Medovik (sweet And Sticky Honey Cake)
Medovik is a traditional Bukharan Jewish dessert that is loved for its sweet and sticky layers of honey-infused cake. This recipe combines the flavors of honey, caramel, and cream to create a decadent and indulgent treat.
Ingredients
- 4 eggs
- 1 cup sugar
- 1/2 cup honey
- 1/2 cup unsalted butter
- 1 tsp baking soda
- 4 cups all-purpose flour
- 2 cups heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour 6 (9-inch) round cake pans.
- In a large bowl, beat the eggs and sugar until light and fluffy. Add the honey and butter, and mix until well combined.
- Dissolve the baking soda in 1 tablespoon of hot water, and add it to the egg mixture. Gradually stir in the flour until a soft dough forms.
- Divide the dough into 6 equal portions. Roll each portion into a thin circle and place it on the prepared cake pans. Prick the dough with a fork to prevent air bubbles from forming.
- Bake in the preheated oven for 8 to 10 minutes, or until the layers are golden brown. Remove from the oven and let cool completely.
- Whip the heavy cream until stiff peaks form. Spread a generous amount of whipped cream between each layer of the cake, stacking them on top of each other.
- Spread the remaining whipped cream on the top and sides of the cake. Drizzle with honey and refrigerate for at least 4 hours before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 4g
- Fat
- 18g
Supplies
6 (9-inch) round cake pans Mixing bowls Electric mixer Whisk Spatula
Tools
Oven Refrigerator
Serving suggestions
Serve the Medovik cake with a drizzle of extra honey and a dollop of whipped cream on the side.
Tips & tricks
For best results, chill the cake overnight to allow the flavors to meld together and the layers to become even more moist and delicious.
Cost
$15