Russian Honey Cake

### Instructions for Making Russian Honey Cake (Medovik)

#### Step 1: Prepare the Cake Layers
1. **Melt Butter and Honey**: In a saucepan, melt the **butter** and **honey** together over medium heat. Stir occasionally until fully melted and combined. Remove from heat and set aside to cool slightly.

2. **Combine Dry Ingredients**: In a large mixing bowl, whisk together the **flour**, **baking soda**, and **cinnamon** (if using).

3. **Mix Wet Ingredients**: In another bowl, beat the **eggs** and **granulated sugar** together until light and fluffy. Add the cooled honey and butter mixture, along with the **sour cream**. Mix everything together until smooth.

4. **Make the Dough**: Gradually add the dry ingredients to the wet mixture, stirring until the dough comes together. The dough will be soft and slightly sticky.

#### Step 2: Roll and Bake the Layers
1. **Divide the Dough**: Turn the dough onto a lightly floured surface and divide it into 8 equal portions (or more, depending on how thin you want the layers). Roll each portion into a ball.

2. **Roll Out Each Layer**: Using a rolling pin, roll each dough ball into a thin circle about 1/8 inch thick. Try to keep the shapes as even as possible. You can use a round cake pan or plate to trim the edges for a uniform shape.

3. **Bake the Layers**: Preheat the oven to **350°F (175°C)**. Place the rolled-out dough circles onto a parchment-lined baking sheet. Bake each layer for about **5-7 minutes**, or until the edges are golden brown. Once baked, allow the layers to cool completely.

#### Step 3: Prepare the Cream Filling
1. **Whip the Cream**: In a large bowl, whip the **heavy cream** until stiff peaks form.

2. **Mix the Filling**: In another bowl, combine the **sweetened condensed milk**, **sour cream**, and **vanilla extract**. Stir to combine until smooth. Gently fold the whipped cream into the condensed milk mixture until you have a fluffy, creamy filling.

#### Step 4: Assemble the Medovik
1. **Layer the Cake**: Place the first layer of cake onto a serving platter. Spread a generous amount of the cream filling over the layer, smoothing it out evenly.

2. **Continue Layering**: Repeat the process, layering each cake circle and spreading the cream filling between each one. Continue until all the layers are stacked.

3. **Chill the Cake**: Once assembled, spread the remaining cream filling on top and along the sides of the cake. To create a smooth, even finish, you can use a spatula. Optional: You can crumble the edges of the cake layers and sprinkle them on top of the cake for extra texture and decoration.

4. **Let It Rest**: For the best flavor and texture, refrigerate the Medovik for at least **4-6 hours**, but ideally **overnight**. This resting time allows the cake layers to soften, and the flavors to meld together.

—

### Why You’ll Love Russian Honey Cake (Medovik)

– **Multi-Layered Texture**: Medovik’s unique characteristic is its thin, delicate layers of cake, which provide a soft, melt-in-your-mouth texture. Each bite is a perfect balance of honey sweetness and creamy filling.

– **Rich and Creamy Filling**: The creamy filling made of whipped cream, sour cream, and sweetened condensed milk is luxurious and balances the cake’s sweetness, giving it a delightful richness.

– **Traditionally Festive**: Medovik is often served during special occasions in Russia, such as New Year’s, birthdays, or weddings, making it a great addition to any celebration.

– **Versatile and Customizable**: While the classic recipe calls for a honey-based filling, you can experiment with different flavors or fillings, such as adding a bit of fruit preserves or a chocolate ganache layer.

– **Delicious After Resting**: One of the best things about Medovik is that it tastes even better after it has rested in the fridge for a while. The cake layers absorb the filling, becoming even softer and more flavorful.

—

### Tips for Perfect Medovik

– **Be Patient with the Layers**: Make sure you roll the dough as thin as possible. The thinner the layers, the better the cake will turn out. If the dough is too thick, the layers may not soften properly during resting.

– **Chill the Cake for Maximum Flavor**: The longer you let Medovik chill, the better it will taste. The cake layers become beautifully soft, and the flavors really develop after being refrigerated.

– **Use Fresh Cream**: Fresh heavy cream will give the filling its light, airy texture. Avoid using pre-whipped cream, as it may not hold up as well when mixed with the other ingredients.

—

### Conclusion

Russian Honey Cake, or **Medovik**, is a rich and indulgent dessert that showcases the timeless flavors of honey and cream. Its multi-layered structure and creamy filling make it a treat that’s both visually stunning and absolutely delicious. Whether you’re celebrating a special occasion or simply indulging in a homemade dessert, Medovik will bring joy to your table with its sweet, satisfying flavor. Take the time to create this classic cake, and you’ll have a dessert that will impress everyone who tastes it.