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

Allergens

Dairy, Eggs

Ingredients

• almond flour, coconut flour, honey, eggs, sugar, butter, lemon zest, mascarpone cheese, heavy cream, powdered sugar, vanilla extract, baking powder, salt, ground cinnamon, and ground ginger.

Instructions

1. Prepare the gluten free Russian honey cake by whisking together dry ingredients in a bowl.
2. Cream butter and sugar until light and fluffy. Gradually add eggs one at a time, followed by vanilla extract and lemon zest.
3. Gently fold in the dry mixture into the wet ingredients.
4. Divide the batter into 6 equal portions, adding honey to each portion.
5. Bake the individual cake layers until golden brown. Allow them to cool completely.
6. Prepare the lemon mascarpone cream by whipping together mascarpone cheese, heavy cream, powdered sugar, and vanilla extract in a bowl. Add lemon zest for an added touch of citrus flavor.
7. Assemble the cake by placing one layer on a plate and spreading a generous amount of lemon mascarpone cream over it. Repeat this process for each remaining layer.
8. Cover the top layer with more cream and garnish with a dusting of powdered sugar.

Chef’s Insight

The combination of honey and lemon brings out the natural sweetness and acidity in this recipe, resulting in a well-balanced dessert.

Notes

This recipe is perfect for a dinner party or special occasion as it requires some advanced baking skills.