Russian Honey Cake Medovik (Print Version)
# Ingredients:
→ Cake Layers
01 -
3 eggs
02 -
1 cup clover honey
03 -
2 cups all-purpose flour
04 -
2 tsp baking soda
05 -
1 tbsp white distilled vinegar
→ Sour Cream Frosting
06 -
8 oz Cool Whip, thawed
07 -
1 cup sour cream (Daisy brand recommended)
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Cut 4 pieces of parchment paper, each large enough to overhang an inverted 18" by 13" baking sheet.
02 -
Beat the eggs and honey for 2 minutes until well combined. Add the baking soda dissolved in 1 tbsp vinegar, then mix in the flour until a smooth batter forms.
03 -
Spread 1/2 cup of batter onto each parchment-lined inverted baking sheet, creating the thinnest possible layer extending to all corners. Bake each layer for 7 minutes until golden. Repeat to make 4 rectangular layers total.
04 -
Once completely cooled, carefully peel off the parchment paper. Using a 7-8" plate as a guide, cut out 2 circles from each rectangular cake layer to create 8 round layers total. Set aside all the cake scraps.
05 -
Arrange the cake scraps on a baking sheet and bake at 275°F (135°C) for 5-8 minutes until completely dry. Transfer to a zip-lock bag and crush into fine crumbs using a rolling pin.
06 -
Prepare the frosting by thoroughly mixing together the thawed Cool Whip and sour cream. Spread a thin layer of cream between each cake round, stacking them evenly. Frost the sides and top of the assembled cake completely.
07 -
Press the prepared cake crumbs onto the sides and top of the frosted cake for decoration. Refrigerate overnight or for at least 1 hour before serving to allow flavors to meld and cake to set.
# Notes:
01 -
This traditional Russian layered honey cake becomes more flavorful after resting overnight as the cake layers soften from the cream.
02 -
For best results, cut with a warm, clean knife for neat slices.