9/7/22, 8:53 PM Medovik - Russian Honey Cake - Pastry Workshop

Medovik - Russian Honey Cake

Medovik is a classic Russian honey cake made with layers
upon layers of honey biscuit and whipped sour cream. It’s
simple in its structure, but complex in its taste!

PREP TIME COOK TIME RESTING TIME TOTAL TIME

20 mins 40 mins 6 hrs 7 hrs

Yields -10 slices

INGREDIENTS
Honey dough – biscuit
200 g white sugar
130 g honey
180 g butter
150 g eggs
6 g baking soda
500 g all-purpose flour
3 g salt
1 g cardamom powder

Whipped sour cream

550 g sour cream
400 g heavy cream
250 g powdered sugar
10 g vanilla extract
10 g orange zest

INSTRUCTIONS
Honey biscuit

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1. Combine the sugar, honey and butter in a bowl and place over a hot water bath until melted and
hot to the touch.
2. Gradually add the eggs and keep on heat until the mixture begins to thicken.
3. Remove from heat and immediately stir in the baking soda.
4. Mix the flour with the salt and cardamom powder then gradually mix it with the warm honey
mixture.
5. The final dough will be quite soft and sticky, but don’t add more flour to it!
6. Wrap the dough in plastic wrap and refrigerate at least 6 hours before using.
7. For the next step, make sure your working surface is well floured. I also recommend working on
individual pieces of baking paper.
8. Take pieces of dough (80-100g at a time) and roll it into a very thin sheet – 1mm thickness. Cut
out discs of 18cm diameter.
9. Keep rolling the dough and cutting discs until you run out of dough and you have at least 16
pieces of biscuit.
10. Bake the discs of dough at 180C for 8-10 minutes or until golden brown and dry.
11. I managed to bake 18 pieces of biscuit.
12. Keep in a dry place until needed.

Whipped sour cream

1. Combine the sour cream and heavy cream in a bowl.
2. Whip until stiff and creamy.
3. Stir in the vanilla and orange zest.

To assemble the cake

1. Place a 18cm diameter cake ring on a cake board and line it with acetate.
2. Begin layering the honey biscuits with the sour cream: 1 biscuit, 80g of whipped sour cream for
each layer, biscuit again and so on.
3. The final cake will have 15 layers of biscuit while the rest of the biscuits (3 pieces) will be used to
decorate the cake later. I usually choose the ones that aren’t that pretty for this particular task.
4. Once the cake is built, cover it with plastic wrap and refrigerate it overnight to allow the biscuits
to become soft due to the moisture in the cream.

To finish the cake

1. Mix 120g of sour cream with 30g powdered sugar and use this cream to ice the cake evenly on
all sides.
2. Decorate the cake with the remaining honey biscuits that have been crushed into a fine powder.
3. Decorate as you wish!

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NOTES
You can flavor the cake with your most beloved flavorings, replacing orange and cardamom with
cinnamon, vanilla, star anise or even ginger and other aromas.

Tried this recipe?

Mention @olguta_oana or tag #pastryworkshop!

Medovik - Russian Honey Cake https://pastry-workshop.com/medovik-russian-honey-cake/ 08/12/2019

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