Medovik (Russian Honey Cake)
Indulge in the sweet, layered delight of Medovik, a traditional Russian honey cake known for its tender, honey-infused layers and creamy filling. Perfect for celebrations or as a special treat with tea, Medovik offers a rich yet delicate flavor that melts in your mouth.
Ingredients
For the Cake Layers:
- 4 tablespoons honey
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 2 large eggs
- 1 teaspoon baking soda
- 2 1/2 cups all-purpose flour
For the Cream Filling:
- 2 cups sour cream
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
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Prepare the Cake Layers
In a small saucepan, combine honey, sugar, and butter. Heat gently over low heat until the butter melts and the mixture is smooth. Remove from heat and let cool slightly. Stir in eggs one at a time, mixing well after each addition. Add baking soda, then gradually fold in flour to form a soft, slightly sticky dough.
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Bake the Layers
Preheat the oven to 350°F (175°C). Divide the dough into 6–8 equal portions. Roll each portion into a thin circle, slightly larger than your cake pan. Place each layer on a parchment-lined baking sheet and bake for 5–7 minutes, until golden brown. Allow to cool completely.
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Prepare the Cream Filling
In a bowl, combine sour cream, sweetened condensed milk, and vanilla extract. Mix until smooth.
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Assemble the Cake
Spread a generous layer of cream between each cake layer, stacking them evenly. Cover the top and sides of the cake with the remaining cream. Optionally, crumble leftover baked scraps over the top for decoration.
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Serve
Refrigerate the assembled cake for at least 4 hours, preferably overnight, to allow the flavors to meld and the layers to soften. Slice and serve chilled, enjoying the delicate honey flavor and creamy texture.
Serving
Medovik is a show-stopping dessert that embodies the sweet traditions of Russian baking. Perfect for holidays, birthdays, or an indulgent weekend treat, it’s a cake that delights both the eyes and the palate.
