Russian Honey Cake (Medovik)
Медовик MedovikSay it: meh-doh-VEEK
Medovik is Russia’s beloved layered honey cake: thin, caramel-toned sponge layers stacked with tangy sour cream frosting and finished with fine cake crumbs. It is a fixture of birthdays, tea tables and holiday celebrations, and its flavor deepens as it sits. The honey gives a warm, floral sweetness, while the sour cream cuts through it, making the cake rich but not heavy. Despite its impressive look, it is made from simple pantry ingredients and rewards a long rest in the fridge.
Russian Honey Cake (Medovik)
Медовик, Medovik
Pronounced meh-doh-VEEK
- Serves
- 8
- Prep
- 40 min
- Cook
- 40 min
- Total
- 1 hr 20 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the cake layers
For the filling and coating
Method
In a medium saucepan, combine the butter, honey, and granulated sugar. Warm over low heat, stirring, until the butter melts and the sugar dissolves, about 3 minutes; do not let it boil. Remove from the heat and whisk in the eggs one at a time, then the baking soda and salt—the mixture will foam and lighten.
Add the flour gradually, stirring with a wooden spoon until a soft, sticky dough forms. Turn out onto a lightly floured surface and knead for 2-3 minutes, until smooth and no longer sticking badly to your hands. Divide into 10 equal pieces, shape into disks, wrap in plastic, and chill for 30 minutes.
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment. On a sheet of parchment dusted with flour, roll one dough disk to a 9-inch (23 cm) round about 1/8 inch (3 mm) thick; trim around an 8-inch (20 cm) plate and keep the scraps.
Slide the parchment onto a baking sheet and bake for 5-7 minutes, until the layer is golden brown at the edges and firm in the center. Transfer to a rack to cool; repeat with the remaining dough, reusing parchment and collecting scraps. Bake the scraps for 5 minutes, then cool and crush into fine crumbs.
For the filling, beat the sour cream with 1 cup (120 g) of the powdered sugar until thick and glossy, about 2 minutes. In a separate bowl, whip the heavy cream with the remaining 1/2 cup (60 g) powdered sugar to soft peaks, then fold it into the sour cream mixture.
Place one cake layer on a serving platter and spread with about 1/3 cup (80 ml) filling. Top with another layer and repeat, using about 1/3 cup (80 ml) between each pair of layers and keeping the remaining filling for the top and sides; press each layer gently so the stack stays even.
Coat the top and sides with the remaining filling, then press the cake crumbs over the top and around the sides, covering the frosting evenly. Cover loosely and refrigerate for at least 8 hours, preferably overnight, until the layers soften and the cake slices cleanly.
Let the cake stand at room temperature for 15 minutes before slicing with a long serrated knife, wiping the blade between cuts.
Regional variants
Some modern versions use a custard or sweetened condensed milk filling instead of sour cream, and toasted walnuts or prunes can be scattered between the layers.
Cook's notes
- Weigh the dough pieces if you want even layers; each should be about 3 1/4 oz (90 g).
- If the filling seems loose, chill it for 20 minutes before assembling; do not over-whip the cream.
- The cake is best after a full night in the fridge and can be refrigerated for up to 3 days.
Serve with
Hot black tea or coffee; fresh berries or a little unsweetened whipped cream on the side.
Make ahead and storage
Best assembled 1 day ahead; refrigerate wrapped for up to 3 days. Slice cold and let stand 15 minutes before serving.
