Medovik, or Russian honey cake is one of the most popular cakes in Russia. It has 6 cookie type layers which are combined with a sour cream type cream. It’s very good. Mom used to make it to almost every event. It was loved by all.
I think every russian baker has their own version of this cake. This one’s my moms with a bit tweaking from my sister.
It only takes 5 minutes to bake, but the whole process might take some patience. You’ll see why in a bit, but it’s so worth it.Preheat oven to 400°F. Line a 17×12 in. baking sheet with parchment paper. (You can use up to 3 baking sheets if you have them, I only had one, which works just fine.)Add the egg yolks and sugar into a mixing bowl, and mix on medium speed for about 10 minutes. (I used a paddle attachment on my electric mixer).While yolks are mixing, melt the butter in a saucepan. Pour into a large bowl.Swirl the butter in the bowl so the sides get oiled, that way when you add the honey, it won’t stick to the sides and life will be easier. Now for the honey: add to saucepan and wait till it just starts to boil, add the baking soda and mix. Here’s the tricky part: it will start to fuzz and rise. Keep mixing for about 20 seconds. As soon as you notice the color changing, take it off the heat. You want it to be a nice golden color, not pale and not orange. If it’s pale, you need to let it sit on the stove a little more, if its bright orange, you over heated it.Add the honey mixture to the butter and mix until combined.By this time your yolks and sugar should be done. You’ll know its done when all the sugar has dissolved. Mix into the honey mixture until combined.Slowly add the flour, couple tablespoons at a time while mixing. You should have a very soft and slightly crumbly/sticky dough.Divide into 3 equal parts. Use a scale if you have one.Take one dough ball and divide it into 4 equal parts onto your prepared baking sheet.Put on some latex or kitchen plastic gloves and press down on the dough. You need to spread it over the sheet as thin as possible, about 1/8 inch. Don’t be alarmed if it seems too thin, it’s supposed to be almost see-through. And try to make it as even as possible.
I know, I know… It’s not fun. Just hang in there for a few minutes (or maybe 15…ish). Believe me, its worth it!Bake no more then 5-6 minutes. Repeat with remaining dough.Add MediaFor the cream: mix sugar and sour cream and vanilla together and let sit for about 8 minutes to let the sugar dissolve.Generously spread 1/3 of the cream on to the first layer.Then take the next layer and flip it over upside-down onto the first layer. So the bottom of the cake layer is facing you. (Yes my layer did crack, don’t worry if yours does, it won’t be noticed after it soaks up the cream.) Spread 1/3 cream on top of second layer, then finish by adding the last layer (face up) and spread the remaining cream on top.Cut the cake in half and place one half on top of the other half. Cut the rugged edges for a nice presentation. Decorate with chocolate shavings, or walnuts, or both. Leave on counter for 2 hours that way the layers will soak in more of the cream,, then place cake in fridge for at least 2 hours or overnight.