Russian Honey Cake Medovik

Russian honey cake also known as Medovik is that cozy showstopper everyone requests once they try it. You get multiple thin caramelized layers sandwiched with a tangy creamy filling and snowy vanilla frosting on top. My first time making it was for a family celebration and I could not believe how quickly it disappeared especially with that hint of honey in every bite.

Every time I bring Medovik to a party guests ask for the recipe and it has never failed to get rave reviews from honey lovers and skeptics alike.

Ingredients

• Unsalted butter: brings rich flavor and soft texture use good quality European style if possible
• Granulated sugar: sweetens the cake base and helps caramelize the layers pick fine white sugar for even mixing
• Dark honey: creates that classic Russian flavor darker varieties offer deeper taste
• Large eggs: bind everything together and add richness choose fresh eggs for best results
• Vanilla: balances the sweetness and rounds out flavors pure extract or real vanilla bean is ideal
• Baking soda: keeps the cake layers light so they bake up tender and not dense
• Salt: sharpens the flavors and prevents the cake from being too sweet use a fine sea salt if you can
• All purpose flour: builds the structure look for flour with medium protein for sturdy yet soft cake disks
• Crème fraiche or sour cream: tangy lifts the filling making each bite taste lighter than it looks
• Double cream or whipping cream: adds lushness and whips beautifully to make the filling thick and rich
• Icing sugar: mixes smoothly into the frostings sift it for the lightest texture
• Vanilla bean or more extract (in the filling): gives the creamy layers a luxe floral perfume
• Mascarpone (for the frosting): works beautifully when chilled for thicker coverage always buy fresh Italian mascarpone if available

Step-by-Step Instructions

Prepare the Cake Base:

Set up a double boiler by fitting a heatproof bowl over a pot of simmering water. Combine butter sugar and honey in the bowl. Stir continuously as everything melts together. You are looking for a fully blended mixture golden and glossy with the honey deeply fragrant.

Make the Egg Mixture:

In a separate bowl beat eggs together with vanilla until creamy. When the butter and honey have melted remove the double boiler from heat briefly. Gradually pour in the beaten eggs whisking constantly or using an electric mixer. This prevents scrambling and keeps the base smooth.

Build the Dough:

With the bowl still over gentle heat add baking soda salt and two cups of flour. Keep mixing for several minutes. The mixture should thicken up and begin pulling away from the edges. Take off the heat. Now add the final cup of flour stirring until everything comes together. The dough will be thick and hot but manageable.

Knead and Divide:

Let the dough cool for a few minutes until it is comfortable to handle. Knead with clean hands until smooth and lightly elastic like a soft pasta or cookie dough. Divide into eight equal portions covering them with a towel so they do not dry out.

Roll and Bake the Layers:

Sprinkle the work surface with flour. Take one portion of dough and roll it into a thin round slightly larger than your cake pan template. Use a 7 inch pan lid or tart pan as your guide. Slide the round onto a parchment lined baking sheet. Bake at 400 degrees Fahrenheit for four to five minutes until golden brown. While one bakes prepare the next so you can keep things moving. Cut out a clean round immediately after baking while still hot. Repeat with all layers collecting extra scraps for crumb decoration if you like.

Prepare the Filling:

Beat together crème fraiche or sour cream with whipping cream icing sugar and vanilla until the sugar has dissolved and the mixture has doubled in volume. This creates a thick tangy filling that complements the sweet cake.

Assemble the Cake:

Stack the baked rounds spreading generous amounts of the cream filling between each layer. Leave the top and sides uncovered for now. Make sure each cake layer is even and gently press down so it all comes together neatly.

Make the Mascarpone Frosting:

Beat cold mascarpone with icing sugar vanilla and chilled whipping cream until stiff peaks form. You want a thick spreadable consistency that will hold up on the outside of the cake. If using US style whipping cream whip it with the sugar first before folding into the mascarpone for a fluffier finish.

Finish and Decorate:

Spread the frosting evenly over the top and sides of the stacked cake. For an extra touch press leftover baked scraps or crumbs onto the sides. Let the cake rest covered in the fridge at least eight hours or overnight so all the flavors can meld.

Every bite is balanced between sweet honey and tangy filling. The hint of real honey is my favorite part of this cake. I remember sneaking tiny pieces as a child while my grandmother assembled each layer and that aroma still brings back those kitchen memories every time.

Storage Tips

Medovik keeps well covered in the fridge for up to five days. I recommend storing it in a cake dome or tightly wrapped to keep it from drying out. You can also freeze unfilled cake rounds separated by parchment for up to two months. Thaw fully before filling and decorating so everything stays soft and fresh.

Ingredient Substitutions

If crème fraiche is hard to find substitute with full fat sour cream for authentic tang. Plain Greek yogurt also works in a pinch but will be slightly less rich. For the frosting swap mascarpone with full fat cream cheese for a firmer finish although the flavor will be a little different. Always use high quality dark honey since lighter honey gives a milder taste.

Serving Suggestions

This cake is wonderful with strong black tea or dark coffee to balance the sweetness. I sometimes garnish with berries or roasted walnuts for a little added texture and color. For parties slice thinly and serve chilled so the cream layers stay neat and flavorful.

Cultural Context

Medovik hails from Russia where it is treasured for festivals birthdays and wedding tables. Each family has their own variation and it is often a labor of love passed down through generations. The combination of honey and sour cream is a Russian classic that has stood the test of time and always adds a nostalgic touch to gatherings.

This Russian honey cake makes any occasion feel special. Allowing it to rest overnight really brings out its signature flavor and impresses everyone at the table.

Recipe Q&A

→ What type of honey works best for this cake?

Darker honey brings more robust flavor, but any pure honey will enhance sweetness and depth.

→ Why does the dough resemble cookie dough rather than cake batter?

This texture helps create distinct crisp layers that soften once filled, giving the dessert its signature bite.

→ Can I substitute creme fraiche in the filling?

Yes, sour cream is an excellent alternative, providing similar tang and creaminess for layering.

→ How should the cake be stored?

Chill overnight to let flavors meld. Keep refrigerated; it stays moist and flavorful for 2-3 days.

→ What tips help prevent the cake layers from burning?

Bake each thin layer for just 4-5 minutes, watching closely as they can brown quickly in the oven.