The Most Amazing Russian Honey Cake (Medovik) Recipe – Russian Special
Russian Honey Cake, known as Medovik, is a cherished dessert that showcases the rich flavors of honey and the tanginess of sour cream. This classic Eastern European treat features multiple thin layers of honey-infused cake, each separated by a luscious sour cream filling. The result is a moist, melt-in-your-mouth cake that’s both indulgent and comforting. Perfect for celebrations or as a special homemade dessert, Medovik brings a taste of Russian tradition to your table.
- Prep Time30 min
- Cook Time20 min
- Perform Time7 hr
- Total Time7 hr 50 min
For the Cake Layers:
- ½ cup (170g) honey
- ¾ cup (150g) granulated sugar
- ½ cup (115g) unsalted butter
- 3 large eggs
- 1 teaspoon baking soda
- 3 cups (360g) all-purpose flour (plus extra for rolling)
For the Cream Filling:
- 2 cups (480ml) sour cream (or mix of sour cream and whipped cream)
- 1 Cup (240ml) heavy whipping cream (optional, for lighter texture)
- ¾ cup (90g) powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
Prepare the Cake Layers:
In a saucepan over medium heat, combine honey, sugar, and butter. Stir until melted and smooth.
Remove from heat and let cool slightly. Whisk in eggs one at a time quickly to avoid scrambling.
Stir in baking soda — the mixture will foam slightly.
Gradually add flour, stirring to form a soft dough.
Divide the dough into 6–8 equal portions. Roll each portion into a ball, cover with plastic wrap, and let rest for 20 minutes.
Preheat oven to 350°F (175°C). Roll each dough ball into a thin circle (about 8 inches) on parchment paper.
Bake each layer for 4–5 minutes or until golden. Cool completely. Trim edges for uniform layers, reserving the scraps for crumbs.
Make the Cream Filling:
In a large bowl, beat the sour cream, powdered sugar, and vanilla until smooth.
In a separate bowl, whip heavy cream until soft peaks form (if using), then fold into the sour cream mixture.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous layer of cream over it.
Repeat with remaining layers, finishing with cream on top and sides.
Crush reserved cake scraps into fine crumbs and press them onto the top and sides of the cake.
Serve:
Refrigerate the cake for at least 6 hours or overnight to allow the layers to soften and flavors to meld. Slice and serve chilled or slightly cool.
Recipe Notes :
Layering Tip: For best results, allow the cake to rest overnight. This helps the layers soften and the flavors to meld together.
Flavor Variations: Some variations include adding a hint of vanilla extract to the cream filling or incorporating a touch of cinnamon to the cake layers for added warmth.
Serving Suggestions: Serve chilled, garnished with fresh berries or a drizzle of honey for an extra touch of sweetness.
Storage: Store the cake in the refrigerator, covered, for up to 3 days to maintain its freshness.
