Russian Honey Cake (Medovik)
- Baking sheet
- Mixing bowls
- Kitchen scale
- Food processor
INGREDIENTS
Cake batter:
- 3 tablespoons/65 grams honey
- 1 teaspoon/5 grams baking soda
- 3 ½ ounces/100 grams unsalted butter
- Pinch of salt
- 3 large eggs/150 grams
- 1 cup/200 grams sugar
- 2 cups/250 grams all-purpose flour
Cream:
- 7 ounces/200 grams unsalted butter, softened
- 13 ounces/370 grams dulce de leche or boiled sweetened condensed milk
INSTRUCTIONS
- Warm the honey over medium-low heat just until loosened. Stir in the baking soda and cook, whisking, until the mixture darkens slightly and bubbles. Add the butter and salt, stirring until melted. Remove from heat and cool.
- Whisk the eggs and sugar until pale and airy. Fold in the cooled honey mixture, then add the flour to form a soft dough.
- Line two 15-by-17-inch/38-by-42-centimeter baking sheets with parchment. Spread half the dough on each sheet. Bake one at a time at 355°F/180°C convection until golden, 5 to 7 minutes. Do not overbake. Cool completely.
- Whip the softened butter with dulce de leche until smooth and creamy.
- Trim the edges of the baked sheets. Reserve scraps. Cut each sheet into 4 equal rectangles, yielding 8 layers.
- Assemble the cake by alternating cake and cream until all 8 layers are stacked. Spread cream over the top and sides. Grind the scraps into fine crumbs and press them onto the cake.
- Refrigerate at least 2 hours before serving. Store airtight in the refrigerator for up to 2 weeks.
FAQ
How can I make Russian honey cake ahead of time?
Russian honey cake is an excellent dessert to prepare in advance because it improves with time. Once assembled, the layers soften as they absorb the cream, creating a tender texture. Ideally, make the cake at least one day before serving to allow the flavors to develop fully. It can be stored in the refrigerator for up to two weeks in an airtight container. If you want to prepare earlier, you can bake the cake layers and freeze them for up to two months, then thaw and assemble later.
What can I use instead of dulce de leche in this cake?
You can make your own by simmering sweetened condensed milk until thickened and caramelized. Another option is using boiled condensed milk, which gives a very similar result. For a lighter filling, you could mix sweetened condensed milk with sour cream or whipped cream to reduce the richness. If you prefer a less sweet variation, try blending mascarpone with honey for the filling. Each substitution will alter the flavor profile but still keep the essence of Russian honey cake.
Why are the layers coming out too hard?
They may be overbaked. The cake’s layers should be thin and just lightly golden. Baking even a minute too long can make them crisp and brittle. Make sure your oven is properly preheated to 350°F/180°C and bake for only 5 to 7 minutes, watching closely. Another tip is to spread the dough evenly so it bakes uniformly. Even if layers seem slightly firm, once assembled with cream and rested in the refrigerator, they will soften and become tender.
Can I freeze this Russian honey cake?
The unfilled baked cake layers freeze very well when wrapped tightly in plastic and stored in a freezer bag for up to two months. Once filled and assembled with cream, the cake is better stored in the refrigerator, where it will last up to two weeks. Freezing the fully assembled cake may cause the cream to lose its smooth texture upon thawing, so it is not recommended unless necessary. If freezing, allow the layers to thaw before assembly.
Can I make Russian honey cake without a convection oven?
If you do not have a convection setting, bake the layers at the same temperature, 355°F/180°C, but extend the baking time slightly. Watch closely, as the thin layers can overbake quickly. Rotate the pans halfway through baking to ensure even browning. The goal is to achieve layers that are lightly golden but still soft enough to absorb cream during assembly. Since timing may vary depending on your oven, visual cues are more reliable than the clock.
What is the best way to cut even layers?
The simplest method is to bake the batter on parchment-lined baking sheets and then trim the edges to form even rectangles. Use a ruler to measure equal portions and a sharp chef’s knife to cut each sheet into four equal pieces. This method gives eight layers of the same size. Save the trimmed scraps, as they can be ground into fine crumbs and pressed onto the outside of the cake, creating its signature finished look.
Can this Russian honey cake be made with whole wheat flour?
Whole wheat adds a nuttier, denser character, which may overpower the delicate honey notes. If you want a healthier variation while maintaining softness, replace only part of the all-purpose flour, about one-third, with whole wheat flour. This way, the cake keeps its traditional lightness while adding some whole grain depth. Using all whole wheat is not recommended, as it can make the thin layers dry and too firm.
