Russian Honey Cake Medovik (Print View)
Layers of honey-kissed cake with luscious cream and velvety mascarpone frosting, finished to golden perfection.
# What You'll Need:
→ Cake Layers
01 -
70 g unsalted butter
02 -
100 g granulated sugar
03 -
4 tablespoons dark honey
04 -
3 large eggs
05 -
1 teaspoon vanilla extract
06 -
1 teaspoon baking soda
07 -
0.5 teaspoon salt
08 -
330 g all-purpose flour, divided
→ Cream Filling
09 -
500 ml creme fraiche or sour cream
10 -
500 ml double cream or whipping cream
11 -
50 g icing sugar
12 -
1 vanilla bean or 1 teaspoon vanilla extract
→ Mascarpone Frosting
13 -
250 g chilled mascarpone
14 -
125 ml double cream or whipping cream
15 -
100 g icing sugar
16 -
1 vanilla bean or 1 teaspoon vanilla extract
# Directions:
01 -
Preheat oven to 200°C. Line two baking trays with parchment paper.
02 -
Set a double boiler or a heatproof bowl over a pot of simmering water. Melt butter, granulated sugar, and honey together, stirring until combined.
03 -
In a separate bowl, beat eggs with vanilla extract. Gradually pour into the melted mixture, whisking continuously to prevent coagulation.
04 -
Add baking soda, salt, and 220 g (approximately 2 cups) of flour to the wet mixture. Stir until the dough begins to thicken and pull away from the sides.
05 -
Remove from heat. Mix in the remaining 110 g (1 cup) flour. Allow dough to cool slightly, then knead on a lightly floured surface until smooth and pliable.
06 -
Divide dough into 8 equal portions. Cover with a kitchen towel to prevent drying. Roll each piece into a thin round, slightly larger than 18 cm in diameter.
07 -
Transfer dough round to a parchment-lined tray and bake for 4–5 minutes until golden brown. Repeat for each portion, rolling out the next layer as one bakes.
08 -
Immediately after baking, cut each layer into a 18 cm circle using a cake pan or lid as a template. Allow to cool until crisp.
09 -
Whip creme fraiche or sour cream with 500 ml whipping cream, 50 g icing sugar, and vanilla until smooth and doubled in volume.
10 -
Spread prepared cream filling evenly over seven cake layers. Stack each layer, reserving the top layer uncoated.
11 -
Beat chilled mascarpone with icing sugar, vanilla, and 125 ml cream until stiff and smooth.
12 -
Cover the top and sides of the assembled cake with mascarpone frosting, smoothing with a palette knife.
# Notes:
01 -
For precise layers, trim each round while still warm using a cake pan or lid as a guide.
02 -
Ensure all ingredients are at room temperature except for mascarpone, which should remain chilled.