🍯🥮 Honey Cake (Medovik)

A Slavic favorite cake - Honey Cake (Medovik)

🍽️ 12 servings

🧂 Ingredients

🍯 Burnt Honey

• ¾ cup Bees & Berry Classic honey
  

• 3 tablespoons of cold water
  

🥮 Cake Layers

• 1 cup white sugar
  

• 14 tablespoons (1¾ sticks) unsalted butter, sliced
  

• ¾ cup Bees & Berry Classic honey
  

• 2½ teaspoons baking soda
  

• 1 teaspoon ground cinnamon
  

• ¾ teaspoon fine salt
  

• 6 large cold eggs
  

• 3¾ cups all-purpose flour
  

Frosting

• 4 cups cold heavy whipping cream
  

• ¾ cup sour cream
  

🥣 Instructions

1. Prepare Burnt Honey
    In a deep saucepan over medium heat, boil ¾ cup honey until it darkens and smells caramelized, about 10 minutes. Remove from heat and whisk in 3 tablespoons cold water. Set aside.
   

2. Preheat Oven
    Heat oven to 375°F (190°C). Line a baking sheet with a silicone mat. Chill a mixing bowl and whisk in the refrigerator.
   

3. Make Cake Batter Base
    In a large metal bowl over very low heat, combine sugar, butter, ¾ cup honey, and ¼ cup of the burnt honey. Let sit 5–7 minutes until butter melts. Reserve the remaining burnt honey for the frosting.
   

4. Mix Dry Ingredients
    In a small bowl, stir together baking soda, cinnamon, and salt.
   

5. Whisk in Eggs
    Once the butter mixture is very warm, whisk in eggs. Keep the bowl over low heat and continue whisking until warm again, then mix in the baking soda mixture. Remove from heat.
   

6. Add Flour
    Gradually sift in flour in 2–3 additions, stirring until the dough is smooth and spreadable.
   

7. Bake Cake Layers
    Spread ½ cup of batter into an 8–9 inch circle on the lined baking sheet. Tap to remove air bubbles. Bake 6–7 minutes until lightly browned. Cool slightly, then invert onto a parchment round. Repeat until you have 8 layers.
   

8. Make Cake Crumbs
    Trim the edges of each layer using a pizza cutter; save the scraps. Spread leftover batter on the sheet and bake 10 minutes. Break into pieces, combine with trimmings, and return to oven for 7–10 minutes until browned. Cool, then crush into fine crumbs in a plastic bag with a rolling pin.
   

9. Make Frosting
    Whisk cold heavy cream in the chilled bowl until soft peaks form. Add sour cream and reserved burnt honey. Continue whisking until stiff peaks form.
   

10. Assemble the Cake
     Place one cake layer on a serving plate or pizza pan. Spread about 1 cup of frosting nearly to the edge. Repeat with remaining layers, placing the smooth side of each layer down. Finish with the last layer smooth-side up.
    

11. Finish and Chill
     Frost the top and sides with the remaining frosting. Press crushed cake crumbs onto the sides and top. Wipe away any excess crumbs. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
    

Serve:
Transfer the cake to a stand using spatulas. Slice and serve chilled. For an extra touch of sweetness, drizzle with Bees & Berry Classic honey just before serving.