Go Back
Medovik (Russian honey cake)
Print

Medovik (Russian honey cake)

Delicate honey dough, which immediately melts in your mouth, and sweet sour cream, which perfectly combines with the dough – not without reason medovik is one of the most popular Russian cakes. Soft, creamy, aromatic and incredibly delicious is the honey cake. It is one of the most delicious – if not the most delicious at all – Russian cakes. According to this recipe, you can easily make the Russian honey cake at home.
Course Dessert
Cuisine Russian
Prep Time 55 minutes
Cook Time 1 hour
Cooling time 10 hours
Servings 10

Ingredients

for the dough

  • 150 g honey
  • 100 g butter
  • 80 g sugar
  • 2 eggs
  • 1 pinch of salt
  • 8 g baking soda
  • approx. 400 g flour
  • flour for the work surface

for the cream

  • 1 kg sour cream
  • 150 g powdered sugar

Instructions

Preparation of the dough

  • Melt butter, take it off the heat, immediately add sugar, honey and salt and mix it.
  • Add baking soda and stir it thoroughly.
  • Add eggs (if the mixture is still hot, let it cool a bit before adding eggs) and mix until homogeneous.
  • Heat the mixture in a water bath for about 15 minutes, stirring occasionally. After heating, the mass should approximately double in volume and turn white in color.
  • Gradually add flour and mix to form a very sticky dough. The dough should not be too firm, but also not thick or runny. Cover the mixing bowl with the dough and chill the dough for 2-3 hours.
  • Divide the dough into 12 equal pieces, roll each piece a little in flour and roll it out very thinly (almost translucent) on a sheet of baking paper. Cut out a Ø 20 cm circle from each rolled out piece of dough.
  • Prick each dough circle several times with a fork and bake the dough circles one by one in a preheated oven at 180 °C for about 4 minutes each until golden brown. Let the thin cake layers cool down afterwards. Also bake the leftover dough and crumble it finely afterwards.

Preparation of the cream

  • Mix sour cream and powdered sugar.

Preparation of the cake

  • Spread the cream on all the cake layers and stack them on top of each other. Spread the rest of the cream on the edges of the cake and sprinkle the crumbs on the top and on the edges. Refrigerate the medovik cake for about 8 hours or overnight.

Notes

  • Margarine can be used instead of butter.
  • Instead of baking soda, double the amount of baking powder can be used. However, the dough turns out better with baking soda.
  • Do not add eggs to the hot honey mixture.
  • The amount of flour given in the recipe may vary. Therefore, add flour in portions to the honey mixture until the dough is very sticky.
  • The amount of powdered sugar for the cream can be adjusted as desired.
  • Sugar can also be used instead of powdered sugar for the cream.
  • Note the detailed tips and tricks for DIY Russian medovik cake at the top of the post.