Possibly the best iteration of this recipe I've ever created, it's delightful

Medovik Honey Cake

This Medovik Honey Cake, hailing from Eastern Europe, is just the kind of dessert that reminds you of the sweetness of sharing a meal with your loved ones. It’s layered with rich honey flavor, and each slice is like a little hug for your soul. Anytime I need a centerpiece for a special gathering or just want to make a weekend extra special, this cake is my go-to. It’s perfect for those who appreciate a dessert that isn't overly sweet but is packed with comforting flavors.

A dollop of freshly whipped cream or a scoop of vanilla ice cream pairs splendidly with this honey cake. For a refreshing contrast, serve alongside a tangy fruit compote or a citrusy salad!

Medovik Honey Cake
Servings: 8-10

- 3 large eggs
- 3/4 cup granulated sugar
- 1/3 cup honey
- 3 tablespoons unsalted butter
- 1 teaspoon baking soda
- 3 cups all-purpose flour (plus extra for dusting)
- 1 cup sour cream
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a medium saucepan, whisk together the eggs, granulated sugar, and honey. Add the butter and melt the mixture over low heat, whisking constantly.

3. Stir in the baking soda until well combined; the mixture will foam up. Remove from heat.

4. Gradually mix in the flour until a soft dough forms. Turn out the dough onto a floured surface and gently knead it.

5. Divide the dough into 8 equal portions. Roll out each piece into a thin circle about the size of your cake pan. Bake each layer for 4-5 minutes or until golden brown, then cool on a wire rack.

6. While your layers are cooling, beat together the sour cream, heavy whipping cream, powdered sugar, and vanilla extract in a large bowl until thick enough to spread.

7. Begin assembling the cake by placing one layer on a serving dish. Spread a generous amount of cream over the top, then continue stacking the layers with the cream in between.

8. Cover the top and sides of the cake with the remaining cream. If you like, crumble any uneven trimmings and sprinkle over the top for decoration.

9. Refrigerate the Medovik for at least 8 hours, but it’s even better if you can wait a whole day. This time allows the cake layers to soak up the cream and develop those gorgeous honey flavors.

- For those with a penchant for nuts, sprinkle chopped walnuts or almonds between the layers.
- If your crew has diverse tastes, feel free to substitute half of the sour cream with cream cheese for a tangier frosting.
- Make this cake gluten-free by using a suitable gluten-free flour blend that is cup-for-cup replaceable with all-purpose flour.
- Remember, the magic in this cake intensifies with time. Patience is your friend here, and the wait truly makes your Medovik a slice of heaven!