Medovik
Ingredients
- Dough: butter, sugar, honey, eggs, baking soda, flour
- Frosting: 900 g full-fat sour cream (20%+ fat), 2 cups powdered sugar, whipped cream folded in
- reserved cake scraps, for coating the outside
Dating to 19th-century Russia, medovik is made unusually for a layer cake — rather than baking a batter, a honey-sweetened cookie dough is rolled paper-thin and baked one layer at a time. Stacked eight layers high with a tangy sour cream frosting between each, the finished cake needs at least a day in the fridge, during which the crisp layers soften as they absorb moisture from the cream, turning tender and almost custard-like.
Method
Melt the butter with sugar and honey, then whisk in the eggs and baking soda off the heat.
Gradually work in the flour to form a soft dough.
Divide the dough into 8 equal pieces.
Roll each piece very thin (about 2mm) on parchment paper.
Bake each layer individually at a moderate-high heat for 6-7 minutes, until lightly golden; trim while warm into even rounds, saving the scraps.
Whisk the sour cream with powdered sugar, then fold in whipped cream to make the frosting.
Spread frosting between each layer and over the top and sides of the stacked cake.
Crumble the reserved scraps and press them over the top and sides for the traditional finish.
Refrigerate for at least 24 hours before serving, to let the layers soften.
