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Honey Cake (Medovik) with Prunes and Walnuts and Sour Cream Frosting

The perfect honey cake! The best combination of frosting, layers, and filling! Medovik is a fairly demanding cake to make, but the result is worth the effort. Tender honey layers soaked in sour cream frosting give it a delicate, just-sweet-enough flavor. Layers of walnuts and prunes add accents that round out the dessert.

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Recipe author
Honey cake with prunes and walnuts with sour cream
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 6 g
Fats 25 % 15 g
Carbohydrates 64 % 38 g
316 kcal
GI: 18 / 0 / 82
  • Put the butter in a saucepan and add a pinch of salt, all of the honey, the cognac, and the baking soda (slaked first with the vinegar). Set over medium heat and wait for the butter to melt. As the butter and honey melt, the mixture will start to foam — that's normal. Stir constantly with a fork to keep it from scorching. It will gradually turn caramel-colored, which is what gives the layers their dark tone; aim for a gentle golden color. Keep stirring so the honey doesn't burn. As soon as it reaches the color you want, take it off the heat and let it cool. While it cools, crack the eggs into a mixer bowl, add the sugar, and beat to stiff peaks. Pour the honey mixture into the egg mixture and stir with a spatula or whisk until evenly combined. Begin adding the pre-sifted flour, a little at a time. Mix in 400 g, then turn the dough out onto the remaining 100 g spread on the work surface and knead by hand. Once all the flour is worked in, you'll have a soft dough that doesn't stick to your hands. Wrap it in plastic and refrigerate for 2 hours. Meanwhile, make the frosting: in a mixer bowl, combine thick, full-fat sour cream with the vanilla sugar and powdered sugar (add the powdered sugar in batches so it doesn't get too sweet). Whip until creamy and refrigerate. Divide the chilled dough into equal pieces — 8-10 is ideal. Flour the surface, roll each piece out thin, cut a circle to your cake size, and set the trimmings aside. Flour a baking sheet or line it with a silicone mat. Transfer a layer onto it and prick it all over with a fork. Arrange the trimmings around it — they'll be used to decorate the cake. The honey layers bake very fast — about 5 minutes. Move each finished layer to one plate and the trimmings to another, and bake the next. Continue until all the layers are baked. The cake's flavor is rounded out with nuts and prunes: lightly crush the walnuts and toast them in a dry skillet; cut the pitted prunes into strips. Once the layers and frosting have cooled, assemble the cake. Place the bottom layer, spread it with frosting, scatter prunes and nuts on top, and cover with the next layer. Continue until all the layers are used. Put the baked trimmings in a bag and crush them with a rolling pin. Frost the top and sides of the cake with frosting only — no prunes or nuts — then coat them with the crumbs. Decorate the top with assorted berries (strawberries, blueberries, and blackberries look best here), or however you like. Refrigerate the cake overnight so it soaks through. It'll be ready to serve in the morning. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Sour cream 30% fat - 340  kcal/100g
  • Sour cream 25% fat - 284  kcal/100g
  • Sour cream 20% fat - 210  kcal/100g
  • Sour cream 10% fat - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Honey - 400  kcal/100g
  • Walnuts - 650  kcal/100g
  • Black English walnut - 628  kcal/100g
  • Black Persian walnut - 651  kcal/100g
  • Walnut oil - 925  kcal/100g
  • Fortified whole durum wheat flour - 333  kcal/100g
  • All-purpose whole durum wheat flour - 364  kcal/100g
  • Fine semolina flour - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Salted peasant butter - 652  kcal/100g
  • Clarified butter - 869  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple cider vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Prunes - 227  kcal/100g
  • Three-star ordinary cognac - 239  kcal/100g
  • Cognac - 239  kcal/100g
  • Powdered sugar - 374  kcal/100g
  • Baking soda - 0  kcal/100g
  • Vanilla sugar - 379  kcal/100g
  • Sea salt - 0  kcal/100g

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