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    Home » Baking » Russian Honey Cake -- Medovik (with Eggless Custard Filling)

    Russian Honey Cake -- Medovik (with Eggless Custard Filling)

    Published: Sep 30, 2014 · Modified: Dec 16, 2019 by Pavani · 11 Comments

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    For this month's International Cooking Challenge, Saras @ Saras Yummy Bites is taking us to the world's largest country in the world, Russia. Russia's cuisine is very diverse just like the country and she gave us 3 traditional recipes to choose from. I picked this irresistible Russian Honey Cake from the list.

    I made it as a part of my Russian meal I did earlier this month. This honey cake is very different from any cake I've ever made. The cake part is not a cake after all, it is basically rolled out dough that is baked in the oven to make somewhat like thin pancakes. These thin cakes are then layered with creamy custard filling and then chilled to make a delicious cake.

    I halved the original recipe to make a smaller cake and then I made an eggless custard as the filling. But my filling got a little runny instead of thick and creamy, I think I might have to cook it a little longer the next time. My cake layers were also not even and the final cake looks a little sloppy.

    Even with all the problems I had with the aesthetics and the texture of the filling, I really liked how the whole cake turned out with the thin cakes soaking up the custard, but still chewy (not mushy at all, as I was expecting) and cut perfectly into a slice. It takes a little bit of effort, actually a lot more when compared to the traditional cake, but it is well worth the time spent.

    Recipe adapted from here and here.

    [wpurp-searchable-recipe]Russian Honey Cake -- MedovikFor the Cake:: Eggs - large, well beaten, Butter - (½ stick), Brown sugar, White Granulated sugar (skip brown sugar and use ½cup white sugar, if desired), Honey, Baking Soda, All purpose flour, For the Filling:: Milk - (I used a combination of whole & 1% milk), Cornstarch, Honey, Dulche de Leche, Vanilla powder - (or use 1tsp pure vanilla extract), Preheat oven to 375°F. Line 2 baking sheets with parchment paper.; To make the Cake: In a medium saucepan, add the sugar, butter and honey; cook till sugar & butter melt, stirring occasionally.; Once the sugar melts remove the pan from heat and when its still hot, add the beaten eggs in a slow steady stream while whisking vigorously until all the eggs are incorporated.; Add the baking soda and mix until no lumps remain. Then fold in the flour, ½cup at a time, until the dough comes together into a soft ball and does not stick to the hands.; Cut the dough into 8 equal pieces and while still warm start rolling.; On a floured surface, roll each piece into a thin circle -- about 6"~7" diameter. Use a 6" round plate to cut out perfect circles. Save the scraps to make crumbs for the cake. Pierce holes on the rounds with a fork to prevent bubbling.; Place the cut rounds on the baking sheets and bake for 4~5 minutes or until golden. Remove onto a wire rack and cool completely before stacking. Repeat with the remaining layers.; For the Bread Crumbs: Finally bake the scraps for 3~4 minutes until golden brown. Cool completely and process in a blender or food processor to make fine bread crumbs.; Make the Custard: In a small bowl, combine ¼cup milk and cornstarch. Mix well and set aside.; In a saucepan, combine the remaining 1¼cups milk and honey. Bring the mixture to a slow boil. Lower the heat and whisk in the cornstarch mixture. Increase the flame to medium and cook the mixture until it starts to thicken, about 3~4 minutes.; Add the dulche de leche and cook for 4~5 minutes to thicken up. Turn off the heat and add the vanilla powder or vanilla extract. Cool completely before assembling.; To Assemble: On a cake stand or a serving plate, place 1 cake and top with a generous dollop of the custard filling, then place the 2nd cake and press it down so the filling oozes out a little bit. Repeat with the remaining cakes and filling.; Once all the cakes are assembled, spread out the filling to cover the sides and the top. Sprinkle the crumbs evenly all over the cake.; Refrigerate for 4~6 hours or overnight before cutting.; [/wpurp-searchable-recipe]

    Russian Honey Cake -- Medovik (with Eggless Custard Filling)

    Author: Pavani
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    Prep Time: 45 minutes mins
    Cook Time: 1 hour hr
    Course: Dessert
    Cuisine: russian
    Servings: 12 Servings

    Ingredients

    For the Cake:

    • 2 Large Eggs, well beaten
    • ¼ cup Butter (½ stick)
    • ¼ cup Brown sugar
    • ¼ cup White Granulated sugar (skip brown sugar and use ½cup white sugar, if desired)
    • 1 tbsp Honey
    • ¾ tsp Baking Soda
    • 2¼~2½ cups All purpose flour

    For the Filling:

    • 1½ cups Milk
    • 3 tbsp Cornstarch
    • 3 tbsp Honey
    • ¼~½ cup Dulche de Leche
    • ½ tsp Vanilla powder (or use 1tsp pure vanilla extract)
    Get Recipe Ingredients

    Instructions

    • Preheat oven to 375°F. Line 2 baking sheets with parchment paper.

    To make the Cake:

    • In a medium saucepan, add the sugar, butter and honey; cook till sugar & butter melt, stirring occasionally.
    • Once the sugar melts remove the pan from heat and when it's still hot, add the beaten eggs in a slow steady stream while whisking vigorously until all the eggs are incorporated.
    • Add the baking soda and mix until no lumps remain. Then fold in the flour, ½cup at a time, until the dough comes together into a soft ball and does not stick to the hands.
    • Cut the dough into 8 equal pieces and while still warm start rolling.
    • On a floured surface, roll each piece into a thin circle — about 6″~7″ diameter. Use a 6″ round plate to cut out perfect circles. Save the scraps to make crumbs for the cake. Pierce holes on the rounds with a fork to prevent bubbling.
    • Place the cut rounds on the baking sheets and bake for 4~5 minutes or until golden. Remove onto a wire rack and cool completely before stacking. Repeat with the remaining layers.

    For the Bread Crumbs:

    • Finally bake the scraps for 3~4 minutes until golden brown. Cool completely and process in a blender or food processor to make fine bread crumbs.

    Make the Custard:

    • In a small bowl, combine ¼cup milk and cornstarch. Mix well and set aside.
    • In a saucepan, combine the remaining 1¼cups milk and honey. Bring the mixture to a slow boil. Lower the heat and whisk in the cornstarch mixture. Increase the flame to medium and cook the mixture until it starts to thicken, about 3~4 minutes.
    • Add the dulche de leche and cook for 4~5 minutes to thicken up. Turn off the heat and add the vanilla powder or vanilla extract. Cool completely before assembling.

    To Assemble:

    • On a cake stand or a serving plate, place 1 cake and top with a generous dollop of the custard filling, then place the 2nd cake and press it down so the filling oozes out a little bit. Repeat with the remaining cakes and filling.
    • Once all the cakes are assembled, spread out the filling to cover the sides and the top. Sprinkle the crumbs evenly all over the cake.
    • Refrigerate for 4~6 hours or overnight before cutting.
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Priya Suresh

      September 30, 2014 at 7:55 pm

      Pretty attractive and beautiful honey cake, wish i get a slice rite now.

      Reply
    2. Usha Rao

      October 01, 2014 at 5:28 pm

      That purple plate is so pretty . Honey cake is looks delicious. I am yet to post my IFC.

      Reply
    3. Jayanthi Sindhiya

      October 02, 2014 at 3:43 am

      Wow,lovely cake,like the top layer most,awesome clicks

      Reply
    4. The Pumpkin Farm

      October 02, 2014 at 2:17 pm

      looks like the goan cake, and honey lends such a nice color

      Reply
    5. mickeydownunder

      October 03, 2014 at 4:14 am

      G'day What a gorgeous cake! Love your photo too!Cheers! Congrats in completing this month's challenge!Cheers! Joanne @ What's On The List

      Reply
    6. Saras

      October 08, 2014 at 5:00 am

      Well Prepared Pavani, Looks absolutely stunning and Gorgeous..Thanks for trying dear..

      Reply
    7. Global Tastes & Travels Inc.

      October 14, 2014 at 3:16 am

      what a unique "cake"

      Reply
    8. Global Tastes & Travels Inc.

      October 14, 2014 at 3:16 am

      what a unique "cake"

      Reply
    9. Archana Potdar

      October 15, 2014 at 12:51 pm

      Bookmarking this delicious "cake"

      Reply
    10. Abhaysinh zala

      April 06, 2021 at 10:03 am

      Any suggestions for substitute of egg from Russian cake recipe

      Reply
      • cookshideout

        April 06, 2021 at 5:22 pm

        Hi, since only 2 eggs, you can use commercial egg replacer powder or flaxseed meal instead of eggs. Please note I have not tried the eggless version, but will do so in the near future.

        Reply

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