Gluten-Free Russian Honey Cake (Medovik) with Lemon Mascarpone Cream

Allergens

Dairy, Eggs

Ingredients

• 2 cups almond flour
• 1/4 cup cornstarch
• 3/4 cup honey, divided
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs, room temperature
• 8 oz mascarpone cheese, room temperature
• 1/3 cup heavy cream
• Zest and juice of 1 lemon
• Powdered sugar, for dusting

Instructions

1. Preheat oven to 350°F (175°C). Line an 8 inch springform pan with parchment paper.
2. In a large bowl, whisk together almond flour, cornstarch, baking soda, and salt. Set aside.
3. In another bowl, cream softened butter and sugar until light and fluffy. Add vanilla extract and eggs one at a time, mixing well after each addition.
4. Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup of honey. Mix until just combined.
5. Pour batter into prepared pan and smooth the top. Bake for 30 35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
6. In a large bowl, beat together mascarpone cheese, remaining 1/4 cup of honey, heavy cream, lemon zest, and lemon juice until smooth and fluffy.
7. Once the cake is cooled, cut it into 8 equal layers. Place the bottom layer on a serving plate and spread with one third of the lemon mascarpone cream. Repeat with the remaining layers and cream, ending with a layer of cream on top.
8. Dust with powdered sugar before serving.

Chef’s Insight

When layering the cake, make sure to press each layer gently to ensure an even distribution of cream between the layers.

Notes

Make sure to use room temperature ingredients for a smoother batter and cream.