Medovik (Honey Cake)

Medovik is a layered cake made from thin honey layers soaked in cream. It gained wide popularity in Russia in the 20th century, becoming a familiar dessert of home and confectionery cooking. The cream is often made on the basis of sour cream: its sourness balances the sweetness of the honey. The assembled cake is left to stand so that the layers become soft, and the surface is sprinkled with crumbs. There is no single confirmed author of the medovik recipe.

Medovik is a classic Russian layered honey cake with tender, slightly crisp honey biscuits and rich sour‑cream‑based cream. The layers soften during chilling, creating a soft, moist texture and a deep honey flavor. Legend says a new young chef created it for Empress Elizabeth Alexeevna, who disliked honey but loved the cake anyway. This story is not confirmed in any historical sources or memoirs and is highly improbable. The idea that there would be a new cook not familiar with the tastes of the family at the table of Alexander I is pure fantasy. In Soviet times Medovik became a favorite homemade dessert: was baked for birthdays and especially for New Year’s Eve. Today Medovik is one of Russia’s most beloved desserts, enjoyed at holidays and celebrations across the country.

The starting point here is the honey. And the best medovik (honey cake) I’ve ever made was in Bashkiria, because Bashkir honey is absolutely incredible.

As with any dessert, there has to be an element of acidity. In a medovik, the sour cream—the classic filling for this cake—provides the perfect balance.

It is also interesting to serve the cake with salt made from dried bee bodies.

represented by

Alexander Kucherov

cooking
time 120 min

difficulty
level Medium

key
ingredients 7 / 3

Ingredients

For the cake layers

all‑purpose flour

350-400 g

butter

150 g

granulated sugar

150 g

eggs

2-3 large

honey

80-100 g

baking soda

1 tsp

vinegar or lemon juice (to activate baking soda)

1 tsp

a pinch of salt

For the sour‑cream cream

sour cream (fat 20-30%)

500 g

sweetened condensed milk

400 g

or powdered sugar

100-150 g

vanilla extract (optional)

1 tsp

Portions: 10-12

Recipe

Make the dough:
In a heatproof bowl, combine butter, sugar, honey, and a pinch of salt. Place over a pot of gently simmering water (double boiler) and heat until the butter melts and the mixture becomes smooth. Remove from heat and let cool slightly.

Beat eggs in a separate bowl and add to the warm honey mixture. Stir well. Mix baking soda with vinegar or lemon juice until it froths, then add it to the batter. Stir again. Gradually add flour until a soft, pliable dough forms. Wrap in plastic and let rest for 20-30 minutes.

Roll and bake the layers:
Preheat the oven to 180°C (350°F). Divide the dough into 8–10 portions. On a floured surface, roll each portion into a thin circle about 3-4 mm thick. Place on a lined baking sheet and bake one layer at a time for 5-8 minutes, until golden around the edges. Let the layers cool completely.

Prepare the cream:
In a bowl whisk the sour cream with sweetened condensed milk (or powdered sugar plus vanilla) until smooth and slightly thickened. Do not overbeat, or the cream may separate.

Assemble the cake:
Place one honey layer on a plate and spread a generous layer of cream over it. Repeat with all remaining layers, finishing with cream on top. Level the sides and top with a spatula.

Serving

Don’t eat it immediately! Refrigerate the cake for at least 6-8 hours, preferably overnight. This softens the layers and lets the flavors meld. Just before serving, you can sprinkle the top with grated chocolate, crushed nuts, or leftover cake crumbs.

where
to try

Millionka

Vladivostok

A Chinese-Russian fusion restaurant set within the historic Millionka quarter, styled in chinoiserie decor with hand-carved lacquered furniture, and known for a 250-plus label wine list recognized by the Russian Wine Awards.

Astoria

Saint-Petersburg

The restaurant of the legendary Astoria Hotel, opened long ago opposite St. Isaac’s Cathedral. From the moment it opened, the hotel became one of the symbols of St. Petersburg’s high society: it hosted foreign guests, diplomats, performers, and members of the upper class. Today, the restaurant preserves the atmosphere of a historic grand hotel: European cuisine, classic service, and views of St. Isaac’s Square.

Voronezh

Moscow

Stop by the Voronezh restaurant at the corner of Prechistenka and Gogolevsky Boulevard, celebrating the meat of the Voronezh region. Look for all kinds of cutlets, stuffed cabbage rolls, and everything that was popular in the second half of the 20th century — the local chef works wonderfully with this gastronomic heritage.