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.
Country | Russia |
Degree of Difficulty | Hard |
Type of Food | Dessert |
Cooking Time | 45 minutes |
Preparation Time | 30 minutes |
Serving Size | 8-10 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:
- 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.
- 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.
- 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.
- Prepare the Filling:
- In a mixing bowl, combine sour cream, confectioners’ sugar, and vanilla extract. Mix until smooth.
- 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.
- Refrigerate:
- Cover the cake and refrigerate for at least 6 hours or overnight, allowing the layers to soften and flavors to meld.
- Prepare the Frosting:
- Whip the heavy cream with confectioners’ sugar until stiff peaks form.
- 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.
- Serve:
- Slice and serve your delightful Medovik cake.
Nutritional Information: (Per Serving)
Calories | 520 kcal |
Fat | 26g |
Protein | 6g |
Carbohydrates | 65g |
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).