Honey Cake Recipe
Honey cake, also known as medovik, is a delectable dessert that has captivated taste buds for centuries. Its rich history, intricate preparation, and delightful flavor have made it a staple in many cultures around the world.
Ingredients
For the burnt honey:
- 3/4 cup 180 ml wildflower honey
- 1/4 cup 60 ml water
For the cake layers:
- 1 cup 200 g granulated sugar
- 14 tablespoons 199 g unsalted butter, cut into slices
- ¾ cup 180 ml wildflower honey
- 2 ½ teaspoons 10 g baking soda
- 1 teaspoon 5 g ground cinnamon
- ¾ teaspoon 4 g fine salt
- 6 large cold eggs 300 g
- 3 ¾ cups 475 g all-purpose flour
For the frosting:
- ½ cup 120 ml burnt honey
- 1 ¼ cups 300 g dulce de leche
- ½ teaspoon 2 g fine salt
- 4 cups 960 ml cold heavy whipping cream
Instructions
To make the burnt honey:
- In a saucepan, combine the honey and water.
- Cook over medium heat, stirring occasionally, until the mixture turns a deep amber color and smells caramelized, about 10 minutes.
- Remove from the heat and let cool completely.
To make the cake layers:
- Preheat the oven to 375 degrees F (190 degrees C) and line a baking sheet with a silicone baking mat.
- In a large saucepan, combine the sugar, butter, and wildflower honey.
- Cook over medium heat, stirring occasionally, until the butter melts and the mixture is smooth, about 5 minutes.
- Remove from the heat and let cool slightly.
- In a small bowl, whisk together the baking soda, cinnamon, and salt.
- Add the eggs to the honey mixture one at a time, whisking well after each addition.
- Stir in the baking soda mixture until just combined.
- Gradually add the flour, mixing until just combined.
- Divide the dough into 12 equal pieces.
- On a lightly floured surface, roll out each piece of dough into a 9-inch circle.
- Transfer the circle to the prepared baking sheet.
- Bake for 8-10 minutes, or until the edges are golden brown.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
To make the frosting:
- In a medium bowl, combine the burnt honey, dulce de leche, and salt.
- In a large bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the honey mixture.
To assemble the cake:
- Place one cake layer on a serving plate.
- Spread a thin layer of frosting over the top.
- Repeat with the remaining cake layers and frosting.
- Refrigerate for at least 2 hours before serving.