Honey Cake Medovik
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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 Iโve made this cake many times. Honey cake is very tasty, soft, and super easy to make.
Why is a Honey Cake Called Medovik
The name Medovik comes from the Russian word โmed,โ which translates as honey. The name Medovik simply means honey cake or cake that has honey in it. It is a very popular cake throughout all Slavic countries.
Ingredients
- Honey: Use your favorite brand or from the farm.
- Flour: All-purpose flour.
- Eggs: Large egg.
- Butter: Unsalted butter.
- Sugar: White granulated sugar.
- Baking Soda: This is an important ingredient, do not substitute with baking powder.
How to Make This Recipe
In a medium saucepan, whisk eggs and granulated sugar. Add unsalted butter and honey. Put saucepan over medium/low heat and melt butter and sugar, whisking occasionally (about 3-5 minutes). Do not boil the mixture, as you may end up with scrambled eggs. Remove from heat and add baking soda. There will be a reaction between baking soda and honey. Let it sit for 1-2 minutes. Fold in sifted all-purpose flour with a spatula. The dough should be the right consistency. Cover the 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 350ยฐF. Divide cake dough into 8 pieces. Roll each piece into a thin 9โ circle (about 1/8โ thick) on the parchment paper. Sprinkle the top with a little flour, that will keep the dough from sticking to the rolling pin. Place a 9โ pot cover or plate over the rolled dough and cut a circle. Remove the scraps away from the circle but keep them baked together. Using a 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 350ยฐF for 4-5 minutes or until golden. Transfer the baked circle to a wire rack and let cool completely before stocking. Repeat with the remaining layers.
How to Make Cream
In the mixing bowl, add sour cream and sifted powdered sugar. Whip until all combine. Add heavy cream and whip again for about 1-2 minutes. Transfer the cream to a pastry bag. Refrigerate until ready to use.
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How to Assemble
Spread the 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 a Ziploc bag and crush them with a rolling pin. You can also pulse scraps in a food processor or Thermomix until you have fine crumbs.
Use spatula to spread the sour cream frosting.
Dust the top and sides of the cake with crumbs. Cover with plastic wrap and refrigerate overnight. The cake needs to absorb the cream. Be patient!
Expert Tips
- Use good quality honey.
- You can decorate the cake with fresh berries.
- Bake a double batch of honey cake layers and freeze the layers themselves to assemble later.
Recipe FAQs
The honey cake can be stored in the refrigerator for up to 3 days. Best to place the cake in an airtight container or in plastic wrap.ย
You can freeze honey cake or leftover slices for about 1-2 months in an airtight container. To defrost the honey cake, put it into the refrigerator overnight.ย
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If you make this Honey Cake Medovik, make sure to tag me on social media and leave a rating down below. I would love to see your creations!
Recipe
Honey Cake Medovik
Equipment
- 1 stand mixer or electric hand mixer
- 1 large sauce pan
- 1 spatula
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 Honey Medovik Cake Layers
- In a medium saucepan, whisk eggs and granulated sugar.ย
- Add unsalted butter and honey.ย
- Put saucepan over medium/low heat and melt butter and sugar, whisking occasionally (about 3-5 minutes). Do not boil the mixture, as you may end up with scrambled eggs.ย
- Remove from heat and add baking soda.ย Let it sit for 1-2 minutes.ย
- Fold in sifted all-purpose flour with a spatula. The dough should be the right consistency. Cover the dough with plastic wrap and refrigerate for 1-2 hours.ย
- Divide cake dough into pieces. Roll each piece into a thin 9โ circle (about 1/8โ thick) on the parchment paper.ย ย Sprinkle the top with a little flour that will keep the dough from sticking to a rolling pin.ย
- Place a 9โ pot cover or plate over the rolled dough and cut a circle. Remove the scraps away from the circle, but keep them baked together. Using a fork, make holes in the circle.ย
- Transfer parchment paper with the rolled circle and scraps to a large sheet and bake at 350F for 4-5 minutes or until golden.ย
- Transfer the baked circle to a wire rack and let it cool completely before stocking. Repeat with the remaining layers.
How to Make Sour Cream Frosting
- In the mixing bowl, add sour cream and sifted powdered sugar. Whip until all combine.ย
- Add heavy cream and whip again for about 1-2 minutes. Transfer the cream to a pastry bag. Refrigerate until ready to use.ย
How to Assemble Honey Medovik Cake
- Spread the cream on the cake layer and press gently with another layer. Repeat with all layers.ย
- Frost the top and sides with cream.ย
- Place scraps into a Ziploc bag and crush them with a rolling pin. You can also pulse scraps in a food processor or Thermomix until you have fine crumbs.ย
- Dust the top and sides of the cake with crumbs. Cover with plastic wrap and refrigerate overnight.ย
My grandma used to make a cake with a cream which consisted of condensed milk and butter. Can I use this cream in this recipe? Thank!
Yes, you can.
ะกะฟะฐัะธะฑะพ! ะผะพะตะผั ะฟะฐัะฝั ะฟะพะฝัะฐะฒะธะปัั ััะพั ัะตัะตะฟั!
So happy to hear that!
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.
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!