Medovik (Медовик)

Medovik is Russia's most beloved cake, featuring multiple thin honey-infused layers alternating with rich dulce de leche or sour cream frosting. The cake improves as it sits, with the layers softening and melding into an incredibly tender, melt-in-your-mouth texture. The combination of caramelized honey, creamy filling, and slight tanginess creates an unforgettable dessert experience. Every Russian family has cherished memories of medovik at celebrations.

Region & Occasion

Ingredients

• •For layers: 100 g (3.5 oz) butter
• •150 g (3/4 cup) sugar
• •3 large eggs
• •3 tbsp honey
• •1 tsp baking soda
• •400 g (3 cups) all-purpose flour
• •For cream: 800 g (3.5 cups) sour cream
• •300 g (1.5 cups) sugar
• •1 can (400g) dulce de leche or condensed milk (optional)
• •For decoration: 100 g crushed walnuts or honey cake crumbs

Cooking Instructions

1. 1In double boiler, combine butter, sugar, eggs, and honey. Whisk over simmering water until sugar dissolves.
2. 2Add baking soda. Continue whisking for 8-10 minutes until mixture becomes foamy and caramel-colored.
3. 3Remove from heat. Gradually add flour, stirring until dough forms.
4. 4Divide warm dough into 8-10 equal portions. Wrap in plastic, flatten into disks.
5. 5Preheat oven to 180°C (350°F).
6. 6Roll each portion very thin (2-3mm) on parchment paper. Cut into 20cm (8") circles.
7. 7Bake each layer for 3-4 minutes until golden. Cool on wire rack.
8. 8Collect and crush all dough scraps for decoration.
9. 9For cream: Beat sour cream with sugar until smooth. Add dulce de leche if using.
10. 10Place one layer on serving plate. Spread generous amount of cream. Repeat with all layers.
11. 11Coat top and sides with remaining cream.
12. 12Sprinkle crushed walnuts or cake crumbs on top and sides.
13. 13Refrigerate overnight (minimum 8 hours) for layers to soften.

Tags

More Recipes

Korovai

Holodets (Холодец)

Ikra (Икра)

Okroshka (Окрошка)

Shashlik (Шашлык)

Solyanka (Солянка)