Honey Cake Recipe
Honey Cake Recipe – This classic honey-infused cake, also known as Medovik, features soft, tender layers paired with a rich creamy filling. Perfect for special occasions or as a delightful homemade treat, this timeless dessert will impress everyone at your table.
The Honey Cake Recipe is a beloved classic that features soft, honey-infused layers paired with a rich and creamy filling. Known for its delicate sweetness and melt-in-your-mouth texture, this cake is a perfect harmony of flavors and textures. Each layer is tender and moist, while the smooth cream brings a luxurious touch. Finished with a dusting of finely ground cake crumbs, this beautiful dessert is ideal for celebrations, gatherings, or simply enjoying a homemade treat. A timeless masterpiece that will delight your taste buds and impress everyone at the table!
Ingredients
- Butter – 200 g
- Honey – 180 g
- Baking soda – 10 g
- Eggs – 4 pcs
- Sugar – 200 g
- Vanilla sugar – 5 g
- Salt – a pinch
- Flour – 300 g
- Sugar – 80 g (for syrup)
- Water – 100 ml
- Cognac – 1 tablespoon
- Whipping cream (33%) – 500 ml
- Icing sugar – 200 g
- Sour cream (25%) – 700 g
Nutritional Information
- Calories: 520
- Protein: 7g
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 55g
- Sugar: 35g
- Fiber: 1g
- Sodium: 180mg
- Cholesterol: 120mg
Directions
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In a large bowl, combine butter (200 g), honey (180 g), baking soda (10 g), and flour (300 g). Mix well until smooth.
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In a separate bowl, beat eggs (4 pcs), vanilla sugar (5 g), sugar (200 g), and a pinch of salt for 3-4 minutes until light and fluffy. Gradually add the flour mixture and mix until fully incorporated.
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Transfer the batter into a round baking dish (30-35 cm in diameter). Bake at 180°C for 12-15 minutes. Once baked, remove from the oven and divide the cake into two parts. Cut one part into smaller pieces, then slice the other part horizontally in the middle to divide it into 4 layers.
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Using a blender, grind some of the remaining cake pieces. In a hot bowl, combine the ground cake with sugar (80 g), water (100 ml), and cognac (1 tbsp). Stir well. Add whipping cream (500 ml) and icing sugar (200 g), then mix until smooth and creamy.
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In a separate bowl, combine the sour cream (700 g) with the whipped cream mixture. Spread this cream evenly over one layer of the cake. Repeat the process for each layer, covering them generously with the cream. Dust the top layer with the ground cake powder. Allow the cake to rest for 2-3 hours before serving, so the flavors can meld together.
