Russian honey cake (medovik) is a multi-layered dessert built from thin honey-infused cake layers alternated with whipped cream folded with dulce de leche, finished with crushed cake crumbs on the sides and top. The cake requires overnight refrigeration to set and develop its signature tender texture.
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In a double boiler, melt butter, honey, and sugar together over medium heat, stirring until sugar dissolves.
Remove from heat and let cool slightly. Whisk in eggs one at a time.
Add baking soda and vanilla extract, stir to combine.
Gradually fold in flour until a soft dough forms.
Divide dough into 8-10 equal portions. Roll each portion very thin on parchment paper.
Bake each layer at 350°F (175°C) for 5-7 minutes until golden. Let cool completely.
Trim each layer to a uniform circle or shape using a plate or cake ring. Reserve trimmings.
Whip heavy cream to stiff peaks, then fold in dulce de leche to make the cream filling.
Stack cake layers, spreading cream filling generously between each layer.
Apply remaining cream to the top and sides of the cake.
Crush reserved cake trimmings into fine crumbs and press onto the sides and top of the cake.
Refrigerate the assembled cake for at least 6-8 hours or overnight before serving.
Store refrigerated in an airtight container for up to 5 days. Do not freeze; the cream filling and delicate layers do not thaw well.
double boiler · parchment paper · cake ring or plate (for trimming layers uniformly)
Roll each portion very thin on parchment paper—thin enough to bake in 5-7 minutes at 350°F and become slightly crispy. Thickness varies, but aim for roughly 1/8-inch or less.
Yes, this cake benefits from being made ahead. Assemble and refrigerate for at least 6-8 hours or overnight before serving so the layers soften and flavors meld.
Dulce de leche straight from a can is very thick. Warm it slightly or whisk it smooth before folding into whipped cream to avoid deflating the cream.
The recipe divides dough into 8-10 portions, yielding 8-10 baked layers. More layers create a thinner, more delicate cake; fewer layers create a taller, sturdier cake.
Honey is essential to the flavor and texture of medovik. Other syrups like corn syrup will alter the taste and caramelization. Not recommended.
