By eatmundo · September 8, 2026
🇷🇺omar essa · PexelsSame ingredients, elsewhere in the world
33 matchesDishes from other countries' kitchens, made from the same core ingredients as Medovik. The percentage is the share of ingredients the two recipes have in common.
Makowiec (Poppy Seed Roll)In Poland · same ingredients67%
The Ultimate New York Style CheesecakeIn the USA · same ingredients62%
Fluffy Buttermilk Pancakes with Maple SyrupIn the USA · same ingredients62%
This 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.
According to eatmundo's ingredient comparison, the closest dish to Medovik from another cuisine is Makowiec (Poland): the two share 67% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow 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 light caramel colour, then remove from heat and let it cool slightly.
- 3
Whisk in 3 large eggs one by one, then gradually add 500g flour (keeping a little back for dusting) to form a soft but rollable 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 800g sour cream with 100g sugar until smooth, then assemble the cake by stacking the layers and spreading the cream generously over each one.
- 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 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.
🇷🇺omar essa · Pexels
