The best honey cake recipe you'll ever find anywhere. We can not make enough of these and every Russian and non-Russian are going crazy for them. Light and fluffy, pure honey taste and nicely balanced with a sour cream filling.
Spread credit card thin layers of biscuit mix onto a silicone baking sheet or greaseproof baking paper.
Bake 6-8 minutes or until medium golden brown.
Remove from the oven and let cool before carefully removing from silicone or paper.
Repeat until all batter has been used.
Make crumb with 3-4 biscuit layers. Set the rest aside to layer the cake.
For the cream:
Whip up till medium stiff.
To assemble:
Spread about 80g of cream mix onto each biscuit layer and press down gently after each layer. Finish with a layer of cream.
Lastly, sprinkle the cake all over with the crispy crumble. If you want to make smaller cakes cut them into smaller shapes and cover in more crumb individually.
Video
Notes
I prefer Medovik to be flatter and not made of more than 12 layers, but you can do a taller cake and use as many layers as you want.
Watch the video to find a surprising secret ingredient I add to my crumb.
This cake won't last at room temperature because of the dairy filling. Store in covered in the fridge for 5 days or freeze for up to 3 months for longer storage.
If you want your cake to be less sweet, simply omit the powdered sugar in the filling.