Medovik is a Russian and Eastern European honey layer cake made with thin, gently caramelized honey dough and a soft sour-cream filling. This eight-layer version is assembled with cream and chilled overnight, allowing the crisp rounds to soften into tender layers that slice neatly the next day.
Ingredients
- ½ cup (170 g) honey
- ¾ cup (150 g) granulated sugar
- ½ cup (113 g) unsalted butter, cut into pieces
- 1 teaspoon baking soda (5 g)
- 3 large eggs (about 150 g without shells), at room temperature
- 1 teaspoon vanilla extract (5 ml)
- 4 cups (500 g) all-purpose flour, plus more for rolling
- ¼ teaspoon fine salt (1.5 g)
- 3 cups (720 g) full-fat sour cream, cold
- 1 cup (240 ml) heavy whipping cream, cold
- ¾ cup (90 g) powdered sugar, sifted
Instructions
- Prepare the dough: Set a rack in the center of the oven and heat to 350°F (175°C). Line two baking sheets with parchment. In a medium heatproof bowl, combine honey, granulated sugar, and butter. Set it over a saucepan of gently simmering water, making sure the bowl does not touch the water. Stir for about 5 minutes, until the butter melts and the sugar mostly dissolves. Remove from the heat and stir in the baking soda; the mixture will foam. Cool for 8–10 minutes until warm, not hot.
- Add the eggs and flour: Whisk the eggs and vanilla into the honey mixture one at a time. In a separate bowl, whisk together the flour and salt. Add the dry ingredients in three additions, mixing with a sturdy spoon until a soft, slightly tacky dough forms. Avoid adding too much extra flour; the dough firms as it cools. Cover and rest at room temperature for 15 minutes.
- Divide and roll: Divide the dough into eight equal portions, about 120 g each. Keep the portions covered while you work. On lightly floured parchment, roll one portion into a very thin circle, about 9 inches (23 cm) across. Use a plate or cake ring as a guide to trim the circle, leaving the scraps on the parchment. Prick the round all over with a fork. Repeat with the remaining portions, stacking parchment between rounds if needed.
- Bake the layers: Bake the rounds, two at a time if your oven allows, for 4–6 minutes each, rotating the sheet once if they brown unevenly. They are ready when lightly golden at the edges; watch closely, since thin dough can scorch quickly. Bake the trimmings on a separate sheet for about 5 minutes, until golden. Cool the rounds completely on flat surfaces. Crush the cooled scraps into fine crumbs for the finish.
- Make the cream: With an electric mixer, whip the cold heavy cream and powdered sugar to medium peaks. In a separate bowl, briefly whisk the sour cream until smooth, then fold in the whipped cream in two additions. Stop as soon as the mixture is even and fluffy; overmixing can loosen it.
- Assemble: Set one cake round on a serving plate. Spread about ½ cup (120 g) cream evenly over it, almost to the edge. Top with another round and repeat, finishing with the eighth layer. Spread a thin coating of cream over the top and sides. Press the cake crumbs over the top and sides, then cover the cake loosely.
- Chill before serving: Refrigerate the cake for at least 8 hours, preferably overnight, so the layers absorb moisture and become tender. For clean slices, chill a further 30 minutes after decorating if the cream has softened. Cut with a long, sharp knife, wiping the blade between cuts.
Tips
- Roll the dough thinly and evenly; thicker rounds take longer to soften and can make the cake harder to slice. A little flour on the parchment is helpful, but excess flour can toughen the layers.
- If sour cream is unavailable, use an equal amount of full-fat Greek yogurt. The filling will taste tangier and may be slightly less rich; avoid thin, low-fat yogurt, which can make it runny.
- Keep dough portions covered so they do not dry out, and bake each round just until golden. Dark brown edges taste bitter and may remain firm after chilling.
- For easier handling, assemble the cake inside an adjustable cake ring lined with acetate or parchment. The ring is optional; a lightly domed cake can be gently straightened with a spatula.
Serving Suggestions
Serve the cake cold or let it stand at room temperature for 15–20 minutes for a softer cream and more pronounced honey flavor. Pair it with unsweetened black tea, coffee, or berries. Small slices are satisfying because the layers and sweet-tangy cream make a rich dessert.
Variations
For a slightly deeper flavor, use a dark, flavorful honey such as buckwheat, or replace up to 2 tablespoons of the granulated sugar with brown sugar. Honey varieties differ in strength, so a mild honey gives a more delicate result. For a less tangy filling, replace 1 cup (240 g) of the sour cream with mascarpone, folding it in gently. You can also add ½ teaspoon ground cinnamon to the flour, though this is a flavor variation rather than a required traditional ingredient.
Storage and Reheating
Because the filling contains dairy, refrigerate the cake within 2 hours of assembly or serving. Keep it covered in the refrigerator for up to 4 days; the layers will continue to soften over the first day. This cake is served chilled or slightly tempered, not reheated. For longer storage, freeze individual slices, well wrapped, for up to 2 months; thaw overnight in the refrigerator. Do not leave the cake at room temperature for more than 2 hours total, or 1 hour if the room is above 90°F (32°C).
Frequently Asked Questions
Why is my honey dough sticky?
The dough is meant to be soft and can feel tacky while warm. Let it rest for 15 minutes before rolling, and use a light dusting of flour rather than mixing in large amounts, which can make the layers tough.
Can I bake the layers ahead?
Yes. Once completely cool, stack the rounds with parchment between them and keep them airtight at room temperature for up to 2 days. Assemble with cream and refrigerate overnight before serving.
Can I make the cake without a mixer?
Yes. A balloon whisk can whip the cream by hand, though it takes longer. Fold it into the sour cream gently with a spatula; do not stir vigorously or the filling may lose volume.
Why does Medovik need to chill overnight?
The baked rounds start crisp. During chilling, they absorb moisture from the sour-cream filling and become tender. A shorter chill can leave the cake crunchy and make it difficult to cut cleanly.
Can I make fewer or more layers?
You can, but this recipe is measured for eight rounds. Fewer layers will be thicker and may need a little more cream per layer; more layers require rolling the dough thinner and close attention during baking.
How do I keep the cake from sliding?
Use an even layer of cream, spread it close to the edge, and chill the assembled cake under a cake ring if available. If the filling feels loose, refrigerate it for 15–20 minutes before assembling.
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