Indulgent Russian Honey Cake

Alright, let's get baking! Here's my recipe for a truly indulgent Russian Honey Cake (Medovik). This isn't a quick weeknight dessert; it's a labor of love, but the results are absolutely worth the effort. Think layers of tender, honey-infused cake, slathered in a tangy, luscious cream. This is a showstopper.

Recipe: Indulgent Russian Honey Cake (Medovik)

Yields: 12-16 servings Prep Time: 1.5 hours (plus chilling time) Cook Time: 30-45 minutes (plus cooling time)

Ingredients:

For the Honey Cake Layers:

• 1 cup (2 sticks) unsalted butter, cold and cubed
• 1 cup granulated sugar
• ½ teaspoon salt
• 4 large eggs
• ½ cup honey (preferably a flavorful variety like buckwheat or wildflower)
• 2 teaspoons baking soda
• 4 cups all-purpose flour, plus extra for dusting

For the Sour Cream Frosting (Zavarnooy Kreem):

• 2 cups (2x470 ml) sour cream (full fat), chilled
• 1 cup (240 ml) heavy cream, chilled
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract

Equipment:

• Large saucepan
• Heatproof bowl
• Electric mixer (stand or hand-held)
• Parchment paper
• Rolling pin
• 9-inch cake pan or springform pan (or a suitable template)
• Small offset spatula or butter knife
• Wire rack
• Cling film/plastic wrap

Instructions:

Part 1: The Honey Cake Layers

1. Melt the Butter and Sugar: In a large saucepan over medium heat, combine the butter, sugar, and salt. Cook, stirring constantly, until the butter is completely melted and the sugar is dissolved. Remove from heat.

2. Add Honey and Eggs: Let the mixture cool slightly for a few minutes (it should be warm, not scalding). Whisk in the honey until well combined. In a separate bowl, lightly beat the eggs. Slowly drizzle the beaten eggs into the warm butter mixture, whisking constantly to prevent curdling.

3. Activate the Baking Soda: Add the baking soda to the honey mixture and whisk vigorously. It will foam up – this is normal!

4. Incorporate the Flour: Gradually add the flour to the wet ingredients, about 1 cup at a time, mixing until a dough forms. It will be sticky at first, don't worry. Turn the dough out onto a lightly floured surface.

5. Knead Briefly: Knead the dough lightly for a few minutes until it's smooth and elastic. It should still be slightly sticky but manageable.

6. Divide the Dough: Divide the dough into 8-10 equal portions (depending on how thin you want your layers – I prefer 9). Shape each portion into a small ball. Place the dough balls on a lightly floured plate or baking sheet. Cover with plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours). This makes the dough easier to roll out.

7. Preheat Oven: Preheat your oven to 350°F (175°C).

8. Roll Out the Layers: On a lightly floured surface, roll out one dough ball into a very thin circle, about 9 inches in diameter. You want it to be almost translucent. You can use a 9-inch cake pan or a cardboard template to cut out a perfect circle. Don't discard the scraps; they will be baked later to use for decorating.

9. Bake the Layers: Place the rolled-out dough circle onto a parchment-lined baking sheet. Prick the dough all over with a fork (this prevents it from puffing up too much). Bake for 4-6 minutes, or until golden brown. Be careful, they burn quickly!

10. Cool and Repeat: Remove the baked layer from the baking sheet and let it cool completely on a wire rack. Repeat steps 8 and 9 with the remaining dough balls and scraps. The layers will harden as they cool, so don't worry if they seem soft when they come out of the oven.

Part 2: The Sour Cream Frosting (Zavarnooy Kreem)

1. Whip the Cream: In a large bowl, using an electric mixer, whip the heavy cream until soft peaks form.

2. Add Sour Cream and Sugar: Gradually add the sour cream and sugar to the whipped cream, mixing until the frosting is smooth, thick, and holds its shape. Be careful not to over-whip.

3. Add Vanilla: Stir in the vanilla extract.

4. Chill: Cover the frosting with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 30 minutes to allow it to thicken further. You can chill it for longer, even overnight.

Part 3: Assembling the Cake

1. Level the Layers (Optional): If any of your cake layers are uneven, you can trim them with a serrated knife to make them perfectly flat. This is mainly for aesthetic reasons.

2. Frost the Layers: Place one cake layer on a serving plate or cake stand. Spread a generous layer of sour cream frosting evenly over the cake.

3. Repeat and Stack: Repeat with the remaining cake layers, stacking them on top of each other and frosting each layer generously.

4. Crumb Coat and Frost the Top and Sides: Use the remaining frosting to crumb coat the sides of the cake and then add a final, thicker layer of frosting to the top and sides.

5. Make Crumbs for Decoration: Take the baked scraps from the layers and pulse them in a food processor or blender until you have fine crumbs.

6. Decorate: Sprinkle the crumbs all over the top and sides of the cake. You can also get creative with decorations – drizzle honey, add fresh berries, or use edible flowers.

7. Chill and Rest: Cover the cake loosely with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight. This allows the cake layers to soften and absorb the frosting, resulting in the perfect Medovik texture.

Chef's Notes & Tips:

• Honey Flavor: Don't skimp on the quality of the honey. A good honey makes a huge difference.
• Don't Overbake: The cake layers should be golden brown, not dark brown. Overbaking will make them dry and brittle.
• Frosting Consistency: The frosting should be thick enough to hold its shape but still be spreadable. If it seems too thin, add a tablespoon or two of powdered sugar.
• Resting is Key: Resist the urge to cut into the cake before it has rested properly. The resting period is crucial for the cake layers to soften and meld with the frosting.
• Variations: Some people add chopped walnuts or other nuts to the frosting or sprinkle them on top of the cake.
• Storage: The cake can be stored in the refrigerator for up to 5 days. It actually tastes better after a day or two!

Enjoy this labor of love! It's a cake that's sure to impress. Bon appétit!