Russian Honey Cake

Russian Honey Cake, also known as Medovik, is a layered dessert that features delicate honey-flavored cake layers alternated with a rich, creamy filling. The layers are soft and slightly caramelized, thanks to the honey, while the tangy cream, often made from sour cream or whipped cream, balances the sweetness beautifully. This cake improves with time, as the flavors meld together, making it even more delicious the next day. It’s an impressive yet comforting dessert, perfect for special occasions or when you want to impress with a taste of traditional Russian baking.

Ingredients:

For the Cake Layers:

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

For the Cream Filling:

• 2 cups sour cream or Greek yogurt
• 1 1/2 cups heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the cake layers: In a medium saucepan, combine the honey, sugar, and butter. Heat over medium heat, stirring occasionally, until the mixture is smooth and the sugar dissolves. Remove from heat.
2. Whisk the eggs: In a separate bowl, lightly whisk the eggs. Slowly add the eggs to the honey mixture, whisking constantly to avoid curdling.
3. Add the baking soda: Return the saucepan to medium heat and stir in the baking soda. Cook for another minute until the mixture foams and turns a light caramel color. Remove from heat and let it cool slightly.
4. Mix in the flour: Gradually add the flour to the honey mixture, stirring until a soft dough forms. The dough should be slightly sticky but manageable.
5. Roll and bake the layers: Divide the dough into 8 equal portions. Roll each portion into a thin circle (about 1/8 inch thick) on a floured surface. Transfer each circle to a baking sheet lined with parchment paper and bake at 350°F (175°C) for 5-7 minutes, or until golden brown. Let the layers cool completely.
6. Prepare the cream filling: In a large bowl, whisk the sour cream (or Greek yogurt), powdered sugar, and vanilla extract. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the sour cream mixture until smooth.
7. Assemble the cake: Place one cake layer on a serving plate and spread a generous amount of cream filling on top. Repeat with the remaining layers, spreading the cream between each layer. Use any leftover cream to cover the sides and top of the cake.
8. Chill the cake: Refrigerate the cake for at least 4 hours, or overnight, to allow the layers to soften and the flavors to meld.

This Russian Honey Cake is best enjoyed after a day of resting, and it can be garnished with cake crumbs, nuts, or fruit for added texture and beauty!