Medovik
A tall cake of thin honey-spiced layers stacked with sour cream or condensed milk frosting, which soften overnight into a tender, caramel-flavored dessert.
Honey cake Medovik: insatiablemunch @ Flickr ; cropped by Off-shell, CC BY 2.0 (Wikimedia Commons)
Where it comes from
Medovik is a much-loved cake in Russia and nearby countries, a fixture of birthdays and family tea tables. The thin layers are baked separately and left to soften with the cream.
Explore the cuisine of Russia.
Recipe
Make Medovik at home
Ingredients
- 1/2 cup (170 g) honey
- 3/4 cup (150 g) sugar
- 4 tbsp butter
- 2 eggs
- 1 tsp baking soda
- 3 1/2 cups (440 g) flour, about
- For the cream: 2 cups (480 g) sour cream
- 1 cup (240 ml) heavy cream
- 1/2 cup (60 g) powdered sugar
- Chopped walnuts for topping
How it's made
- Heat honey, sugar and butter in a pot until melted; whisk in baking soda and let it foam.
- Add the eggs, then flour to make a soft, workable dough.
- Divide into 8 pieces and roll each very thin on parchment.
- Bake each layer at 375 F (190 C) for 4 to 5 minutes until golden; trim into rounds and crumble the scraps.
- Whip sour cream, cream and powdered sugar into a thick frosting.
- Stack the layers with cream between each, coat the cake all around and press crumbs on the sides and top.
- Chill overnight before slicing.
Variations
- Condensed milk cream version.
- Version with prune pieces.
- Mini medovik cakes.
Cook’s tip: The overnight rest is essential; it turns the crisp layers soft and cake-like.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Honey cake Medovik: insatiablemunch @ Flickr ; cropped by Off-shell, CC BY 2.0 (Wikimedia Commons)