Medovik – Caramel Glazed Honey Cake



Any cake or sweets made with honey is my absolute favorite.I may have 6-7 different honey / Medovik cake recipes. All of them different , decadent and very delicious .
I came up with this recipe when decided to combine caramel and honey tastes together. Tested recipe twice and loved the result , therefore decided to share. The caramel glaze itself can also be used for any other cake or dessert. It tastes really good on its own, can be stored in the fridge for up to 2 weeks. Microwave before using.
Getting to the recipe of that delicious caramel glazed honey cake / Medovik .
Happy Baking!



For the caramel glaze

1 pack (7 grams) unflavored gelatin +1/4 cup cold water
3 tsp starch (corn or potato)+2 tbs water
2/3 cup granulated white sugar + 1/4 cup water
2/3 cup heavy whipping cream , hot ( do not boil, just warm it up until it starts to form bubbles)
2 tbs light corn syrup
1tsp vanilla extract
20 grams unsalted butter (at any temperature )
Pinch of salt


For the cake batter

4 large eggs
3 tbs honey
1/2 cup vegetable oil (or melted butter)
1 1/4 cups of all purpose flour
1 cup almond flour ( you can make your own almond meal ,use processor to grind raw almonds and sift to remove coarse parts)
2 tsp baking powder
1 cup confectioners sugar (same as powdered sugar)
1 tsp vanilla extract


For the caramel buttercream

250 grams of unsalted butter ,at room temperature
1 can of caramel condensed milk (I make my own by boiling regular condensed milk for 3 hours,or you can buy ready made dulce de leche)
1 tsp vanilla extract



Making the caramel glaze
Prepare all ingredients and have everything ready,stand by
Mix gelatin and water, set aside
Mix starch and water, set aside
Heat up the cream, set aside
In a heavy bottom saucepan combine: sugar,water,corn syrup
Place over the medium heat to cook
Stir with a wooden spoon until it boils
Cover with tight lid for a minute to wash off the sugar crystals formed on the sides of pan
Open the lid and let it cook on medium heat ,7-10 minutes or until it turns into dark golden color
As it turns the desired color, remove from the heat and add : the hot cream,salt ,starch
Place back over the heat for 1-2 minutes and mix
Remove from the heat and add: butter,vanilla and gelatin,mix until gelatin and butter melt
Strain the caramel and set aside to cool down


Making the cake layers

Line baking pans (I use 12″round pans ) with parchment or wax paper
Preheat the oven to 350°F /180°C
In a mixing bowl, on high speed,whisk the eggs until pale and fluffy,
While it’s mixing ,sift together flour,almond meal ,powdered sugar and baking powder
Reduce the speed and add: honey, vanilla and oil
Mix another 1-2 minutes and start adding the flour mixture
Divide the mixture into 3 equal portions,using a knife spread out into 9″ diam. round shape
Bake 12-15 minutes or until lightly brown
Using an 8″ round plate or baking pan cut the sides to make the layers evenly round (optional)


Making the buttercream

Beat the butter and vanilla until pale and fluffy
Lower the speed and start adding the caramel, mix until everything’s well incorporated


Assembling the cake

Generously frost all three layers plus the top layer,spread the cream as even as you can
Place the cake in the fridge for 25-30 minutes to chill
Remove the cake and place on a rack ,
Line the bottom of the rack with a foil, so that you can reuse the leftover caramel glaze
Pour the caramel glaze over the cake and allow 1-2 minutes for leftovers to pour
Place in the fridge (5-10 minutes) to chill and get ready for second caramel layer
Remove and pour the rest of that caramel glaze
Cover the sides with toasted ,slivered almonds or decorate to your taste