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Fig and Honey Medovik - Gluten-Free Russian Layer Cake with Mascarpone Cream Recipe

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4 from 8 reviews

This Fig and Honey Medovik is a gluten-free Russian layer cake featuring tender honey-infused layers and a luscious honey mascarpone cream. The cake is beautifully decorated with fresh figs and pomegranate seeds, making it an elegant dessert perfect for special occasions or a delightful treat. Its unique combination of sweet honey and rich mascarpone cream brings traditional Russian flavors to a naturally gluten-free format.

Ingredients

For Layers

  • 2 eggs
  • 1 cup sugar
  • 2 tablespoons honey
  • 100 g butter
  • 2.5 cups gluten-free flour mix (or regular flour if not gluten-free)
  • 2 tablespoons baking powder

Honey Mascarpone Cream

  • 2 cups mascarpone
  • ⅔ cup heavy whipping cream
  • ¼ cup sugar
  • 1 tablespoon honey

Decoration

  • Fresh figs
  • Fresh pomegranate seeds

Instructions

  1. Prepare the dough: Combine eggs, sugar, honey, and butter in a bain marie—a mixing bowl placed over gently boiling water. Stir continuously until the butter is fully melted and incorporated into the mixture.
  2. Add dry ingredients: Remove from heat and add the gluten-free flour mix and baking powder. Stir until a ball of dough forms, being careful not to overmix.
  3. Knead and chill: Transfer dough to a clean surface and knead a few times until it can be shaped smoothly. Wrap tightly in plastic wrap and refrigerate for 12 hours to firm up.
  4. Preheat oven and roll dough: Preheat the oven to 350°F (180°C). Lightly flour your work surface and roll the chilled dough into 5 to 6 circles, each about ¾ inch thick. Use a cake pan as a guide for size. The dough may be stiff initially but will soften as it warms.
  5. Bake layers: Place each layer on separate baking sheets and bake for 7 minutes until set. Allow layers to cool completely on wire racks.
  6. Trim and stack layers: Even out the edges of each cake layer by trimming any uneven or excess dough so the cake stacks neatly.
  7. Prepare honey mascarpone cream: In a mixing bowl, combine mascarpone, heavy whipping cream, sugar, and honey. Whip until the mixture holds stiff peaks, forming a thick and creamy frosting.
  8. Assemble the cake: Spread approximately 3 tablespoons of cream between each layer. Reserve half of the remaining cream to coat the cake’s sides with a crumb layer. Chill the assembled cake for several hours or overnight for the cream to set.
  9. Final frosting and decoration: Use the remaining cream for a smooth, final layer around the cake. Decorate the top with fresh figs and pomegranate seeds for an impressive finish.
  10. Serve: Serve the cake immediately or allow it to rest a few more hours to let the flavors meld and the cream firm up perfectly.

Notes

  • Using gluten-free flour mix ensures the cake is accessible to those with gluten intolerance.
  • The dough can be difficult to roll initially due to its stiffness; allow it to warm slightly at room temperature for easier handling.
  • Chilling the dough overnight improves texture and makes rolling easier.
  • Honey must be good quality for the best flavor in both the layers and cream.
  • The cake tastes best after resting overnight to let the layers absorb moisture from the cream.
  • Fresh figs and pomegranate seeds provide a seasonal, elegant decoration and a burst of freshness.

Find it online: https://cozyplatter.com/fig-and-honey-medovik-gluten-free-russian-layer-cake-with-mascarpone-cream-recipe/