Russian Honey Layer Cake – Medovik

Today I am introducing the cousing of the famous Russian Napoleon cake: Medovik. Just as Napoleon is a layer cake of twelve layers, so is Medovik. The main difference is the dough, Medovik does contain honey, but Napoleon does not. Just as there are several options for the filling for Napoleon, I opted for the traditional sour cream filling. This cake also as a crumb crust, which is leftover and baked dough that was processed into crumbs and then patted on the outside of the cake. Since you need to bake 12 layers of dough, this is a warning that this recipe requires time. I definitely believe it is worth all the effort. Usually I prefer fruity cakes with fresh fillings, however, once I tried Medovik, I secretly went for a second helping, it tastes amazing.  Below you will see the recipe for a cake slightly smaller in diameter. I purposely went for a 18cm cake as it is rather filling and there is only the two of us. You can definitely cut into rather small pieces. In case you didn’t know, I have Russian German background. For that reason you will find vareniki dumplings, pelmeni, borsht, paska and zwieback (twoiback) on here. Obviously I have a Napoleon cake recipe on this blog as well. Today I am introducing the cousin cake called Medovik, which I didn’t know beforehand. I clearly remember that Napoleon was super famous on Russian German weddings. Women would start months in advance baking all the cake layers and freeze them in buckets (!). Once shortly before the wedding took place, they would pull them out and fill with the filling. However, for some reason Medovik was unheard of. I wonder why. It is pretty similar, it also has 12 cake layers and is filled with a sour cream filling. The main difference is the dough as it contains honey and hence the name.

I cut out circles of 18cm for the dough and baked two at the same time. For that reason baking time is long, it took me a bit more than an hour to bake all the cake layers. So be prepared that you need to set aside time for this cake. The advantage though is that you need to start the day before and the cake layers need to be softened by the sour cream filling, best is overnight. You may also bake the cake layers and freeze them. Then pull them out the day before, fill and frost and serve. Baking the cake layers may take a while, however, the filling comes together in a jiffy.

Print Recipe

Russian Honey Cake Medovik

Serves: One 18cm/6 inch ∅ cake

Prep Time: 1hr 45min – Cooking Time: 1hr – Total Time: 1hr 45min

The Russian honey cake called Medovik consists of 12 honey dough layers, which are glued together with a sour cream filling and then decorated with dough crumbs.

Ingredients

• Cake Layers
• 200 grams of good honey
• 130 grams of butter
• 100 grams of regular sugar
• 3 eggs
• 550-600 grams of all-purpose flour
• 1 1/2 teaspoons of baking soda
• 
  
• Sour Cream Filling
• 400 grams of heavy cream
• 35 grams of honey
• 50 grams of regular sugar
• 1 teaspoon of vanilla extract
• 1 package of cream stiffener (e.g. from the brand Dr. Oetker)
• 500 grams of sour cream
• Optional: fresh berries for decoration

Instructions

1

In this video you can see how I make it. For the cake layers melt honey, butter and sugar in a pot and briefly boil, then take off heat. Beat eggs for a few minutes until foamy, add the cooled-off honey mix in a stream. Add about 550 grams of flour and baking soda in two sets and beat until combined. If the dough is more like batter, add more flour. It should be a sticky, but workable dough, similar to gingerbread dough. If it is too liquid, add more flour. Chill for at least half an hour or a few hours. The honey will harden and it will be easier to work with.

2

Look for a cake pan, plate or similar with a diameter of 18cm. I found it easiest to roll out the dough between parchment paper, you don't want to add too much flour anymore. Divide the dough into 12 equal parts, I weighed each. Transfer 10 dough balls back in the fridge, only work with two at a time. Now press down either with your hand or the cake form of 18cm and roll out to thin circles. Cut out the circle, but don't take away the leftovers, just bake them with the circle (see picture). I baked 2 circles at a time, meaning I had to do six baking round. Preheat oven to 180 degrees Celsius and bake circles one after the other for about 6-8 minutes. After a while you will get into a rhythm and prepare two circles while two are baking. Once the circles are cool, cut away any overhang and reserve for the crumb crust.

3

For the filling beat heavy cream with honey, sugar and vanilla extract, add cream stiffener and beat until stiff. Only briefly mix in sour cream.

4

Now we are going to stack the cake. Take one cake circle, spread about two tablespoons of filling evenly, place the second on top and repeat until you have no cake layers left. Frost cake with any leftover cream. Using a sealed bag and a rolling pin or a food processor make crumbs out of the leftover baked dough. Press onto cake with your hands. Now let the cake chill for a few hours or even better overnight.

5

Medovik will taste better the second day and should keep fresh for at least four days if chilled. If desired, decorate with fresh berries as I did shortly before serving.