Rosh Hashanah is coming, and this is just the time to start thinking about what dessert to make for the holiday eve. Just like every year, I keep looking for interesting ideas for creative cakes and desserts aside from the traditional honey cake, and this is how this next cake was thought of.
I met Yarden Bar-On, a talented pastry chef and a dear friend for a baking session and we brainstormed what to make. She suggested a sky-high crepe cake, and I couldn’t resist making it festive and perfect for Rosh Hashanah, combining it with the honey cream for classic Medovik cake.
So, we ended up with a sky-high medovik crepe cake, made of no less than 24 thin honey crepes filled with honey cream. This cake is so tasty, special and especially very fun to prepare, even though it takes some time. Note that you can prepare it even a day in advance because it requires some time to set in the refrigerator.
Medovik Crepe Cake
For the crepes:
- 6 large eggs
- 720 ml. (3 cups) milk
- 90 grams (1/3 cup) honey
- 80 ml. (1/3 cup) vegetable or coconut oil
- ¼ tsp. salt
- 2 tsp. vanilla extract
- 420 grams (3 cups) all-purpose flour
For honey cream:
- 800 ml. (4 cups) 27% fat sour cream
- 450 grams (2 cups) cream cheese 25% fat at room temperature
- 250 grams (2 cups) sugar powder
- 50 grams (3 tbsp.) honey
- 2 tsp. vanilla extract
- sugar powder
In a large bowl, whisk eggs, milk, honey, oil, salt and vanilla into a uniform mixture.
Add flour and stir well until there are no lumps in the batter. If the mixture is really lumpy - it is recommended to grind it with a stick blender for a few seconds.
Heat medium frying pan over medium flame and grease with a thin layer of butter.
Pour about one ladle into the frying pan and tilt it so that the crepe will cover the bottom of the pan.
Fry for 1-2 minutes to turn golden, turn over and fry for about a minute on the other side.
Transfer the prepared crêpe to a plate and continue with the rest of the batter until about 25 crêpes are formed.
Cut-out each crepe into a circle of 18 cm in diameter using a plate or a large cookie cutter.
In a bowl, mix sour cream, cream cheese, sugar powder, honey and vanilla until you get a uniform cream.
Assemble the cake:
Place one crepe on the bottom of a serving plate and scoop about 1 tablespoon of honey cream on top. spread it gently with a spoon in a thin layer and add another crepe on top.
Continue with all the crepes and filling until the top, ending with one crepe.
Using a palate knife, align the cream on the sides to create a uniform, neat look.
Transfer the cake to the refrigerator for 3-4 hours.
Serve with powdered sugar and honey.
- The cake is kept in a closed container in the refrigerator for up to 4 days.
- Instead of honey, you can use date syrup or maple in the same amount.
- You can make bigger crepes and get a larger diameter cake, only it will be lower of course.
- It is important to use sour cream with 27% fat so that the honey cream will be stable enough not to run out.
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