Medovik is a classic Russian honey cake built from many thin baked layers that soften into a tender whole after resting with tangy cream.
Warm honey dough rolls easily into thin rounds, while a simple sour-cream and whipped-cream filling supplies enough moisture to soften every layer overnight.
Roll and bake the layers one at a time on parchment; they bake quickly, so have the next round ready before the oven timer rings.
Serving Suggestions
Serve cool but not icy with black tea, coffee, or fresh berries on the side.
Recipe Notes
The assembled cake needs at least 8 hours to soften and is best after an overnight rest. Refrigerate for up to four days.
Russian Medovik Honey Cake
Tender Russian honey layer cake with thin baked rounds, tangy sour-cream frosting, and fine cake crumbs.
Ingredients
Equipment
Method
Make the Dough:
- Heat the honey, butter, and sugar in a saucepan over low heat until smooth. Remove from the heat and cool for 5 minutes.
- Whisk in the eggs gradually, then stir in the baking soda and salt. Fold in the flour to make a soft warm dough. Divide into eight equal pieces.
Bake the Layers:
- Heat the oven to 350 F (175 C). Roll one dough piece very thin on parchment and trim to an 8-inch round, keeping the scraps.
- Bake each layer for 4 to 6 minutes until evenly golden. Bake the scraps until dry, then cool and crush them into fine crumbs.
Fill and Rest:
- Beat the heavy cream to soft peaks. In another bowl, whisk the sour cream, powdered sugar, and vanilla, then fold in the whipped cream.
- Stack the cooled layers with a generous thin coating of cream between each. Cover the top and sides, coat with crumbs, and refrigerate for at least 8 hours before slicing.
Nutrition
Notes
- Warm dough rolls more easily; briefly warm a firm piece between your palms.
- Do not reduce the resting time, because the cream must soften the baked layers.
