Medovik is a traditional Russian honey cake composed of 8 delicate caramelized layers held together with a silky sour cream and heavy cream frosting. The dough's signature texture comes from baking soda activated over a bain-marie, creating light, crisp layers that soften beautifully after overnight chilling.
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Prep: Preheat oven to 350°F (175°C).
Make the dough: In a heatproof bowl, whisk eggs and sugar until pale. Add butter and honey, then place over a bain-marie (double boiler). Stir until butter melts and sugar dissolves.
Add baking soda while the mixture is still over the bain-marie or very hot and mix; the mixture will foam slightly, which is essential for the cake’s texture.
Remove from heat. Gradually add about 85–90% of the flour, mixing until a soft, slightly sticky dough forms. Add the remaining flour only if needed.
Cover and let the dough rest for 20–30 minutes.
Roll and bake: Divide dough into 8 equal pieces. Roll each piece very thin (about 2mm), preferably on parchment paper or a lightly floured surface. Trim using a 7-inch (18 cm) ring.
Pierce with a fork. and bake each layer for 7–8 minutes, until golden.
When finished baking the layers, bake the scraps as well, then crush into fine crumbs. Cool completely.
Make the cream: In a bowl, whisk the sour cream until smooth and lump-free.
In a separate large bowl, whip heavy cream, powdered sugar, and vanilla to medium-stiff peaks. Gently fold into the sour cream until smooth.
Tip: If your sour cream is loose, strain it slightly for a thicker, more stable cream.
Assemble: Spread 4–5 tablespoons of cream between each layer. Stack all 8 layers.
Coat the top and sides with remaining cream, then cover with cake crumbs.
Chill: Refrigerate at least 8–12 hours (preferably overnight) before serving.
Refrigerate Medovik in an airtight container for up to 4 days; do not freeze, as the delicate layers and cream will not recover properly after thawing.
Bain-marie (double boiler) · 7-inch ring or cake ring for trimming layers · Parchment paper (recommended for rolling)
The heat activates the baking soda while the mixture is hot, creating the essential foam that gives Medovik its characteristic light, crisp texture. Adding it off heat won't produce the same result.
Yes—in fact, you must refrigerate it at least 8–12 hours (preferably overnight) before serving. This allows the layers to soften and the flavors to meld, improving the cake's texture significantly.
Each layer should be rolled very thin, about 2mm thick. Trim using a 7-inch ring to ensure uniform layers, then pierce with a fork before baking for 7–8 minutes until golden.
Strain it slightly before using to create a thicker, more stable cream that will hold the layers better and set properly during chilling.
Yes, but the traditional Medovik is designed with 8 layers. Using fewer will change the cake's signature delicate texture and the balance of dough to cream.
