Description
This Classic & Buckwheat Medovik combines the beloved Eastern European honey cake with the nutty richness of buckwheat flour. Layers of tender honey-kissed sponge and creamy filling come together for a dessert that tastes even better the next day. Perfect for special occasions or a baking weekend project.
Ingredients
Scale
- 1 cup buckwheat flour
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup honey
- 1/4 cup unsalted butter
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups sour cream
- 1 1/2 cups heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Honey Mixture: In a heatproof bowl, whisk eggs and sugar until pale. In a small saucepan, melt butter and honey, then whisk into egg mixture. Stir in baking soda until slightly foamy.
- Mix the Dough: Sift buckwheat flour, all-purpose flour, and salt. Gradually fold into honey mixture until a soft dough forms.
- Roll and Bake Layers: Preheat oven to 350°F (175°C). Divide dough into 8 pieces, roll each into an 8-inch circle, and bake for 5–7 minutes until golden.
- Make the Cream Filling: Whip heavy cream with powdered sugar until soft peaks form. Add sour cream and vanilla, beating until smooth.
- Assemble the Cake: Layer cake rounds with cream, spreading evenly. Frost the top and sides, then coat with cake crumbs for a classic finish.
- Chill Before Serving: Refrigerate overnight to allow flavors to meld and layers to soften.
Notes
For the best flavor and texture, let the assembled cake rest overnight. Use light honey for a milder taste or buckwheat honey for a stronger flavor. Store in the fridge for up to 5 days.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 190mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg