Our local Russian Store sells these amazingly soft, spongey and thin cake layers that make for one of the most delicious honey cake sold in the area, known as the Medovik. After evaluating the store version, I realized the layers looked spongy and airy, nothing near to the commonly known stove-top recipes that can come out hard and require a lot of rolling. I came to the conclusion that the recipe must be easy if they are made and sold in quantities by a local baker. And it has come out so close, if not the exact recipe! You have got to try this airy and delicious honey cake!
Ingredients for Honey Cake:
- 3 eggs
- 3/4 cup of raw smooth honey (not the sugary kind)
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 tbsp vinegar
CREAM:
- 1 (8oz) pkg Cool Whip, thawed
- 1/2 cup sour cream
- 2 tbsp condensed milk
How to make Honey Cake:
PREP: Pre-heat the oven to 350 degrees F. Then, cut out 4 pieces of parchment paper on inverted 18″ by 13″ baking sheet.
1. Beat together the eggs and honey until light brown and frothy (about 2 min.)
2. Dissolve the baking soda in vinegar and add to the egg mixture, along with the flour.
3. Beat all together just until combined.
4. Place about 1/2 cup of batter onto an inverted baking sheet covered with parchment paper. Spread the mixture as thin as possible reaching the corners of the baking sheet and then bake for 7 minutes (batter should be spread out to the size of a 16″ by 11-inch rectangle.) Repeat with remaining layers.
(TIP: For a quicker process, use two same-sized baking sheets. One for spreading out the batter and the other for baking. Parchment paper helps with transferring layer from place to place. The butter tends to get slightly thicker the longer it sits, so working quickly is the key.)
5. Carefully peel off the parchment paper from the cake layers.
6. Cut out 2 circles from each cake layer using a plate (about 7 1/2″ in diameter.) You should have a total of 8 circles.
(Tip: Keep layers in a plastic bag until needed, to prevent from drying out.)
7. Take the leftover cake pieces and place back unto the baking sheet. Bake for an additional 5-8 minutes for the crumbs to dry out. (This makes the crushing process a breeze.)
8. Place dried left-overs into a zip-lock bag and crush into fine crumbs using a rolling pin.
9. TO MAKE THE SYRUP:
Whisk together 1/4 cup sugar and 1/2 cup hot water, until granules dissolve. Lightly brush each cake layer with the syrup.
10. TO MAKE THE CREAM:
Mix together the cool whip, sour cream, and condensed milk.
11. TO ASSEMBLE THE CAKE:
Place an inverted cake layer onto a cake plate. Spread some cream over each layer and then frost the sides and top. Generously dust the sides and top with the cake crumbs and refrigerate overnight.
- BATTER
- 3 eggs
- ¾ cup of raw smooth honey (not the sugary kind)
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 tbsp vinegar
- CREAM:
- 1 (8oz) pkg Cool Whip, thawed
- ½ cup sour cream
- 2 tbsp condensed milk
- SYRUP:
- ¼ cup sugar
- ½ cup hot water
- Pre-heat the oven to 350 degrees F. Cut out 4 pieces of parchment paper, overhanging an inverted 18" by 13" baking sheet.
- Beat together the eggs and honey until light brown and frothy (about 2 min.)
- Dissolve the baking soda in vinegar and add to the egg mixture, along with the flour. Beat all together just until combined.
- Place about ½ cup of batter onto an inverted baking sheet covered with parchment paper. Spread the mixture as thin as possible reaching the corners of the baking sheet and then bake for 7 minutes (batter should be spread out to the size of a 16" by 11-inch rectangle.) Repeat with remaining layers.
- Carefully peel off the parchment paper and cut out 2 circles from each cake layer using a plate (about 7½" in diameter.) You should have a total of 8 circles.
- Take the leftover cake pieces and place back unto the baking sheet. Bake for an additional 5-8 minutes for the crumbs to dry out. (This makes the crushing process a breeze.)
- Place dried left-overs into a zip-lock bag and crush into fine crumbs using a rolling pin.
- TO MAKE THE SYRUP: Whisk together ¼ cup sugar and ½ cup hot water, until granules dissolve. Lightly brush each cake layer with the syrup.
- TO MAKE THE CREAM: Mix together the cool whip, sour cream, and condensed milk.
- TO ASSEMBLE THE CAKE: Place an inverted cake layer onto a cake plate. Spread some cream over each layer and then frost the sides and top. Generously dust the sides and top with the cake crumbs and refrigerate overnight.
17 comments
I used natural organic raw honey and had to add a lot more flour to get the dough thicker. It was also hard to rub the dought thinly on the paper. Maybe my dough wasnt thin enough for some layers, but i also had to cook some longer then 7 min due to center not cooking all the way. Overall it did end up taisting good and since you dont add sugar to the cream it wasn’t too overwhelmingly sweet.
I would not recommend the addition of flour, the batter should be in “spreadable” condition, otherwise it could be a challenge to spread out if thicker. If you spread the batter very thinly (like almost transparent in some areas) then these should bake very quickly. The layers in this Medovik are more cake-like so don’t feel intimated to make a thicker batter because these are not the “rolling out” kinda cake layers. Give this another try, as is and see if you like it…
Very good recipe my third time making it every time people asking for the recipe ??? easy and delicious thank you for sharing
Nice! Thank you for sharing, Alla!