Equipment
* optional
Ingredients
Honey Dough Layers
- 480 g all-purpose flour, sifted
- 150 g granulated sugar
- 100 g unsalted butter, cubed
- 115 g honey
- 2 large eggs
- 9 g baking soda
Smetana Cream Frosting
- 600 g sour cream
- 200 ml heavy whipping cream, cold
- 160 g powdered sugar, sifted
- 5 ml vanilla extract
Nutrition (per serving)
Method
Set up a bain-marie (double boiler). Fill a saucepan with 3cm of water and bring to a simmer. Place a heatproof bowl on top, ensuring the bottom does not touch the water.
In the heatproof bowl, combine butter, sugar, and honey. Heat, stirring occasionally, until the butter is melted and sugar is dissolved.
Add the baking soda and whisk vigorously. The mixture will foam up significantly and turn a pale golden color. Keep whisking for 1 minute, then remove from heat.
While the mixture is still warm (but not scalding hot), whisk in the eggs one at a time to prevent them from scrambling. The mixture will darken slightly.
Fold in the flour in three batches. The dough will be very sticky and soft initially. Turn it out onto a well-floured surface and knead gently until it comes together. It should still be warm.
Divide the dough into 8 equal pieces. Cover them immediately with plastic wrap or a towel to keep them warm; warm dough is easier to roll.
Preheat oven to 180°C (350°F). Roll one piece of dough directly on a piece of parchment paper into a very thin circle, slightly larger than 20cm (8 inches).
Bake the layer for 4-5 minutes until golden brown. It bakes very fast.
Immediately after removing from the oven, while the cake layer is soft, use your 20cm cake ring or plate as a template to cut a perfect circle. Keep the trimmed scraps for decoration. Repeat rolling and baking for all 8 layers.
Gather all the baked scraps and bake them for an extra 3-4 minutes until deep brown and dry. Pulse them in a food processor to create fine crumbs.
Make the frosting: Whip the cold heavy cream with vanilla and powdered sugar until soft peaks form. Gently fold in the sour cream until smooth and combined. Do not overbeat or it may turn runny.
Assemble the cake: Place a small dab of cream on your serving board to anchor the first layer. Spread about 3 generous tablespoons of cream over the layer. Repeat with remaining layers. Coat the top and sides with the remaining cream.
Press the cookie crumbs onto the top and sides of the cake. Cover loosely and refrigerate for at least 8-12 hours. This resting period is non-negotiable for the texture.
Chef's Notes
- The magic of Medovik is the chemical reaction between acidic honey/sour cream and baking soda, which tenderizes the gluten.
- Do not discard the trim! The crumb coat is the signature aesthetic of this cake and hides any imperfections in assembly.
- If you cannot find 'Smetana' or high-fat European sour cream, strain regular sour cream through cheesecloth for 2 hours to remove excess whey.
- The cake will taste dry if eaten immediately. The 12-hour rest allows the moisture from the cream to turn the crisp biscuit layers into a soft sponge.
Storage
Refrigerator: 4 days — Keep covered to prevent absorbing fridge odors. Improves after day 1.
Freezer: 1 month — Freeze individual slices well-wrapped. Thaw in fridge.
