Russian Honey Layered Cake Medovik "Медовик"
Medovik is one of the most popular cakes in Russia. It is also known as Honey layered cake. Well, this is my favorite cake. Since I can remember at parties and weddings we always had it. It's full of honey flavor, aroma and it's really soft. Perfect for coming holidays. One of my readers Monika asked for this recipe. It took a while for me, but here it is:)))
Ingredients for cake:
1 cup sugar
2 oz (50 gr) butter
2 tbs honey
1 tsp baking soda
1 tbs vinegar
3 cups flour
2 cups sour cream
1/2 cup powdered sugar
1 tsp vanilla
8 oz cool whip
Update on a different cream recipe: I was at the party and the one of my friends made this cake with a different cream. I love it even more. Only 2 ingredients:
First, boil in water sweetened condensed milk in the can for 3 hrs. Then cool completely before opening a can. This step could be done a day before.
Whip 3/4 cup of heavy whipping cream
Add 1 tbsp at the time of 1/2 can boiled sweetened condensed milk Spread it on the cake layers.
Preheat oven to 325 F. (It makes 9, 10 inch layers)
Whip eggs with sugar for a few minutes.
Melt butter in the water bath.
Add fluffed eggs to the mixture of honey. Stirring constantly, cook for two minutes. It is important not to bring the mixture to a boil, or the eggs can cook. Add baking soda, pour vinegar on top and stir.
When the mixture is doubled, remove from heat. Add flour slowly mixing it in by spoon.
Then on the floured surface kneed it for a minute.
Cut into 6 pieces. Dip in flour each piece. Cover with plastic wrap.
Get a piece of foil and sprinkle flour on it. Then roll the dough very thin.
Use a dinner plate to cut out a circle.
Bake on 325 F for 7 min. Times may vary on a different stoves.
Mix sour cream with powdered sugar and vanilla.
Bake the last pieces for crumbs topping.
To make crumbs: place dough between 2 pieces of foil and roll a few times over it.
Add about 2 tbs cream to each layer, alternate creams 1 with sour cream the next one with cool whip.
It will look like this in the beginning. Make sure the edges are with cream so they will be soft.
Sprinkle crumbs on top. Let the cake sit over night for or at least 6 hours.