Easy Russian Honey Cake Recipe (Medovik) just like the Russian Stores! This 8-layer honey cake is my Husband's favorite Russian Dessert! It's feather-light sponge layers make an easy sugar-free cake with a simple sour cream frosting and there is no rolling or whisking involved!
18x13" sheet pan
Honey Cake Batter:
Sour Cream Frosting:
How to make Honey Cake (Medovik):
Preheat oven 350° F. Cut 4 pieces of parchment paper, overhanging an inverted 18" by 13" baking sheet.
Beat the eggs and honey (about 2 min.) Add the baking soda dissolved in 1 Tbsp vinegar and flour. Mix well.
Spread 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. Bake each layer for 7 minutes (makes 4 layers total.)
Peel off the parchment paper and cut out 2 circles from each cake layer using an 8" plate (makes 8 layers total.)
Place the scrap pieces into a baking sheet. Bake for 5-8 minutes for the crumbs to dry out. Transfer to a zip-lock bag and crush the crumbs finely.
To make the cream; mix together the cool whip and sour cream. Spread over each layer and frost sides and top. Garnish cake with crumbs and refrigerate overnight.
To Make Tall Honey Cake: double recipe and draw 9-inch circles onto parchment paper and place them under Silpat mats. Spread 1/3 cup of cake batter over each circle and bake to a deep caramel color (7 minutes makes 11 thick layers.) Parchment paper tends to stick to thicker honey cake layers, but not thin ones.
Honey: use smooth honey as the sugary kind will make it harder to spread.
Cream: Medovik frosting is usually on the runnier side so that the cream can soften the cake layers easier.
Party Size: to serve a crowd simply double the recipe and don't cut out the cake layers, but rather layer atop of each other. Makes a sheet pan Medovik.