Honey Cake Trifle in a Glass: Recipe + 9 Step-by-Step Photos

While trying to recreate the honey trifle in glasses, why not try making a full-fledged Medovik? This cake became famous precisely because of its delicate honey layers, which are very easy to assemble into a complete dessert with cream. All that's left to do is transfer it from a large tray into beautiful glasses.

Nutritional value per serving

373 kcal

Proteins: 7 g
Fats: 20 g
Carbohydrates: 41 g

*Nutritional value is calculated per 100g of ingredients

Total time: 50 min
Time in the kitchen: 30 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 6

Trifle is incredibly simple to make. All you need is a simple cake layer and buttercream. Alternating the two allows you to enjoy the softness of the cream and the honeyed, biscuit-like aroma in equal measure.

Medovik Trifle can be decorated, like in the USSR, with crumbs from leftover biscuit. But you don't have to limit yourself to this idea. Chopped nuts, grated chocolate, candies, and berries will add variety to the classic flavor and delight you with new facets.

Recipe with step-by-step photos

Honey cake trifle in a glass

Ingredients

Servings

For the biscuit:

Egg C1

2 pcs
Salt

pinches
Honey

60 G
Butter

50 G
Vanillin

1 G
Baking powder

1 tsp
Flour

110 G

For the cream:

Cream 33%

400 G
Condensed milk

100 G

Preparation

Step 1

Beat the eggs with a pinch of salt until you get an airy and tender mixture that increases in volume.

Step 2

Add room temperature honey and beat for about 20 seconds until it is completely incorporated into the mixture.

Step 3

Now add the vanilla and melted butter. Beat until smooth.

Step 4

Add the baking powder and sift the flour over the top. Mix everything with a whisk or spatula until you have a soft, smooth, lump-free dough. This will take about 10 minutes.

Step 5

Line a baking sheet with parchment paper and spread the dough onto it. Use a spatula to spread it out to create a uniform layer. Bake in a preheated oven at 180 degrees Celsius for 12-15 minutes, until lightly golden.

Step 6

Let the cake cool slightly, then break it into pieces and grind it in a blender into smooth crumbs.

Step 7

Whip chilled cream with condensed milk until fluffy. You can also use heavy cream with sugar or powdered sugar instead.

Step 8

Alternate layers of honey crumbles and cream, then repeat. If desired, add raspberries in the center for an even more appetizing dessert. Repeat all layers.

Step 9

The Medovik trifle is ready. Garnish with berries and let it sit in the refrigerator for about 1-2 hours before serving.

Honey impregnation

To recreate the delicate texture of the original honey cake, you can use a simple idea. Drizzle each crumble layer with honey or a delicious syrup, such as lemon. This will make it much more delicate and blend seamlessly with the creamy base.

Instead of grinding the cake, you can soak it in syrup and then divide it into pieces or cut out round layers for a trifle. This way, the delicate sponge cake will create the perfect textural transitions.

Vanilla extract

Try replacing the vanilla with liquid vanilla extract or sugar mixed with natural spices. You'll immediately notice a much deeper, more subtle flavor, and the trifle will be more like a complete dessert, rather than individual pieces of sponge cake and cream.

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