Honey cake (Medovyk) from Mamushka: Recipes from Ukraine & Beyond (page 198) by Olia Hercules

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute crème fraîche for soured cream.

  • tges on February 01, 2021

    This makes a stickier cake layer than the standard Russian medovik biscuit layer which tastes just as good but isn't probably going to present as well as the latter, due to it's stickiness. In any case, Hercules produces a tasty honey cake with sour cream - that doesn't require days of refrigeration for the layers to soften. This medovyk may be eaten immediately!

  • dinnermints on September 24, 2017

    So. Good. The frosting was too runny...my Ukrainian friend called her aunt, who told her that you have to add sugar to sour cream slowly, and that there was no saving it if it turned runny. But instead we added two 8oz packages cream cheese, and that did the trick. Didn't even add any extra sugar - perfect. I love how this cake is not too sweet. Excellent flavors.

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