How to Make Медовик (Medovik - Russian Honey Cake)
This is our absolute favorite Russian dessert. We’ve wanted to make it for so long, and we’ve finally gotten around to it this summer (we actually made it more than a month ago, we just never got around to posting this untill now >_<’)! We used AllasYummyFood’s recipe as a guide https://www.youtube.com/watch?v=oTQTDBg4CS8
Step 1: Make the dough. This step was very stressful because it involved mixing many ingredients that can burn easily on a stove. (so we weren't able to get pictures for this step :/) Melt 1 stick of butter with 3/4 cup of sugar and 2 teaspoons of baking soda on a low-medium heat. Decrease the heat to low and then add in 2 eggs, while whisking so the eggs don't scramble. Add 1/4 cup of honey. Whisk for 5-8 minutes until the dough darkens in color to a golden brown. Take your pot off the stove and mix in 3 cups of flour. Take the very sticky mixture on a heavily floured surface and mix it until it is no longer sticky, but still very soft.
Step 2: Roll your dough into 9-12 balls. Let the dough sit for 30 minutes in the fridge.
Step 3: Roll out the dough balls into thin circles on the back of a backing tray. Use a cookie cutter or a plate to make them more even.
Step 4: Bake each circle 2 at a time (or however many you can fit in your oven (preheated at 400 degrees F)) for 2 minutes (check on them frequently because they burn in the blink of an eye). Make sure to bake the scraps of dough as well.
Step 5: Admire your delicious and time consuming layers (p.s. the slightly darker layers are not burned, but also not ideal because they were crunchier than we would've liked. So as soon as you see the layer slightly golden brown take it out of the oven.)
Step 6: Make the delicious cream by mixing 8 ounces of cream cheese, 8 ounces of sour cream, 1 can of condensed milk, 1 teaspoon of vanilla, and 10 ounces of whipped cream (homemade or bought).
Step 7: This is the best part! Assemble the cake! Get a pretty plate, put some cream on the bottom and then place your first layer down. Cream, cake layer, cream, cake layer. We actually decided to make two cake of 6/5 layers each, but one giant cake of 12 layers can work too! In terms of how much cream to put between cake layers, if you think you put too much, add more. We literally thought our cake layers were swimming in a pool, but after a day in the fridge the layers absorbed most of the cream, and our cake turned out surprisingly somewhat dry.
Step 8: Decorate your cake by crumbling those cake scraps we baked off earlier (if you haven’t eaten all of them yet... we literally ate 95% of our cake scraps by the time we got to this step lol).
Admire your beautiful cakes! And off course eat them!