If you’re in search of a dessert that marries savory and sweet with unparalleled finesse, look no further than the Honey Medovik Cake. This gluten and dairy free culinary masterpiece is a testament to the magic that can happen in the kitchen. While it does require a bit of effort, the reward is beyond compare. The exquisite texture and harmonious blend of flavors are sure to leave you yearning for more. Allow yourself to be transported to a realm of culinary delight with this remarkable cake.

Why You’ll Love Honey Medovik Cake

The Honey Medovik Cake is a work of art in the world of desserts. Its texture is simply unparalleled, striking a perfect balance between savory and sweet. The infusion of honey, walnuts, and spiced rum creates a symphony of flavor that is nothing short of extraordinary. While crafting this masterpiece may demand a bit of time and effort, the end result is a culinary triumph that’s well worth every minute spent in the kitchen.

Ingredients You Need to Make Honey Medovik Cake

3 cups of 1.1 gluten-free flour
1 tsp baking soda
1 tsp baking powder
A pinch of salt
3 eggs at room temperature
2 tbsp butter (opt for a dairy-free option)
3/4 cup of sugar
4 tbsp honey

How to Make Honey Medovik Cake

Begin by preheating your oven to a toasty 350 degrees. Line your cookie sheets with parchment paper to ensure a smooth baking process.
In a pot, combine the honey, sugar, and butter. Gently melt the mixture over medium-low heat, whisking until the sugar completely dissolves. This should take about 5 minutes. Keep an eye on it—if it starts to bubble, reduce the heat.
In a separate bowl, whisk the eggs together. Gradually add a tablespoon of the honey mixture to the eggs, whisking quickly to prevent any chance of scrambling.
Continue adding a tablespoon at a time, whisking swiftly, until you’ve incorporated all of the honey mixture.
Now, it’s time to introduce the dry ingredients. Mix them in thoroughly.
To prevent sticking, flour your work surface generously. Divide the dough into eight equal portions. Use a rolling pin to achieve a 6-inch diameter and 1/8-inch thickness. Trim off any excess. (I used a 6-inch pan as a reference).
Place each piece on the parchment paper and bake for 4-5 minutes until lightly golden. Allow them to cool on a rack. Repeat this process for all eight pieces.
For the leftover dough, place it on a sheet pan and bake for 5 minutes. Set it aside to create the crumble for the cake’s exterior.
- For the crumble, blend the leftover cooked dough and 1 cup of walnuts until you achieve a crumbly texture.
- In a pot, combine 1 cup of spiced rum and 1/2 cup of brown sugar. Cook over medium heat until reduced by half. Lightly brush the top of each cake with the rum sauce. Allow it to cool completely.

COMMONLY ASKED QUESTIONS

What does medovik taste like?

Medovik is a Russian honey cake that has a sweet and slightly tangy flavor, primarily from its layers of honey-infused dough and sour cream frosting. The cake often has a moist, tender texture and may also have nutty or caramel undertones, depending on the recipe.

What is medovik made of?

Medovik is made of multiple thin layers of honey-flavored cake and a filling commonly made from sour cream, condensed milk, or cream cheese. The cake layers are usually made from ingredients like flour, sugar, honey, and eggs, while the filling may also include additional flavorings such as vanilla.

How long can I store the Honey Medovik Cake?

The cake can be stored in the refrigerator for up to 3-4 days. Make sure to cover it to prevent it from drying out.