Medovik: Russian Honey Layer Cake
Thin honey sponge layers and a light sour cream frosting. After a night in the fridge, it melts in your mouth.
Medovik has been around since the 19th century and is still one of the most popular celebration cakes in the region. Its thin, biscuit-like layers soak up the tangy cream and turn soft and moist.
Why it seems difficult
The recipe itself is simple, but rolling and baking eight layers takes time. Roll the next layer while the previous one bakes and it goes much faster.
Important details
- The dough rolls easily while warm and stiffens as it cools.
- Use full-fat sour cream or the frosting will be runny.
- Don’t cut the chilling time short.
Nutrition
Per serving (≈ 120 g). Approximate values.
How to make it
4 steps · start a timer right inside a step
Honey base
Melt the honey, sugar and butter in a bowl over simmering water. Beat the eggs and pour them in slowly, stirring all the time. Add the bicarbonate; the mixture will foam and turn pale caramel.
Roll the layers
Remove from the heat, stir in the flour and knead into a soft dough. Divide into eight. Roll each thinly on baking paper into a 24 cm round, trim around a plate and keep the offcuts.
Bake
Bake each layer at 180°C for 4–5 minutes until golden. Bake the offcuts too, then cool and crush them into crumbs for the outside of the cake.
Cream and assemble
Whip the cold cream with the icing sugar, then fold in the sour cream. Spread cream over each layer and stack them. Cover the top and sides with cream, press on the crumbs and chill for at least eight hours.
Cook’s tips
- 1If the dough gets sticky, warm it briefly over the water bath.
- 2Buckwheat honey gives a deeper flavour.
- 3A little dulce de leche in the frosting is a tasty twist.
- 4Cut the baked cake layers into precise circles using a template or a springform pan lid while they are still warm, as they harden rapidly once cooled.
Serving & storage: Serve slices with a cup of strong black tea to balance the sweetness. The cake needs to sit in the refrigerator for at least 24 hours for the layers to soften, and it stays fresh for up to five days stored in an airtight container in the fridge.
Storing
Medovik keeps in the fridge for four to five days and gets better each day. It also freezes well in slices.
The takeaway
Medovik takes patience, but it never fails to impress. Make it the day before and you can relax on the big day.
