This honey cake – aka Medovik – is stacked with smooth, decadent Biscoff flavour. But don’t let those drool-worthy layers scare you off – they bake in minutes and come together surprisingly easily. One bite and you’ll see why this showstopper is totally buzz-worthy. Watch the video and whip up your own slice of magic at home! 

Russian honey cake

Serves 10

Also called Medovik, this cake has Speculaas or Biscoff flavours. With its many thin layers, they bake in a matter of minutes. Don’t let the amount put you off, though – it’s a showstopper and unlike anything you’ve tasted before. 

Ingredients

For the cake 

1 cup brown sugar
200g unsalted butter, cubed
1 cup honey
1 tsp vanilla essence
6 extra-large eggs
2½ tsp bicarbonate of soda 
1 tsp fine salt
1 tsp ground cinnamon
½ tsp ground cardamom (optional)
4 cups cake flour, sifted

For the frosting

1 cup sour cream (or use crème fraiche)
¼ cup raw honey + extra for decorating
1 can (385g) caramel
3 cups whipping cream, very cold 

 Method

1. Preheat oven to 180°C.  
2. Create a water bath by filling small pot halfway with water and placing a tight-fitting glass or metal bowl on top (making sure it doesn’t touch the water, or it will overheat). Bring water to a slow simmer. The steam will now be used to heat the contents of the bowl, so direct heat can’t overcook your eggs.  
3. Combine sugar and butter in the bowl and mix until sugar is melted. 
4. Remove bowl from heat, add honey, vanilla  and whisk in eggs.  
5. Return bowl to water bath then whisk until warm to the touch and mixture has thickened slightly.  
6. Remove from heat whisk in bicarb and spices.  
7. Add flour in 2 batches, making sure all the flour is incorporated to create a smooth, sticky batter. 
8. Line 2 or 3 baking trays with baking paper, onto which a 23cm circle is drawn. Spray lightly with non-stick spray (careful not to use too much, or the batter won’t stick while spreading.) 
9. Spread ½ cup of batter out onto each traced circle, using an off-set spatula or a teaspoon. You can wet your spatula, spoon or fingers to avoid the batter sticking and smoothing out.  
10. Bake for 5-6 minutes until golden and baked through. (Careful not to overbake.) 
11. Remove, lift baking paper to a cooling rack and leave cake to cool. Repeat using remaining batter to create 8 layers in total. (You can reuse the baking paper – simply wipe clean of any crumbs and respray lightly.) 
12. Cool cakes completely. Trim edges of cakes to make neat rounds, reserving the crumbs for decorating.  
13. For the frosting, whisk together sour cream, caramel and honey until smooth. Whisk cream to stiff peaks, then fold through sour cream mixture to create frosting. (Chill if not using immediately.) 
14. Place a cake layer on your serving plate or stand. Spoon 3-4 tablespoons of frosting on top, and spread out evenly. Continue with remaining layers.  
15. Cover and place in the fridge for at least 2-3 hours to firm up the frosting. 
16. Remove and cover the sides and top of the cake with remaining frosting, smoothing out the edges. (you can repeat this process for a thicker coating.) 
17. Chill for 4-8 hours for best results, as this allows the cake to soften.  
18. For serving, crumble cake offcuts onto cake to decorate and drizzle with extra honey. Slice and serve.