Medovik: Russian Layered Honey Cake

Continuing with my Eastern European experiments, I present my take on the Russian classic: Medovik!

This confection appears throughout the former Soviet countries under several similar-sounding names and it essentially layers of honey flavoured biscuits and sweetened whipped sour cream, which is then coated in biscuit crumbs. The biscuit layers have the texture of a soft gingerbread, and the creamy layers are reminiscent of cheesecake.

I discovered it by accident while researching Eastern European bakery—which generally speaking involves varying ludicrous quantities of cream, butter, eggs, honey, and nuts—and thought to myself oooh, that looks like some kind of cross-breed between a cream gateau and a cheesecake. And my my, I was not disappointed: this is one of the tastiest things I've eaten in recent years.

Like many cakes from this part of the world, however, it does take a bit of making: there are several individual layers of cake that all need to be rolled out and baked separately like giant cut-out biscuits, and if you only have one flat tray like I do, it's time consuming. Also, the dough needs to be chilled overnight, and the whole finished cake has to set overnight too, so it takes two days to make.

Although eight layers is traditional, you may have noticed my cake only has seven: the first cake layer I rolled wasn't as big as the others because I hadn't got into the rhythm yet. I recommend measuring your layers to make sure they're all the same size before trimming them exactly.

Also, another adjustment I made is that the recipe includes more cream than I used, because I think the cake here didn't have enough.

INGREDIMENTS

For the cake layers

12 ounces (340 grammes) plain white flour: wheat, spelt, or gluten free

¾ teaspoon (4 millilitres) baking soda

4 ounces (115 grammes) salted butter

4 ounces (115 grammes) honey

4 ounces (115 grammes) caster sugar

Salt, to taste

For the cream

12 ounces (340 grammes) sour cream

18 ounces (510 grammes) whipping cream

4 ounces (115 grammes) icing sugar
2 teaspoon (10 millilitres) vanilla essence


METHOD

First, make the cake layers

• In a large mixing bowl, sieve together the flour and baking soda, making sure the sieve is held high. Set aside.
• In a medium saucepan, mix together the butter, honey, and sugar. Dissolve over medium heat, stirring frequently, until it begins to bubble. Add salt and carefully taste: the mixture should taste rich and sweet, but not flat and characterless.
• Pour the melted liquid into a well in the centre of the dry ingredients and mix thoroughly with a wooden spoon.
• Scrape the mixture onto some cling film, wrap tightly, and chill for at least 4 hours, or overnight for better results.
• Once chilled, preheat the oven to 200°C (400°F, Gas Mk.7) and line as many large flat trays as you have, at least 10 inches (25 centimetres) in size, with non-stick baking paper. 
• Gently work the dough into a sausage and cut into eight pieces. Keeping the other layers covered as you work, roll each piece into a circle, about an eighth of an inch (3 millimetres) thick.
• Lay a circle onto each tray, and bake for 6 or 7 minutes, or until beautifully golden brown and crisp. Cool completely on wire racks. How long this process takes will depend on how many trays you have.

Then, make the cream

• In a mixing bowl, mix the sour cream, vanilla, and icing sugar together until completely smooth and blended.
• Add in the whipping cream and stir to combine. Using an electric whisk, whip the cream mixture until it hold peaks that fall over slightly.

Now, assemble the masterpiece

• Take each cake piece and, using a bowl or a plate as a guide to keep them all the same size, trim them into circles about 6 or 7 inches (15 to 17 centimetres) across.
• Take all the cake trimmings and using a plastic bag and a rolling pin, or a food processor, turn into crumbs.
• On a board or cake turntable, place the bottom sheet of cake. Ice with a generous dollop of cream, and pop on the next layer. Repeat until all the cake layers are sandwiched with cream.
• Ice the top and sides of the cake with the leftover cream, then coat the top and sides with crumbs.
• Pop the whole cake in the fridge overnight, or for best results a full 16 hours. Transfer the cake to a plate or cake stand before serving.