Medovik (Russian Honey Cake)
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
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store the Medovik in an airtight container in the refrigerator.
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