🍰 Medovik (Honey Cake)

Name: Medovik (Honey Cake)
Total time: 180 min
Yield: 12
Cuisine: Russia
Ingredients: 100 g honey; 100 g butter; 150 g sugar; 3 eggs; 1 tsp baking soda; 450 g wheat flour; 800 g sour cream (20%); 100 g icing sugar

Origin: Russia

336kcal

per serving · 120 g

280kcal

per 100 g

6 gProtein5 g / 100 g

17 gFat14 g / 100 g

41 gCarbs34 g / 100 g

Medovik is a Russian layered honey cake made from eight or more thin honey-and-butter sponge layers stacked with a tangy sour cream filling. After a night in the fridge the layers soak up the cream and become soft and moist, with a caramelised honey flavour. It is decorated with crumbs from a baked layer and served in slices with tea.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: honey, sour cream, egg, butter

Contains glutenbecause of: flour

Contains dairybecause of: sour cream, butter

Not keto34 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

honeysour creamfloureggbutter

Recipe

12 servings180 min

Ingredients

100 g honey
100 g butter
150 g sugar
3 eggs
1 tsp baking soda
450 g wheat flour
800 g sour cream (20%)
100 g icing sugar

Method

Melt the honey, butter and sugar over a pan of simmering water; whisk in the eggs, then the baking soda until it foams.
Take off the heat, stir in the flour and knead a soft dough; divide into 8 pieces.
Roll each piece into a thin 22 cm circle and bake at 180 °C for 4–5 minutes until golden; trim while warm and keep the scraps.
Whisk the sour cream with icing sugar and spread it between the layers.
Coat the top and sides with cream, cover with crushed scraps and chill at least 8 hours.

How to make it lighter

Cut thin slices: a 120 g slice is already a generous dessert portion.
Use a lower-fat sour cream (10–15%) for the filling.
Share a slice or save it for an occasion instead of an everyday snack.

History

Medovik is one of the best-known cakes of Russian and Soviet home baking. A popular story links it to a 19th-century imperial court chef who baked it for Empress Elizabeth Alexeievna, wife of Alexander I, but this account is not documented. Today it is baked at home and sold in bakeries across Russia, Ukraine, Belarus and beyond.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →