Medovik (Russian Honeycake)

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Course: Dessert

Cuisine: Russian

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• 3.5 cup All-Purpose Flour
• 1 teaspoon Baking soda
• 3 cup Full-Fat Sour Cream
• 1 cup Granulated Sugar
• 0.5 cup Honey
• 3 whole Large Eggs
• 1 cup Powdered Sugar
• 6 tablespoon Unsalted Butter
• 1 teaspoon Vanilla Extract

Instructions

1. Set up a double boiler or place a large, heat-proof bowl over a saucepan filled with about an inch of simmering water. The bottom of the bowl should not touch the water. In the bowl, combine the granulated sugar, honey, and unsalted butter. Stir occasionally until the butter is melted and the sugar has completely dissolved. The mixture should be smooth.
2. In a separate medium bowl, whisk the eggs until they are lightly beaten. While whisking constantly, very slowly drizzle about half a cup of the hot sugar/honey mixture into the eggs. The goal is to prevent the eggs from scrambling. Pour the tempered egg mixture back into the main bowl over the simmering water. Whisk constantly for 5-7 minutes, until the mixture has thickened slightly.
3. Add the baking soda to the mixture and stir vigorously. The mixture will foam up, increase in volume, and turn a beautiful light caramel color. Remove the bowl from the heat immediately and let it cool for 3-5 minutes.
4. Gradually add the flour to the warm honey mixture, one cup at a time, stirring with a wooden spoon or spatula until it’s all incorporated. The dough will be soft and sticky. Lightly flour a clean work surface and turn the dough out. Gently knead it for a minute until it comes together, then shape it into a log. Divide the dough into 8 equal pieces. Cover them with plastic wrap to prevent them from drying out as you work.
5. Preheat your oven to 350°F (175°C). Take one piece of dough. On a piece of parchment paper, roll it out as thinly as possible (about 1/16-inch thick) into a rough circle. Place an 8 or 9-inch plate or cake pan bottom on top and use a knife to trim a perfect circle. Do not discard the scraps! Slide the scraps onto the parchment paper next to the circle. Prick the dough circle all over with a fork to prevent it from puffing up. Slide the parchment paper onto a baking sheet. Bake for 4-6 minutes, until the layer is a deep amber brown. It will bake quickly, so keep a close eye on it. Slide the finished layer onto a wire rack to cool. Repeat with the remaining 7 pieces of dough. Bake all the collected scraps on a separate baking sheet until they are dark and crisp.
6. In a separate large bowl, whisk together the sour cream, powdered sugar, and vanilla extract until completely smooth
7. Once the scraps are cool and very crispy, place them in a zip-top bag and crush them into fine crumbs with a rolling pin, or pulse them in a food processor. Place one cooled cake layer on your serving plate or cake stand. Spread about ½ cup of the sour cream frosting evenly over the top, all the way to the edges. Place another layer on top and repeat the process until all 8 layers are stacked. Use the remaining frosting to cover the top and sides of the cake in a thin, even layer. Gently pat the reserved cake crumbs all over the top and sides, covering the frosting completely.
8. Cover the cake (a cake dome is perfect, or use plastic wrap propped up with toothpicks so it doesn't touch the frosting) and refrigerate for at least 8 hours, preferably 24 hours. This step is mandatory. During this time, the crisp layers will absorb the moisture from the frosting, becoming incredibly soft and tender.