Description
Ukrainian Honey Cake (Medovik) is a rich and decadent dessert featuring layers of soft, honey-flavored cake and a creamy, tangy sour cream frosting. This beautiful layered cake has a melt-in-your-mouth texture and is perfect for special occasions.
Ingredients
3 tablespoons honey
½ cup + 1 tablespoon sugar
1 ½ tablespoons butter (25g)
2 eggs
¾ teaspoon baking soda
¾ teaspoon kosher salt
2 cups flour (260g)
¾ cup heavy cream
24 oz sour cream
1 teaspoon vanilla
1 ½ cup powdered sugar
Instructions
- Prepare a strip of acetate that is at least 3 inches wide and 20 inches long. Fit it inside an adjustable cake ring cutter or a 6-inch ring cutter. Tape the ends of the acetate to make a ring. Place this over a cake stand or large plate. Prepare two sheet pans with silicone baking mats or parchment paper.
- In a medium saucepan, combine honey, sugar, and butter over low heat. Stir until the sugar granules melt, being careful not to burn the mixture (this can take 5-10 minutes).
- Preheat the oven to 350°F (175°C).
- Remove the mixture from heat and slowly stream in the beaten eggs while whisking constantly. Add baking soda and salt, whisking until thoroughly combined.
- Gradually add ½ cup of flour at a time and mix until a dough forms.
- Divide the dough into 8 pieces. Roll out each piece on a floured surface, then use a 6-inch ring cutter to punch out a circle. Repeat with the remaining dough pieces, saving scraps as you go.
- Bake two or three circles at a time on the prepared sheet pan for 3-5 minutes, until golden brown. Transfer to a cooling rack to cool completely.
- Bake the remaining scraps for 3-5 minutes. Let cool completely, then blitz in a food processor or crush in a bag with a rolling pin. These crumbs will be used to garnish the cake.
- Whip the heavy cream using a hand or stand mixer until stiff peaks form. Set aside.
- In a separate bowl, whisk together the sour cream, vanilla, and powdered sugar. Gently fold in the whipped cream until well combined.
- Place a large spoonful of frosting at the bottom of your acetate + cake ring mold. Place the first cake layer atop the frosting and spoon a generous amount of frosting over the cake layer, ensuring it’s well covered. Repeat with the remaining layers, ensuring each layer is generously covered with frosting.
- Once all layers are stacked, refrigerate the cake overnight to soften and set. If you prefer, frost the sides of the cake before refrigerating.
- The next day, carefully unmold the cake from the acetate ring. Frost the sides and smooth with an offset spatula. Pat the cake crumbs onto the sides for decoration.
- Slice and serve after the cake has had time to set and absorb the frosting.
Notes
- Vegan Version: Use dairy-free butter, plant-based sour cream, and coconut cream in place of the heavy cream for a vegan-friendly version.
- Flavored Frosting: Add lemon zest or a splash of almond extract to the frosting for a unique flavor.
- Add Fruits or Nuts: You can layer fresh fruits like berries or chopped nuts between the layers or as a garnish on top of the cake.
- Prep Time: 45 minutes
- Cook Time: 20 minutes (plus chilling overnight)
- Category: Dessert
- Method: Baking
- Cuisine: Ukrainian, Eastern European
Nutrition
- Serving Size: 1 slice of 6-8
- Calories: 390 kcal
- Sugar: 38 g
- Sodium: 60 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg
