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!
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