Master Russian Medovik with this honey cake guideeasy steps rich flavor and pro tips to bake a bakeryworthy Medovik at home Perfect for gatherings
Ingredients
Scale
1/2 cup honey
1/2 cup granulated sugar
2 large eggs
1/2 cup unsalted butter, melted
2 cups all-purpose flour (plus extra all-purpose flour for dusting)
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract (optional) for the dough
2 cups full-fat sour cream
1/2 cup sweetened condensed milk
1 teaspoon vanilla extract (optional) for the filling
1 tablespoon honey (optional) for brushing
Instructions
In a small saucepan, warm the honey and sugar together just until the sugar dissolves and the mixture is smooth and glossy. Remove from heat and stir in the melted butter until fully blended.
Beat in the eggs, one at a time, plus the vanilla. The mixture should look glossy and slightly thickened.
Whisk in the flour and baking soda until you have a soft, cohesive dough. If it feels too sticky, chill for 20 minutes to make it easier to handle.
Divide the dough into 8–10 equal portions. Roll each piece between parchment until it’s very thin—about 1/16 inch (2 mm). Keep the rounds roughly the same size so they stack neatly.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment and transfer rounds onto the sheets. Bake 5–7 minutes, watching for edges to turn light golden and centers to set. Remove and cool completely on a rack.
If needed, trim the edges of each disc so they’re uniform in size and shape. The edges are often a little ragged; neat discs stack more cleanly.
Meanwhile, prepare the filling. In a bowl, whisk together sour cream, condensed milk, and vanilla until smooth and silky. Chill briefly if it feels too thick or soft.
To assemble, place one disc on a serving plate. Spread a thin, even layer of the filling, almost like a veil. Repeat with the remaining discs, layering them into a tall, frosting-slick tower. Press lightly so the layers settle evenly.
Spread the remaining filling over the top and sides. The cake should have a clean, creamy finish with visible layers peeking through at the edges.
Refrigerate for at least 8 hours or preferably overnight. The cake becomes more cohesive as the layers absorb moisture from the cream, and the flavors mellow into a harmonious honeyed bite.
Before serving, you can brush the top with a touch of honey for shine, and optionally sprinkle chopped nuts for a little crunch.
Notes
A Russian honey cake (Medovik) featuring ultra-thin honey layers with a creamy sour cream filling, stacked into a tall, frosting-slick dessert and finished with optional honey glaze and nuts for extra shine and crunch.
