Russian Honey Cake | Medovik | Honeycomb Cake | Honey Cake Recipe | Bake and Toss

Russian Honey Cake | Medovik | Honeycomb Cake | Honey Cake Recipe | Bake and Toss

Honey Cake, also known as Medovik is, hands down, my favorite cake and is totally worth every ounce of effort that it takes to make it. With multiple, thin honey layers and a tangy sour cream frosting, this cake is so tender it just melts in your mouth. It’s a classic Russian recipe that has been loved for generations. Yes the recipe is time consuming to make. But you can divided the work load by making the dough ahead a day or two. This will make it much easier to make the cake. I always felt the cake filling tasted similar to Kiri Cheese, hence I thought of experimenting with it. And guess what, my taste buds were right. It tasted exactly like sour cream filling used in traditional Honey cake recipe. Hence for those of you who cannot find sour cream, use Kiri Cheese. I promise you will love this recipe! It is AMAZING!! Do give it a try and let me know how it turned out to be.

I also wanted to change the traditional look of Medovik Cake. Hence I thought of turning it into a Honeycomb. The cake looks just like a realistic honeycomb. For those of you who like to make a unique and picturesque design this is surely a win- win look! Add fondant honey bees to complete the look and voila! Honeycomb and Honey Bees 🙂

Ingredients:

Cake Dough ( makes around 10 layers) :
130g (5/8 cup) unsalted butter
100g (1/2 cup) sugar
100g (4 tbsp + 2 tsp)honey
3 large eggs (62g by weight, including shell)
5ml (1 tsp ) vanilla essence
6g (1 tsp ) baking soda
620g (5 cups) cake flour or all purpose flour
milk to soak cake layers

Frosting & Filling :
450g (2 cups) spreadable kiri cream cheese or sour cream
50g (1/4 cup + 1/8 cup) powdered sugar (adjust sweetness if needed)
15g (1 tbsp) honey
370g (1 + 1/2 cup) cold whipping cream (whipped up 70%)

Honeycomb:
200g (1 cup) white chocolate chips or baking chocolate bar
15ml (1 tbsp) vegetable oil
wilton’s gel colour lemon yellow

Tips and Notes:

For those of you who like to know how I made this cake in an easier way. This will help you to plan out the task of baking this beautiful cake. I divided the work, in the following manner:

Day 1
Make the dough. Cling wrap and refrigerate it.

Day 2
Remove the dough from fridge and allow it to come down to room temperature or until it is pliable to roll and shape.
Roll out the dough and bake 10 cake sheets. Bake each cake layer separately for 10 mins at 180C. Bake the last two cake layers a bit longer, ie for 18 mins at 180C. This will make it crisp and easy to powder. Let the cake sheets cool completely and then store it in a airtight container at room temperature.
Make the Honeycomb structure and leave it in the freezer.

Day 3
Prepare the Frosting
Grind the crisp cake sheets into fine powder
Assemble the cake

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Credits:
Music: Sparkle by Roa
~~Roa Music~~
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