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Russian Honey Cake

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Credit: Shilpa Uskokovic

The best honey cake I ever tasted was at San Francisco’s iconic 20th Century Cafe (which is, sadly, now closed). There in the charming, quirky little cafe I had a slice so good it almost made me weep. It was rich but light, sweet but not overwhelmingly so, imposing but inviting (in other words, it was pure perfection).

When Baking at the 20th Century (a cookbook featuring the restaurant’s most beloved dishes) came out, I pre-ordered it right away without hesitation. In it, Michelle Polzine (chef and owner) wisely notes that most people will likely buy the book to learn the secrets behind her honey cake. And it’s true! I know I certainly did.

The filling in my recipe is heavily inspired by the one in Polzine’s book. It is from her that I learned the characteristic flavor comes from honey, yes, but also from dulce de leche . It lends a smooth, caramel-y note that reflects the warmth from the honey. You’ll find it also stabilizes the cream miraculously, yielding a glossy, billowy fluff that holds up to all the layering.

This recipe appears complex, but — when broken down — it’s actually fairly simple. The biggest requirement is time (and lots of parchment paper !). The good news is honey cake lends itself well (requires it, even) to being made ahead. Make the dough one day; shape and bake the layers another; whip the filling and assemble the cake on the third.

Baking the layers in a rimmed baking sheet then cutting and stacking them really streamlines the process. Where other recipes have you baking six to eight different layers, sometimes individually, this is a significantly faster, more efficient method — and the end result is no less majestic. Believe me when I say the “hardest” part of this recipe is rolling the layers out. Go slowly, returning the dough to the fridge if it’s becoming too soft, and make sure the dough is rolled out thinly and evenly. Your patience will be rewarded with precise, mesmerizing layers once cut. The rest comes together so quickly. If, like me, you are not the greatest at creating smooth sides on a cake, then let me tell you: This cake was made for us! The clinging cake crumbs on the sides hide a multitude of sins.

What Is a Traditional Russian Honey Cake (​​Medovik)?

Russian honey cake, or medovik, is a multi-layered cake that originates from the former USSR. Sugar — particularly white, refined sugar — is a more recent invention in the larger picture of human evolution. Prior to the near-universal adoption of sugar, other naturally occurring sweeteners like boiled-down fruit juice or honey were widely used. Honey was the primary sweetener in Russia, used in fermented beverages and baked goods. While there are many versions of honey cakes , including some with apples or nuts, medovik today is often considered as this version made of many thin layers of cookie-like cake (or cake-like cookie!) and a creamy filling.

How Long Does Honey Cake Last?

Any leftovers will keep well in the fridge for up to three days. Once sliced, wrap loosely in plastic wrap to prevent exposed sides from drying. If storing as slices, transfer to an airtight container.

Can I Freeze Honey Cake?

Honey cake can be frozen loosely wrapped in plastic wrap and placed inside an airtight container for up to one month. Thaw overnight in the refrigerator. Remove the container and plastic wrap after the cake is fully thawed.

Credit: Shilpa Uskokovic

What Type of Honey Is Best for Honey Cake?

Almost any runny honey will work in this recipe. Whatever honey you choose, make sure it is liquid at room temperature and without any additions like honeycomb.

• For a mellower flavor, stick to milder honeys like wildflower or clover.
• For a more intense honey flavor, dark honeys like buckwheat, chestnut, or leatherwood will work well.

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Honey Cake Recipe

Yield Serves 10

Prep time 1 hour 30 minutes

Cook time 25 minutes

• shellfish-free
• fish-free
• alcohol-free
• vegetarian
• peanut-free
• pork-free
• pescatarian
• tree-nut-free
• soy-free
• red-meat-free

Per serving, based on 10 servings. (% daily value)

• Calories 949
• Fat 61.7 g (95.0%)
• Saturated 37.9 g (189.3%)
• Carbs 91.3 g (30.4%)
• Fiber 1.4 g (5.4%)
• Sugars 55.4 g
• Protein 10.9 g (21.7%)
• Sodium 655.5 mg (27.3%)

Ingredients

Cake Layers

• 1 1/2 sticks

  (6 ounces) unsalted butter

• 3/4 cup

  packed light brown sugar

• 1/2 cup

  honey

• 1 1/2 teaspoons

  kosher salt

• 1 teaspoon

  ground cinnamon

• 1

  large egg

• 3 1/2 cups

  bleached all-purpose flour

• 1 teaspoon

  baking soda

• 1/2 teaspoon

  baking powder

Filling

• 1

  (16-ounce) container sour cream

• 1

  (13.4-ounce) can dulce de leche (such as Nestle La Lechera)

• 1/4 cup

  (30 grams) honey

• 1 teaspoon

  kosher salt

• 1 quart

  heavy whipping cream, chilled

Instructions

Make the dough:

1. Let egg sit at room temperature.

2. Melt 1 1/2 sticks unsalted butter in a large microwave-safe bowl in a microwave. (Alternatively, melt butter in a small saucepan on the stovetop.)

3. To the bowl with melted butter, add 3/4 cup packed brown sugar, 1/2 cup honey, 1 1/2 teaspoons kosher salt, and 1 teaspoon ground cinnamon and whisk to combine. The mixture should be just warm at this point (if it feels very hot, leave it to cool for a few minutes before the next step). Add 1 large egg, whisking thoroughly to incorporate. Add 3 1/2 cups bleached all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon baking powder and stir with a large rubber spatula until flour is fully incorporated with no dry steaks visible. The dough will form a ball and look glossy and slightly sticky.

4. Divide the dough in half (eyeballing is fine; each half will weigh approximately 495 grams). Wrap each half in plastic wrap and shape into a flat rectangle of even thickness (the exact size doesn’t matter here. This step is just to make it easier for rolling out later). Chill the dough until firm, at least 1 hour and up to 2 days.

Shape and bake the dough:

1. Arrange racks in upper and lower thirds of the oven and heat the oven to 350°F. Working with one half at a time (keep the other half in the fridge), roll the dough between two sheets of parchment paper to 1/16-inch thickness (at the correct thickness, the dough will stretch from edge to edge of the parchment paper and measure just under 16x12 inches). Transfer the dough, still sandwiched between the parchment paper, to a rimmed baking sheet. Peel away the top layer of parchment. Roll out the second half of the dough in the same manner.

2. Bake the layers, rotating sheets from front to back and top to bottom, until pale golden brown, 10 to 12 minutes. The layers will be soft with slightly firmer edges and the surface will no longer look wet or shiny. Let the layers cool on the baking sheets for 10 minutes before transferring to wire racks (still with the parchment) to cool completely. Reduce the oven temperature to 325°F.

3. When the layers are fully cooled, use a small, sharp knife to cut each sheet crosswise into 4 equal pieces.

4. Return one of the pieces to the oven and continue to bake until deep golden brown, 12 to 15 minutes. Let cool completely in the pan (it will become crisp), then pulse into fine crumbs using a food processor. (Alternatively, break the cake into large pieces then transfer to a large zip-top bag and use a rolling pin to crush fine crumbs.)

Make the filling:

1. Place 16 ounces sour cream, 1 (13.4-ounce) container canned dulce de leche, 1/4 cup honey, and 1 teaspoon kosher salt in the bowl of a stand mixer fitted with a whisk attachment. Whip on low speed until just combined. Scrape down the sides of the bowl with a rubber spatula then pour in 1 quart cold heavy cream. Whip on medium-high speed until glossy and fluffy and medium-firm peaks form when the whisk is lifted, 10 to 14 minutes. Remove the bowl from the mixer and using a whisk, mix briefly to ensure all the cream is evenly whipped (with this quantity of cream, there is almost always a small portion of under-whipped cream hiding in the bottom of the mixer bowl).

Assemble the cake:

1. Place one piece of the cake layer on a platter or board that will fit in the refrigerator. Spoon some of the filling onto the cake (about 1 heaping cup); using a small offset spatula, smooth the filling to evenly cover the cake. Continue stacking the remaining 6 cake layers and filling in this manner, ending with a layer of cream. (As you spread and layer the filling, some will slide down the sides; that’s OK!).

2. Smooth the top and sides as evenly as possible making sure all the cake layers (including the corners) are fully covered with the cream. Press the reserved cake crumbs around the bottom edge of the cake.

3. Chill the cake overnight so the layers can fully soften. (No need to cover uncut cake — the frosting will prevent it from drying out!) This step is important and cannot be rushed or skipped. Serve the cake chilled, cut into thin slices.

Recipe Notes

Make Ahead: Cake can be made and fully assembled up to 3 days ahead.

Storage: Leftovers will keep refrigerated in an airtight container (if sliced) or covered loosely in plastic wrap (if not cut into portions) for up to 3 days.

Shilpa Uskokovic

Contributor

Shilpa Uskokovic is a recipe developer, food writer and sometimes a food stylist. She was previously a line and pastry cook in some of NYC's top rated restaurants like Marea, The NoMad Hotel, Maialino and Perry Street. A graduate of The Culinary Institute of America, Shilpa loves books, Bundt cakes, cute basset hounds and peak millennial memes. She was born and raised in Chennai, India.

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Source : food