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Honey Cake (Medovik)

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Russian Honey Cake, or Medovik, is a multi-layered dessert made with honey-infused cookie-like layers softened by a creamy filling of sour cream and whipped cream. With its rich caramel flavor and melt-in-your-mouth texture, it’s a nostalgic and iconic cake in Russian cuisine.

  • Author: Tina
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Russian
  • Diet: Vegetarian

Ingredients

70g (5 tbsp) unsalted butter

100g (1/2 cup) granulated sugar

4 tbsp honey (preferably dark honey)

3 large eggs

1 tsp vanilla extract

1 tsp baking soda

1/2 tsp salt

330g (3 cups) all-purpose flour

500ml (2 cups) creme fraiche or sour cream

500ml (2 cups) double cream/whipping cream

50g (1/2 cup) icing sugar

1 vanilla bean or 1 tsp vanilla extract

250g (1 cup) mascarpone, chilled

125ml (1/2 cup) double cream/whipping cream

100g (1 cup) icing sugar

1 vanilla bean or 1 tsp vanilla extract

Instructions

  1. Preheat oven to 400°F (200°C). Line two baking trays with parchment paper.
  2. In a double boiler, melt butter, sugar, and honey. In a separate bowl, beat eggs with vanilla and slowly add to the mixture while whisking constantly.
  3. Add baking soda, salt, and 2 cups of flour. Mix until dough thickens and comes away from the bowl. Remove from heat, add remaining flour, and mix to form a smooth cookie dough.
  4. Divide dough into 8 equal parts and cover to prevent drying. Roll out one part into a thin circle slightly larger than 7 inches, bake on a tray for 4–5 minutes until golden.
  5. Cut the baked layer into a 7-inch circle while hot. Repeat for all layers. Save offcuts for optional crumb coating.
  6. For filling, beat creme fraiche (or sour cream), whipping cream, icing sugar, and vanilla until sugar dissolves and volume doubles. Fill all 8 layers except top and sides.
  7. For frosting, beat cold mascarpone with icing sugar, vanilla, and whipping cream until stiff. Cover top and sides of cake.
  8. Refrigerate the cake for 24 hours to allow layers to soften and flavors to meld.

Notes

  • Best served 24 hours after assembly to allow proper softening of the layers.
  • Use high-quality, dark honey for best flavor.
  • Watch cake layers closely in the oven to prevent burning.
  • Mascarpone frosting is optional; filling can also be used to frost the entire cake.
  • Store in the fridge for up to 4 days in an airtight container or wrapped in plastic wrap.

Nutrition

Find it online: https://cheftinaskitchen.com/honey-cake-medovik/