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.
Add the honey to the creamed eggs and mix until homogenous.
Fold this mixture into the sifted flour and baking soda.
Cover and let it rest for an hour at room temperature.
Heat the oven to 160°C or 320°F.
Spread credit card thin layers of biscuit mix onto a silicone baking sheet or greaseproof baking paper.
Bake 6-8 minutes or until rich golden brown.
Remove from the oven and let cool before carefully removing the silicone or baking paper from the biscuits.
Repeat until all the batter has been used.
Set aside 3 biscuit layers to crumble into a fine breadcrumb consistency and keep the rest for the layers.
For the cream:
Whip up the cream and confectioner's sugar to stiff peaks.
Fold the whipped cream mixture into the sour cream.
To assemble:
Spread a layer of cream onto each biscuit layer and continue until you have used up all the biscuits apart from the ones set aside for the crumb.
Finish with a layer of cream. Cover the sides as well.
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, but you can do a taller cake and use as many layers as you want.
Watch the video for a surprising secret ingredient I add to the 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 confectioner's sugar in the filling.