Russian Medovik Cake – Elegant Layers with Sweet Honey Flavor
A beautifully layered Russian dessert made with thin honey-infused cake layers and tangy sour cream filling. Soft, creamy, and delicately sweet — perfect for celebrations or elegant gatherings.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Total Time: 9 ½ hours
- Yield: 10–12 slices 1x
Ingredients
Cake Layers:
-
½ cup honey
-
¾ cup granulated sugar
-
½ cup unsalted butter
-
2 large eggs
-
1 tsp baking soda
-
3 to 3 ½ cups all-purpose flour
-
¼ tsp salt
Filling:
-
2 ½ cups sour cream
-
1 cup heavy cream (optional, for lightness)
-
¾ cup powdered sugar (adjust to taste)
-
2 tsp vanilla extract
Instructions
-
In a heatproof bowl over simmering water, whisk honey, sugar, butter, and eggs until smooth and warm (6–8 mins).
-
Stir in baking soda. Mixture will foam. Remove from heat.
-
Gradually mix in flour and salt until dough is soft but not sticky.
-
Divide dough into 8 balls. Chill 30 mins.
-
Roll each ball into a thin circle. Bake at 350°F for 5–6 mins until golden. Cool.
-
Whip cream (if using), then mix with sour cream, sugar, and vanilla.
-
Layer cake and cream, finishing with cream on top and sides.
-
Cover with cake crumbs or garnish of choice.
-
Chill at least 8 hours before slicing.
Notes
-
For sharp slices, chill overnight.
-
Keeps refrigerated for up to 5 days.
-
Crumb coat gives a rustic finish and hides imperfections