🇷🇺 Russia · Dessert
Medovik
By eatmundo · September 8, 2026
🇷🇺 RUomar essa · PexelsThis iconic Russian honey cake consists of many thin, caramel-like layers filled with a tangy sour cream frosting. Over time, the layers soften to create a melt-in-the-mouth texture.
Ingredients
check them off as you prepareHow to Make It
- 1
Melt 100g butter, 100g honey, and 150g sugar in a bain-marie until smooth, then stir in 5g baking soda.
- 2
Watch for the mixture to foam and turn a deep golden brown, then remove from heat and let it cool slightly.
- 3
Whisk in 3 large eggs one by one, then gradually add 300g flour to form a sticky but workable dough.
- 4
Divide the dough into 8 equal pieces, rolling each out very thinly on a floured surface to about 20cm circles.
- 5
Bake each circle at 180°C for 5 minutes until dark golden; they should be brittle and aromatic like toasted sugar.
- 6
Trim the edges of each layer while warm to keep them uniform, saving the scraps for decoration later.
- 7
Whip 400g sour cream with a little extra sugar and assemble the cake by stacking layers with generous amounts of frosting.
- 8
Crush the saved baked scraps into fine crumbs and coat the entire cake, then refrigerate for at least 6 hours to soften.
Frequently Asked Questions
What is Medovik?+
Medovik is a traditional Russian honey cake made from thin layers of honey-infused biscuit and a sour cream or custard filling. It is famous for its long assembly time and deep, caramelized flavor.
Why does the cake need to rest?+
Resting for at least 6 hours (preferably overnight) allows the sour cream moisture to penetrate the layers, turning them from crisp biscuits into a soft, cohesive cake.
Can I use honey substitute?+
It is not recommended, as the honey is essential for the flavor profile and the chemical reaction with the baking soda that creates the color.
Should I use sweet or sour cream?+
Traditional Medovik uses smetana (sour cream). The slight acidity balances the intense sweetness of the honey layers perfectly.
How do I get the layers even?+
Use a plate or cake ring as a template to cut out circles immediately after pulling them from the oven, while they are still malleable.
🇷🇺 RUomar essa · Pexels
