Russian Honey Cake Recipe (Lemon Medovik)

Name: Lemon Medovik, Russian Honey Cake
Prep time: 75 min
Cook time: 13 min
Total time: 88 min
Yield: 8
Cuisine: Korean
Ingredients: Cake sheet; 130g Unsalted butter; 100g Sugar; 100g Honey; 3 Eggs; 3g Vanilla extract; 6g Baking soda; Lemon zest; 550g All-purpose flour; Lemon curd; 2 Eggs; 80g Sugar; 1g Salt; 15g Corn starch; 120g Lemon juice; 8g Lemon zest; 80g Milk; 50g Unsalted butter; Cream; 340g Sour cream; 45g Powdered sugar; 15g Honey; 170g Whipping cream

Cooking TreePublished: 2023-05-15 Updated: 2023-05-1402K views

In Cooking Tree, we’re serving up delicious Lemon Medovik, a Russian Honey Cake, and we’ll show you how to make it from scratch.

I made lemon Medovik, a sweet Russian honey cake with lemon curd~
Lemon and honey are a combination that goes well with each other, so the taste is really good.

Personally, I think the cake with lemon curd tastes better than the basic Medovic.
The cream using sour cream, which is a feature of Medovic, also has a refreshing feel, so it goes well with the fragrant lemon.

This time, I used a mousse mold to shape it by putting it in the mold, but if you don’t have a mold, you can make it like regular cake icing!
It’s a bit difficult to bake one by one, but it’s a cake that you can feel proud of after making it ^^

Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Lemon Medovik, Russian Honey Cake

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Rating: 5.0/5
( 55 voted )

Serves: 8 Prep Time: 75 Minutes Cooking Time: 13 Minutes 13 Minutes Nutrition facts: 120 calories 19 grams fat

Ingredients

Cake sheet

130g Unsalted butter

100g Sugar

100g Honey

3 Eggs

3g Vanilla extract

6g Baking soda

Lemon zest

550g All-purpose flour

Lemon curd

2 Eggs

80g Sugar

1g Salt

15g Corn starch

120g Lemon juice

8g Lemon zest

80g Milk

50g Unsalted butter

Cream

340g Sour cream

45g Powdered sugar

15g Honey

170g Whipping cream

Instructions

Cake Sheet

Put a bowl on top of a pot of boiled water, add butter, sugar, and honey, and mix until the butter melts.

Add eggs and vanilla extract, mix evenly, add baking soda, mix, and remove from the pot.

Add lemon zest for 1 lemon, sift flour, and knead with your hands to form a loaf.

Remove the dough, put it on paper foil, roll it out to a thickness of 3mm, and cut it into an 18cm mold.

Make a hole with a fork and bake in an oven at 180 degrees for about 5 minutes. Bake repeatedly.

Cut the baked cake sheet into a 15cm mold, gather the remaining pieces, and crush them finely or grind them in a blender.

Lemon Curd

Mix eggs, add sugar and salt, and mix, then add cornstarch and mix.

Add lemon juice, lemon zest, and milk, mix, and heat over low heat.

Heat it enough to avoid a fishy taste, so heat it for 7-8 minutes and remove from heat.

Add butter and mix, strain through a fine sieve, put in a bowl, and cool in the refrigerator.

Cream making

Add sour cream, powdered sugar, and honey and mix.

Whip about 70-80% fresh cream and mix.

Put the cake sheet in the mold, squeeze the cream, and stack it, leaving some cream.

Squeeze the lemon curd on the cake sheet once every 3 sheets.

Cover with plastic wrap and ferment overnight in the refrigerator.

Apply the remaining cream on the outside and add finely ground cake sheet powder.

Squeeze the cream and top with lemon curd.

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