Medovik Cake London: A Russian Honey Layer Cake

Medovik is a Russian honey cake made from thin, tender layers and a tangy sour-cream filling; after chilling, the layers soften into a sliceable, almost caramel-like cake. This London-friendly version uses supermarket ingredients and a simple saucepan dough, with a long chill that gives the cake its classic texture.

Ingredients

¾ cup (170 g) unsalted butter, cut into pieces
¾ cup (255 g) clear or set honey
1 cup (200 g) granulated sugar
1 teaspoon bicarbonate of soda (baking soda)
4 large eggs, at room temperature
5 cups (625 g) plain flour, plus up to ¼ cup (30 g) for rolling and handling
¼ teaspoon fine salt
4 cups (960 g) full-fat sour cream, well chilled
1 cup (120 g) icing sugar (powdered sugar), sifted
1 teaspoon vanilla extract

Instructions

Prepare the oven and trays. Heat the oven to 350°F (180°C), or 160°C fan. Line two large baking trays with baking parchment. Cut a 9-inch (23 cm) circle from card or use a plate as a guide; keep it nearby as a template. You will bake the cake layers in batches.
Make the honey mixture. Put the butter, honey and granulated sugar in a heatproof bowl set over a saucepan of gently simmering water. Stir until the butter melts and the sugar begins to dissolve, about 6–8 minutes. Do not let the bowl touch the water. Remove it from the heat and stir in the bicarbonate of soda; the mixture will foam and lighten. Leave it to cool until warm rather than hot, about 10 minutes.
Mix the dough. Whisk the eggs in a separate bowl. Gradually whisk a few spoonfuls of the warm honey mixture into the eggs, then slowly whisk the egg mixture back into the bowl. This tempers the eggs and helps prevent scrambling. Stir in the salt and most of the flour until a soft, slightly sticky dough forms. Add the remaining flour only if the dough is too loose to handle; avoid packing in extra flour, which can make the baked layers tough.
Divide and roll. While the dough is still warm and pliable, divide it into eight equal portions. Work with one portion at a time, keeping the rest covered. On lightly floured parchment, roll each portion very thin, about ⅛ inch (3 mm). Use the 9-inch (23 cm) template to cut a neat circle. Keep the trimmings for the crumb coating. Transfer the parchment and dough to a tray.
Bake the layers. Bake one or two layers at a time for 4–6 minutes, until evenly golden but not dark brown; check early because thin honey dough can burn quickly. Cool each layer on a rack. Bake the scraps on a tray for about 5–7 minutes, until crisp, then cool completely. The layers may feel firm when cool; the filling softens them later.
Make the filling. Stir the cold sour cream, sifted icing sugar and vanilla together just until smooth. Do not beat it for long: sour cream can loosen if overworked. If it looks runny, chill it for 20–30 minutes before assembling.
Assemble the cake. Set one cake layer on a serving plate and spread with a thin, even layer of filling, using roughly ⅓–½ cup (80–120 g) each time. Repeat with the remaining layers, reserving enough filling to coat the top and sides. Spread the rest over the outside. Crush the cooled scraps into fine crumbs and press them gently over the top and sides.
Chill until tender. Cover the cake without pressing the crumb coating and refrigerate for at least 8 hours, preferably overnight. This resting time is essential: it lets the cream soak into the crisp layers. Bring the cake out for about 20 minutes before slicing for cleaner cuts and a softer, more fragrant bite.

Tips

Roll while warm. The dough becomes harder to roll as it cools. If a portion firms up, warm it briefly between your hands; do not microwave it until hot.
Keep the circles thin and even. Uneven or thick layers bake at different rates. Roll on parchment so you can lift each circle without stretching it.
Use full-fat sour cream. Lower-fat versions can make the filling watery. If sour cream is unavailable, thick Greek-style yoghurt is a workable substitute, but it gives a tangier, less rich filling; drain it in a fine sieve if it is loose.
Watch the colour. Honey browns quickly, and the layers continue to firm as they cool. Take them out when golden, not deeply browned, or they may taste bitter.

Serving Suggestions

Serve chilled or just slightly tempered, cut into small wedges; the cake is rich, and its honey and sour-cream flavours are best when the layers have fully softened. Offer tea or coffee alongside. A few fresh berries can add a bright contrast, but the cake is traditionally finished simply with its own crumbs, so extra toppings are optional.

Variations

For a more pronounced honey flavour, use a dark, strongly flavoured honey, such as a British heather honey; it will make the cake less delicate and more robust. For a lighter taste, choose a mild clear honey. Some versions use a custard or condensed-milk cream rather than sour cream; either changes the filling’s texture and sweetness, so this recipe’s sour cream should not be swapped without adjusting the sugar to taste. You can also make a smaller 8-inch (20 cm) cake by cutting the dough into nine portions and trimming each to that size, but check the layers early because their baking time may vary slightly.

Storage and Reheating

Keep the assembled cake covered in the refrigerator and serve within 3–4 days. Refrigerate it within 2 hours of assembly or serving; do not leave it at room temperature for an extended period because the sour-cream filling is perishable. Freezing is possible: wrap individual slices tightly and freeze for up to 1 month for best quality. Thaw overnight in the refrigerator. This cake is served cold or cool, so reheating is not recommended.

Frequently Asked Questions

Why does Medovik need to chill overnight?
The baked layers start out crisp, and the sour-cream filling gradually moistens them. Chilling for at least 8 hours gives the cake its characteristic soft, cohesive texture and makes it easier to slice.

Can I make the layers ahead?
Yes. Once completely cool, stack them with parchment between each layer and store airtight at room temperature for up to 2 days. Keep the crumbs airtight too. Assemble with the sour-cream filling on the day you plan to start the overnight chill.

Can I make the cake without a stand mixer?
Yes. The dough and filling are both easy to mix by hand with a whisk and spatula. The key is to stir the filling gently and roll the dough while it is warm and workable.

Why is my filling runny?
It may be from low-fat sour cream, a warm kitchen, or vigorous mixing. Chill the filling for 20–30 minutes. If it remains thin, drain it in a fine sieve lined with a clean cloth in the refrigerator, then use it once thickened.

How do I get neat slices?
Chill the cake thoroughly, then use a long, sharp knife. Dip the blade in hot water, wipe it dry between cuts, and slice with a steady downward motion rather than sawing through the soft layers.

Can I use a different size cake tin?
The layers are baked as free-form circles on trays, so a cake tin is not required. Use a 9-inch (23 cm) plate or card template; if you choose a smaller circle, the cake will be taller and may need slightly longer to soften during chilling.

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