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Irresistible Russian Honey Cake (Medovik)

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A delightful and traditional Russian Honey Cake made with layers of fluffy cake and creamy frosting, perfect for special occasions.

Ingredients

Scale
  • 3 large Eggs (room temperature)
  • 1 and 1/4 cups (250 grams) Sugar (granulated)
  • 3 tbsp Honey (high-quality, raw)
  • 1 tbsp Baking Soda
  • 3 tbsp Unsalted Butter (melted)
  • 3 cups (385 grams) All-Purpose Flour (sifted)
  • 1000 ml Crème Fraîche or Sour Cream (full-fat)
  • 1 cup (200 grams) Sugar (for frosting)
  • 1 can (14 oz or 397 ml) Condensed Milk
  • Fresh Berries of your Choice (for garnish)

Instructions

  1. Mix the frosting by combining sour cream, sugar, and condensed milk; blend until smooth and refrigerate.
  2. Melt the butter in a small bowl and set aside.
  3. In a mixing bowl, beat eggs with granulated sugar until light and fluffy.
  4. Place the egg mixture over a double boiler, whisk in baking soda, melted butter, and honey until well combined.
  5. Gradually add flour, mixing thoroughly until dough is formed.
  6. Cool the dough slightly, then divide into 12 pieces, roll out, and place on a baking sheet.
  7. Poke holes in each layer and bake in a preheated oven at 390°F (200°C) for 3-4 minutes until golden brown.
  8. Stack and cool the baked layers completely.
  9. Layer the cake with frosting between layers and refrigerate assembled cake for a few hours or overnight.
  10. Decorate with crushed crumbs and fresh berries before serving.

Notes

This cake gets better with time; prepare it ahead to enjoy the developed flavors. Store in the fridge for 5-7 days.

Nutrition

Find it online: https://us.recipesfood.org/russian-honey-cake-medovik/

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