Minus the honey, which I realized I was out of mid-bake.
The very brief story of this cake dates back to the 19th century, when a new chef baked a honey cake for Empress Elizabeth Alexeievna, wife of Emperor Alexander I, unaware that she was not very fond of honey; however, as all good stories unfold, it turns out that she ended up liking the cake very much, so much so that it gained popularity then and throughout history. But enough of details which I can soak up forever.
There’s cake to be had!
This cake looks very familiar to Napoleon cake, but it’s not. For Napoleon cake, layers are formed with puffed pastry, whereas Medovik (literally meaning honey cake), layers are formed with a semi biscuit cake. It all sits overnight, softening and absorbing the custard creamy goodness (Typically made with sour cream or condensed milk if you prefer. I used neither.), covered with nuts or crumbs made from leftover cake edges. You can only imagine, or you should bake one for yourself and find out.
Dear little kitchen,
Baking all these biscuit layers in a sliver of an oven one at a time was quite a labor of patience. Allowing the finished cake to sit overnight in the refrigerator so that the biscuits could absorb the cream was simply a miracle. Enjoying it later today will be a slice of heaven.
A very buttercream-colored day.
I dedicate this post to all October babies, each and every one of us autumnal breaths.