Russian Honey Cake (Medovik)
A celebratory layered honey cake with thin caramelized layers and a tangy sour cream filling.
About This Dish
Resting the assembled cake overnight transforms crisp honey layers into the soft, sliceable texture that defines medovik.
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Stages
- Honey Dough45 min
- Baking Layers45 min
- Assembly and Rest10 hr
Step-by-Step Instructions
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1
Warm the honey, sugar, and butter over low heat until smooth. Whisk in the baking soda and cool for 5 minutes.
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2
Whisk in the eggs one at a time, then add the flour gradually to make a soft, warm dough.
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3
Divide into 10 pieces. Roll each piece thinly, trim to a 22 cm circle, and bake at 190 °C for 4–5 minutes. Bake the trimmings until crisp for the final crumb coat.
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4
Whip the cream to soft peaks, then fold it into the sour cream and powdered sugar.
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5
Layer the cake generously with filling, coat it with baked crumb trimmings, and refrigerate for at least 8 hours before slicing.
