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15 Layer Russian Honey Cake Recipe

Indulge in the decadent delight of a 15-layer Russian Honey Cake (Medovik)! This recipe, perfected after months of research and testing, delivers a rich, honey-infused cake with a creamy, dreamy filling. Each thin layer of delicate honey cake is generously layered with a luscious sour cream or vegan cream filling, creating a symphony of textures and flavors. This recipe is perfect for special occasions or anyone who appreciates a truly unforgettable dessert experience. Easily customizable to your taste, you can omit walnuts or use a dairy-free alternative for the filling.

Prep Time 60 mins
Cook Time 75 mins
Calories 282.4 kcal
Protein 7g
Rating 5.0 (13 Reviews)
15 Layer Russian Honey Cake

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for 15 Layer Russian Honey Cake

  • 4 large eggs
  • 1 cup granulated sugar + 1 cup granulated sugar for filling
  • 1 teaspoon baking soda
  • 1 cup liquid honey + 2 tablespoons honey for filling
  • Margarine
  • 4 cups all-purpose flour
  • 2 cups sour cream
  • Honey
  • Plain Sweet Biscuit Crumbs
  • Ground Walnuts

How to Make 15 Layer Russian Honey Cake

  1. Preheat oven to 350°F (180°C).
  2. In a large bowl, beat 4 large eggs with 1 cup granulated sugar until light and fluffy.
  3. Add 1 teaspoon baking soda and 1 cup liquid honey to the egg mixture. Mix well.
  4. In a saucepan, melt 1 cup (2 sticks) margarine or unsalted butter over low heat.
  5. Add the melted butter to the egg mixture and stir to combine.
  6. Gradually add 4 cups all-purpose flour to the mixture, mixing until smooth and lump-free.
  7. Remove from heat and let the batter cool slightly.
  8. Lightly flour a clean surface. Divide the dough into 15 equal portions. Roll each portion very thinly into a circle (approximately 8-10 inches in diameter).
  9. Bake each cake layer on a baking sheet lined with parchment paper for 2-4 minutes, or until golden brown. Repeat until all layers are baked. Let cool completely.
  10. For the sour cream filling: In a bowl, beat 2 cups sour cream with 1 cup granulated sugar and 2 tablespoons honey until smooth and creamy.
  11. For the vegan cream filling: Whip 750ml fresh cream with ½ cup lemon juice and 1 cup granulated sugar and 2 tablespoons honey until slightly thickened.
  12. Spread a generous layer of cream on each cooled cake layer.
  13. Stack the layers, coating the sides with the remaining cream. Sprinkle the top and sides with cake crumbs and ½ cup finely chopped walnuts (optional).
  14. Refrigerate for at least 6 hours to allow the cake to set and the flavors to meld before serving.

Chef's Tip for Extra Flavor

Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

77g

Fat

32g

Carbs

10g

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Time To Make Course Cuisine Preparation For Large Groups Desserts Oven European Cakes Russian Stove Top Equipment Number Of Servings 4 Hours Or Less