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Honey cake



One more special cake on my list. As Meringue cake and Pavlova, this cake has it's own story. Originally it comes from Russia (Russian:Медовик, from мёд – 'honey'). It's a Slavic layer cake that is also popular in other parts of Eastern Europe

Cake was created to impress a empress who couldn't stand honey. Cake is made of several sponge cake layers and filled with delicious cream. Today there are so many options: condensed milk, sour cream (most popular), custard etc.





Why do I love this cake? Because of the taste and structure that honey gives to this cake. I got my own favourite. Even people who don't like honey might enjoy this cake. Actually in Latvia we call it Mother-in-law cake (one of Latvian versions) and this is one of options that doesn't require that much time. But keep in mind that for the best taste and structure this cake has to stay in a fridge overnight.


From the mixture I made 6 layers, so the cake turned out more like a crepe cake, however originally it's made of 3 layers.

The cake turned out amazing, but I thought that next they I will just move it to another plate, however that was impossible. Also because of my attempt trying to move it the cake lost it's original shape as you can see in the picture.


Also you might wanna try how that mixture taste and I have to say, it will not taste so nice because of a sodium carbonate, but once layers will be soaked with cream the taste will be totally opposite.


You will need:


Cake:

1 cup raw honey

2-3 cups flour

1 tsp sodium carbonate

3 eggs


Filling:

3 cups sour cream (I suggest to buy it in Polish supermarkets)

1/2 can condensed milk

2 tbsp vanilla sugar

3/4 cup sugar


Tips:

  • Use a large mixing bowl as the honey and sodium reaction will make the mixture bloat.

  • Before you start, decide what shape and how many layers for the cake you want. I baked 6 (used one for decorations). Then prepare the x amount of parchment paper for each layer. I tried to spread it in the shape of a square and after baking used medium size plate to cut the shape I needed.

  • Keep all cuts from layers for later.


Directions:

In a small saucepan melt the honey. In meantime in a separate bowl beat eggs. Set aside.

Once honey is melted transfer it to large mixing bowl and add sodium. You will see that mixture will bloat. Then add eggs and stir it well. The mixture will flatten. Then slowly sift in 2 cups flour, if the mixture is too runny, add more flour. The mixture should become very thick, almost impossible to stir.


Preheat the oven to 180 degrees. Split the mixture depending on how many layers you're going to make. As I made 6 layers, I spread 1 and 1/2 tbsp to each sheet. Use wide spatula to spread out the mixture to make very thin layer.


Bake each layer for 3-4 minutes or less until they turn golden. Let them cool down completely.


In meantime prepare filing. Mix together all ingredients and beat with electric mixer for 10-15 minutes.


Then by using plate cut layers in a desirable shape. Keep cuts.


Place the bottom layer on plate or platter and considering how many layers you have spread the filling. Keep in mind that you will need some cream to cover the cake as well. Then repeat that will all layers.


Place all cuts from layers in blender and blend until they become crumbly. Use to decorate the cake.


For decorations you can use some walnuts or almond flakes.


Keep in fridge at least for 6-9 hours, overnight is the best option!


As I said there are many other recipes and filling options for this cake. Instead of sour cream, you can use:


  • whipped cream and sugar

  • plain condensed milk

  • plain sour cream and sugar


However, the authentic taste you will get by using same ingredients that I did.

Also don't be afraid to use the sour cream. Together with sugar and vanilla it tastes amazing (I use this mixture for my apple pie also) and once it soaks into the layers it will taste even better.


I know that it takes such a long time to keep it in the fridge before serving but believe me, it's worth it!

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