Can I make the cake layers ahead of time?
Yes, you can bake the cake layers up to 2 days in advance. Store them stacked with parchment paper in between, wrapped tightly in plastic wrap at room temperature.
DESSERT
Classic Azerbaijani Medovik: Layered Honey Cake
Experience the rich tradition of Azerbaijani baking with this exquisite Medovik. Delicate, honey-infused cake layers are lovingly assembled with a bright, tangy sour cream frosting, creating a dessert that's both comforting and celebratory. Perfect for making any occasion feel special.
HOW TO MAKE IT
Let's cook.
01
Combine 1/2 cup unsalted butter, 1 cup granulated sugar, and 1/2 cup honey in a heatproof bowl set over a saucepan of simmering water (double boiler). Heat on medium-low, stirring occasionally, until the sugar dissolves and the mixture is smooth, about 5-7 minutes.
02
Remove the bowl from heat and stir in 2 teaspoons baking soda. The mixture will foam up. Let it cool for 5 minutes, then whisk in 3 large eggs one at a time until fully incorporated.
03
Gradually add 3 cups all-purpose flour to the honey mixture, mixing until a soft, sticky dough forms. Divide the dough into 8 equal portions.
04
On a lightly floured surface, roll out each dough portion into a thin 8-inch (20 cm) circle. Bake each circle on a parchment-lined baking sheet at 350°F (175°C) for 5-7 minutes, or until golden brown. Trim the edges of the warm cakes to create perfect circles (reserve trimmings for garnish). Let the cake layers cool completely on a wire rack.
05
For the frosting, whisk together 3 cups sour cream and 1 cup powdered sugar until smooth and creamy.
06
Assemble the cake by placing one cooled cake layer on a serving plate. Spread a generous amount of sour cream frosting evenly over the layer. Repeat with the remaining cake layers, stacking them and frosting each one.
07
Frost the top and sides of the entire cake. Crumble the reserved cake trimmings and press them onto the sides and top of the cake for decoration.
08
Refrigerate the Azerbaijani Layered Honey Cake for at least 6 hours, or preferably overnight, to allow the layers to soften and the flavors to meld.
09
Slice and serve chilled.
About This Recipe
Experience the rich tradition of Azerbaijani baking with this exquisite Medovik. Delicate, honey-infused cake layers are lovingly assembled with a bright, tangy sour cream frosting, creating a dessert that's both comforting and celebratory. Perfect for making any occasion feel special.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For best results, use full-fat sour cream for the frosting; it provides the best texture and tangy flavor. Ensure your cake layers are thin and evenly baked for a tender, well-layered cake. Chilling the cake overnight is crucial for the layers to absorb the frosting and become moist.
Easy Substitutions
If sour cream is unavailable, you can use a mixture of cream cheese and heavy cream (whipped) for a similar tangy and rich frosting. For a different flavor, you can add 1 teaspoon of vanilla extract to the frosting.
Storage & Reheating
Store the Azerbaijani Layered Honey Cake in an airtight container in the refrigerator for up to 4-5 days. It can also be frozen, unfrosted, for up to 1 month; wrap layers individually in plastic wrap and foil.
Serving Suggestions
Serve slices of Medovik with a sprinkle of cinnamon, a side of fresh berries, or a dollop of whipped cream. It pairs wonderfully with a cup of black tea or coffee. For a festive touch, garnish with edible flowers or a drizzle of honey.
Common Mistakes
1. Over-baking the cake layers: This can make them too dry and brittle. Bake just until golden brown. 2. Not chilling the cake long enough: The layers need time to absorb the frosting and become moist. Don't rush this step. 3. Using low-fat sour cream: This can result in a thinner, less flavorful frosting that doesn't set as well. 4. Not trimming the cake layers: Trimming creates a neat, professional appearance and provides crumbs for decoration. 5. Overworking the dough: This can lead to tough cake layers.
Frequently Asked Questions
What kind of honey should I use?
Any good quality liquid honey will work. Lighter-colored honeys will give a milder honey flavor, while darker honeys will be more pronounced.
Can I use a different frosting?
While sour cream frosting is traditional and provides a crucial tangy balance, you could experiment with a cream cheese frosting or a dulce de leche cream for a sweeter variation.
MORE TO KNOW
The key to a successful Medovik is achieving thin, evenly baked cake layers. Rolling the dough directly on parchment paper before transferring it to the baking sheet can make this process easier. Don't worry if the layers seem a bit crisp right out of the oven; they will soften beautifully once they absorb the sour cream frosting during the chilling period. The baking soda reacts with the honey and heat to create a unique caramel-like flavor and tender texture in the cake layers.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.