8-Layer Russian Honey Cake Recipe (Medovik)

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Directions

• Making The Cake
• Add 3/4 cup sugar, 1/4 cup honey and 2 Tbsp of unsalted butter to a medium saucepan, where you will melt them together over medium to low heat. You will need to whisk the mixture occasionally until sugar is melted, about 5-7 minutes. Please don’t use high heat, or it may burn at the bottom of the pan.
• As soon as the sugar is dissolved, remove it from the heat. While the mixture is still hot, add your beaten eggs in a slow, steady stream while whisking quickly until all of your eggs are incorporated. Don’t stop whisking, as you’ll then end up with scrambled eggs.
• Whisk in the bi-card soda until there are no lumps. Then fold in your 3 cups flour 1/2 cup at a time using a spatula until the dough reaches a clay-like consistency and doesn’t stick to your hands.
• Divide the dough into 8 equal pieces. The pieces roll out best when the dough is still warm. Then move to the next step straight away.
• Roll each piece out into a thin 9″ circle, about 1/8″ thick, on a well-floured surface.
• Place a 9″ plate or the base of a springform cake tin on top of your rolled dough and trace around it with a knife to get a perfect circle. Keep all of the scraps to use later.
• Transfer the dough to a large sheet of parchment/baking paper and bake 2 at a time at 350˚F/176˚C/Gas mark 4 for 4-5 minutes or until golden. Transfer to a cooling rack and let it cool completely before stacking them. Repeat with the remaining layers
• The final step is to bake the scraps separated evenly on a re-used sheet of baking paper. Once the scraps are baked and cooled, you can crush them with a rolling pin or pulse them in your food processor until you have fine crumbs.
• Making your frosting.
• Beat 1 cup of the heavy or double cream until fluffy and stiff peaks form. About 1-2 min on high speed.
• In a separate bowl, whisk together 32oz or 900g sour cream with 2 cups icing/powdered sugar. Fold the whipped cream into the sour cream, and the frosting is done. Place this in your refrigerator until you are ready to use it.
• Putting your cake together.
  
• Spread about 1/3 cup frosting on each cake layer. The cake needs to absorb some of this to become very soft, so don’t be shy in putting a bit on. Press the cake layers down gently, so you don’t end up with air gaps. Put frosting on the top and sides with the remaining frosting.
• Dust the top and sides with your breadcrumbs, then cover with Cling Wrap/Clingfilm and place in the refrigerator overnight. This cake needs time to absorb some of the cream and soften, so you will have to be patient. I promise you it is worth the wait!