Russian Honey Cake (Medovik)
Russian honey cake (Medovik) made with thin baked honey layers and a whipped dulce de leche frosting. The cake is assembled and refrigerated overnight so the frosting softens the layers into a cohesive, sliceable dessert that is best served cold.
Servings 12 slices
Calories 620kcal
Equipment
- Saucepan (large) Used to cook honey, sugar and butter mixture.
- Stand Mixer or hand mixer. For whipping the frosting to medium peaks.
- rolling pin For rolling the dough into thin layers.
- parchment paper Prevents sticking while rolling out thin layers.
- baking sheet For baking cake layers and scraps.
- cooling rack For layers to cool quickly.
- food processor Used to crush baked scraps into crumbs.
Ingredients
- 1 can (13.4 oz / 380 g) dulce de leche cold
Cake Layers:
- ½ cup (120 g) honey
- ½ cup (100 g) granulated sugar
- 8 tbsps (113 g) butter
- 2 tsps (10 ml) vanilla extract
- 1⅛ tsps (6 g) baking soda
- ⅛ tsp (0.75 g) table salt
- 3 large eggs room temperature
- 4 cups (480 g) all-purpose flour
Frosting:
- 4¾ cups (1140 ml) heavy whipping cream
- ½ cup (120 g) honey
- ¼ tsp (1.5 g) table salt
Instructions
Prepare the equipment and oven
- Place the unopened can of dulce de leche in the refrigerator and an empty stand mixer bowl in the freezer. Preheat the oven to 350°F (177°C). Line one baking sheet with parchment paper and set four additional sheets of parchment aside on a clean work surface.1 can (13.4 oz / 380 g) dulce de leche
Make the honey dough base
- In a large saucepan over medium heat, combine the honey, granulated sugar, and butter. Once the mixture begins to simmer, whisk continuously for 4 minutes. Remove from the heat and whisk in the vanilla extract, baking soda, and salt. Let the mixture rest for 2 to 3 minutes, stirring frequently to allow it to settle slightly.½ cup (120 g) honey, ½ cup (100 g) granulated sugar, 8 tbsps (113 g) butter, 2 tsps (10 ml) vanilla extract, 1⅛ tsps (6 g) baking soda, ⅛ tsp (0.75 g) table salt
Incorporate the eggs and flour
- Whisk the eggs together in a small liquid measuring cup with a spout. Slowly pour the eggs into the warm honey mixture in a steady stream, whisking constantly. Switch to a wooden spoon and stir in the flour until fully incorporated. The dough will be thick and similar to cookie dough. If the dough feels overly sticky, add a small amount of additional flour.3 large eggs, 4 cups (480 g) all-purpose flour
Roll the cake layers
- Divide the dough into 8 equal portions. Working with one portion at a time while the dough is still warm, roll it between two sheets of parchment paper into a circle slightly larger than 9 inches (23 cm). Remove the top parchment sheet and use a 9-inch (23 cm) cake pan or plate to trim the dough into a clean circle. Transfer the trimmed scraps to the parchment-lined baking sheet in a single layer. Place the cake round, still on its parchment, onto a separate baking sheet.
Bake the layers and scraps
- Bake each cake layer for 6 to 7 minutes, until the edges are lightly golden. Remove from the oven and gently transfer the layer to a wire rack to cool completely. While one layer bakes, roll out the next portion of dough. Repeat until all layers are baked, reusing parchment sheets as needed. Bake the dough scraps for 3 to 5 minutes, until pale golden brown, watching closely as smaller pieces bake faster. Cool the scraps completely, then crush into fine crumbs using a food processor or a zip-top bag and rolling pin.
Make the frosting
- Remove the chilled mixer bowl from the freezer and add the cold dulce de leche, heavy cream, honey, and salt. Using the whisk attachment, whip on medium speed until medium peaks form. Do not whip to stiff peaks.4¾ cups (1140 ml) heavy whipping cream, ½ cup (120 g) honey , ¼ tsp (1.5 g) table salt
Assemble the cake
- Place a small dab of frosting on a cake stand or serving plate and set the first cake layer on top. Spread about ⅔ to ¾ cup (160–180 ml) frosting evenly over the layer. Repeat, alternating cake layers and frosting, until all layers are used. Use the remaining frosting to coat the outside of the cake evenly. Press the reserved cake crumbs onto the sides and top, if desired.
Chill and serve
- Refrigerate the cake for at least 12 hours or up to 2 days before slicing. Slice into 12 portions or to desired thickness and serve cold. Drizzle with additional honey, if desired.
Notes
- A full overnight chill is required for the layers to soften properly.
- Roll the dough while warm; rewarm briefly if it becomes stiff.
- Layers will bake firm and soften only after resting in the frosting.
- Whip the frosting to medium peaks, not stiff.
- Serve cold. Do not freeze once assembled.
Nutrition
Serving: 165g | Calories: 620kcal | Carbohydrates: 63g | Protein: 7g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 140mg | Sodium: 320mg | Potassium: 210mg | Fiber: 2g | Sugar: 42g | Vitamin A: 1100IU | Calcium: 120mg | Iron: 2mg