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Medovik
Medovik
Medovik, also known as Russian honey cake, is a traditional layered dessert that originated in Russia (and is beloved throughout Eastern Europe).It’s made up of multiple thin, soft-yet-slightly-crisp cake layers that are flavored with honey, and those layers are stacked with a creamy filling — typically made of sour cream, whipped cream, or a custard-based frosting. As the cake rests, the cream soaks into the layers, making everything tender and harmoniously sweet with a gentle honey aroma.The result is a cake that’s not overly sugary but deeply flavorful, with a melt-in-your-mouth texture. Some versions add crushed nuts, caramel, or condensed milk to the filling for extra richness.
Ingredients
For the honey cake layers:
- ¼ cup unsalted butter
- 2 tablespoons honey
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon baking soda
- 1½ cups all-purpose flour
For the cream filling:
- 1 cup sour cream (full-fat recommended)
- ⅔ cup heavy cream
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
For topping/decor:
- 1 tablespoon cake crumbs (from trimmed layers)
- 1 tablespoon nuts finely chopped or fresh berries, optional
Instructions
- Make the honey base:In a heatproof bowl, combine ¼ cup butter, 2 tbsp honey, and ½ cup sugar. Place the bowl over a pot of simmering water and stir until butter melts and sugar dissolves.
- Add egg and soda:Remove from heat, whisk in 1 egg, then stir in ½ tsp baking soda. The mixture will foam and lighten in color.
- Add flour:Stir in 1½ cups flour a little at a time. The dough will be soft but not sticky once you finish kneading it lightly. Cover and rest for 10–15 minutes.
- Bake the layers:Preheat oven to 350°F (180°C). Divide the dough into 5–6 equal pieces. Roll each piece very thin (about ⅛ inch) into a 6-inch circle. Bake each layer on parchment paper for 4–6 minutes, until light golden. Cool completely.
- Prepare the cream filling:In a bowl, whip ⅔ cup heavy cream with ⅓ cup powdered sugar and 1 tsp vanilla to soft peaks. Fold in 1 cup sour cream until smooth.
- Assemble the cake:Spread cream between each baked layer, stacking them evenly. Cover the top and sides with the remaining cream. Crumble one layer (or trimmings) and scatter over the top for decoration.
- Chill and serve:Refrigerate the cake for at least 6 hours (or overnight) so the layers soften fully. Slice gently and enjoy with tea!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
The long chilling period is what gives Medovik its signature tender, melt-in-your-mouth texture.
Nutrition
Calories: 703kcal (35%)Carbohydrates: 87g (29%)Protein: 10g (20%)Fat: 41g (63%)Saturated Fat: 23g (144%)Polyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 156mg (52%)Sodium: 219mg (10%)Potassium: 207mg (6%)Fiber: 2g (8%)Sugar: 37g (41%)Vitamin A: 1364IU (27%)Vitamin C: 1mg (1%)Calcium: 110mg (11%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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