Medovic is a wonderful Russian multi layered honey cake, smothered in sweet sour cream and covered with cake crumbs. The honey in the cake is actually cooked to caramelize a little and the deep flavor is really special.
I get it every year at the local Russian grocery store about 15 minutes away from my house, as it is not only perfect for Rosh Hashanah, but it really became on e of my son Shauli’s favorite cakes.
Every year towards Rosh Hashanah I say I’ll finally make the cake myself, and every year, as I start researching the recipe, and see that it still involves baking seven separate layers of thin crispy honey cake, I give up.
This year I found an elegant solution… It may not be the real thing, but on the other hand, it takes literally 10 minutes to make. And it is amazingly delicious.
The layers of the cake, as I mentioned, are very thin and crispy, more like a biscuit cookie, which reminded me of the Israeli tiramisu, or Israeli biscuit cookies cheesecake, a cake that’s very popular in Israel. So I decided to try and make it with layers of biscuit cookies, called petit beurre, and layered with the same sour-cream-whipping-cream-honey filling. and to make sure it’s delicious, I topped it with a nice layer of Biscoff Lotus cookie butter. What’s not to like? You can also just crush the same cookies and top the cake with the cookie crumbles, like the original medovic. Ot use only Lotus Biscoff cookies instead of the petit beurre.
Quick Israeli – Russian honey layered cake
Course: Cakes and cookiesCuisine: JewishDifficulty: Easy12
servings15
minutesThis cake is a quick, and very Israeli, version of the classic Russian Medovic honey cake.
I’m using petit beurre cookies that are available at many chain supermarkets, as well as online. The Israeli style tea biscuits, that are equivalent to the petit beurre, are available at most chain supermarkets at the Kosher isle, and at kosher supermarkets. You can also go over the top and use only Biscoff Lotus cookies, but the flavor of the cake may be too sweet, you’ve been warned!
Lotus Biscoff cookie butter is available at most chain supermarkets and online.
Use a 9 inch by 9 inch cake pan.
INGREDIENTS
1½ cup heavy cream, very cold
½ cup honey
1 lb. Sour cream
8 oz. petit beurre or Israeli tea biscuit cookies
¾ cup Lotus Biscoff cookie butter
DIRECTIONS
- Put cold heavy cream in a bowl of a stand mixer with the balloon whisk attachment and whisk on medium-high speed until it forms soft peeks. Stop the mixer, add honey and sour cream and mix briefly on medium-low speed to incorporate. Remove from mixer.
- Arrange one layer of cookies at the bottom of a 9 inch by 9 inch cake pan. Spread a third of the cream mixture on top and repeat two more times. You will get three layers of cookies and three layers of cream, ending with the cream. Cover the pan and put in the fridge for at least 2 hours.
- Heat the cookie butter in a microwave for 30 seconds or until runny (you can also do it in a Bain-Marie,) then pour gently on the cool cake. Tilt the pan to spread the cookie butter all over. Cover the cake again and cool overnight.
- The cake will be better after 24 hours in the fridge. Serve cold. The cake will keep in the fridge for 5 days.
