honey cake recipe

Medovik (Медовик) – Russian layer honey cake. 8 soft honey cake layers with delicious sour cream frosting. This cake is one of my favorite cakes in the world. Beautiful and impressive cake for birthdays, Christmas or any occasion. 

Medovik - Russian Honey Cake Recipe

(100 grams) Butter

(80 grams) Honey

(5 grams) Baking soda

(450 grams) Flour

Eggs

(150 grams) Sugar

(515 grams) Sour cream

(240 milliliters) Heavy cream

(190 grams) Powdered sugar

Vanilla extract

https://www.youtube.com/watch?v=GD09V5oNpsU

Easy Russian Honey Cake Recipe (Medovik) just like the Russian Stores! This 8-layer honey cake is my Husband&#039;s favorite Russian Dessert! It&#039;s feather-light sponge layers make an easy sugar-free cake with a simple sour cream frosting and there is no rolling or whisking involved!  

Easy Russian Honey Cake Recipe (Medovik)

eggs

honey

flour

tsp baking soda

tbsp vinegar

oz Cool Whip ((thawed))

sour cream

Preheat oven 350° F. Cut 4 pieces of parchment paper, overhanging an inverted 18&quot; by 13&quot; baking sheet.

Beat the eggs and honey (about 2 min.) Add the baking soda dissolved in 1 Tbsp vinegar and flour. Mix well.

Spread 1/2 cup of batter onto an inverted baking sheet covered with parchment paper. Spread the mixture as thin as possible reaching the corners of the baking sheet. Bake each layer for 7 minutes (makes 4 layers total.)

Peel off the parchment paper and cut out 2 circles from each cake layer using an 8&quot; plate (makes 8 layers total.)

Place the scrap pieces into a baking sheet. Bake for 5-8 minutes for the crumbs to dry out. Transfer to a zip-lock bag and crush the crumbs finely.

To make the cream; mix together the cool whip and sour cream. Spread over each layer and frost sides and top. Garnish cake with crumbs and refrigerate overnight.

How to make Honey Cake (Medovik):

This Salted Honey Pie is not only my new favorite pie - it's my new favorite dessert! A BIG statement! The custard-based filling gets its amazing caramel flavor from brown sugar and honey. It's so easy to make, it may become your new favorite too!

Salted Honey Pie

Refrigerated pie crust

(600 milliliters) heavy whipping cream

(144 grams) unpacked light brown sugar

cornstarch, sifted

tsp salt

(120 milliliters) honey

tsp vanilla extract

Sea salt, optional

Prepare the pie crust in a deep dish 8 inch pie pan, or a 9 inch pie pan, and set it in the fridge. Do not pre-bake it. Preheat the oven to 375 degrees.

2. Add the egg yolks to a large bowl. Set aside.

3. To make the filling, heat the heavy cream, brown sugar, cornstarch and salt in a medium saucepan on medium heat until it comes to a rolling boil, stirring regularly. It should start to thicken.

4. Once the mixture comes to a full boil, remove it from the heat.

5. Temper the eggs by adding a little bit of the cream mixture to the eggs and whisking, then adding a little more. Add the remaining cream mixture and stir until combined and smooth.

6. Add the honey and vanilla extract to the custard and stir until well combined.

8. Bake the pie for 40-45 minutes. It will bubble up and start to brown on top.

9. Remove the pie from the oven. It will still be pretty jiggly. Set it on the counter to cool until it comes to room temperature. It will firm up as it sits.

10. Refrigerate the pie until it’s cold and fully firm.

1. Sprinkle the sea salt onto the pie and serve.

Your recipe won a pie contest at work for me! Thanks for sharing!

I made this for Thanksgiving and it was awesome. My husband said it was the best thing he ate which says a lot. What should I make for Christmas? What are some of your other favorite recipes? Now people are expecting a lot from me ????

I tried a Salt and Honey pie from a farmers market in Portland last year and have been searching high and low for a recipe. I was so sad I would never have it again until I came across your website. I just made it and it tastes exactly the same! I am so thrilled to be able to make it myself. Thank you! 

Absolutely love this pie, have made this many times now and always a winner. Just one question can you freeze once made? You never know when you might like to whip out of the freezer for that sudden occasion. 

Amazing pie! Made this for our local Honey show, using honey from my own hive and scooped first prize in the baked goods category. It really is a winner and has become a family favourite too. Thanks!

The pie was way too sweet for my liking. The brown sugar and honey did give an amazing caramel flavor but the two together with that ratio is just too sweet. It baked perfectly, however it only took about 35 min at 375.  Also my batter became very thick as well.. which means actually  less corn starch can be used. I will try this again using less sugar and honey and incorporate maybe chocolate or sweet potato to add a more healthy nutrient twist.
Thanks for the recipe!

Meant to rate this pie- Five BIG STARS all the wayyyyyy!!!

Lindsay,  I’ve already made this pie a couple times and absolutely love it.  I’m trying to be gluten free.  Would it work without the crust or do I need to get a gluten free crust?  Any suggestions.

This is the second time in two weeks I’m making this pie. It is a very unique pie, simple to make, with few ingredients and a crowd pleaser. I even had a guest go for thirds who does not like a sweet and salty combination (crazy, right?!!)  Thank you for including weighted measurements - makes the recipe even more simple and less dishes and cleanup!

Ok. I did a pretty good job last time I made this pie but tonight I'm making it for our Thanksgiving at work tomorrow.  Please wish me luck. It was delicious last time but I suspect a little undercooked due to my crust getting too done. Can I do the cover with foil trick on the crust if that happens tonight? Middle oven rack? Thanks for an amazing recipe. New favorite!

Insanely delicious! I have never heard of honey pie until I saw it on a menu at a cocktail bar. I loved it so much, I decided to Google a recipe and came across yours. Not only was this easy to make, it came out beautiful! Will definitely be making this over and over again! Thank you!

If we were to make these as mini pies in a muffin tin, how long would you bake it? Also, what about your pecan pie the same way? Everyone loves this pie!

Absolutely delicious. I do have one question though. When I baked this pie, I did not pre-bake the crust. I used a pillsbury prepared pie dough and put the custard filling into the raw pie crust. Although the filling of the pie was set and cooked through, beautifully browned on top, my crust was raw. :( do you suggest I prebake the crust?

I just won 3rd place with this pie at my church’s pie competition! 

I highly recommend you try his pie.  Simply delicious!
We left the salt off, personally I felt it didn’t need it.  So good.
Also a easy bake,  I cheated with a store bought graham cracker crust.  Over the top 😋

Oh. My. Word. This pie is AMAZING! It has such a wonderful honey flavor and the texture is so smooth and silky. After filling the pie shell the hubby and I licked the bowl and pot clean, once it was cool of course. Definitely making this again. Thanks for sharing such a fantastic recipe.

Such a great recipe - folks still rave about it and ask me to make at every opportunity. Paired with a homemade whiskey whipped cream and its a dream! I typically only have dark brown sugar in my cupboard and still great! I used store bought honey this time and it was good. I think I prefer local honey for a little more depth of flavor!

I made it, following the recipe exactly, for Thanksgiving for the first time! I had never tried a salted honey pie but your description made it irresistible. Everyone was shocked by how good it was, and my dad told me it was the best pie he had ever tasted. Only thing is that the crust, on the bottom especially, was not as crisp as I prefer it (nobody else seemed to mind, though)– do you think it would be ok to blind bake the pie crust, then fill it, covering the crust with foil for the second bake?

Ever since I made this last year it has become a new favorite in my family. This year I used an oatmeal crust which was a big hit and went so well with the pie

SO GOOD. I have been looking for a salted honey pie recipe, since I’m from Portland and have an equal obsession with the pie you mentioned. Thank you!! Would make again and again!

I just made this pie over the weekend, and all I can say is WOW!! Easy to make and so,  so delicious - everyone at my office was raving about it. I will definitely make this again and again!

I had never heard of salted honey pie until last month when I visited a winery and ordered a slice. 
When I found this recipe, I was so excited to try it out for myself. Well, it certainly did not disappoint. This is, by far, the most delicious dessert recipe I've ever come across. The sweet salty melt in your mouth flavours and textures are sublime. I honestly think this is the best dessert recipe out there. If I could give it 10 stars, I would. Thank you! I look forward to making it again for Thanksgiving!!

I made this for a baking challenge, it was very nice. Here’s a picture if you’re interested: https://www.reddit.com/r/52weeksofbaking/comments/po49wv/week_37_sweet_salty_salted_honey_pie/?utm_source=share&amp;utm_medium=ios_app&amp;utm_name=iossmf

I had never heard of this pie until last night. It was actually a basket ingredient on Chopped. So I googled it and came across your recipe. I made it today and it was the first time I have ever baked anything from scratch on my own. Let me just say WOW! I will definitely be making this again.

hasn’t come out of the oven yet but I promise the smell is amazing!

just like you said miss Lindsay ,it’s really delicious..andi plan to make it regularly..thank you miss Lindsay..

I love this!  I topped with honey and a little extra sea salt, and whipped cream.  This one if going in my favorite recipe box :)

https://www.youtube.com/watch?v=PRrtKbJVGzU

This Salted Honey Pie has a custard-based filling that gets its amazing caramel flavor from brown sugar and honey! It's easy to make and absolutely amazing! Perfect for the holidays and a winner every time! Full recipe: https://www.lifeloveandsugar.com/2016/11/21/salted-honey-pie/

Made with simple ingredients, this Honey Cake is soft, moist, and tender. Full of honey flavor, you won&#039;t believe how easy it is to make.

Honey Cake

all-purpose flour ((120 grams))

baking powder

salt

cinnamon ((optional))

baking soda

unsalted butter (softened (127 grams))

light brown sugar ((110 grams))

honey (plus more for garnish (80 milliliters))

eggs (at room temperature)

vanilla extract

¼ cup sliced almonds (optional (30 grams))

Preheat the oven to 325°F. Lightly grease a 9-inch round cake pan with baking spray. Line the bottom with parchment paper and lightly grease the parchment paper.

In a small bowl, whisk together the flour, baking powder, salt, cinnamon if using, and baking soda.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and honey on medium-high until light and fluffy, about 3 minutes. With the mixer on low, add the eggs, one at a time, beating well after each addition and stopping to scrape down the bowl as needed. Beat in the vanilla until just combined.

With the mixer on low, gradually add in the flour mixture, beating just until combined. Pour the batter into the prepared pan, smoothing it into an even layer.

Bake for 40 minutes or until a wooden pick inserted in the center comes out clean. If desired, you can sprinkle the top with almonds after 20 minutes of baking. Loosely cover the cake with foil at any time if the top or almonds start to get too brown. Let the cake cool in the pan on a wire rack for 20 minutes. Carefully remove the cake from the pan, discard the parchment paper, and place it on a serving plate (almond side up). Serve warm drizzled with additional honey.

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Medovik - Russian Honey Cake Recipe

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