Honey Cake Recipe (Medovik) Russian-Store CopyCat

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Our local Russian Store sells these amazingly soft, spongey and thin cake layers that make for one of the most delicious honey cakes sold in the area, known as the Medovik. After evaluating the store version, I realized the layers looked spongey and airy, nothing near to the the commonly known stove-top recipes that can come out hard and require a lot of rolling. I came to the conclusion that the recipe must be easy if they are made and sold in quantities by a local baker. I am so thrilled in how easy and close this cake came out to be to the store-version! I seriously cannot tell a difference between the store version! I really think this is so close, if not the exact recipe! You have got to try this airy and delicious honey cake!

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Ingredients for Honey Cake:

  • 3 eggs
  • 3/4 cup of raw smooth honey (not the sugary kind)
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 tbsp vinegar

CREAM:

  • 1 (8oz) pkg Cool Whip, thawed
  • 1/2 cup sour cream
  • 2 tbsp condensed milk

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How to make Honey Cake:

PREP: Pre-heat the oven to 350 degrees F. Cut out 4 pieces of parchment paper, over hanging an inverted 18″ by 13-inch baking sheet.

1. Beat together the eggs and honey until light brown and frothy (about 2 min.)

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2. Dissolve the baking soda in vinegar and add to the egg mixture, along with the flour.

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3. Beat all together just until combined.

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4. Place about 1/2 cup of batter onto an inverted baking sheet covered with parchment paper. Spread the mixture as thin as possible reaching the corners of the baking sheet and then bake for 7 minutes (batter should be spread out to the size of a 16″ by 11-inch rectangle.) Repeat with remaining layers.

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(TIP: For a quicker process, use two same-sized baking sheets. One for spreading out the batter and the other for baking. Parchment paper helps with transferring layer from place to place.The batter tends to get slightly thicker the longer it sits, so working quick is key.) 

5.  Carefully peel off the parchment paper from the cake layers.

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6. Cut out 2 circles from each cake layer using a plate (about 7 1/2″ in diameter.) You should have a total of 8 circles.

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(Tip: Keep layers in a plastic bag until needed, to prevent from drying out.) 

7. Take the left over cake pieces and place back unto the baking sheet. Bake for an additional 5-8 minutes for the crumbs to dry out. (This makes the crushing process a breeze.)

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8. Place dried left-overs into a zip-loc bag and crush into fine crumbs using a rolling pin.

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9. TO MAKE THE SYRUP: Whisk together 1/4 cup sugar and 1/2 cup hot water, until granules dissolve. Lightly brush each cake layer with the syrup.

10. TO MAKE THE CREAM: Mix together the cool whip, sour cream and condensed milk.

11. TO ASSEMBLE THE CAKE: Place an inverted cake layer onto a cake plate. Spread some cream over each layer and then frost the sides and top. Generously dust the sides and top with the cake crumbs and refrigerate over night.

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Honey Cake Recipe (Medovik) Russian-Store CopyCat
 
Alyona's Cooking:
Serves: 1 round cake
Ingredients
  • BATTER
  • 3 eggs
  • ¾ cup of raw smooth honey (not the sugary kind)
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 tbsp vinegar
  • CREAM:
  • 1 (8oz) pkg Cool Whip, thawed
  • ½ cup sour cream
  • 2 tbsp condensed milk
  • SYRUP:
  • ¼ cup sugar
  • ½ cup hot water
Instructions
  1. Pre-heat the oven to 350 degrees F. Cut out 4 pieces of parchment paper, over hanging an inverted 18" by 13-inch baking sheet.
  2. Beat together the eggs and honey until light brown and frothy (about 2 min.)
  3. Dissolve the baking soda in vinegar and add to the egg mixture, along with the flour. Beat all together just until combined.
  4. Place about ½ cup of batter onto an inverted baking sheet covered with parchment paper. Spread the mixture as thin as possible reaching the corners of the baking sheet and then bake for 7 minutes (batter should be spread out to the size of a 16" by 11-inch rectangle.) Repeat with remaining layers.
  5. Carefully peel off the parchment paper and cut out 2 circles from each cake layer using a plate (about 7½" in diameter.) You should have a total of 8 circles.
  6. Take the left over cake pieces and place back unto the baking sheet. Bake for an additional 5-8 minutes for the crumbs to dry out. (This makes the crushing process a breeze.)
  7. Place dried left-overs into a zip-loc bag and crush into fine crumbs using a rolling pin.
  8. TO MAKE THE SYRUP: Whisk together ¼ cup sugar and ½ cup hot water, until granules dissolve. Lightly brush each cake layer with the syrup.
  9. TO MAKE THE CREAM: Mix together the cool whip, sour cream and condensed milk.
  10. TO ASSEMBLE THE CAKE: Place an inverted cake layer onto a cake plate. Spread some cream over each layer and then frost the sides and top. Generously dust the sides and top with the cake crumbs and refrigerate over night.

 

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5 thoughts on “Honey Cake Recipe (Medovik) Russian-Store CopyCat

  1. Really delicious!!!!! Great recipe. I did change up the cream though. I just used whipping cream, Powdered sugar and sour cream, but turned out great!!!!!

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  2. Hi Alyona,
    This looks really good. Will have to try is as honey cake is popular at our house. I recently made milky girl cake and the recipe had me spread the batter in a cake ring set on a parchment lined flat sheet. I think that would work well with the batter too.

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