Honey Cake (Manovich) Recipe: A Delicious Layered Delight
Honey Cake, also known as Manovich, is a classic Eastern European dessert that has been cherished for generations. This cake is characterized by its delicate, thin layers of honey-infused dough, sandwiched between a luscious sour cream or condensed milk frosting. \
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Over time, the flavors meld beautifully, resulting in a rich yet light cake that melts in your mouth. In this article, we’ll guide you through the step-by-step process of making the perfect Manovich at home.
History of Manovich
Manovich originated in the Russian Imperial Court in the 19th century. It is said that a young chef, unaware of Empress Elizabeth’s dislike for honey, created the cake using this key ingredient. However, upon tasting the dessert, she fell in love with its flavor, making it a staple in Russian cuisine.
Over the years, Manovich has evolved, with many variations in terms of fillings and layers, but the core components—honey and cream—remain constant. Today, it is enjoyed in Russia, Ukraine, and other post-Soviet states, often served at celebrations and family gatherings.
Ingredients
For the Cake Layers:
3/4 cup (170g) unsalted butter
1 cup (340g) honey
1 cup (200g) granulated sugar
3 large eggs
1 teaspoon baking soda
3 1/2 cups (440g) all-purpose flour
For the Cream Filling:
2 cups (500ml) sour cream or heavy cream
1 cup (240ml) sweetened condensed milk
1 teaspoon vanilla extract
For Decoration:
Crumbled cake scraps
Fresh berries or nuts (optional)
Step-by-Step Instructions
1. Prepare the Cake Dough
In a heatproof bowl, melt butter over a pot of simmering water.
Add honey and sugar, stirring until fully dissolved.
Remove from heat and quickly whisk in the eggs, ensuring they do not scramble.
Stir in baking soda—this will create a foamy reaction, making the cake layers lighter.
Gradually add the flour and mix until a smooth dough forms.
2. Roll and Bake the Layers
Preheat your oven to 350°F (175°C).
Divide the dough into 6–8 equal parts.
Roll each piece into a thin circle (about 8 inches in diameter) and place on a parchment-lined baking sheet.
Bake each layer for 5–7 minutes until golden brown.
Let them cool completely before assembling the cake.
3. Prepare the Cream Filling
In a mixing bowl, combine sour cream (or heavy cream) with sweetened condensed milk and vanilla extract.
Whip the mixture until smooth and slightly thickened.
4. Assemble the Cake
Place one cake layer on a serving plate and spread a generous amount of cream over it.
Repeat the process for all layers, ensuring even coverage.
Spread the remaining cream over the top and sides of the cake.
Crumble any leftover cake scraps and sprinkle over the cake for a traditional finish.
5. Let the Cake Rest
Cover the cake and refrigerate it overnight (or at least 6 hours) to allow the layers to absorb the cream and soften.
6. Serve and Enjoy
Slice and serve with a cup of tea or coffee. Optionally, garnish with fresh berries or chopped nuts for extra flavor.
FAQs
1. Can I make Manovich in advance?
Yes! Manovich actually tastes better the next day as the layers absorb the cream, making it even more tender.
2. Can I use different fillings?
Absolutely! Some variations include dulce de leech, buttercream, or a mixture of sour cream and whipped cream.
3. How do I store the cake?
Store the cake in the refrigerator for up to 5 days. You can also freeze individual slices for up to 2 months.
4. Can I substitute honey?
Honey is essential for the authentic flavor, but if needed, you can use maple syrup or golden syrup, though the taste will differ slightly.
5. Why are my cake layers hard?
Freshly baked layers may feel firm, but they will soften after absorbing the cream overnight.
Conclusion
Manovich is a delightful cake that combines history, tradition, and irresistible flavors. While it requires some patience, the result is a melt-in-your-mouth treat that’s worth every effort. Try this recipe for your next celebration, and impress your family and friends with this classic honey cake!