Dessert

Medovik (Russian Honey Cake)

Name: Medovik (Russian Honey Cake)
Prep time: 1 h
Cook time: 40 min
Total time: 13 h 40 min
Yield: 8 servings
Cuisine: russian
Ingredients: 500 g all-purpose flour; 150 g granulated sugar; 100 g unsalted butter; 100 g honey; 2 pcs large egg; 1 tsp baking soda; 800 g sour cream full-fat; 150 g powdered sugar; 1 tsp vanilla extract

This classic Russian layer cake features delicate, honey-infused sponge cake layers separated by a rich, tangy sour cream frosting. It's a surprisingly light and elegant dessert, perfect for special occasions.

An original recipe by Forkin

Total time: 13 hr 40 min
Serves: 8
Difficulty: Hard
Per serving: 715 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

cake

500 gall-purpose flour
150 ggranulated sugar
100 gunsalted butter
100 ghoney
2 pcslarge egg
1 tspbaking soda

frosting

800 gsour cream, full-fat
150 gpowdered sugar
1 tspvanilla extract

Equipment

20cm round cake pan · kitchen scale · cake stand · saucepan · rolling pin · large bowl · spatula · wire rack · baking sheet · parchment paper · whisk

The method

Step by step

1
Combine the granulated sugar, unsalted butter, honey, and large eggs in a heatproof bowl set over a saucepan of simmering water (double boiler).
About 5 min
Cook’s note: Ensure the bowl does not touch the simmering water.
2
Whisk the mixture constantly until the sugar dissolves and the butter melts, about 5-7 minutes.
About 7 min
Cook’s note: The mixture should be warm to the touch and slightly thickened.
3
Remove the bowl from the heat and stir in the baking soda.
About 1 min
Cook’s note: The mixture will foam up and lighten in color due to the baking soda reacting with the honey.
4
Gradually add the all-purpose flour, mixing until a soft, sticky dough forms.
About 5 min
Cook’s note: Do not overmix; just combine until no dry streaks of flour remain.
5
Divide the dough into 8-10 equal portions.
About 3 min
Cook’s note: Using a kitchen scale can help with even portions.
6
Lightly flour your work surface and roll out each portion into a very thin circle, about 22 cm (9 inches) in diameter.
About 15 min
Cook’s note: You can use an inverted cake pan or plate as a guide to cut perfect circles after baking.
7
Preheat your oven to 180°C (350°F).
About 10 min
8
Place one rolled-out dough circle onto a parchment-lined baking sheet.
About 1 min
Cook’s note: Prick the dough all over with a fork to prevent bubbling.
9
Bake each cake layer for 3-5 minutes, or until golden brown and firm.
About 40 min
Cook’s note: Bake one layer at a time if your oven cannot accommodate multiple sheets without affecting baking.
10
Immediately after removing from the oven, use a 20 cm (8 inch) round cake pan or plate to cut out a perfect circle from each warm layer.
About 10 min
Cook’s note: Save the trimmed scraps; they will be used for decoration.
11
Stack the baked cake layers and allow them to cool completely on a wire rack.
About 20 min
12
For the frosting, combine the sour cream, powdered sugar, and vanilla extract in a large bowl.
About 2 min
Cook’s note: Use cold sour cream for the best consistency.
13
Whisk until smooth and well combined.
About 2 min
Cook’s note: Avoid over-whipping, as sour cream can become too thin.
14
Place one cooled cake layer on your serving plate or cake stand.
15
Spread a generous layer of frosting evenly over the cake layer.
About 1 min
16
Repeat with the remaining cake layers and frosting, stacking them neatly.
About 5 min
Cook’s note: Leave a little extra frosting for the top and sides.
17
Generously cover the top and sides of the assembled cake with the remaining frosting.
About 3 min
18
Crumble the reserved cake scraps into fine crumbs.
About 2 min
Cook’s note: A food processor can make this step quick and easy.
19
Press the cake crumbs onto the top and sides of the cake for decoration.
About 3 min
20
Refrigerate the Medovik for at least 12-24 hours before serving to allow the layers to soften and the flavors to meld.
About 12 hr
Cook’s note: This resting period is crucial for the cake's texture and taste.

Per serving

Nutrition

53%Score

Calories: 714.5kcal
Protein: 10.4g
Carbs: 98.3g
Fat: 32.1g
Fibre: 1.7g
Sugar: 50.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store the Medovik in an airtight container in the refrigerator.