Medovik (Honey Cake)

Name: Medovik (Honey Cake)
Cook time: 420 min
Total time: 420 min
Yield: 12 servings
Cuisine: Russian
Ingredients: 120g Honey; 100g Butter, unsalted; 150g Granulated Sugar; 2 large Eggs; 1 tsp Baking Soda; 425g All-purpose Flour, plus extra for dusting; 1/4 tsp Salt, fine; 1 kg Sour Cream, smetana, 20–25% fat, well chilled; 180g Powdered Sugar; 1 tsp Vanilla, vanilla sugar or vanilla extract; Some Cake Layer Scraps/Crumbs, from trimmings or 1 baked layer, for coating

Medovik is a classic Russian honey cake made of many thin, tender honey-scented layers sandwiched with a tangy sour cream frosting. The layers bake quickly into golden discs, then soften as they rest in the cream, producing a silky, deeply flavored cake finished with crunchy crumbs. It’s indulgent but delicate—perfect for serving after a special dinner or with tea.

Medovik is a classic Russian honey cake made of many thin, tender honey-scented layers sandwiched with a tangy sour cream frosting... Show more

Traditional Russian Recipe

Health Grade

E · Indulgent

Rating

4.6

Time

7 hrs

Price

0,66 €

Calories

507 kcal

vegetarian

meal prep

holiday/special occasion

eastern european

Method

Make honey base

In a medium saucepan, heat Honey, Butter, Granulated Sugar, and Salt over low heat, stirring until the butter melts and the sugar dissolves. Stir in Baking Soda; the mixture should foam up, lighten in color, and smell a little caramel-like.

Mix the dough

Take the pan off the heat and let it cool for 5 minutes. Beat in Eggs one at a time, whisking well after each addition so they don't scramble. Stir in All-purpose Flour a little at a time until a soft, slightly tacky dough forms; when it gets thick, switch to a spoon or spatula and stop as soon as the dough pulls together.

Chill the dough

Divide the dough into 8 equal pieces, flatten each piece into a disc, cover them well, and chill for 30 minutes so they roll more easily.

Preheat the oven

While the dough chills, preheat the oven to 180° C and line a few baking sheets with parchment. Keep a 20–22 cm plate nearby to use as a guide for the rounds.

Bake and trim

Working with one piece at a time, roll it on a lightly floured surface into a very thin round. Bake each round for 4 to 5 minutes until it puffs slightly and the edges turn golden, then trim it immediately to a neat 20–22 cm circle while it is still warm. Save the baked trimmings as Cake Layer Scraps/Crumbs, and repeat until you have 8 layers. Let the layers cool completely on the side while you make the filling.

Whisk the cream

In a bowl, whisk together Sour Cream, Powdered Sugar, and Vanilla until smooth and thick enough to spread.

Assemble the cake

Place one cooled layer on a serving plate and spread it with a thin, even layer of cream. Keep stacking the layers, using most of the cream between them and saving enough to cover the top and sides. Crush the reserved Cake Layer Scraps/Crumbs finely, then press them all over the outside of the cake for a classic crumb coat.

Chill the cake

Refrigerate the assembled cake for at least 4 hours, or overnight if you can wait, so the cream softens the honey layers and the cake slices neatly.

Slice and serve

Slice the Medovik with a sharp knife, wiping the blade clean between cuts for tidy layers, and serve chilled.

Ingredients

Method

For 12 servings

Adjust servings

For the honey cake layers (8 thin layers, 20–22 cm)

120g Honey
100g Butter, unsalted
150g Granulated Sugar
2 large Eggs
1 tsp Baking Soda
425g All-purpose Flour, plus extra for dusting
1/4 tsp Salt, fine

For the sour cream filling and coating

1 kg Sour Cream, smetana, 20–25% fat, well chilled
180g Powdered Sugar
1 tsp Vanilla, vanilla sugar or vanilla extract

For finishing

Some Cake Layer Scraps/Crumbs, from trimmings or 1 baked layer, for coating

🧂 Plus ~1g of salt

Nutrition

Per Serving.

Calories

507 kcal

25% of Daily kcal

Protein

7.5 g

15% RDI

Fat

23 g

13g sat fat

Carbs

67 g

25% RDI

Sugar

38 g

77% RDI

Fiber

1 g

3% RDI

Salt

0.8 g

17% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

E · 2.8 / 10

Comments

Click to rate

Ingredients

For 12 servings

Adjust servings

For the honey cake layers (8 thin layers, 20–22 cm)

120g Honey
100g Butter, unsalted
150g Granulated Sugar
2 large Eggs
1 tsp Baking Soda
425g All-purpose Flour, plus extra for dusting
1/4 tsp Salt, fine

For the sour cream filling and coating

1 kg Sour Cream, smetana, 20–25% fat, well chilled
180g Powdered Sugar
1 tsp Vanilla, vanilla sugar or vanilla extract

For finishing

Some Cake Layer Scraps/Crumbs, from trimmings or 1 baked layer, for coating

🧂 Plus ~1g of salt

Medovik (Honey Cake)

Method

Make honey base

Mix the dough

Chill the dough

Preheat the oven

Bake and trim

Whisk the cream

Assemble the cake

Chill the cake

Slice and serve

Ingredients

Method

For the honey cake layers (8 thin layers, 20–22 cm)

For the sour cream filling and coating

For finishing

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

For the honey cake layers (8 thin layers, 20–22 cm)

For the sour cream filling and coating

For finishing

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