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Medovik cake roll: honey cake roll with sour cream
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Medovik cake roll (honey cake roll)

Heavenly fluffy sponge cake, which tastes and smells of honey, and incredibly tender cream, which consists of sour cream and cream, are combined in the medovik cake roll. It tastes moist, creamy and is very aromatic. The sweet sponge cake perfectly combines with the slightly sour cream. Moreover, with this recipe the honey cake roll is easy and quick to make with ordinary ingredients.
Course Dessert
Prep Time 30 minutes
Cook Time 25 minutes
Cooling time 1 hour 30 minutes
Servings 10

Ingredients

for the dough

  • 100 g honey liquid
  • 4 eggs
  • 50 g sugar
  • 40 ml milk
  • 160 g flour
  • 2 g baking soda (sodium carbonate)
  • 1 pinch of salt

for the cream

  • 200 g sour cream cold
  • 150 g cream cold
  • 40 g powdered sugar

for the decorating (alternative)

  • 100 g white chocolate
  • honey

Instructions

Preparation of the dough

  • Beat eggs, sugar and salt to an airy light mass.
  • Add liquid honey and beat briefly to a homogeneous, still airy mass.
  • Add milk and beat again until homogeneous.
  • Mix flour with baking soda and add it to the egg-honey mixture to make a thick, airy batter.
  • Spread the batter evenly on a baking tray lined with baking paper, bake the sponge cake in the preheated oven at 180 °C top and bottom heat for about 7 minutes and let it cool.

Preparation of the cream

  • Whip cream, sour cream and powdered sugar to a creamy mass.

Preparation of the medovik cake roll

  • Cut off the uneven edge of the sponge cake about 0.5 cm thick from each side and crumble it finely.
  • Pour about 3 tablespoons of sour cream cream into a clean bowl and put it aside for the time being.
  • Spread the sponge cake with the remaining cream and roll it up from the shorter side.
  • If you don't plan to decorate the medovik cake roll with white chocolate, spread it from the outside with the cream set aside and sprinkle it with the sponge cake crumbs. Refrigerate the honey cake roll for at least 1 hour.
  • If you want to decorate the medovik cake roll with chocolate, chill it for 1 hour immediately after rolling it up together with the cream set aside.
  • Melt white chocolate and coat the bubble wrap with it. Immediately press the foil around the cake roll with the chocolate side facing in. Chill the honey cake roll for about 30 minutes and then carefully remove the foil.
  • Spread the sides of the cake roll that were not covered with the chocolate with the cream and sprinkle with the sponge cake crumbs.
  • Fill the cavities of the chocolate honeycomb with honey.

Notes

  • You can adjust the amount of powdered sugar for the cream to taste.
  • It is important not to bake the sponge cake longer than necessary, otherwise it may crack when rolled up.
  • Note the detailed tips and tricks for making the medovik cake roll at the top of the post.