Delicious Summer Peach Medovik Torte: Russian Honey Cake Recipe

Prepare Burnt Honey: Gently heat 100g of honey in a small saucepan until it darkens and develops a rich, slightly bitter aroma. Be careful not to burn it. Set aside to cool slightly, reserving 2-3 tablespoons for the whipped cream later.

Make Honey Cake Dough: In a double boiler, combine butter, granulated sugar, the majority of the burnt honey, and eggs. Heat while whisking until sugar dissolves and mixture is warm. Remove from heat, stir in baking soda and salt. Gradually add all-purpose flour to form a soft, pliable dough. Divide into 11 equal portions.

Bake Honey Cake Layers: Roll each dough portion thinly into an 8-inch circle on parchment paper. Bake individually in a preheated oven at 180°C (350°F) for 3-5 minutes until golden. Trim edges immediately after baking to create perfect circles, reserving scraps for crumbs.

Prepare Peach Honey Compote: In a small saucepan, combine diced peaches, 2 tbsp honey, lemon juice, and water. Simmer over medium heat for 10-15 minutes until peaches are tender and liquid has slightly thickened. Let cool completely.

Make Burnt Honey Whipped Cream: In a cold bowl, whip heavy cream, powdered sugar, the reserved burnt honey, and vanilla extract until stiff peaks form. Be careful not to over-whip.

Assemble the Medovik Torte: Place one cake layer on a serving platter. Spread a thin, even layer of whipped cream, followed by a spoonful of peach compote. Repeat with the remaining layers, finishing with cream on the top layer and sides.

Garnish and Chill: Crush the reserved toasted cake scraps into fine crumbs and press them onto the sides and top of the assembled cake. Chill the cake in the refrigerator for at least 6-8 hours, preferably overnight, for the layers to soften and flavors to meld.