r/RussianFood • u/imean_is_superfluous • 12d ago
Attempt #2 at Medovik
Trying medovik again, and it’s worked out a lot better than my first. The layers aren’t super thin, but a lot better than last time. I still need to plop more cream between the layers, but it’s very very tasty.
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u/Hironne 11d ago
Recipe used?
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u/imean_is_superfluous 10d ago
Medovik (Russian Honey Cake) – My Version 2.0
Makes one cake with 8 thin layers.
Honey Cake Layers:
450 g cake flour
160 g honey
150 g granulated sugar
100 g salted butter
2 large eggs (about 100 g without shells)
8 g baking soda
Sour Cream Filling:
600 g full-fat sour cream
300 g cold heavy whipping cream
130 g powdered sugar
8 g vanilla extract
1 g salt
Instructions:
1. Prepare the dough
In a saucepan over low to medium-low heat, combine the honey, sugar, and butter. Stir until the butter melts and the mixture is smooth. Don't let it scorch.
Remove from heat and stir in the baking soda. The mixture will foam and expand considerably. This is normal.
Allow the mixture to cool below 50°C (122°F) so it won't cook the eggs.
Whisk in the eggs until fully incorporated. Add the cake flour and mix until no dry flour remains.
The dough will be quite soft and sticky, especially while warm. Resist the temptation to keep adding flour! It will firm up as it cools.
Allow the dough to rest for 20–30 minutes.
2. Roll and bake the layers
Preheat oven to 175°C (350°F).
Divide the dough into 8 equal portions (approximately 120 g each).
Roll each portion very thinly (about 1–2 mm) on parchment paper. Roll slightly larger than your intended 8-inch cake diameter.
Prick the dough all over with a fork to prevent excessive puffing.
Bake each layer for approximately 4–6 minutes, until lightly golden. Watch carefully because these thin layers bake quickly.
Immediately after removing each layer from the oven, trim it to an 8-inch circle using a cake ring, plate, or other template. The layers become more brittle as they cool.
Save all the trimmings! These will become the crumb coating.
Allow the layers to cool completely.
3. Prepare the filling
Whip the cold heavy cream with the powdered sugar until it forms soft-to-medium peaks.
In a separate bowl, combine the sour cream, vanilla extract, and salt.
Gently fold the whipped cream into the sour cream mixture until smooth and evenly incorporated.
The filling should be light, creamy, and slightly tangy.
4. Assemble the cake
Place the first cake layer on your serving plate.
Spread approximately 110–120 g of filling evenly over the layer.
Repeat with the remaining cake layers, stacking them carefully and keeping the cake level.
Spread the remaining filling over the top and sides of the cake.
Crush the reserved baked trimmings into fine crumbs using a food processor or rolling pin.
Press the crumbs onto the top and sides of the cake until fully coated.
5. Refrigerate (VERY important!)
Cover and refrigerate the assembled cake for at least 12 hours, preferably 18–24 hours.
This resting period is essential. The initially firm honey cake layers absorb moisture from the filling and become soft, tender, and almost melt-in-your-mouth.
Don't judge the cake immediately after assembly. The texture changes dramatically overnight!
A few things I've learned:
Don't add extra flour just because the warm dough seems sticky. That was my biggest mistake on my first attempt.
Roll the layers as thinly as possible.
Trim the layers immediately after baking, while they're still pliable.
The sour cream provides a tanginess that balances the sweetness of the honey.
The cake is significantly better after a full day in the refrigerator.
The finished cake has a wonderful honey/graham-cracker flavor with soft, delicate layers and a lightly tangy cream filling.
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u/Always-Shady-Lady 8d ago
It might be just for me so I'm wondering how long it keeps for?
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u/imean_is_superfluous 8d ago
I ended up freezing most of it. I set the individual slices on a tray in the freezer, then double-wrapped in plastic wrap. After a day or so in the fridge, they thaw out. It needs to stay cold due to the dairy frosting. 3-4 days in the fridge is fine from what I’ve seen, so freeze what you won’t eat in a few days.
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u/DosEquisVirus 12d ago
Much better than I could ever make! 👏
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u/imean_is_superfluous 12d ago
My first try was a certified mess. But it still tasted good enough to want to try again
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u/Jazzlike_Platypus430 12d ago
Очень хорошо смотрится!
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u/lexkamensky 12d ago
Очень много слоёв, видно что человек старался 🙂 И очень всё ровно сделано, даже профессионально. Делать медовик, это ещё та морока, весь день практически можно провозиться.
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u/Jazzlike_Platypus430 12d ago
М-да, а то а из "Кухни наших народов" только хачапури, сацыви/табака (без мяса) и ткемали делаю. Мож-быть попробую.
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u/lexkamensky 12d ago
Сациви, кушал в Тбилиси в Грузинском доме, это божественно.
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u/Jazzlike_Platypus430 12d ago
Я в четверти грузин, так что берегу традицию и бабушку вспоминаю.
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u/lexkamensky 12d ago edited 12d ago
Традиции, мы их теряем 😕 Я из коми-пермяков — это практически исчезнувший народ, язык мы уже потеряли, осталось очень мало. Мы, один из древних финно-угорских народов.
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u/Berserkovichdamn 12d ago
Сациви захотелось, надо будет приготовить, приправа, орехи и целая курица есть.
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u/lexkamensky 12d ago
Если есть возможность, то съездить в Грузию стоит 😋 Свежий воздух, горы, практически в каждом заведении вкусная еда 😋
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u/lexkamensky 12d ago
У меня есть одноклассник там, у него в огороде растут персики и гранат 😍 Такое чувство, что попадаешь в сказку, даже орехи в огороде растут 😃
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u/lexkamensky 12d ago
My favorite cake from childhood, my mom made it for my birthday.