Honey Layer Cake “Medovik” Recipe
Honey Layer Cake “Medovik” Recipe -wafer thin layers of honey cake and rich custard pastry cream make this cake insanely delicious.
This is a Russian (Eastern European) cake and one of my favorite desserts. I very rarely make it. It reminds me of my childhood, when a Russian neighbor, who was a great baker used to make this cake and give me some.
I’m not Russian and I can’t say this is an authentic recipe. This is just a variation of the original recipe, which I’ve tested and can say works best for my taste.
I’ve seen recipes for this cake with different cream fillings, but I personally think that the custard one is the best. The thin and dry cake layers need a moist filling, like pastry cream, so they can soak up some moisture and flavor.
You basically make cake dough with honey in it, split it into 8 equal parts and roll out thin circles. I used the bottom of a 9-inch springform pan, for a guide to make circles with the same size. Then you bake each layer for 4-6 minutes. Once they have cooled to room temperature, you can assemble the cake, by adding a generous amount of custard.
Do you wonder where the crumbs that the cake is covered with came from? These are the scraps, left over after cutting the cake layers from the dough. I baked them separately until golden, then placed in a food processor to make fine crumbs. I used them to coat the cake, to make it look more authentic. Cookie crumbs could be used instead.
Hope you get to try it! I know the 8 layers might seem like a lot of work, but trust me, they are super easy to make.
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