Medovik – Russian Honey Cake with Sour Cream Frosting

Ingredients:

Preparation mode:

👉 Medovik is the famous Russian honey cake: eight or more paper-thin, honey-scented biscuit layers stacked with a tangy sour cream frosting and left overnight until the whole cake turns soft, moist and almost melts in the mouth. A popular story says it was created in the early 1800s by a young chef in the imperial kitchen for Empress Elizabeth Alexeievna, who did not like honey – until she tasted this cake. Today it is a favourite at birthdays and New Year across Russia, Ukraine, Georgia and the rest of the former Soviet Union.

How to Make Medovik

1. Warm the honey base. Put the butter, sugar and honey in a heatproof bowl set over a pot of simmering water (or a heavy saucepan on low heat). Stir until the butter melts and the sugar dissolves.
2. Add the eggs. Whisk the eggs in a separate bowl. Take the honey mixture off the heat for 1 minute, then slowly whisk in the eggs so they do not scramble. Return over the simmering water and whisk for 3–4 minutes.
3. Make it foam. Stir in the baking soda. The mixture will foam up and turn a darker caramel colour – this gives medovik its toasty honey flavour. Keep stirring for 1–2 minutes.
4. Make the dough. Remove from the heat and stir in the flour and salt little by little until you have a soft, slightly sticky dough. Divide into 8 equal pieces while still warm, cover and let cool for 15 minutes.
5. Roll and bake the layers. Heat the oven to 180°C (350°F). Roll each piece very thin (about 2 mm) on baking paper, place a 22–23 cm plate on top and cut around it, keeping the scraps. Prick with a fork and bake for 4–6 minutes until golden. Bake the scraps too.
6. Make the frosting. Whip the cold heavy cream to soft peaks. In another bowl whisk the sour cream with the powdered sugar and vanilla, then fold in the whipped cream.
7. Assemble. Place one layer on a serving plate and spread with a generous spoonful of frosting. Repeat with all layers, then cover the top and sides.
8. Decorate and rest. Grind the baked scraps into fine crumbs and press them over the top and sides. Cover and refrigerate for at least 12 hours, ideally 24, before slicing.

Tips for the Best Medovik

• Cut the circles while the layers are still hot – once cool they become crisp and break.
• The layers seem too dry at first; that is normal. The sour cream softens them overnight.
• Use full-fat sour cream so the frosting is thick and does not run.

FAQ

What is the difference between medovik and Napoleon cake?
Medovik is made with honey-and-butter biscuit layers and sour cream frosting; Napoleon uses flaky puff pastry layers with custard.

Why does medovik need to rest?
Resting lets the thin, firm layers absorb the cream so the cake becomes soft and cuts cleanly.

Can I use another frosting?
Many families use a mix of sour cream and condensed milk, or a cooked custard. Sour cream keeps it light and slightly tangy.

👉 Planning a holiday table? Make Olivier salad and read about New Year foods around the world.

Footnotes:

Make ahead: medovik must rest at least 12 hours in the fridge and tastes best on day two, when the thin layers have soaked up the cream and turned soft like sponge.
Storage: keeps 4–5 days covered in the fridge and freezes well (well wrapped) for up to 2 months.