Easy Medovik honey cake Recipe

Ingredients:

For the dough:

• 2 cups of all-purpose flour
• 1 tsp baking soda
• 1/2 cup of unsalted butter, softened
• 1/2 cup of sugar
• 2 large eggs
• 1/4 cup of honey
• 1 tsp vanilla extract

For the filling:

• 2 cups of sour cream
• 1 cup of heavy cream
• 1 cup of sugar
• 1/4 cup of honey

Instructions:

1. Preheat your oven to 350°F (180°C).
2. In a medium bowl, combine the flour and baking soda.
3. In a separate large bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition.
4. Stir in the honey and vanilla extract.
5. Gradually mix in the flour mixture until just combined. Divide the dough into 8 equal pieces.
6. Roll each piece into a thin round layer, about 9 inches (23 cm) in diameter. Place each layer onto a parchment-lined baking sheet and bake for 8-10 minutes, or until lightly golden brown.
7. Remove the baked layers from the oven and let them cool completely.
8. In a large mixing bowl, beat the sour cream, heavy cream, sugar, and honey together until light and fluffy.
9. To assemble the cake, place one baked layer on a serving plate and spread a generous amount of the filling on top. Continue layering the cake with the remaining layers and filling.
10. Cover the cake with plastic wrap and refrigerate for at least 6 hours, or overnight, before serving. This will allow the flavors to meld together and the cake to set properly.
11. Before serving, garnish the cake with chopped nuts, berries, or any other toppings you prefer.

Notes:

• Make sure to let the baked layers cool completely before assembling the cake to prevent the filling from melting.
• Refrigerate the cake for at least 6 hours, or overnight, before serving for the best taste and texture.
• You can add some cocoa powder to the dough or filling for a chocolatey twist.

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