Medovyk Roll (Honeycake)
Countless recipes are online— healthy, vegan, low-calorie, and more. But let’s not forget the classics! This honey cake roll is nearly perfect: simple ingredients, quick and easy to make, and most importantly—delicious!
Cook Time
30 minutes
Ingredients
For the roll (dough):
- Honey 140 g
- Sour cream 60 g
- Baking soda ½ tsp
- Butter 40 g
- Sugar 30 g
- Eggs 2 pcs
- All-purpose flour 150-160 g
For the cream:
- Sour cream 300 g
- Heavy cream 150 ml
- Sugar (powdered sugar) 60-75 g
Instructions
For the roll dough:
- Mix baking soda with sour cream until smooth, then set aside
- In a small, heavy-bottomed saucepan, combine butter, sugar, and honey. Cook over medium heat, stirring constantly, until the mixture comes to a boil
- Once the mixture starts to boil, remove it from the heat and stir in the sour cream and baking soda. The mixture will foam—this is normal. Let it cool for a few minutes until the foam settles
- Next, add the eggs and flour, mixing thoroughly until fully combined. The dough should have a liquid consistency
- Divide the dough in half. Pour one portion onto a parchment-lined baking sheet (25×35 cm) and bake at 350°F (180°C) for 5–7 minutes, until golden brown. Repeat with the remaining dough, then let both layers cool for a few minutes.
For the cream:
- Both the sour cream and cream should be well CHILLED! First, beat the sour cream with sugar until light and smooth
- In a separate bowl, whip the cream until light, fluffy, and firm
- Gently fold the whipped cream into the sour cream mixture using a silicone spatula until smooth and well combined
- Once the cake layers have cooled, place parchment paper (or cling film) on your work surface. Lay the cakes side by side, with the top side facing down on the parchment. Evenly spread the cream over the baked sides of the cakes
- Carefully roll the cake into a log using the parchment paper for support. Wrap it tightly in cling film or parchment and refrigerate for at least a few hours to set. Once chilled, trim the edges, sprinkle with powdered sugar if desired, and slice into pieces. Serve with your favorite drink and enjoy!
Notes
- I don't recommend substituting any ingredients—classics should remain classics. Just follow these temperature guidelines for the best results:
1️⃣ All cream ingredients should be well chilled (even sugar or powdered sugar can be placed in the fridge).
2️⃣ Let the hot mixture cool slightly before adding eggs and flour—this prevents the eggs from curdling and avoids the need for extra flour.
3️⃣ Never spread cold cream on hot cakes—it will melt and make rolling difficult.
- Refrigerate the roll for a few hours to enhance its flavor and texture. If you’re worried about dryness (which depends on cake thickness), prepare a simple syrup (1:1 ratio of water and sugar, boiled and cooled) to soak the layers before adding cream.
