Medovik is a layered Russian honey cake, usually made with thin honey-scented cake layers and a tangy sour cream filling. This egg-free version uses baking soda and sour cream to make tender, rollable layers, then relies on an overnight chill to soften them into a sliceable cake.
Ingredients
- ½ cup (170 g) mild honey
- ½ cup (100 g) granulated sugar
- ½ cup (113 g) unsalted butter, cut into pieces
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- ½ cup (120 g) full-fat sour cream, at room temperature
- 1 teaspoon vanilla extract
- 3½ cups (420 g) all-purpose flour, plus 2–3 tablespoons (16–24 g) for rolling if needed
- 2 cups (480 g) full-fat sour cream, cold, for the filling
- 1 cup (240 ml) heavy cream, cold
- ½ cup (60 g) powdered sugar, sifted
- 1 teaspoon vanilla extract, for the filling
Instructions
- Prepare the oven and trays. Heat the oven to 350°F (175°C). Line two large baking sheets with parchment. Cut a 9-inch (23 cm) round template from parchment or keep a cake ring handy for trimming. You will bake the layers in batches.
- Make the honey mixture. Put the honey, granulated sugar, butter, baking soda, and salt in a medium, heavy-bottomed saucepan. Warm over low heat, stirring, until the butter melts and the sugar mostly dissolves, about 4–5 minutes. The mixture will foam as the baking soda reacts. Take it off the heat and let it cool for 8–10 minutes; it should be warm, not hot.
- Mix the dough. Stir the ½ cup sour cream and 1 teaspoon vanilla into the honey mixture. Add the flour in three additions, mixing with a sturdy spoon until a soft, slightly tacky dough forms. Avoid adding much extra flour: the dough firms as it cools, and too much flour makes the layers tough. Divide into eight equal pieces and cover them so they do not dry out.
- Roll and bake the layers. Roll one piece between two sheets of parchment into a thin round about 9 inches (23 cm) across. Peel off the top sheet and slide the dough, still on the bottom parchment, onto a baking sheet. Bake for 4–6 minutes, until the surface is set and the edges are lightly browned. Rotate the tray if your oven browns unevenly. While each layer is still warm, trim it to the 9-inch template; save the scraps for the topping. Repeat with the remaining pieces, reusing the baking sheets as needed. Cool the layers completely, about 15 minutes.
- Whip the filling. In a chilled bowl, beat the heavy cream and powdered sugar to medium peaks. In a separate bowl, stir the cold sour cream with the filling’s vanilla until smooth. Fold the whipped cream into the sour cream in two additions. Stop once the filling is even and fluffy; overmixing can make it loose.
- Assemble the cake. Set one cake layer on a serving plate. Spread about ⅓ cup (80 ml) filling evenly over it, leaving a narrow border. Stack the remaining layers with the same amount of filling between them, then cover the top and sides with the rest. Crush the baked scraps into fine crumbs and press them over the top and sides.
- Chill before serving. Cover the cake without pressing the wrap against the crumb coating. Refrigerate for at least 10 hours, preferably overnight, so the layers absorb moisture and soften. For neat slices, chill it for the full time and use a sharp knife wiped clean between cuts.
Tips
- Measure flour by weight when possible. If using cups, spoon flour into the cup and level it rather than packing it down. A dry, stiff dough is difficult to roll and produces less tender layers.
- Work while the dough is pliable. If a portion cools and becomes firm, warm it briefly between your palms or set it near the still-warm saucepan. Roll it between parchment rather than adding a lot of flour.
- Keep the layers thin and even. Aim for roughly ⅛ inch (3 mm). Uneven or thick layers may bake at different rates; remove each layer as soon as it is set and lightly golden, since it will firm as it cools.
- Choose full-fat dairy. Low-fat sour cream can make the filling thin. If you only have plain Greek yogurt, use full-fat yogurt in place of the filling sour cream; expect a sharper taste and slightly different texture.
Serving Suggestions
Serve the cake cold or let it stand at room temperature for about 15 minutes for a softer, creamier bite. Cut small wedges because the honey layers and rich filling are satisfying. Offer unsweetened tea or coffee alongside, or add a few fresh berries to the plate for a bright contrast. Keep any garnish simple so the honey and sour cream flavors remain prominent.
Variations
For a deeper flavor, use dark or buckwheat honey, though it will taste stronger and less delicate than mild clover honey. A small pinch of ground cinnamon or cardamom can be added to the flour. For a tangier, less sweet filling, reduce the powdered sugar to ⅓ cup (40 g); the filling will be softer and more tart. Finely chopped toasted walnuts can be mixed with the cake crumbs for the coating, but omit them for a nut-free cake. These are flexible adaptations rather than a single fixed traditional formula.
Storage and Reheating
Because the filling contains dairy, refrigerate the assembled cake within 2 hours. Cover it and store at 40°F (4°C) or below for up to 3 days; the layers continue to soften, so the texture is often best after the first overnight chill. Do not leave it at room temperature for more than 2 hours, or more than 1 hour if the room is above 90°F (32°C). This cake is served chilled, so reheating is not recommended. Individual slices can be frozen, tightly wrapped, for up to 1 month; thaw overnight in the refrigerator. The crumb coating may soften after freezing.
Frequently Asked Questions
Is this Medovik recipe completely egg-free?
Yes. The dough and filling contain no eggs. Check the labels on packaged ingredients if you need to avoid egg traces due to an allergy, since manufacturing practices vary.
Why is baking soda used without vinegar or lemon juice?
The honey and sour cream provide acidity that helps the baking soda react. The mixture foams when heated, and that reaction helps the thin layers bake tender rather than dense.
Can I make the layers ahead?
Yes. Bake and cool the layers, then stack them between parchment and keep them in an airtight container at room temperature for up to 2 days. Assemble with the filling and refrigerate overnight before serving.
Why did my dough crack while rolling?
It may have cooled too much or contain excess flour. Let it warm slightly until pliable, then roll between parchment. Small edge cracks are easy to patch with scraps before baking.
Why is the assembled cake still firm?
Medovik needs time for its layers to absorb moisture from the filling. Refrigerate it for at least 10 hours; a quick chill will not give the same soft, cohesive texture.
Can I use a different filling?
Yes. A thick, lightly sweetened cream cheese and sour cream filling works, though it will be richer and less tangy. Keep the filling spreadable but not runny, and maintain the overnight chill so the cake can set.
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