Medovik

Medovik (Russian Honey Cake)

A classic Russian honey layer cake with paper-thin spiced biscuit layers and a tangy sour-cream and condensed-milk cream. Traditionally assembled a day ahead so the layers absorb moisture and the cake becomes one tender, melting whole.

Prep

45 min

Cook

40 min

Total

85 min

Serves

10

Difficulty

Medium

Recipe ingredients

• •150 g (5¼ oz) liquid honey, flower honey, not raw honeycomb
• •120 g (½ cup + 1 tbsp) unsalted butter, for the dough
• •100 g (½ cup) granulated sugar
• •2 large eggs
• •5 g (2 tsp) baking soda, heaped
• •400 g (3¼ cups) all-purpose flour, plus extra for rolling
• •600 g (2½ cups) sour cream, 20% fat, full-fat traditional
• •400 g (14 oz can) sweetened condensed milk
• •200 g (¾ cup + 2 tbsp) unsalted butter, softened, for the cream
• •10 g (1 tbsp) vanilla sugar, or 1 tsp vanilla extract
• •30 g (¼ cup) walnut or honey cake crumbs, for decorating the sides, optional
• •1 pinch fine salt

Steps

1. 1 Make the dough: in a heavy saucepan combine the honey, 120 g butter, sugar and salt. Warm over medium heat, stirring, until the butter melts and the sugar dissolves. The mixture should be hot but not boiling.
2. 2 Remove from the heat and stir in the baking soda; the mixture will foam and lighten. Let it cool for 3–4 minutes so it does not scramble the eggs.
3. 3 Whisk the eggs lightly in a bowl, then stream them into the honey mixture, whisking constantly to combine.
4. 4 Add the flour in two or three additions, mixing with a wooden spoon, then turning out onto a lightly floured surface and kneading briefly into a soft, slightly sticky dough. Do not overwork.
5. 5 Divide the dough into 8 equal pieces (about 75–80 g each), shape into balls, cover with plastic and chill for 30 minutes; this makes rolling easier.
6. 6 Roll each ball between two sheets of parchment into a thin round about 22–24 cm (9 in) across and 2–3 mm thick. Prick all over with a fork.
7. 7 Bake one layer at a time on the parchment on a baking sheet at 180 °C (350 °F) for 4–6 minutes, until evenly golden and just firm; the layer should be crisp, not browned. Cut a neat 22 cm round while warm if you like tidy edges (save the trimmings).
8. 8 Repeat with all 8 pieces of dough. Cool the layers completely on a rack. Crumble the trimmings and any offcuts; toast them lightly in a dry pan until crisp and reserve for the topping.
9. 9 Make the cream: beat 200 g softened butter with vanilla until pale and fluffy, 2–3 minutes. Beat in the condensed milk in a thin stream until smooth.
10. 10 Fold the sour cream into the butter mixture in three additions with a spatula, gently, until you have a uniform, pourable cream. Do not overwhip or it may split.
11. 11 Assemble: spread a small spoonful of cream on a serving plate to anchor the first layer. Place one cake layer and spread about 3 heaped tablespoons (≈60 g) of cream evenly to the edges. Repeat with all 8 layers, pressing down very lightly as you go.
12. 12 Coat the top and sides with the remaining cream. Press the toasted crumbs around the sides and sprinkle some on top.
13. 13 Chill for at least 8 hours, ideally 12–24 hours, so the honey layers absorb the cream and soften into the signature tender, melting texture.
14. 14 Serve cold, in thick wedges, with strong black tea. Leftovers keep refrigerated up to 3 days; the cake is best from day 2 onward.