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Layered Honey Cake Recipe

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  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 9 hours 10 minutes
  • Yield: 10–12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Eastern European
  • Diet: Vegetarian

Description

Layered Honey Cake, also known as Medovik, is a classic Eastern European dessert characterized by multiple thin honey-flavored cake layers filled with a luscious, tangy sour cream and whipped cream filling. The cake is baked until golden brown, layered with a creamy mixture, and chilled overnight to allow the flavors to meld and the texture to soften. This honey-infused cake offers a perfect balance of sweetness and richness, ideal for special occasions or a delightful treat.

Ingredients

For the cake layers:

  • 1/2 cup honey
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter
  • 3 large eggs
  • 1 teaspoon baking soda
  • 1 tablespoon white vinegar
  • 3 cups all-purpose flour

For the filling:

  • 2 cups sour cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream

Instructions

  1. Prepare the honey mixture: In a medium saucepan over medium heat, melt together honey, sugar, and butter until the mixture is smooth and slightly bubbling. Remove the pan from heat and allow the mixture to cool slightly to avoid cooking the eggs prematurely.
  2. Activate baking soda: In a small bowl, combine the baking soda with white vinegar; this will cause a fizzing reaction. Quickly add this to the warm honey mixture, stirring to combine.
  3. Incorporate eggs: Beat in the eggs one at a time into the honey mixture, ensuring each egg is fully incorporated before adding the next, creating a smooth batter.
  4. Add flour: Gradually mix in the all-purpose flour, stirring continuously until a soft dough forms that is pliable yet not sticky.
  5. Divide and roll dough: Divide the dough into 6 to 8 equal portions. On parchment paper, roll each piece into a thin circle approximately 8 inches in diameter.
  6. Bake cake layers: Preheat the oven to 375°F (190°C). Bake each dough circle on parchment paper for 5 to 7 minutes, or until the edges are golden brown. Remove from oven and cool completely on wire racks.
  7. Prepare the filling: Beat the heavy whipping cream until soft peaks form. In a separate bowl, blend sour cream, powdered sugar, and vanilla extract until smooth. Gently fold the whipped cream into the sour cream mixture to create a fluffy and tangy filling.
  8. Assemble the cake: Place one cake layer on a serving plate and spread a layer of the cream filling evenly on top. Repeat this layering process with all cake rounds, stacking them neatly.
  9. Coat and chill: Use the remaining filling to coat the top and sides of the assembled cake. Optionally, decorate with cake crumbs, chopped nuts, or a drizzle of honey. Refrigerate the cake overnight for at least 8 hours to allow the layers to soften and the flavors to meld.

Notes

  • This cake tastes best after chilling overnight as the layers soften and flavors meld more deeply.
  • For variation, try replacing the sour cream filling with dulce de leche or your favorite fruit jam between the layers.
  • Traditional Russian medovik sometimes uses cooked custard fillings instead of sour cream for a richer flavor.
  • Be careful not to overbake the thin cake layers to maintain their tenderness.
  • Use parchment paper to prevent sticking when rolling and baking the cake layers.

Find it online: https://slsrecipes.com/layered-honey-cake-recipe/