Medovik (Russian Honey Layer Cake)
Local name: Медовик
In short: A tall Russian cake of thin honey layers sandwiched with soft sour cream frosting, then rested overnight until tender and moist. It takes about 1 h 45 min in total and makes 12 servings.
- Prep
- 1 h
- Cook
- 45 min
- Resting
- 8 h
- Total
- 1 h 45 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 480 kcal
Medovik is the honey cake found at nearly every Russian birthday and family tea. Thin layers of honey dough bake in minutes, are stacked with a light cream of sour cream and sugar, and are left in the fridge overnight so the crisp layers soften into a tender, moist cake. The flavor is gentle honey and caramel, not too sweet. It looks impressive but uses simple ingredients, and everything can be done a day ahead.
Instructions
- Heat the sugar, honey and butter in a large saucepan over low heat for about 5 minutes, stirring, until the butter melts and the sugar dissolves. Stir in the baking soda, which will make the mixture foam and lighten, and cook for 1 minute. Take off the heat and cool for 10 minutes.
- Whisk in the eggs one at a time, then stir in the flour a little at a time until you have a soft, slightly sticky dough. Chill it for 20 minutes.
- Heat the oven to 180°C (350°F). Divide the dough into 8 equal pieces. On baking paper dusted with flour, roll each piece into a very thin round and trim it with a 20 cm (8 inch) plate, keeping the trimmings.
- Bake each layer on its paper for 4 to 5 minutes until deep golden, then cool on a rack. Bake the trimmings on a tray for 5 minutes for the crumbs.
- Whisk the sour cream, powdered sugar and vanilla until smooth and thick, then chill until needed.
- Stack the layers on a plate, spreading about 80 g (1/3 cup) of cream between each and pressing lightly. Coat the top and sides with the rest of the cream.
- Crush the baked trimmings into crumbs, mix with the walnuts if using, and press them over the cake. Chill for at least 8 hours, preferably overnight, so the layers soften.
- Slice with a sharp knife and serve cold with tea.
Tips
- Use thick, full-fat sour cream. If it looks loose, drain it in a cloth-lined sieve in the fridge for 1 hour first so it holds its shape between the layers.
- Roll the dough in portions and keep the rest covered, with plenty of flour on the paper, since honey dough turns sticky as it warms. Bake only until deep golden, because overbaked layers stay hard even after resting.
Questions and answers
Why does medovik need to rest overnight?
The thin layers are crisp straight from the oven. Resting lets the cream soak in so they turn soft and cake-like. With only a few hours the layers will still be firm.
Can I use a different cream for medovik?
Yes. Whipped cream with cream cheese, or a custard made with milk, is also common. Sour cream gives the classic light sourness that balances the honey.
How long does medovik keep?
Covered in the fridge it keeps for up to 5 days and tastes best on the second or third day. The baked layers can be frozen for up to 2 months.
How long does it take to make Medovik (Russian Honey Layer Cake)?
About 1 h 45 min in total: 1 h of preparation and 45 min of cooking.
How many calories are in Medovik (Russian Honey Layer Cake)?
About 480 kcal per serving, with 7 g of protein, 64 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 480 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 64 g |
| Fat | 22 g |
| Fiber | 1 g |
| Sugar | 40 g |
| Sodium | 200 mg |
Estimated values, calculated from the ingredients.
