Medovik is a Russian honey cake made from thin, tender honey layers stacked with a tangy sour cream filling. The layers soften as the cake chills, creating a sliceable, gently caramel-flavored dessert that is especially good made a day ahead. Recipes vary by family; this version uses a simple cooked dough and an easy sour cream cream.
Ingredients
- ½ cup (170 g) honey, preferably a mild-flavored variety
- ¾ cup (150 g) granulated sugar
- ½ cup (113 g) unsalted butter, cut into pieces
- 1 teaspoon baking soda (5 g)
- 3 large eggs, at room temperature
- 4½ cups (540 g) all-purpose flour, plus more for rolling
- ¼ teaspoon fine salt (1.5 g)
- 4 cups (960 g) full-fat sour cream, cold
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract (5 ml)
Instructions
- Prepare the oven and trays. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Trace an 8-inch (20 cm) circle on a sheet of parchment as a guide, or use an 8-inch cake ring to trim the layers after baking.
- Make the honey mixture. Place the honey, granulated sugar, and butter in a medium heatproof saucepan. Warm over low heat, stirring until the butter melts and the sugar is mostly dissolved, about 4 minutes. Remove from the heat and stir in the baking soda; the mixture will foam. Let it cool for 5 minutes so it is warm, not scorching.
- Add the eggs and dry ingredients. Whisk the eggs in a bowl. Slowly whisk a few spoonfuls of the warm honey mixture into the eggs, then whisk the egg mixture back into the saucepan. This gradual warming helps prevent scrambled egg. Stir in the salt and flour, about 1 cup (120 g) at a time, until a soft, slightly sticky dough forms. If it is too sticky to handle, mix in flour 1 tablespoon (8 g) at a time; avoid adding much extra, which can make the layers tough.
- Divide and roll the dough. While still warm, divide the dough into 8 equal portions, about 125 g each. Keep the portions covered so they do not dry out. On lightly floured parchment, roll one portion into a thin 9-inch (23 cm) round, roughly ⅛ inch (3 mm) thick. Prick it all over with a fork. Repeat with the remaining dough, reusing parchment as needed.
- Bake the layers. Bake the rounds in batches for 4–6 minutes each, until puffed and evenly golden; watch closely because thin layers brown quickly. Trim each one while warm using the 8-inch (20 cm) guide and save the scraps. Transfer the rounds to a rack and cool completely. The baked layers should be crisp; the filling will soften them.
- Make the filling. Whisk the cold sour cream, powdered sugar, and vanilla just until smooth and thickened, about 1 minute. Stop when it holds soft peaks or looks creamy; overbeating can make some sour creams loose or grainy.
- Stack the cake. Place one layer on a serving plate and spread with about ½ cup (120 g) filling, leaving a little for the sides. Continue stacking and filling, finishing with the eighth layer. Spread the remaining cream over the top and sides. Crush the baked scraps finely and press them onto the cake, covering the top and sides.
- Chill before serving. Cover the cake and refrigerate for at least 8 hours, preferably overnight, so the layers absorb moisture and become tender. For clean slices, use a sharp knife and wipe it between cuts.
Tips
- Weighing the flour is the most reliable way to get tender layers. If measuring by cups, spoon flour into the cup and level it rather than packing it down.
- Honey flavor varies. Mild clover or wildflower honey keeps the taste balanced; darker honey makes the cake more pronounced and slightly less delicate.
- Full-fat sour cream gives the filling body and a pleasant tang. If it is unusually thin, drain it in a fine-mesh strainer lined with a coffee filter or cheesecloth in the refrigerator for 1–2 hours before measuring.
- Roll and bake each layer while the dough is warm. If it cools and firms up, gently warm it in short bursts over a pan of warm water; do not add a large amount of flour to force it pliable.
Serving Suggestions
Serve Medovik cold or slightly cool, cut into modest wedges; its sweet, rich layers do not need a large portion. Offer black tea, coffee, or unsweetened tea alongside it. A few fresh berries can add brightness, though the cake is traditionally satisfying on its own.
Variations
For a slightly tangier filling, replace 1 cup (240 g) sour cream with an equal amount of thick Greek yogurt; the result will be less rich and may soften the layers more quickly. For a richer, firmer cream, fold 1 cup (240 ml) cold heavy cream, whipped to soft peaks, into the sour cream mixture. You can also add ½ teaspoon ground cinnamon to the dough for a warm spice note, though it will change the classic honey-forward flavor.
Storage and Reheating
Keep the finished cake covered and refrigerated, and return it to the refrigerator within 2 hours of serving. It is best after its overnight chill and keeps well for up to 4 days refrigerated. The layers continue to soften over time. Freezing is possible, but the sour cream filling may turn slightly grainy after thawing: freeze well-wrapped portions for up to 1 month, then thaw overnight in the refrigerator. This dessert is served chilled, so reheating is not recommended.
Frequently Asked Questions
Can I make Medovik a day ahead?
Yes. In fact, chilling overnight is important because it lets the dry layers absorb moisture from the filling. Cover it once assembled and keep it refrigerated until serving.
Why is my dough too sticky to roll?
Honey dough is naturally soft, especially while warm. Dust the parchment and rolling pin lightly with flour and work with one portion at a time. Add extra flour only in small increments; too much can make the finished layers dry and tough.
Why did my layers turn dark or bitter?
They may have baked too long or the oven may run hot. These thin rounds can go from golden to overbrowned in a minute, so check at 4 minutes and remove them as soon as they are evenly golden.
Can I use a different filling?
Yes. Thickened sour cream is a classic, but a cream-cheese-and-sour-cream mixture will be denser and less tangy. Keep the filling thick enough to stay between the layers, and refrigerate the assembled cake promptly.
Do I need to trim the layers?
Trimming makes a neat cake and provides scraps for the coating. Cut each round while it is warm and flexible, using the same plate or cake ring as a guide. If you prefer a rustic look, leave the edges untrimmed.
Can I prepare the layers in advance?
Yes. Once completely cool, stack them between sheets of parchment in an airtight container at room temperature for up to 2 days. Assemble with the sour cream filling only when ready to begin the required overnight chill.
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