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Brief Overview
Medovik is not just a dessert. It is a quiet centrepiece of many Russian tables, layered with care and often made to mark special occasions. With its rich honey aroma and creamy filling, it is the kind of cake that invites you to pause and savour each bite slowly.
It is a cake that builds flavour over time, often tasting better a day or two after it is made. The layers soften, the cream sinks in, and the once firm structure becomes delicate and smooth. Medovik rewards patience as much as skill.
This is not the kind of cake you rush through. It is a dessert that feels thoughtful, like a story passed down from one kitchen to another, with each family putting its own mark on the tradition.
What Is Medovik?
Medovik is a multi-layered honey cake made by stacking thin, biscuit like rounds of honey flavoured dough with a generous spread of cream between each one. Once assembled, it is left to rest, allowing the flavours to blend.
The outer layers are often dusted with crushed cake crumbs for texture and visual appeal. While it looks simple, the combination of honey, sour cream, and time creates something far richer than the ingredients alone suggest.
It is served chilled or at room temperature, typically sliced into clean wedges. Though it appears dense at first glance, Medovik is surprisingly light on the palate, with each mouthful melting into the next.
Ingredients and Taste
The cake layers are made from a mixture of flour, eggs, sugar, butter, and honey, gently heated to form a soft dough. Once rolled thin and baked, they become crisp and biscuit like, ready to absorb the cream that follows.
The filling is often a mix of sour cream and whipped cream, or sometimes sweetened condensed milk blended with butter. The balance between tang and sweetness gives Medovik its signature flavour: smooth, mellow, and never cloying.
When rested overnight, the once firm layers soften into a tender, cake-like texture. The taste is warm from the honey, with a slight tang from the cream and a buttery richness that ties everything together without overpowering.
A Taste of History
Medovik has roots in 19th century Russia, where it is said to have been created for the imperial court. One story credits a young pastry chef, unaware of the Empress’s dislike for honey, who accidentally won her over with this very cake.
Whatever its origin, the cake became a favourite in Russian households, passed along through generations. It travelled across borders and adapted slightly in each kitchen, but its heart remained the same: honey, cream, and time.
During the Soviet era, Medovik became a common feature at celebrations, weddings, and holidays. Its ingredients were accessible, and the result felt luxurious without being extravagant, making it a perfect treat for family gatherings.
Today, Medovik continues to be made with care and patience. It is a dessert that holds memory in its layers, capturing the rhythm of Russian kitchens and the quiet pride of home baking. Few cakes carry their culture as gracefully.
How to make Medovik (Russian Honey Cake)
Medovik is a classic Russian dessert made with thin honey infused cake layers stacked with a tangy sour cream filling. The balance of rich caramelised honey and creamy lightness makes it a celebration of texture and taste. Expect a delicate but flavourful treat that improves with time. See the recipe card at the bottom for printable directions
Ingredients
For the cake layers
- 100g unsalted butter
- 100g granulated sugar
- 3 tbsp raw honey
- 2 large eggs
- 1 tsp baking soda
- 300g plain flour (plus more for rolling)
For the filling
- 400g full fat sour cream
- 100g icing sugar (adjust to taste)
- 1 tsp vanilla extract (optional)
For topping
- Reserved cake trimmings (crumbled)
- Optional: chopped toasted walnuts or fresh berries
Cooking Instructions
Step 1: Prepare a bain-marie base
To begin, fill a saucepan with a few inches of water and bring to a gentle simmer. In a heatproof bowl placed over the pan (not touching the water), melt butter, honey, and sugar while stirring until the mixture becomes golden and aromatic. Move to egg addition.
Step 2: Incorporate the eggs
Remove the bowl from heat and let it cool slightly. Beat the eggs separately, then slowly pour into the warm honey mixture while whisking vigorously to prevent curdling. Return to the bain-marie.
Step 3: Add baking soda and cook the batter
Stir in baking soda and continue whisking over the simmering water for 2–3 minutes. The batter will foam and lighten in colour. Once fully combined and slightly thickened, remove from heat. Prepare for flour addition.
Step 4: Mix in flour and knead the dough
Gradually add flour into the warm batter, stirring with a spoon at first, then kneading by hand when cool enough to handle. The dough should be soft but not sticky. Divide into 8 equal balls and cover with a cloth. Begin rolling the layers.
Step 5: Roll and bake the layers
Preheat oven to 180°C (160°C fan). On a floured surface, roll each dough ball into a thin round (approx. 20cm). Bake on a parchment lined tray for 5–6 minutes each or until golden brown. Repeat with remaining dough. Reserve trimmings.
Step 6: Trim and cool the layers
While still warm, use a cake ring or plate to trim each baked round into even discs. Keep the offcuts to cool separately. Stack the trimmed layers and allow to cool fully before assembling.
Step 7: Prepare the filling
In a chilled bowl, whisk sour cream with icing sugar and vanilla until smooth and lightly thickened. Avoid overbeating. Refrigerate if not using immediately. Prepare to assemble the cake.
Step 8: Assemble the cake
Place one cake layer on a serving plate. Spread 2–3 tablespoons of filling evenly. Repeat with all layers, finishing with a generous layer on top and sides. Let the cake set slightly before decorating.
Step 9: Crumble and coat
Pulse reserved cake trimmings in a food processor into fine crumbs. Press onto the top and sides of the cake. For added flair, sprinkle with crushed nuts or berries. Cover loosely and chill.
Final step: Chill and serve
Refrigerate Medovik for at least 6 hours, ideally overnight, to allow the flavours to meld. Slice with a hot knife for clean edges. Serve chilled, optionally with a cup of black tea or fresh berries.
Variations and substitutions
- Replace sour cream with lightly whipped double cream and a touch of cream cheese for a smoother texture.
- Use honey with strong floral notes like buckwheat for a deeper profile.
- Add a thin layer of berry jam between a few layers for a tart surprise.
Cooking Tips for Perfect Medovik
- Keep dough warm while rolling to prevent cracking or stiff texture.
- Work quickly when layering to avoid drying out the cake rounds.
- Refrigeration is essential to soften the layers and blend flavours.
- Always trim the layers while warm for clean, consistent shapes.
Russian Medovik (Honey Cake)
Ingredients
For the cake layers
- 100 g unsalted butter
- 100 g granulated sugar
- 3 tbsp raw honey
- 2 large eggs
- 1 tsp baking soda
- 300 g plain flour plus more for rolling
For the filling
- 400 g full fat sour cream
- 100 g icing sugar adjust to taste
- 1 tsp vanilla extract optional
For topping
- Reserved cake trimmings crumbled
- Optional: chopped toasted walnuts or fresh berries
Instructions
- To begin, fill a saucepan with a few inches of water and bring to a gentle simmer. In a heatproof bowl placed over the pan (not touching the water), melt butter, honey, and sugar while stirring until the mixture becomes golden and aromatic. Move to egg addition.
- Remove the bowl from heat and let it cool slightly. Beat the eggs separately, then slowly pour into the warm honey mixture while whisking vigorously to prevent curdling. Return to the bain-marie.
- Stir in baking soda and continue whisking over the simmering water for 2–3 minutes. The batter will foam and lighten in colour. Once fully combined and slightly thickened, remove from heat. Prepare for flour addition.
- Gradually add flour into the warm batter, stirring with a spoon at first, then kneading by hand when cool enough to handle. The dough should be soft but not sticky. Divide into 8 equal balls and cover with a cloth. Begin rolling the layers.
- Preheat oven to 180°C (160°C fan). On a floured surface, roll each dough ball into a thin round (approx. 20cm). Bake on a parchment lined tray for 5–6 minutes each or until golden brown. Repeat with remaining dough. Reserve trimmings.
- While still warm, use a cake ring or plate to trim each baked round into even discs. Keep the offcuts to cool separately. Stack the trimmed layers and allow to cool fully before assembling.
- In a chilled bowl, whisk sour cream with icing sugar and vanilla until smooth and lightly thickened. Avoid overbeating. Refrigerate if not using immediately. Prepare to assemble the cake.
- Place one cake layer on a serving plate. Spread 2–3 tablespoons of filling evenly. Repeat with all layers, finishing with a generous layer on top and sides. Let the cake set slightly before decorating.
- Pulse reserved cake trimmings in a food processor into fine crumbs. Press onto the top and sides of the cake. For added flair, sprinkle with crushed nuts or berries. Cover loosely and chill.
- Refrigerate Medovik for at least 6 hours, ideally overnight, to allow the flavours to meld. Slice with a hot knife for clean edges. Serve chilled, optionally with a cup of black tea or fresh berries.
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