A towering Russian honey cake with paper-thin layers and tangy sour cream frosting, softened overnight into something meltingly tender.
Medovik is built from many thin layers of honey-sweetened dough, baked individually until golden, then stacked with a tangy sour cream frosting between each one. The dough itself is cooked briefly over a double boiler with honey, sugar and butter before flour and eggs are worked in, a technique that gives the baked layers their distinctive dense, slightly caramelized flavor. What makes medovik genuinely special is the overnight rest: freshly assembled, the cake tastes dry and crumbly, but after 12-24 hours in the fridge, the moisture from the frosting migrates into the layers and the entire cake softens into something closer to a moist, honeyed torte than a dry cake. Skipping this rest is the single biggest reason home versions disappoint.
Serves 10
In a double boiler, melt honey, sugar and butter together, whisking, until smooth. Whisk in baking soda; the mixture will foam up.
Remove from heat, whisk in eggs one at a time, then gradually work in flour until a soft, warm dough forms.
Divide the dough into 8-9 pieces. Roll each piece on floured parchment into a thin 8-inch circle.
Bake each layer at 350°F for 4-5 minutes until golden at the edges. Trim to an even circle while still warm, saving the scraps.
Bake layers one or two at a time and trim them warm — cooled dough is brittle and cracks when trimmed.
Whip sour cream, heavy cream and powdered sugar together until thick and spreadable.
Stack the layers, spreading a generous layer of frosting between each. Frost the top and sides with remaining frosting.
Crush the baked scraps into crumbs and press onto the sides and top of the cake. Refrigerate at least 12 hours, ideally overnight, before serving.
Let the cake rest in the fridge for a full 12-24 hours before serving — this is what softens the layers into the classic tender medovik texture.
Trim each baked layer while still warm and pliable; once cooled, the thin rounds turn brittle and crack easily.
Save every scrap from trimming the layers — crushed into crumbs, they make the classic textured coating on the cake's exterior.
Add a tablespoon of instant coffee to the frosting for a mocha-honey variation.
Use dulce de leche between a few of the layers for extra sweetness.
Make individual mini medoviks using a small ring cutter for portioned servings.
Refrigerate the assembled cake up to 5 days in a sealed container; it continues to improve for the first 2 days as the layers soften further.
Medovik is said to have been created for Empress Elizabeth of Russia in the early 19th century by a court pastry chef, after she reportedly disliked honey but was won over once it was baked into a delicate layered cake rather than served plain.
Yes — you should. It needs at least 12 hours to soften properly, so making it a day or two ahead actually improves the final texture.
Trim and handle them while still warm from the oven; once fully cooled, the thin honey dough becomes brittle and hard to work with.
It likely hasn't rested long enough — medovik needs a genuine 12-24 hours in the fridge for the sour cream frosting to soak into the layers.
Per serving (160g / 5.6 oz) · 10 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
