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Medovik: Layered Honey Cake

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A miniature version of Medovik, the beloved Russian honey cake linked to Rasputin’s final night alive. Spiced honey dough is baked into thin layers, stacked with a tangy sour cream filling, and coated in golden crumbs for a rustic finish. Best enjoyed with strong tea or coffee, this version captures the essence of a dessert that has endured for centuries. I would give it an 8.9 out of 10 for its balance of sweetness, spice, and texture.
Prep Time 25 minutes
Cook Time 25 minutes
Resting Time 4 hours

Ingredients

For the Honey Cake Dough (Makes 4–5 thin layers)

  • 2 tbsp 40g honey
  • 3 tbsp 35g sugar
  • 1 tbsp 15g unsalted butter
  • 1/4 tsp baking soda
  • 2 large egg yolks
  • 3/4 cup 95g all-purpose flour
  • 1/4 tsp cinnamon
  • Pinch of clove optional
  • Pinch of salt

For the Traditional Sour Cream Filling

  • 1/2 cup 120g full-fat sour cream
  • 2 tbsp powdered sugar or more, to taste
  • 1/4 tsp vanilla extract
  • Optional: 1–2 tsp honey for added depth

Instructions

Step 1 – Make the Dough

  • In a small saucepan, combine the honey, sugar, and butter. Heat gently until melted and combined, stirring constantly.
  • Remove from heat and quickly whisk in the egg yolks while the mixture is still warm but not hot.
  • Add the baking soda, which will foam slightly and lighten the mixture.
  • In a separate bowl, whisk together the flour, cinnamon, salt, and optional clove. Slowly mix it into the wet ingredients to form a soft, sticky dough.
  • Divide the dough into 4–5 equal balls, cover, and chill for 15–20 minutes.

Step 2 – Bake the Layers

  • Preheat oven to 350°F (175°C).
  • Roll each dough ball into a thin circle (4–5 inches wide) between two sheets of parchment paper.
  • Bake each layer for 5–6 minutes until golden brown and slightly puffed.
  • Cool completely before assembling.

Step 3 – Make the Sour Cream Filling

  • In a bowl, whisk the sour cream, powdered sugar, vanilla, and optional honey until smooth and thick.
  • Chill for 10–15 minutes to firm up slightly.

Step 4 – Assemble the Cake

  • Stack the baked layers with a generous spread of sour cream filling between each.
  • Coat the top and sides, smoothing with a spatula.
  • Optional: Crush one layer into crumbs and press them around the outside for a rustic look.
  • Chill for at least 4 hours or overnight to let the layers soften.

Video

Notes

  • Flavor Development: The cake tastes even better the next day as the honey layers fully absorb the tangy sour cream, creating a soft, melt-in-your-mouth texture.
 
  • Scaling Up: This recipe makes a cake for 1–2 people, but you can easily double or triple the ingredients to serve more.
 
  • Presentation Tip: For a cleaner look, use a round biscuit cutter on the baked layers before assembling to ensure perfect edges.