Honey cake Medovik
Honey cake or Medovik is a cake made of multiple thin layers of honey biscuits that are filled with light sour cream frosting. This is my favorite cake from childhood, and I’ve made this cake many times. Honey cake is very tasty, soft, and super easy to make.
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Why does honey cake called Medovik?
The name Medovik comes from the Russian word “med” which translate as honey. The name Medovik simply means honey cake or cake that has honey in it. It is very popular cake throughout all Slavic countries.
Ingredients needed to make honey cake Medovik
- Honey
- All-purpose flour
- Eggs
- Unsalted butter
- Granulated sugar
- Baking soda
How to make honey cake Medovik
In the medium sauce pan whisk eggs and granulated sugar. Add unsalted butter and honey. Put sauce pan over medium/low heat and melt butter and sugar, whisking occasionally (about 3-5minutes). Do not boil mixture, as you may end up with scrambled eggs. Remove from heat and add baking soda. There will be reaction baking soda with honey. Let it sit for 1-2 minutes. Fold in sifted all-purpose flour with spatula. The dough should be clay consistency. Cover dough with plastic wrap and refrigerate for 1-2 hours.
Tip from Marina: Cut the dough into 8 equal pieces and refrigerate.
Preheat oven to 350F. Divide cake dough into 8 pieces. Roll each peace into thin 9” circle (about 1/8” thick) on the parchment paper. Sprinkle the top with a little flour, that will keep dough from sticking to rolling pin. Place 9” pot cover or plate over rolled dough and cut circle. Remove the scraps away from circle but keep being baked together. Using fork make holes in the circle. This will help to bake evenly and avoid bubbles. Transfer parchment paper with the rolled circle and scraps to a large sheet and bake at 350F for 4-5 minutes or until golden.
Transfer baked circle to a wire rack and let cool completely before stocking. Repeat with remaining layers.
How to make cream for Honey cake
For the sour cream frosting you will need:
- Sour cream
- Heavy cream
- Powdered sugar
In the mixing bowl add sour cream and sifted powdered sugar. Whip until all combines. Add heavy cream and whip again for about 1-2 minutes. Transfer cream into piping bag. Refrigerate until ready to use.
How to assemble honey cake
Spread cream on the cake layer and press gently with another layer. Repeat with all layers. Frost the top and sides with cream.
Place scraps into Ziploc bag and crush them with a rolling pan. You can also pulse scraps in a food processor or Thermomix until you have fine crumbs.
Dust the top and sides of the cake with crumbs. Cover with plastic wrap and refrigerate overnight. Cake needs to absorb cream. Be patient!
How to store honey cake
The honey cake can be stored in the refrigerator for up to 3 days. Best to place cake in the airtight container or in the plastic wrap.
Can I freeze honey cake?
Yes, you can freeze honey cake or leftover slices for about 1-2 months in the airtight container. To defrost the honey cake put it into the refrigerator overnight.
Tip from Marina: bake a double batch of honey cake layers and freeze the layers themselves.
If you make this honey cake Medovik, make sure to tag me on the social media and leave a rating down below. I would love to see your creations!
Check other recipes you may like:
- Meringue roulade with berries
- Piece of pie crust recipe
- Kyiv cake
- Strawberry galette
- Peach cake
- Chocolate lava cake
Honey cake Medovik
Equipment
- 1 stand mixer or electric hand mixer
Ingredients
Ingredients for cake layers
- 3 cups all-purpose flour
- 2 eggs
- 1 stick unsalted butter ( 113 gr)
- 2 Tablespoons honey
- 1 cup granulated sugar
- 1 Tablespoon baking soda
Sour cream frosting
- 16 oz sour cream (454 gr)
- 1 cup powdered sugar sifted
- 2 cups heavy cream
Instructions
How to make cake layers
- In the medium sauce pan whisk eggs and granulated sugar.
- Add unsalted butter and honey.
- Put sauce pan over medium/low heat and melt butter and sugar, whisking occasionally (about 3-5minutes). Do not boil mixture, as you may end up with scrambled eggs.
- Remove from heat and add baking soda. Let it sit for 1-2 minutes.
- Fold in sifted all-purpose flour with spatula. The dough should be clay consistency. Cover dough with plastic wrap and refrigerate for 1-2 hours.
- Divide cake dough into pieces. Roll each peace into thin 9” circle (about 1/8” thick) on the parchment paper. Sprinkle the top with a little flour, that will keep dough from sticking to rolling pin.
- Place 9” pot cover or plate over rolled dough and cut circle. Remove the scraps away from circle but keep being baked together. Using fork make holes in the circle.
- Transfer parchment paper with the rolled circle and scraps to a large sheet and bake at 350F for 4-5 minutes or until golden.
- Transfer baked circle to a wire rack and let cool completely before stocking. Repeat with remaining layers.
How to make frosting
- In the mixing bowl add sour cream and sifted powdered sugar. Whip until all combines.
- Add heavy cream and whip again for about 1-2 minutes. Transfer cream into piping bag. Refrigerate until ready to use.
How to assemble cake
- Spread cream on the cake layer and press gently with another layer. Repeat with all layers.
- Frost the top and sides with cream.
- Place scraps into Ziploc bag and crush them with a rolling pan. You can also pulse scraps in a food processor or Thermomix until you have fine crumbs.
- Dust the top and sides of the cake with crumbs. Cover with plastic wrap and refrigerate overnight.
What an easy, time consuming and detailed recipe of a honey cake. It took me a very little effort and baking experience to make this delicious cake to impress my loved ones. Thank you, Marina, for your tips and recommendations – they are incredibly helpful!
Love this recipe! Only thing is where do you get scraps? I made a total of 7 layers and barley got any scraps. Absolutely phenomenally delicious cake though!! 😍
So glad you liked the cake. To get more scraps you have to roll dough very thin. You can also double recipe and make more layers in the cake and have a lot of scraps left from them.