Gluten-free Medovik, Russian Honey Cake
 
Prep time
Cook time
Total time
 
A Russian traditional favorite, this recipe can be made three ways: gluten-free, whole wheat and with all-purpose white flour.
Author:
Recipe type: Dessert
Cuisine: Russian
Serves: 12 inch round cake
Ingredients
Ingredients for Cake Layers
  • 1 ¼ Cups Rice flour
  • 1 ½ Cups Tapioca flour
  • 1 ¼ Cups Sorghum flour
  • ½ Cup Teff flour
  • 1 teaspoon guar gum
  • 4 Eggs
  • 200 Grams unsalted Butter (about 2 sticks)
  • 1 ½ Cups Sugar
  • 4 Tablespoons Honey
  • 3 teaspoons Baking Soda
  • 1 teaspoon salt
Ingredients for the Cream
  • 1 Pint (2 Cups) Heavy Cream
  • 1 Package cream cheese (8 oz)
  • 1 Cup Sour cream
  • ¼ Cup powdered Sugar
  • Pinch Salt
Instructions
  1. Combine the eggs, butter, sugar, honey and melt over a bain marie (water bath).
  2. Add baking soda and stir until bubbles appear.
  3. Place the flour and salt into a large bowl. Pour the hot mixture into the flour and stir to combine.
  4. Line a baking sheet with plastic wrap and spread the dough, cover with more plastic wrap and chill in the refrigerator for 4 hours or freezer for 30-40 minutes.
  5. Divide into 8-10 sections and roll out into circles about ¼” thick. Add flour to prevent sticking. For the gluten-free version use rice flour for the bench. With the gluten-free version, it may help to roll out between two pieces of parchment paper. With so many layers, the baking process goes much faster if there are more than one pan. I use two simple 12” round pizza pans and switch between rolling out and baking. Grease and flour the pans before baking.
  6. Bake @350 F for 5-10 minutes until light golden. The layers can be transferred to a tray and stacked.
  7. To make the cream: Whip the heavy cream together with softened cream cheese until soft peaks form. Add sour cream, powdered sugar, and salt and whip until combined.
  8. Spread a couple large scoops of cream on each layer.
  9. The top and sides can be sprinkled with walnuts or a layer of the baked cake can be crumbled and sprinkled.
  10. The cake can be served fresh or made ahead to let the layers soak in the cream.
Notes
This recipe makes a 12 inch round cake. For a smaller cake this recipe can be cut in half.
This recipe can also be made with 100% whole wheat flour successfully as well as all-purpose flour.
Making and assembling the cake ahead of time ensuring that the layers will be moist.
Recipe by Welcome 2 Our Table at https://www.welcome2ourtable.com/gluten-free-medovik-russian-honey-cake/