Medovik (Honey Cake)
A towering Russian honey layer cake with thin, honey-spiced sponge layers and a silky sour cream frosting — a showstopper that improves overnight.
About This Recipe
Medovik — honey cake — is one of Russia's most iconic desserts, a labour of love that rewards patience. Said to have been created for Empress Elizabeth, wife of Alexander I, who supposedly disliked honey but adored this cake, medovik is made from thin, honey-spiced sponge layers that soften overnight into something extraordinary when sandwiched with sour cream frosting.
Ingredients
Serves 10
- 3 tbsphoney
- 150 gsugar
- 100 gbutter
- 3eggs
- 1 tspbaking soda
- 350 gplain flour
- 800 mlsour cream(full fat)
- 150 gicing sugar
- 1 tspvanilla extract
Instructions
- 1
Make dough
Melt butter, sugar, and honey in a bain-marie. Add baking soda (it will foam). Remove from heat, whisk in eggs, then fold in flour. Chill 30 min.
- 2
Bake layers
Divide dough into 8 portions. Roll each very thin on parchment. Bake at 180 °C for 4–5 min until golden. Trim to 20 cm rounds while warm. Crumble trimmings.
- 3
Make cream
Whip sour cream with icing sugar and vanilla until thickened.
- 4
Assemble
Stack layers with generous sour cream between each. Coat top and sides. Press crumbled trimmings over the outside.
- 5
Rest
Refrigerate overnight before serving.
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Pro Tips
- →
Roll the dough as thin as you can — 2 mm — so each layer bakes quickly and crisps up.
- →
Weigh dry ingredients on a scale instead of using cups — grams are the difference between a tender and a tough crumb.
- →
Bring eggs and dairy to room temperature before mixing; cold ingredients seize fats and produce a dense, uneven texture.
- →
Read the recipe through once before starting — knowing what's coming prevents the small timing mistakes that compound into bigger ones.
Variations
- •
Add caramel (dulce de leche) between some layers
- •
Use whipped cream instead of sour cream
- •
Flavour with cardamom
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Storage
Refrigerate up to 5 days. The cake improves significantly after 24-48 hours as layers absorb the cream.
History & Origin
Legend holds that medovik was created in the 19th century for Empress Elizabeth, who disliked honey but was served this cake and adored it. Whether true or not, honey cake became a staple of Russian festive tables and remains so today.
Frequently Asked Questions
Why does it need to rest overnight?
The layers absorb moisture from the cream, becoming soft and fudgy — the texture improves dramatically with time.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
How do I know it's authentic?
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Nutrition Facts
Per serving · 10 servings total
Time Summary
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