Vegan medovik (No honey cake)
The vegan medovik cake tastes incredibly creamy, tender and so delicious. You can make the popular Russian layer cake yourself with this recipe without honey and other animal products. It's easy and you can do it with ordinary ingredients.
Servings 12
Ingredients
for the dough
- 150 g sugar beet syrup
- 100 g vegan butter or margarine
- 100 ml soy milk or other plant milk
- 50 g sugar**
- approx. 450 g flour**
- 15 g baking powder**
- 1 pinch of salt
- flour for the work surface
for the cream
- 800 g vegan sour cream (according to this recipe)
- 120 g powdered sugar**
- 1 pinch of vanilla bean**
Instructions
Preparation of the dough
- Melt vegan butter or margarine together with sugar and salt.
- Add soy milk and sugar beet syrup and mix.
- Add baking powder and stir for 2-3 minutes until all lumps are dissolved and the mixture foams well.
- Add flour in batches and mix to form a soft, sticky dough.
- Place the dough, covered, in the freezer for 30 minutes.
- Divide the dough into four equal pieces, roll each piece in flour, and roll each out very thinly on a sheet of baking paper to about the size of the baking sheet (the edges don't have to be straight).
- First place one of the four cake layers together with the baking paper on the baking sheet, pierce it several times with a fork and bake it in a preheated oven at 180 °C top and bottom heat for about 5 minutes until lightly golden brown.
- Bake the remaining three cake layers in the same way.
- While each cake layer is still warm, cut off the uneven edge on all sides and then cut each cake layer into two equal parts so that you have eight cake layers.
- Let the cake layers and the cut edges to cool.
- Then finely crumble the cut edges.
Preparation of the cream
- Mix vegan sour cream, powdered sugar and vanilla until homogeneous.
Preparation of the cake
- Spread all the cake layers with the cream, leaving a small amount for the sides of the cake, and stack them on top of each other. Spread the sides of the cake with the cream as well.
- Sprinkle the top and sides of the cake with the crumbs.
- Refrigerate the vegan medovik cake for about 8 hours or overnight.
Notes
- Instead of sugar beet syrup, you can use a vegan honey alternative from the supermarket for the dough.
- Depending on how sweet the honey alternative is, you can adjust the amount of sugar for the dough.
- Instead of soy drink, you can use oat, lupine or almond milk for the dough.
- The amount of flour indicated may vary. Add flour in portions to the liquid mixture until you get a soft, sticky dough.
- Instead of the freezer, you can also put the dough in the refrigerator, but then for about two hours.
- Instead of homemade vegan sour cream, you can use a sour cream alternative from the supermarket for the cake cream.
- You can adjust the amount of powdered sugar for the cream to taste.
- Instead of vanilla bean, you can use vanilla sugar or vanilla extract** for the cream.
- Note the detailed tips and tricks for making the vegan medovik cake at the top of the post.