Six-Layer Honey Cake with Lemon Cream (Medovik)
From the MolalaCook kitchen · 烘焙手記
Six-Layer Honey Cake with Lemon Cream (Medovik)
俄羅斯蜂蜜千層蛋糕
Roll six thin honey biscuit layers, bake them for just a few minutes and sandwich with lemon cream.
▶ Watch the recipe
Before you begin
Resting the assembled 15 cm cake overnight softens the layers for slicing. The freshly baked rounds feel like biscuits. Contact with the cream softens them into sliceable layers.
Method 做法
Make the honey dough
Gently melt the butter, sugar and honey over a water bath. Stir in the baking soda and continue stirring over gentle heat for 1–2 minutes. Remove from the water bath. When no longer hot enough to cook the egg, stir in the beaten egg and sift in the flour. Cover and chill for one hour.
See this stage at 2:09 →
Bake six thin layers
Divide into six equal pieces. Roll each one 1–2 mm thick on baking paper. Bake at 200°C (392°F) for 3–4 minutes per layer. While still workable, cut each into a circle with a 15 cm ring. Keep the trimmings for crumbs.
See this stage at 5:12 →
Whip the cream
Combine the whipping cream and lemon juice and let the bowl stand over ice water for 15 minutes. Add the icing sugar and whip at medium speed until the cream holds a soft shape. Fold in the honey.
Stack and rest
Layer one biscuit and a thin layer of cream at a time. Coat the top and sides with the remaining cream and press on the crumbled trimmings. Refrigerate to settle; the cake slices more easily after resting overnight.
See this stage at 9:16 →
Watch & bake along
Six-Layer Honey Cake with Lemon Cream (Medovik)
✦When should I trim the baked layers?+
Tools for this recipe
Stainless Steel Biscuit Cutter Set
Cut even rounds with a straight downward press; choose the diameter specified in the method.
TIGERCROWN CakeLand Dough & Bowl Scraper
Use the curved edge to gather the mixture cleanly from the bowl.
Reusable Non-Stick Baking Liners · 33 x 33cm 7-inch (for cake roll)
Use as a reusable alternative to baking paper where a flat non-stick surface is needed.
