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Saturday, December 15, 2012

Russian Honey Layered Cake Medovik "Медовик"

Medovik is one of the most popular cakes in Russia. It is also known as Honey layered cake. Well, this is my favorite cake. Since I can remember at parties and weddings we always had it. It's full of honey flavor, aroma and it's really soft. Perfect for coming holidays.  One of my readers Monika asked for this recipe. It took a while for me, but here it is:))) 

Ingredients for cake:  
2 eggs
1 cup sugar
2 oz (50 gr) butter 
2 tbs honey 
1 tsp baking soda
1 tbs vinegar
3 cups flour

Cream #1:
2 cups sour cream
1/2 cup powdered sugar
1 tsp vanilla

Cream #2
8 oz cool whip

Update on  a different cream recipe: I was at the party and the one of my friends made this cake with a different cream. I love it even more. Only 2 ingredients: 
First, boil in water sweetened condensed milk in the can for 3 hrs. Then cool completely before opening a can. This step could be done a day before.
Whip 3/4 cup of heavy whipping cream 
Add 1 tbsp at the time of 1/2 can boiled sweetened condensed milk  Spread it on the cake layers. 

Preheat oven to 325 F. (It makes 9, 10 inch layers)
Whip eggs with sugar for a few minutes. 
Melt butter in the water bath.
Add honey.
Add fluffed eggs to the mixture of honey. Stirring constantly, cook for two minutes. It is important not to bring the mixture to a boil, or the eggs can cook. Add baking soda, pour vinegar on top and stir. 
When the mixture is doubled, remove from heat. Add flour slowly mixing it in by spoon. 
Then on the floured surface kneed it for a minute.  
Cut into 6 pieces. Dip in flour each piece. Cover with plastic wrap.
 Get a piece of foil and sprinkle flour on it. Then roll the dough very thin. 
Use a dinner plate to cut out a circle. 

Bake on 325 F for 7 min. Times may vary on a different stoves.
Mix sour cream with powdered sugar and vanilla.
Bake the last pieces for crumbs  topping. 
To make crumbs: place dough between 2 pieces of foil and roll a few times over it.
Add about 2 tbs cream to each layer, alternate creams 1 with sour cream the next one with cool whip.
It will look like this in the beginning. Make sure the edges are with cream so they will be soft.
Sprinkle crumbs on top. Let the cake sit over night for or at least 6 hours. 


  1. God bless you Lea !
    Thank you very, very much for the recipe !!!
    I will make it for sure for Christmas !
    All the best to you and your family !

    1. God Bless you too Monika!!! Enjoy:)))
      Have a very Merry Christmas!!!

  2. All time favorite!! love this cake.
    Beautiful pictures Lea ;)

    1. It's my favorite cake since chilhood.
      Thank you Inessa:)))

  3. wish i knew how to make thos little decorations on top, they look so amazing! You are deffinetly a pro :)

    1. I learned from youtube how to make gum paste flowers. It's not hard, but it takes a lot of time to make em. And you will need to buy a few things to start with.
      Thanks Irine♥¸.•*´¯*♥

  4. I always thought that medovnik contained more honey.
    I'm relatively sure I've had it with apricot jam in some of those layers as well. Am I mistaking it for a similar but different cake, or is that just an optional thing?
    Finally, any idea on how long it lasts?

    At any rate, it looks quite delicious, and it was nice to get such a well illustrated recipe.

    1. Everybody has their own version of medovik cake I guess:) I don't know how long the cake will last because in my house it never lasts more than few days:)))

  5. Hi I was looking at your update to the creme filling. Do you just mix whipping cream and condensed milk with a spoon? Will that make a thick enough filling. Can you clarify a little. I am really interested in making this with your recipe.


    1. Ok I fixed it: First, boil in water sweetened condensed milk in the can for 3 hrs. Then cool completely before opening a can. This step could be done a day before.
      Whip 3/4 cup of heavy whipping cream
      Add 1 tbsp at the time of 1/2 can boiled sweetened condensed milk

  6. thanks! will let you know how it goes:)

  7. Thanks, Lea! This is a great recipe. This cake is very light and delicious. Will make it again for sure.


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