Sweet Honey Cake
Sweet Honey Cake
Homemade Medovik (Honey Cake) Recipe – No Oven Required!
Discover how to make a delicious honey cake without an oven! This recipe for Medovik cake, rich with the aroma and flavor of honey, is surprisingly simple. It’s a delightful dessert that’s perfect for any occasion.
Honey Cake Batter Ingredients- 90g Honey (approx. 1/3 cup)
- 50g Sugar (approx. 1/4 cup)
- 50g Unsalted Butter (approx. 1/4 cup)
- 2 large Eggs
- 1/2 tsp Baking Soda (optional, makes it a bit fluffier)
- 1 tsp Ground Cinnamon
- 150g All-purpose Flour (approx. 1.5 cups)
Cream Filling Ingredients- 300g Heavy Cream, chilled (approx. 1.25 cups)
- 30g Sugar (approx. 2 tbsp)
- 4 tbsp Sour Cream (optional, adds a nice tang)
- 300g Heavy Cream, chilled (approx. 1.25 cups)
- 30g Sugar (approx. 2 tbsp)
- 4 tbsp Sour Cream (optional, adds a nice tang)
Cooking Instructions
Step 1
In a heatproof bowl, combine the honey (90g), sugar (50g), and butter (50g). Place the bowl over a saucepan of simmering water (double boiler). Stir continuously until all ingredients are completely melted and well combined into a smooth liquid. Be sure the bottom of the bowl doesn’t touch the water.
Step 2
Carefully remove the bowl from the heat. While the honey mixture is still warm, whisk in the 2 eggs until thoroughly combined and smooth. It’s important to whisk them in gently to prevent the eggs from cooking in the warm mixture.
Step 3
Add the ground cinnamon (1 tsp) and baking soda (1/2 tsp) to the mixture. Then, gradually add the all-purpose flour (150g), mixing with a spatula or whisk until just combined and no dry streaks remain. Avoid overmixing; gently folding is key to a tender cake.
Step 4
Once the flour is incorporated and you have a smooth, pourable batter, your honey cake batter is ready. It should be thick but still flow easily from the spoon.
Step 5
Prepare your pan for cooking. Lightly grease a non-stick frying pan with a little oil, then wipe it with a paper towel to create a thin, even coating. This step prevents the cake layers from sticking.
Step 6
Pour about 2 ladlefuls of the batter into the preheated pan and spread it thinly into a circle. As small bubbles begin to appear on the surface, it’s time to get ready to flip. Cook over medium-low heat to prevent burning.
Step 7
Carefully flip the cake layer and cook the other side until it’s a nice golden brown color. Repeat this process with the remaining batter until you have several thin cake layers. Cooking time will vary depending on your stove’s heat.
Step 8
While the cake layers are still warm, place a large bowl (like a soup bowl) upside down on top of a cooked layer. Use a knife or pizza cutter to carefully trim away the edges, following the shape of the bowl. This creates perfectly round cake layers.
Step 9
After trimming, you’ll have beautifully round cake layers. Set these aside and keep the trimmed scraps; they’ll be used later.
Step 10
Place the trimmed cake scraps into a blender or food processor. Blend for 1-2 minutes until you have fine cake crumbs. These crumbs will be used to decorate the outside of the cake.
Step 11
Now, let’s make the cream filling. In a chilled bowl, whip the cold heavy cream (300g) with the sugar (30g), adding the sugar in three additions, until stiff peaks form. Gently fold in the sour cream (4 tbsp) using a spatula until just combined. The sour cream adds a pleasant tanginess and smooth texture.
Step 12
To assemble the cake, spread a generous layer of the cream onto one of the round cake layers. Place another cake layer on top and repeat the process, layering cream and cake until all layers are used. This creates a beautiful, stacked effect.
Step 13
Once all layers are stacked, frost the top of the cake smoothly with the remaining cream, ensuring an even surface.
Step 14
Next, frost the sides of the cake. Cover the entire exterior with cream, making sure no cake layer is visible. You can make this as thick or as thin as you like.
Step 15
Finally, press the cake crumbs you made earlier all over the top and sides of the cake. Gently pat them on to adhere to the cream, creating a rustic and appealing finish. Cover the sides thoroughly with the crumbs.
Step 16
Voila! Your stunning homemade Medovik honey cake is complete. The harmonious blend of honey’s sweetness and the creamy filling is truly exquisite.
Step 17
For the best texture and flavor, chill the cake in the refrigerator for at least 30 minutes before slicing and serving. Enjoy this delightful homemade treat!
