Medovik #SundayFunday

Thin layers of cake sweetened with honey and drenched in a sour cream frosting, this traditional Russian cake is labor-intensive and delicious.  It is best made a day before you serve it.

The Sunday Funday Bloggers are sharing Cake recipes today......

Amy of Amy's Cooking Adventures is hosting today.  Let's see what everyone brought to the party......

• Birch Tree Cake (Pumpkin Cake with Cream Cheese Frosting) by Amy’s Cooking Adventures
• Boiled Fruit Cake by Sneha's Recipe
• Cherry Almond Cake, Eggless by Mayuri's Jikoni
• Chocolate Guinness Cake with Irish Buttercream by A Messy Kitchen
• Easy Birthday Cake by Making Miracles
• Medovik by A Day in the Life on the Farm
• Tangerine-Ricotta Cake by Karen’s Kitchen Stories
• Twinkie Layer Cake for a Friend's 50th by Culinary Cam

Traditionally decorated with candied currants or sugared rosemary sprigs, I decorated mine with blue sanding sugar as we were celebrating a Russian Tea to welcome our new grandson.  

I was a nervous wreck about making this cake, my Marina's favorite, but all the work involved was worth it to see the look on her face and to hear her friends from Russia exclaim that it was the best they had ever enjoyed here in the USA.

I followed the directions of a recipe that I found at Olga's Flavor Factory.  The recipe was well-written and easy to follow. Olga suggests rolling out and cutting the layers before you start baking them.  This is good advice.  I tried baking some as I rolled others, but the dough gets very difficult to roll thin enough as it cools.  

I also found that rolling the dough right onto your parchment paper works much better than trying to transfer it onto the parchment once it is rolled. And there is the added bonus that you can stack the parchment layers on top of each other while rolling to make more room on your counter.

Our grandson is due to arrive on March 13th, his mama's birthday.  I will be making this cake again to celebrate. I'm sure it will be less stressful the second time around.

Desserts, Cake, Russian, Honey

Desserts, Cake

Russian

Yield: 12 servings

Author: Wendy Klik

Medovik

Thin layers of cake sweetened with honey and drenched in a sour cream frosting, this traditional Russian cake is labor-intensive and delicious. It is best made a day before you serve it.

Prep time: 2 HourCook time: 1 HourInactive time: 24 HourTotal time: 27 Hour

Ingredients

Cake

• 1 stick butter
• 3/4 c. sugar
• 2 eggs
• 2 t. baking soda
• 1/4 c. honey
• 3 1/2 - 4 c. flour

Frosting

• 4 oz. cream cheese, room temperature
• 7 oz. sweetened condensed milk
• 16 oz. sour cream
• 1 t. vanilla
• 1 c. heavy cream
• 2 T. powdered sugar

Instructions

Cake

1. Place the butter and sugar in a large non-stick pot (I used my dutch oven). Cook just until the butter melts and remove from the heat. The butter should be warm but not hot. Let cool for a minute to room temperature.
2. Whisk in the eggs, baking soda, and honey. Return to medium-low heat and cook for 7 minutes, until the batter has nearly doubled in volume and turned a deep caramel color. Remove from the heat.
3. Add 3 1/2 cups of flour to the batter and mix with a wooden spoon until incorporated.
4. Lay a piece of parchment on your counter, scoop about 1/4 cup of the batter onto the parchment paper. Flour your rolling pin and the top of the batter, and roll it out thinly, about crepe thickness. Use the bottom of a cake pan to cut into a 9" round. Set the parchment with the round aside and repeat on another piece of parchment, incorporating any scraps from the last round into the new dough. Repeat this, working as quickly as possible until all the dough is used. You should have 10-12 layers.
5. Place the parchment papers with the cake rounds onto baking sheets, one per pan, and bake in a preheated 350* oven for about 4 minutes each. Remove the parchment and cake from the pan and repeat until all layers are baked. Allow the baked cake to cool completely on the parchment. As the layers cool, they will become hard.

Frosting

1. In the large bowl of a stand mixer, fitted with the paddle attachment. Cream the cream cheese and condensed milk until smooth.
2. Add the sour cream and vanilla and mix until combined. Remove from the stand and set aside.
3. In the small bowl of a stand mixer, fitted with the whisk attachment, whip the heavy cream and powdered sugar. Gently fold the whipped cream into the sour cream mixture.

Assembling the cake

1. Line the edges of your serving platter or cake plate with aluminum foil. Place a small dollop of frosting on the plate to hold the first layer in place. Lay the first layer on the cake plate and top with about 1/4 cup of the frosting, spreading it to the edges with an offset spatula.
2. Repeat until all the layers are stacked. The frosting will ooze out the sides as you add the layers. Add any remaining frosting to the top of the cake, and spread the frosting that oozed out along the sides. Gently remove the aluminum foil and garnish the cake, if desired, with sanding sugar, or sugared fruits and rosemary.
3. Cover and refrigerate for 24 hours before serving.

Notes

Adapted from a recipe found at Olga's Flavor Factory

Nutrition Facts

Calories

515

Fat (grams)

28 g

Sat. Fat (grams)

16 g

Carbs (grams)

59 g

Fiber (grams)

1 g

Net carbs

58 g

Sugar (grams)

31 g

Protein (grams)

8 g

Sodium (milligrams)

350 mg

Cholesterol (grams)

107 mg

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