Honey Cake
Limited nutritional benefit
Russian layered honey cake with sour cream frosting.
Honey cake, or medovik, is a Russian cake of thin honey dough layers, baked one by one, stacked with sweetened sour cream, covered with crumbs and left overnight to soften. It is high in sugar, about 24 g per 100 g, from the sugar and honey in the layers and the sweetened sour cream, and has moderate fat from the sour cream and butter; a 120 g slice has about 375 kcal.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 5g | 8.9% |
| Fat | 13g | 18.6% |
| Carbs | 44g | 14.7% |
| Simple Sugars | 15.4g | Estimate |
| Complex Carbs | 27.9g | Estimate |
| Fiber | 0.7g | 2.8% |
| Water | 37g | 1.5% |
| Calories | 312 | 13.9% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 6.94 | g | 34.7% |
| Monounsaturated | 3.4 | g | 13.6% |
| Polyunsaturated | 0.77 | g | 5.9% |
| Omega-3 | 0.231 | g | Estimate |
| EPA | 2 | mg | 0.2% |
| DHA | 6 | mg | 0.7% |
| Omega-6 | 0.539 | g | Estimate |
| Trans | 0.32 | g | 16.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 0.38 | mg |
| Vitamin E | 0.37 | mg |
| Selenium | 13.5 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 94.3 | mcg | 10.5% |
| vitamin B1 | 0.034 | mg | 2.8% |
| vitamin B2 | 0.123 | mg | 9.5% |
| vitamin B3 | 0.323 | mg | 2.0% |
| vitamin B6 | 0.039 | mg | 2.3% |
| vitamin B9 | 10.6 | mcg | 2.6% |
| vitamin B12 | 0.17 | mcg | 7.1% |
| vitamin C | 0.383 | mg | 0.4% |
| vitamin D | 0.184 (7 IU) | mcg | 1.2% |
| vitamin E | 0.372 | mg | 2.5% |
| vitamin K | 1.03 | mcg | 0.9% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 52.5 | mg | 5.3% |
| iron | 0.539 | mg | 3.0% |
| magnesium | 11.1 | mg | 2.8% |
| phosphorus | 80.3 | mg | 11.5% |
| potassium | 96.8 | mg | 3.7% |
| sodium | 93 | mg | 4.0% |
| zinc | 0.463 | mg | 4.2% |
| copper | 0.055 | mg | 6.1% |
| manganese | 0.188 | mg | 8.2% |
| selenium | 13.5 | mcg | 24.5% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 122 | mg | 17.4% | 116% |
| Isoleucine | 215 | mg | 15.4% | 109% |
| Leucine | 393 | mg | 14.4% | 98% |
| Lysine limiting | 240 | mg | 11.4% | 76% |
| Methionine | 204 | mg | 19.4% | 135% |
| Phenylalanine | 442 | mg | 25.3% | 164% |
| Threonine | 174 | mg | 16.6% | 106% |
| Tryptophan | 63 | mg | 22.5% | 145% |
| Valine | 263 | mg | 14.5% | 100% |
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Values per 100 g
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Allergens
Recipe
See full recipeIngredients
- Eggs 2 large
- Sugar 100 g
- Honey 50 g
- Unsalted butter 50 g
- Baking soda 1/2 tsp
- All-purpose flour 250 g
- Sour cream (20% fat) 400 g
- Powdered sugar 80 g
Instructions
- 1
Whisk the eggs with the sugar in a heatproof bowl, add the honey and butter, and set the bowl over simmering water, whisking, for 5 minutes until the butter melts.
- 2
Whisk in the baking soda and keep whisking for 2-3 minutes until the mixture foams and turns golden.
- 3
Take the bowl off the heat, mix in the flour to a soft dough, and divide it into 6 pieces; heat the oven to 180C.
- 4
Roll each piece thinly on baking paper, cut out a 20 cm round using a plate as a guide, keep the trimmings, and bake for 4-5 minutes until golden.
- 5
Bake the trimmings until dark golden, let them cool and crush them into fine crumbs.
- 6
Whisk the sour cream with the powdered sugar and spread it between the cooled layers and over the top and sides of the cake.
- 7
Cover the cake with the crumbs and refrigerate it overnight so the layers soften before cutting into 8 slices.