Russian Honey Cake

This classic Russian Honey cake called Medovik or Smettanik is so good and easy to make.

The ultimate recipe for Russia’s famous Honey Cake, that you’re likely to encounter.

Ten layers of soft, caramelized honey cakes that taste like the fine marriage of Lotus biscuits, honey graham crackers and gingerbread cookies, sandwiched between a cloud-like sour cream.

Unbelievably delicious! It’s just that it’s so incredibly good, that it’s hard to imagine how anything could ever top it. This honey cake is so soft and fantastic. The honey baked into the cake layers pairs perfectly with the simple sour cream frosting. 

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Ingredients

Honey Cake

• 115 gr or 1 stick of butter
• 150 gr or ¾ cup of granulated sugar
• 2 eggs
• 2 teaspoons of baking soda
• 100 gr or ¼ cup honey
• 450 gr or 3½ - 4 cups flour ( add slowly)

Sour Cream Filling

• 700-800 gr of sour cream
• 200 gr icing sugar * (you can add more if you like it sweeter)
• 1 tbsp of vanilla extract

Directions

Step 1: In a large bowl add sour cream, vanilla extract, and icing sugar and mix everything well. Then place in a fridge to set a little. The mixture will be very runny but can set a tiny bit in a fridge.

Step 2: Make sure you use a nonstick pan, as this is a quick process. Place the butter and sugar in your pot. Cook it just until the butter melts but is still barely warm. Make sure it's not hot. I turn the heat off halfway through and just mix my butter in.

Step 3: Add the eggs, baking soda, and honey and mix to combine.

Step 4: Cook the mixture on medium-low heat for about 6-7 minutes, The mixture should almost double in size and will turn a deep caramel color. Take it off the heat.

Step 5: Add the flour and mix quickly with a wooden spoon. I always add less flour than I need and add more when I'm rolling out the cake layers. If you add too much flour, it will be really hard to roll out.

Step 6: On a lightly floured surface, roll out the cake layers. You have to work quickly, if the mixture goes cold it will be very hard to roll it out. If it's sticking to your hands and the counter, add more flour. Roll it out thinly into somewhat of a circle. Use a plate to cut a perfect circle.

Step 7: You can save all the scraps just the way you cut them and place them on a baking sheet and then bake. Later, you can crush them into crumbs and sprinkle the sides and top of the cake.

Step 8: In your preheated oven at 400 F or 200 C, place the first circle layer of the cake and bake for 2-3 min until golden brown. Repeat the process with all the dough. You should have approximately 8-10 cake layers.

Step 9: Once all the layers are baked, leave them aside to cool.

Step 10: Place 2-3 tbsp of the sour cream mixture on each layer, spread it evenly and make sure it's covered completely. Repeat the process with all the layers until the cake is finished. You will need to cover the cake around the sides too!  I like to use a lot of filling, to make sure the cake is moist and yummy.

Step 11: Spread some cake crumbs all over the cake and on top. As this is a classical version it should be served like that. Place in a fridge overnight or min 6-8 hours. It is best after 24 hours, as all the layers soaked in. Enjoy!

Text, photo, video and recipes: Alla Driksne