Medovik is a layered honey cake associated with Russia and other parts of Eastern Europe, made with thin honey-scented cake layers and a tangy sour cream filling. This approachable version uses a simple stovetop dough and a cream that softens the layers as the cake chills, so it slices neatly after resting overnight.
Ingredients
- ½ cup (170 g) mild honey
- ¾ cup (150 g) granulated sugar
- ½ cup (113 g) unsalted butter, cut into pieces
- 1 teaspoon baking soda (5 g)
- 2 large eggs, at room temperature
- 4 cups (500 g) all-purpose flour, plus up to ¼ cup (30 g) for rolling and dusting
- ¼ teaspoon fine salt (1.5 g)
- 4 cups (960 g) full-fat sour cream, cold
- 1 cup (120 g) powdered sugar, sifted
- 1 teaspoon vanilla extract (5 ml)
Instructions
- Set up the oven and trays. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Cut a 9-inch (23 cm) circle out of parchment or use a plate as a guide for trimming the cake layers.
- Make the honey mixture. Put the honey, granulated sugar, and butter in a medium heatproof bowl. Set it over a saucepan of gently simmering water, making sure the bowl does not touch the water. Stir until the butter melts and the sugar mostly dissolves, about 5 minutes. Remove the bowl from the heat and stir in the baking soda. The mixture will foam and lighten; let it cool for 5 minutes.
- Add the eggs and dry ingredients. Whisk the eggs in one at a time until smooth. In a separate bowl, mix the flour with the salt, then add it gradually to the honey mixture. Stir until a soft, slightly tacky dough forms. If it is too sticky to handle, mix in flour a tablespoon at a time, using no more than the listed extra amount. Avoid adding too much: a firm dough can make the baked layers dry.
- Divide and roll the layers. While the dough is still warm and pliable, divide it into 8 equal pieces. Roll one piece at a time on lightly floured parchment into a thin circle about 9 inches (23 cm) wide. Prick the dough all over with a fork. Bake the circle for 4–5 minutes, until golden at the edges and set in the center. Repeat with the remaining pieces, reusing the parchment as needed. Keep unrolled dough covered so it does not dry out.
- Trim the layers. While each layer is warm, place the 9-inch guide on top and trim around it with a knife. Save the scraps for the coating. Cool the layers completely on racks. The baked circles are delicate when warm and firm as they cool.
- Make the filling. Stir the cold sour cream, powdered sugar, and vanilla together until smooth. Do not beat it for a long time; overmixing can loosen sour cream and make the filling runny. If your sour cream is unusually thin, drain it in a fine sieve lined with cheesecloth in the refrigerator for 30–60 minutes before measuring.
- Assemble the cake. Set one layer on a serving plate. Spread about ½ cup (120 g) filling evenly over it, reaching close to the edges. Repeat with the remaining layers and filling, finishing with a thin coating of cream on the top and sides. A little filling may squeeze out as the layers settle; smooth it over the sides.
- Make the crumb coating and chill. Crush the reserved cake scraps into fine crumbs with a rolling pin or food processor, then press them over the top and sides. Cover the cake without letting the cover touch the surface and refrigerate for at least 8 hours, preferably overnight, before slicing. This resting time lets the layers absorb moisture and become tender.
Tips
- Measure flour by weight if possible. If using cups, spoon it into the measuring cup and level it; packing flour in can make the dough too dry.
- Roll and bake each layer promptly while the dough is warm. If it cools and stiffens, briefly warm it in the microwave in 5-second bursts or set the covered bowl over warm water.
- Use full-fat sour cream for a stable, pleasantly tart filling. Greek yogurt can replace some of it, but the filling will taste less rich and may be looser; drain the yogurt first.
- Do not skip the overnight chill. Cutting too soon leaves the layers crisp and the filling prone to sliding instead of producing the classic soft, sliceable cake.
Serving Suggestions
Serve Medovik cold or briefly tempered at room temperature for about 15 minutes, cut into slim wedges because the layered cake is rich. It pairs well with unsweetened black tea or coffee, which balances the honey and sweet cream. For a simple finish, add a few fresh berries beside each slice; avoid piling wet fruit on the cake, as it can soften the crumb coating.
Variations
For a slightly more tangy filling, replace up to 1 cup (240 g) of the sour cream with well-drained full-fat Greek yogurt. For a richer version, replace ½ cup (120 g) sour cream with mascarpone, thinning the mixture with a spoonful of sour cream if needed. You can also add ½ teaspoon cinnamon to the flour for a warm note, or use buckwheat honey for a deeper, more pronounced flavor. Dark honey can make the cake taste less delicate, so mild honey is the best choice for a first batch.
Storage and Reheating
Keep Medovik covered and refrigerated; because its filling contains sour cream, do not leave it at room temperature for more than 2 hours. It keeps well for up to 4 days in the refrigerator, though the crumb coating gradually softens. This cake is served chilled and should not be reheated. To freeze, wrap individual slices airtight and freeze for up to 2 months; thaw overnight in the refrigerator. The texture may be a little softer after freezing.
Frequently Asked Questions
Why is my honey dough sticky?
Warm honey dough is naturally soft and tacky. Lightly flour the parchment and your hands, and add extra flour gradually only if you cannot roll it. Too much flour can make the layers tough.
Can I make the cake layers ahead?
Yes. Cool the baked layers completely, stack them between sheets of parchment, and keep them airtight at room temperature for up to 2 days. Make the filling and assemble the cake no more than a day before serving so it has time to soften.
Why did my filling turn runny?
Thin sour cream, overbeating, or warm cake layers can loosen the filling. Use cold full-fat sour cream, stir just until smooth, and assemble only after the layers have cooled completely. Drain thin sour cream or yogurt before using.
Can I bake the layers all at once?
Only if you have enough oven space and can keep them evenly spaced on separate sheets. Most home ovens bake more consistently one or two layers at a time; rotate trays if baking on different racks, and watch closely because thin layers brown quickly.
Do I have to use sour cream?
Sour cream gives the traditional-style filling its gentle tang and helps soften the layers. Thick, full-fat Greek yogurt is the easiest substitute, preferably drained; the result will be tangier and may be less creamy. Sweetened whipped cream alone is looser and less reliable for this cake.
How do I get clean slices?
Chill the assembled cake for at least 8 hours, 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 pressing hard.
Related
- Energy Drinks Sweetened With Monk Fruit at Home
- Who Sells Monk Fruit? Where to Buy It
- Does Monk Fruit Have Caffeine? What to Know
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).