Medovik (Russian Honey Cake) with Coconut Sugar

Medovik or Russian honey cake, is a beloved dessert that dates back to the 19th century. Traditionally, it’s made by layering thin honey-flavored cake layers with a creamy filling, creating a rich and beautifully soft cake that becomes more flavorful over time. By using coconut sugar in this recipe, we add a deeper, caramel-like flavor to both the cake layers and the filling, which complements the honey and creates a unique twist on this classic dessert.

Ingredients:

For the Cake Layers:

– 1/2 cup coconut sugar

– 1/4 cup honey

– 2 tbsp unsalted butter

– 3 large eggs

– 1 tsp baking soda

– 2 cups all-purpose flour, sifted

For the Cream Filling:

– 2 cups sour cream

– 1 cup heavy cream

– 1/2 cup coconut sugar

– 1 tsp vanilla extract

For Garnish (optional):

– Crushed walnuts or cake crumbs

– Fresh berries

Instructions:

1. Prepare the Cake Layers:

– In a heatproof bowl, combine coconut sugar, honey, and butter. Place over a pot of simmering water, stirring until everything melts and is well combined.

– Remove from heat, then quickly whisk in the eggs one at a time.

– Add baking soda, mixing until the mixture becomes foamy and light.

– Gradually add sifted flour to form a dough. Divide the dough into 8 equal pieces, cover with a towel, and chill for 15–20 minutes.

2. Bake the Cake Layers:

– Preheat the oven to 350°F (180°C).

– Roll each dough piece into a thin circle, about 8 inches in diameter. Place on a lined baking sheet and bake each layer for about 5–6 minutes, or until golden brown.

– Let the layers cool completely, then trim the edges to make even circles. Reserve the trimmings for decoration.

3. Make the Cream Filling:

– In a bowl, beat the heavy cream until soft peaks form.

– In another bowl, combine sour cream, coconut sugar, and vanilla extract. Gently fold in the whipped heavy cream until smooth.

4. Assemble the Cake:

– Place one cake layer on a serving plate and spread a generous amount of the cream filling on top. Repeat with the remaining layers, spreading cream between each.

– Coat the top and sides with the remaining cream.

– Crumble the reserved trimmings and sprinkle on top, or garnish with crushed walnuts or fresh berries if desired.

5. Chill and Serve:

– Refrigerate the cake for at least 6 hours or overnight to let the flavors meld and soften the layers.

– Slice and serve cold.

Why Use Coconut Sugar?

Coconut sugar adds a richer depth of flavor, enhancing the natural caramel notes of the honey in the cake layers. Its lower glycemic index makes it a healthier option without sacrificing taste, giving the Medovik a unique twist that’s still true to the original recipe.

Medovik with Coconut Sugar is a delicious, slightly healthier version of this traditional Russian dessert, perfect for special occasions or as a luxurious treat any time of the year. Enjoy!

Win’s Indonesia is manufacturer of the best organic coconut sugar with the best quality.

www.winsindonesia.com

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