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Russian Honey Cake (Medovik)

Russian Honey Cake
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This showstopping 10-layer cake features delicate honey biscuit layers softened overnight by a luscious burnt honey and dulce de leche whipped cream. Coated in toasted honey crumbs, it is the ultimate make-ahead celebration dessert.

Ingredients

Scale

Burnt Honey:

  • 3/4 cup (255g) pure honey
  • 1/4 cup (57g) water

Cake Layers:

  • 1/4 cup prepared Burnt Honey
  • 3/4 cup (255g) pure honey
  • 1 cup + 2 tbsp (227g) granulated sugar
  • 14 tbsp (199g) unsalted butter, cubed
  • 6 large eggs (room temperature)
  • 2 1/2 tsp baking soda
  • 3/4 tsp fine salt
  • 1 tsp ground cinnamon
  • 3 3/4 cups (454g) all-purpose flour

Frosting & Assembly:

  • 1/2 cup prepared Burnt Honey
  • 1 1/4 cups (380g) dulce de leche
  • 1/2 tsp fine salt
  • 4 3/4 cups (1.12L) heavy whipping cream, cold, divided

Instructions

  1. Make Burnt Honey: Simmer 3/4 cup honey in a saucepan over medium heat for 3 minutes until dark amber. Turn off heat, carefully stir in 1/4 cup water, and set aside.
  2. Make Batter: In a bowl over simmering water, melt 1/4 cup burnt honey, 3/4 cup regular honey, sugar, and butter. Once warm, whisk in eggs, then baking soda, salt, and cinnamon until foaming. Remove from heat and sift in flour in 3 batches.
  3. Bake Layers: Preheat oven to 180°C (375°F). Spread 1/3 cup warm batter into 9-inch circles on silicone mats or parchment. Bake 6–7 minutes per layer until golden caramel (11 layers total).
  4. Make Crumb Coating: Lower oven to 120°C (250°F). Bake trimmings and the least uniform layer for 15 minutes until dry and dark; pulse into fine crumbs in a food processor.
  5. Make Frosting: Whisk 1/2 cup burnt honey, dulce de leche, salt, and 3/4 cup cream until smooth; chill 30 minutes. Whip remaining 4 cups cream to soft peaks, stream in honey mixture, and whip to medium-stiff peaks.
  6. Assemble & Chill: Layer 10 cake rounds with 1 cup frosting between each. Frost exterior, coat in reserved cake crumbs, and chill in the refrigerator for at least 8 to 12 hours before slicing.

Notes

  • Spreading Tip: Keep the batter bowl warm over the water bath pan (off heat) so it spreads easily onto the mats.
  • Make-Ahead Friendly: Assembled cake stays fresh and sliceable in the refrigerator for up to 5 days.

Find it online: https://cakeshungry.com/russian-honey-cake/