Medovik – Honey cake III- Медовик with Cream Filling

Honey cake recipe

Medovik or Honey cake with Cream Filling is so moist, soft and delicious.  Each honey cake layer is soaked with a creamy, delightful frosting.  There are many variations of this famous Russian cake. I have previously posted “Rijik Cake” with sour cream filling. Yum!!! My Honey Cake II with Dulche de Leche filling is absolutely irresistible; and my Autumn Spice Honey Cake is big hit during the holidays..  Hope you enjoy my new version of Honey Cake III with cream frosting!!

Honey medovick cake

 

Honey cake slice

 

 

Medovik cake

Ingredients:
Layers:
2 eggs
2 Tbsp. honey
1 cup sugar
1 stick butter
1 tsp. baking soda
1 Tbsp. vinegar
3 1/2 cups flour + about 1/2 cup for rolling
 
Frosting:
3 cups Heavy Whipping Cream
1 cup powdered sugar
1 1/2 -8oz pack cream cheese
1 Tbsp. Vanilla
1 tsp. Rum (optional)

 
Direction:

PicMonkey Collage
Layers:
Combine in a sauce pan eggs, sugar and honey. Add butter and melt over medium-low heat; the mixture will warm up, butter gets melted, sugar gets dissolved and everything will get combined. Turn off the heat. Add baking soda mixture (in separate little bowl mix baking soda with vinegar), and mix well.  Gradually add in flour, half cup at a time. First use spatula and toward the end use your hands until it forms into nice soft dough.
Transfer the dough onto lightly floured flat surface and shape into a log.  Then cut it into 7 equal sections.
Preheat the oven to 400F.
Take wax paper and cut 11 inch long sheets.  You will need at least 7 of these; one per layer.
Next, take one piece of dough, place it at the center of the floured wax paper, sprinkle some flour on top of the dough and roll into a thin flat circle. It needs to get about 9” circle. Next, using a large 9” circle bowl or plate, place onto the rolled dough upside down, so the edge of the bowl in touching the dough. Using a sharp knife, cut the dough around the edges of the bowl. Lift the bowl and you should have a perfect circle. Set the scraps from the side aside.

Honey cake steps 2
You can roll all the circles of dough and then bake, or can bake as you go, one at a time.
Place a baking sheet on the middle rack in the oven.
Take the wax paper with the rolled and cut dough on and place it on the baking sheet.
Bake for about 5-7 minutes, take it out, let cool and peal the wax paper from the baked layer.
Continue until all of the sections of the dough are baked. Place all the scraps from the sides into the baking sheet and bake until golden brown color.
 
Frosting:
Combine cream cheese, powdered sugar, rum and vanilla in mixing bowl; mix on medium-high until creamy about 2-3 minutes. Add heavy whipping cream and whip the cream on medium-high speed until firm peaks appear. 
 
Assembling the cake:
Place one layer onto the cake platter, spread about 4-5 tablespoon of filling evenly over the layer, place another cake layer on top of filling and repeat until you finish all the cake layers. Cover the entire cake (sides and top) with remaining filling.
Crush the baked scraps into fine crumbs and place them in bowl (I use my food processor). Sprinkle the cake crumbs on sides and top of the cake. Decorate as desired.

Honey cake steps
Refrigerate overnight.

Honey cake with cream filling

Honey Cake

 

Enjoy!!!

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Medovik – Honey cake III- ??????? with Cream Filling

Rating: 51

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 8-10

Medovik – Honey cake III- ???????  with Cream Filling

Medovik or Honey cake with Cream Filling is so moist, soft and delicious. Each honey cake layer is soaked with a creamy, delightful frosting. There are many variations of this famous Russian cake. I have previously posted “Rijik Cake” with sour cream filling. Yum!!! My Honey Cake II with Dulche de Leche filling is absolutely irresistible; and my Autumn Spice Honey Cake is big hit during the holidays.. Hope you enjoy my new version of Honey Cake III with cream frosting!!

Ingredients

  • Layers:
  • 2 eggs
  • 2 Tbsp. honey
  • 1 cup sugar
  • 1 stick butter
  • 1 tsp. baking soda
  • 1 Tbsp. vinegar
  • 3 1/2 cups flour + about 1/2 cup for rolling
  • Frosting:
  • 3 cups Heavy Whipping Cream
  • 1 cup powdered sugar
  • 1 1/2 -8oz pack cream cheese
  • 1 Tbsp. Vanilla
  • 1 tsp. Rum (optional)

Instructions

  1. Combine in a sauce pan eggs, sugar and honey. Add butter and melt over medium-low heat; the mixture will warm up, butter gets melted, sugar gets dissolved and everything will get combined. Turn off the heat. Add baking soda mixture (in separate little bowl mix baking soda with vinegar), and mix well. Gradually add in flour, half cup at a time. First use spatula and toward the end use your hands until it forms into nice soft dough.
  2. Transfer the dough onto lightly floured flat surface and shape into a log. Then cut it into 7 equal sections.
  3. Preheat the oven to 400F.
  4. Take wax paper and cut 11 inch long sheets. You will need at least 7 of these; one per layer.
  5. Next, take one piece of dough, place it at the center of the floured wax paper, sprinkle some flour on top of the dough and roll into a thin flat circle. It needs to get about 9” circle. Next, using a large 9” circle bowl or plate, place onto the rolled dough upside down, so the edge of the bowl in touching the dough. Using a sharp knife, cut the dough around the edges of the bowl. Lift the bowl and you should have a perfect circle. Set the scraps from the side aside.
  6. You can roll all the circles of dough and then bake, or can bake as you go, one at a time.
  7. Place a baking sheet on the middle rack in the oven.
  8. Take the wax paper with the rolled and cut dough on and place it on the baking sheet.
  9. Bake for about 5-7 minutes, take it out, let cool and peal the wax paper from the baked layer.
  10. Continue until all of the sections of the dough are baked. Place all the scraps from the sides into the baking sheet and bake until golden brown color.
  11. Frosting:
  12. Combine cream cheese, powdered sugar, rum and vanilla in mixing bowl; mix on medium-high until creamy about 2-3 minutes. Add heavy whipping cream and whip the cream on medium-high speed until firm peaks appear.
  13. Assembling the cake:
  14. Place one layer onto the cake platter, spread about 4-5 tablespoon of filling evenly over the layer, place another cake layer on top of filling and repeat until you finish all the cake layers. Cover the entire cake (sides and top) with remaining filling.
  15. Crush the baked scraps into fine crumbs and place them in bowl (I use my food processor). Sprinkle the cake crumbs on sides and top of the cake. Decorate as desired.
  16. Refrigerate overnight.
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3 comments

  1. dina says:

    this looks like an amazing cake! i’m interested in the darigold heavy whipping cream. what percentage of fat is it? there’s a war on fat in the US so it’s hard to get good whipping cream, buttermilk and dairy products.

  2. Majda says:

    Thanks for the wonderful recipe!! It was so hard to find such a nice recipe that was written in English :D Just made a smaller version of this — can’t wait to try it!! :)

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