Medovik Cake Recipe

Place 120 g of honey in a saucepan and heat on low heat

Once the honey melts, add the baking soda and stir vigorously until it turns a bright yellow-brown color.

Add 150 g of butter to the honey and soda mixture and stir actively until smooth and homogeneous.

In a mixing bowl, crack 5 eggs, add 150 g of sugar, and whisk until light and fluffy. While whisking, add 1 tsp of salt. Once the mixture becomes frothy and increases in volume, add the flour and mix with a hand mixer until smooth.

Gradually pour the honey mixture in a thin stream while continuing to mix with the mixer until the batter is smooth and uniform.

Divide the batter visually into 3 parts. Pour each part onto a separate sheet of parchment paper and spread it out into a square shape.

Transfer each parchment sheet with batter onto separate baking trays (or bake each layer consecutively on the same tray).

Bake the layers in a preheated oven at 160°C (320°F) for 10 minutes.

Add 2 tablespoons of powdered sugar to the sour cream and mix until smooth. Cover with plastic wrap and refrigerate.

While the layers are still warm, trim the uneven edges and cut each layer into 4 equal squares, creating a total of 12 square layers. Use 11 layers to assemble the cake, setting aside the 12th layer and the trimmings for the topping.

Divide the cream into 12 portions visually. Place the first layer on a board and generously spread it with cream. Add the second layer and spread cream on it as well. Repeat this process for all layers, finishing by covering the sides and top of the cake with the remaining cream.

Let the 12th layer and trimmings dry out, then crush them into crumbs using a food processor. Use these crumbs to coat the cake on all sides and the top.

Cover the finished cake with a large bowl (to protect it from odors in the refrigerator) and refrigerate overnight.