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Honey Cake (Medovik)
Welcome to the FREE Lesson:
Ingredients for cake layers
4 layers of 16 cm diameter
  • Flour (10-11% protein amount) - 170g
  • Natural Honey - 170g
  • Butter 82 % - 60g
  • Whole egg - 140g
  • Sugar - 30g
  • Baking powder - 5g
  • Lemon zest - 3g
Ingredients for the cream/ frosting
  • Sour cream 30% - 350g
  • Liquid cream 33-36% - 200g
  • Sugar - 100g
  • Vanilla sugar - 5g
  • Walnuts - 100g (Optional)

Step-by-Step Preparation:
  1. Separate the egg whites from the yolks.
  2. Melt the honey using a bain-marie.
  3. Once the honey has melted, add the butter and stir until fully melted.
  4. Next Whip the egg whites with sugar until they form stiff peaks. In a separate bowl, mix the yolks and lemon zest with the warm honey and butter mixture, stirring constantly.
  5. Sift together the flour and baking powder.
  6. Gradually incorporate the honey mixture into the sifted flour until the batter becomes smooth.
  7. Gently fold the whipped egg whites into the batter in two stages, using a mixer on low speed.
  8. Pour the batter into a baking tray lined with parchment paper.
  9. Bake in a preheated oven at 180°C for 10-12 minutes, or until the cake is golden.
  10. Allow the cake to cool slightly on a wooden rack, then use a 16cm cake ring to cut out 4 layers. Let the layers rest for 3-4 hours.
  11. Roast the leftover tops after cutting and the walnuts in the oven at 120°C for about 10-15 minutes. After they have cooled, crush them with a rolling pin.
  12. For the cream, whip the liquid cream, sour cream, sugar, and vanilla sugar until fluffy.
  13. To assemble, use a cake ring lined with parchment paper.
  14. Place the first layer with the porous side up and cover with 3 tablespoons of cream. Add a few toasted, crushed walnuts to the middle layer.
  15. Repeat the process for all the layers, then cover the cake with the remaining cream. Wrap in cling film and refrigerate for at least 6 hours to set.
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