Sweet Layers of Love: Unveiling the Russian Medovik Recipe

Image of Medovik and a piece of it on a plate

Sweet Layers of Love: Unveiling the Russian Medovik Recipe

Medovik is a quintessential Russian dessert, renowned for its multiple layers of honey-infused cake and sweet, creamy filling. This cake showcases the art of Russian baking and is often associated with special occasions and holidays.

CountryRussia
Degree of DifficultyHard
Type of FoodDessert
Cooking Time45 minutes
Preparation Time30 minutes
Serving Size8-10 servings

Ingredients:

  • For the Cake:
    • 4 cups all-purpose flour
    • 4 tablespoons unsweetened cocoa powder
    • 4 large eggs
    • 1 cup granulated sugar
    • 1/2 cup unsalted butter, softened
    • 2 teaspoons baking soda
    • 1 cup honey
    • A pinch of salt
  • For the Filling:
    • 4 cups sour cream
    • 1 1/2 cups confectioners’ sugar
    • 1 teaspoon pure vanilla extract
  • For the Frosting:
    • 2 cups heavy whipping cream
    • 1/4 cup confectioners’ sugar
    • Crushed nuts, for garnish (optional)

Steps or Directions:

  1. Prepare the Dough:
    • In a large bowl, whisk together eggs and granulated sugar until the mixture is pale and thick.
    • Add softened butter, honey, and a pinch of salt. Mix well.
    • Sift flour and cocoa powder into the bowl. Dissolve baking soda in 2 tablespoons of warm water and add it to the dough. Mix until the dough is smooth and soft.
  2. Divide and Roll the Dough:
    • Divide the dough into 8 equal portions.
    • Roll out each portion into a thin circle and cut it into an 8-inch round using a plate or cake pan as a guide.
  3. Bake the Layers:
    • Preheat the oven to 350°F (175°C).
    • Place each dough round on a baking sheet lined with parchment paper.
    • Bake for about 5-7 minutes or until the layers are cooked but still soft.
    • Remove from the oven, trim any uneven edges, and let them cool.
  4. Prepare the Filling:
    • In a mixing bowl, combine sour cream, confectioners’ sugar, and vanilla extract. Mix until smooth.
  5. Layer and Fill:
    • Place one baked layer on a serving plate.
    • Spread a generous portion of the sour cream filling over it.
    • Continue this process, stacking layers and filling until all layers are used.
    • Make sure the top layer is plain without filling.
  6. Refrigerate:
    • Cover the cake and refrigerate for at least 6 hours or overnight, allowing the layers to soften and flavors to meld.
  7. Prepare the Frosting:
    • Whip the heavy cream with confectioners’ sugar until stiff peaks form.
  8. Frost and Garnish:
    • Cover the chilled cake with a thick layer of whipped cream frosting.
    • Garnish with crushed nuts (if desired) and refrigerate for an additional 1-2 hours.
  9. Serve:
    • Slice and serve your delightful Medovik cake.

Nutritional Information: (Per Serving)

Calories520 kcal
Fat26g
Protein6g
Carbohydrates65g

Optional Additions or Substitutions:

  • You can add finely chopped nuts or grated chocolate between the layers for extra flavor and texture.
  • Some recipes incorporate a touch of rum or brandy into the sour cream filling.

Tips or Variations:

  • Letting the cake sit in the refrigerator for several hours or overnight is essential for the layers to absorb moisture and become tender.
  • The cake is traditionally served chilled, making it perfect for hot summer days.

Other Countries Where They Also Make This Recipe:

  • Medovik is particularly popular in Russia and other former Soviet states.

Allergen Checklist:

  • Contains eggs, dairy, and nuts (if used as a garnish).
  • This recipe is not suitable for vegans but it is suitable for vegetarians (due to the presence of eggs, dairy, and honey).

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