Medovik is a Russian honey cake made of thin baked honey-sweetened layers bound together with whipped dulce de leche frosting that requires overnight refrigeration to achieve its signature soft, cohesive texture and sliceable form.
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Place the unopened can of dulce de leche in the refrigerator and an empty stand mixer bowl in the freezer. Preheat the oven to 350°F (177°C). Line one baking sheet with parchment paper and set four additional sheets of parchment aside on a clean work surface.
In a large saucepan over medium heat, combine the honey, granulated sugar, and butter. Once the mixture begins to simmer, whisk continuously for 4 minutes. Remove from the heat and whisk in the vanilla extract, baking soda, and salt. Let the mixture rest for 2 to 3 minutes, stirring frequently to allow it to settle slightly.
Whisk the eggs together in a small liquid measuring cup with a spout. Slowly pour the eggs into the warm honey mixture in a steady stream, whisking constantly. Switch to a wooden spoon and stir in the flour until fully incorporated. The dough will be thick and similar to cookie dough. If the dough feels overly sticky, add a small amount of additional flour.
Divide the dough into 8 equal portions. Working with one portion at a time while the dough is still warm, roll it between two sheets of parchment paper into a circle slightly larger than 9 inches (23 cm). Remove the top parchment sheet and use a 9-inch (23 cm) cake pan or plate to trim the dough into a clean circle. Transfer the trimmed scraps to the parchment-lined baking sheet in a single layer. Place the cake round, still on its parchment, onto a separate baking sheet.
Bake each cake layer for 6 to 7 minutes, until the edges are lightly golden. Remove from the oven and gently transfer the layer to a wire rack to cool completely. While one layer bakes, roll out the next portion of dough. Repeat until all layers are baked, reusing parchment sheets as needed. Bake the dough scraps for 3 to 5 minutes, until pale golden brown, watching closely as smaller pieces bake faster. Cool the scraps completely, then crush into fine crumbs using a food processor or a zip-top bag and rolling pin.
Remove the chilled mixer bowl from the freezer and add the cold dulce de leche, heavy cream, honey, and salt. Using the whisk attachment, whip on medium speed until medium peaks form. Do not whip to stiff peaks.
Place a small dab of frosting on a cake stand or serving plate and set the first cake layer on top. Spread about ⅔ to ¾ cup (160–180 ml) frosting evenly over the layer. Repeat, alternating cake layers and frosting, until all layers are used. Use the remaining frosting to coat the outside of the cake evenly. Press the reserved cake crumbs onto the sides and top, if desired.
Refrigerate the cake for at least 12 hours or up to 2 days before slicing. Slice into 12 portions or to desired thickness and serve cold. Drizzle with additional honey, if desired.
Refrigerate the assembled cake in an airtight container for up to 2 days. Serve cold directly from the refrigerator; do not freeze or reheat.
stand mixer with whisk attachment · 9-inch cake pan or plate (for trimming layers) · wire cooling racks
The whipped dulce de leche frosting gradually softens the thin baked layers, allowing them to fuse into a cohesive, sliceable cake. Without overnight refrigeration, the layers remain too stiff to cut cleanly.
Yes. The cake can be refrigerated for up to 2 days before slicing and serving, making it ideal for advance preparation.
Bake each layer for 6 to 7 minutes until the edges are lightly golden. The layers should be thin and set but still pliable enough to transfer to a cooling rack.
Medium peaks form when the whipped mixture holds a soft peak that gently folds over at the tip. Stop whipping before stiff peaks form, or the frosting will become grainy and lose its creamy texture.
Dulce de leche is essential to the authentic flavor and texture of Medovik. There is no direct substitute that provides the same caramel sweetness and whippability.
