15 Layer Russian Honey Cake
Indulge in the irresistible allure of the 15 Layer Russian Honey Cake, a showstopping dessert that combines buttery honey-infused layers with a luscious sour cream frosting. This traditional cake, also known as Medovik, features 15 delicate layers baked to golden perfection and assembled with tangy, lightly sweetened cream for a melt-in-your-mouth texture. The cake is finished with a sprinkle of golden crumb topping, adding a rustic yet elegant touch. Perfect for celebrations or special occasions, this cake offers a harmonious balance of sweetness and tanginess. With a few hours in the refrigerator, the flavors meld beautifully, creating a moist, decadent dessert that’s worth every minute of the effort. Experience the magic of this timeless Russian classic!
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Recipe Information
Ingredients
- 600 grams All-purpose flour
- 200 grams Granulated sugar
- 120 grams Honey
- 100 grams Butter
- 3 Large eggs
- 1.5 teaspoons Baking soda
- 900 grams Sour cream
- 250 grams Powdered sugar
- 1.5 teaspoons Vanilla extract
Instructions
In a heatproof bowl set over a pot of simmering water, combine the granulated sugar, honey, and butter. Stir gently until the butter is melted and the mixture is well combined.
Add the eggs to the mixture, one at a time, whisking constantly to prevent scrambling. Continue whisking for about 2 minutes until smooth.
Quickly whisk in the baking soda. The mixture will foam and become light in color. Remove the bowl from the heat.
Gradually add the flour, about 1/3 at a time, mixing with a wooden spoon or spatula until a soft, non-sticky dough forms.
Turn the dough out onto a lightly floured surface and divide it into 15 equal portions. Roll each piece into a ball, cover with plastic wrap, and let rest for 15 minutes.
Preheat your oven to 180°C (350°F). Prepare two baking sheets with parchment paper or silicone baking mats.
Roll out each dough ball into a thin circle, about 20 cm (8 inches) in diameter. Use a cake pan or plate as a guide to trim the edges neatly, saving the scraps for later.
Bake each layer for 4-5 minutes until golden brown. Cool completely on a wire rack. Bake the trimmed scraps as well; these will be used for decorating later.
In a large bowl, whisk together the sour cream, powdered sugar, and vanilla extract until smooth and creamy.
Set aside the prettiest cake layer for the top. Spread a generous amount of frosting onto a serving plate and place the first cake layer on top.
Repeat the process, spreading frosting between each layer, ensuring an even spread. Use the reserved top layer for the final layer and frost the top and sides of the cake.
Crush the baked scraps into fine crumbs and press them onto the top and sides of the cake for decoration.
Chill the assembled cake in the refrigerator for at least 4 hours, preferably overnight, to allow the flavors to meld and soften the layers.
Slice with a sharp knife and serve. Enjoy your 15 Layer Russian Honey Cake!
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 275 mg | 12% | |
| Total Carbohydrate | 90.4 g | 33% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 51.0 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 115 mg | 9% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 71 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
