Medovik (Russian Honey Cake) Recipe – European Special
Medovik, or Russian Honey Cake, is a stunning multi-layered dessert made with honey-flavored cake layers and a tangy sour cream or whipped cream filling. This decadent cake, with its caramel-like notes and melt-in-your-mouth texture, is a beloved classic across Eastern Europe. Despite its elegant appearance, Medovik is surprisingly approachable to make and gets even better as it sits and softens in the fridge.
- Prep Time40 min
- Cook Time20 min
- Perform Time6 hr
- Total Time7 hr
For the Honey Cake Layers:
- 1/2 cup (170g) honey
- 1/2 cup (100g) granulated sugar
- 1/2 cup (115g) unsalted butter
- 2 large eggs
- 1 tsp baking soda
- 3–3.5 cups (360–420g) all-purpose flour
For the Cream Filling:
- 2 cups (500g) sour cream or crème fraîche
- 1 cup (240ml) heavy cream (optional, for lighter texture)
- 1/2 cup (60g) powdered sugar (adjust to taste)
- 1 tsp vanilla extract
Make the Honey Dough:
In a heatproof bowl over a saucepan (double boiler), melt butter, sugar, and honey together. Stir until sugar dissolves.
Add baking soda (the mixture will foam), then remove from heat. Beat in eggs quickly.
Gradually add flour until a soft, workable dough forms. Chill briefly if too sticky.
Roll & Bake Layers:
Preheat oven to 180°C (350°F). Divide dough into 6–8 equal parts.
Roll each into a thin circle (6–8 inches). Bake each layer on parchment-lined baking sheets for 5–7 minutes until golden.
Trim edges with a plate for uniform rounds. Save scraps for crumbs.
Make the Filling:
Whip sour cream, powdered sugar, vanilla, and heavy cream (if using) until smooth and fluffy.
Assemble the Cake:
Layer cake rounds with generous spoonfuls of cream. Stack and gently press. Use cream to frost the top and sides.
Finish with Crumbs:
Crush the baked scraps and sprinkle over the top and sides. Chill in the fridge for at least 6 hours or overnight.
Recipe Notes :
Dough Tip: Work quickly with the warm dough—it’s easier to roll while soft.
Filling Choice: Use all sour cream for a tangier taste, or lighten with whipped cream.
Flavor Development: The cake gets softer and more flavorful after resting overnight.
Make Ahead: Cake layers and cream can be made ahead and assembled the next day.
Storage: Keeps well in the fridge for up to 4–5 days. Flavor deepens over time.
