Description
Layered Honey Cake, also known as Medovik, is a delightful Eastern European dessert featuring thin honey-flavored cake layers baked to golden perfection and generously filled with a smooth, tangy sour cream frosting. This cake is known for its delicate balance of sweet honey notes and creamy filling, with layers that soften beautifully after chilling overnight, making it a perfect make-ahead treat for any special occasion.
Ingredients
Scale
For the Cake Layers
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 3 tablespoons honey
- 1 teaspoon baking soda
- 4 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Filling
- 2 cups sour cream
- 1 cup powdered sugar
- 1 teaspoon lemon juice
Instructions
- Prepare the Honey Mixture: In a medium saucepan over low heat, combine the butter, granulated sugar, and honey. Stir continuously until the mixture melts and becomes smooth. Remove from heat and quickly whisk in the baking soda; this will cause the mixture to foam creating a light texture. Allow it to cool for 5 minutes before proceeding.
- Mix the Wet Ingredients: In a separate bowl, whisk together the eggs, milk, and vanilla extract. Slowly pour the cooled honey mixture into the eggs while whisking constantly to avoid cooking the eggs prematurely.
- Form the Dough: Gradually add the flour and salt to the wet mixture, stirring until a soft, sticky dough forms. Be careful not to overmix to maintain a tender crumb.
- Shape the Cake Layers: Divide the dough into six equal portions. Roll each portion out into a thin, 9-inch circle on parchment paper to ensure even baking and easy transfer.
- Bake the Layers: Place each rolled dough layer on a baking sheet and bake at 350°F (175°C) for 5 to 7 minutes or until the edges turn golden brown. Remove and allow to cool completely on a wire rack.
- Prepare the Filling: In a bowl, whisk together the sour cream, powdered sugar, and lemon juice until the mixture is smooth, thick, and well combined, creating a creamy filling that balances the sweetness of the cake.
- Assemble the Cake: Spread approximately 1/3 cup of the sour cream filling between each cooled cake layer, stacking them carefully to maintain even layers. Use the remaining filling to frost the top and sides of the cake.
- Chill the Cake: Refrigerate the assembled cake for at least 8 hours or overnight. This step is crucial as it allows the layers to soften and the flavors to meld, resulting in a rich and tender honey cake.
Notes
- You can substitute sour cream with a combination of whipped cream cheese and whipped cream for a richer, creamier filling.
- This cake is best made a day in advance to allow the flavors and textures to develop fully.
- Optional: Sprinkle crushed cake trimmings or chopped nuts on top for added decoration and texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Eastern European
