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slice of medovik on a plate

Medovik Recipe (Russian Honey Cake)

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  • Author: Brit Kapustina
  • Total Time: 3 hours
  • Yield: 16
    • Prep Time: 2 hours
    • Cook Time: 1 hour
    • Category: Dessert
    • Method: Baking
    • Cuisine: Russian

Ingredients

Medovik Layers

  • ⅓ cup (110 grams) honey
  • 1 cup (200 grams) granulated sugar
  • ½ cup (110 grams) unsalted butter
  • ¼ teaspoon kosher salt
  • 1 ¼ teaspoons baking soda
  • 3 large eggs
  • 5 ¼ cups (630 grams) all purpose flour, spooned and leveled*

Sour Cream Frosting

  • 1 cup (120 grams) powdered sugar
  • 32 ounces (900 grams) sour cream
  • 1.5 teaspoons vanilla extract
  • 1 cup (240 ml) heavy cream

Instructions

Medovik Layers

  1. Combine the honey, sugar, butter and salt in a saucepan over medium-low heat. Whisk until the butter has melted and the sugar has dissolved.
  2. Remove from heat and pour into a large heatproof bowl. Stir in the baking soda. Whisk until fully incorporated.
  3. Let the mixture cool slightly (about 5 minutes) and then add the eggs, whisking between each addition.
  4. Gradually add the flour, stirring between each cup (120 g). The dough should be quite soft, but shouldn’t be sticking to your hands too much. You may need about ¼ cup more or less flour.
  5. Divide the dough into 10 equal portions. Cover with a kitchen towel or plastic wrap so they don’t dry out.
  6. Preheat the oven to 350 F (180 C). 
  7. On parchment paper, roll out the dough so that it will be large enough to cut out a 7-8 inch (18-20 cm) circle – the dough will be very thin. Use a fork to poke holes all over the dough. Transfer the parchment paper and dough to a baking sheet and bake for 5-6 minutes or until golden brown.
  8. When the dough comes out of the oven, immediately use a plate or lid to cut out a 7-8 inch (18-20 cm) circle. Save the scraps – we’ll need these for decorating the cake! Repeat with the remaining portions of dough.
  9. Transfer the layers to a wire rack to cool completely before stacking.

Sour Cream Frosting

  1. Whisk together the powdered sugar, sour cream and vanilla until combined.
  2. In a separate bowl, beat the heavy cream until stiff peaks form. Fold the whipped cream into the sour cream mixture until fully incorporated. Store in the refrigerator until ready to use.

Assembly

  1. Place a dollop of frosting on your serving platter to hold the medovik in place.
  2. Add the first layer and spread about ¾ cup of frosting on top. Stack the second layer on top and repeat with the remaining layers.
  3. Spread the remaining frosting on the top and sides of the cake.
  4. Crush the cake layer scraps (using a food processor or by hand) and use them to decorate the sides (and top if desired) of the cake.
  5. Refrigerate the cake for 8 hours or overnight before serving. This allows time for the frosting to soften the layers and the cake to set.

Notes

Spooned and leveled: Scooping a measuring cup into a flour container can result in much more flour than intended, which can affect the success of your dough. To get a more accurate measurement, use a spoon to lightly scoop flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.

Find it online: https://whiskedawaykitchen.com/medovik/