How to Make Authentic Russian Medovik (Honey Cake) with Creamy Filling

Simple Summary

Medovik, a classic Russian honey cake, features delicate layers of honey-infused sponge cake alternating with luscious cream filling, resulting in a melt-in-your-mouth dessert that's both elegant and comforting.

Recipe Details

• Prep Time: 1 hour
• Cook Time: 1 hour
• Total Time: 2 hours (plus 6 hours chilling)
• Servings: 12
• Difficulty: Intermediate

Ingredients

For the cake layers:

• 3 large eggs
• 1 cup (200g) granulated sugar
• 3/4 cup (250g) honey
• 1/2 cup (115g) unsalted butter
• 2 tsp baking soda
• 3 cups (375g) all-purpose flour
• 1/4 tsp salt

For the cream filling:

• 2 cups (480ml) heavy cream
• 14 oz (400g) sweetened condensed milk
• 8 oz (225g) cream cheese, softened
• 1 tsp vanilla extract

For garnish:

• 1/2 cup (60g) crushed honey cake scraps or chopped walnuts

Instructions

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. In a heatproof bowl, combine eggs, sugar, and honey. Place the bowl over a pot of simmering water (double boiler method).

3. Whisk the mixture constantly for about 5-7 minutes until it becomes warm and the sugar dissolves.

4. Remove from heat and add butter and baking soda. Whisk until the butter melts and is fully incorporated.

5. Gradually add flour and salt, mixing until a soft dough forms.

6. Divide the dough into 8 equal portions. On a lightly floured surface, roll each portion into a thin circle about 9 inches in diameter.

7. Transfer the circles to the prepared baking sheets and bake for 6-7 minutes each, or until golden brown. Allow to cool completely.

8. For the cream filling, whip the heavy cream until stiff peaks form.

9. In a separate bowl, beat the condensed milk, cream cheese, and vanilla until smooth.

10. Gently fold the whipped cream into the cream cheese mixture until well combined.

11. To assemble, place a cake layer on a serving plate and spread with about 1/3 cup of the cream filling. Repeat with remaining layers and cream.

12. Cover the top and sides of the cake with the remaining cream.

13. Sprinkle the crushed cake scraps or chopped walnuts around the sides and top of the cake.

14. Refrigerate for at least 6 hours or overnight before serving to allow the flavors to meld and the cake to soften.

Chef's Notes

• For a more pronounced honey flavor, you can brush each cake layer with a mixture of 2 tablespoons honey and 2 tablespoons warm water before adding the cream filling.
• If the dough becomes too sticky while rolling, chill it in the refrigerator for 10-15 minutes.
• Leftover cake can be stored in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop over time.
• For a lighter version, you can substitute part of the cream cheese with Greek yogurt in the filling.

Nutritional Info

Per serving (approximate): Calories: 550, Protein: 8g, Carbohydrates: 65g, Fat: 30g, Saturated Fat: 18g, Fiber: 1g, Sugar: 45g. This dessert is rich in calcium from the dairy products and provides energy from the honey and flour.

Serving Suggestions

Serve chilled slices of Medovik with a cup of strong black tea or coffee to balance the sweetness. For a festive touch, garnish each plate with a drizzle of honey and a sprinkle of edible flowers. This cake is perfect for celebrations, holiday gatherings, or as a stunning finale to a Russian-themed dinner party. Pair with fresh berries on the side for a pop of color and a tart contrast to the sweet honey flavors.