuisine dating back to pagan times. Russian Honey Cake. this link is to an external site that may or may not meet accessibility guidelines.

This recipe, for the Honey Cake, always gets a lot of compliments. It is never dry, never becomes mushy and has a nice flavor of honey and caramel. If you have Russian roots, you have probably. You can have Russian honey cake using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Russian honey cake

It's of cake layers ingredients.
You need 4 tbsp of honey.
It's 3/4 cup of granulated sugar.
It's 2 tbsp of unsalted butter.
Prepare 3 of large eggs beaten with a fork.
You need 1 tsp of baking soda.
Prepare 1 1/2 cup of all-purpose flour.
It's of sour cream frosting ingredients.
It's 32 oz of sour cream.
It's 2 cup of powdered sugar.
Prepare 1 cup of heavy whipping cream.

Check out our impressive Russian cake recipe with moreish burnt-honey icing. This Russian Honey Cake would be excellent served with coffee or tea. This recipe comes from my Honey-cake itself has a long history. Prehistoric people came up with the idea of mixing flour and.

Russian honey cake step by step

Add 3/4 cup sugar, 1/4 cup honey and 2 tbsp unsalted butter to a medium sauce pan and melt them together over low heat.whisking occasionally until sugar is melted.dont put them over high heat or they may scorch to the bottom.
As soon as the sugar is dissolved.remove from heat and while it s still hot.add in your beaten eggs in a slow steady stream while whisking vigorously until all of your eggs are incorporated.
Whisk in the baking soda until no lumps remain.then fold in your 1 cups flour 1/2 cup at a time with a spatula.
Place a 9 inch plate some of your mix and trace around it with a pizza cutter to get a perfect circle.keep the scraps for later.transfer the mix to a large sheet of parchment and bake 2 at a time at 180°F celsius for 4-5 min or until golden.transfer to a wire rack and let it cool completely before stacking.repeat with remaining layers..
How to make the frosting? Beat 1cup heavy cream until fluffy and stiff peaks form.
In a separate bowl.whisk together sour cream with 2 cups powdred sugar.fold the whipped cream into the sour cream and you have your frosting.refrigerate until ready to use..

The sweet history of honey cake (medovik is from "med" - honey) begins in the early Most Russian families have their own recipe. Let me state for the record that this Russian Honey Cake was probably the best cake I've ever eaten, and certainly the best cake I've ever made. The honey is even more pronounced in the frosting. This iconic Russian honey cake aka tort Medovik is something everyone needs to try at least once. Layers upon layers of honey goodness filled with the most delicious cream.