Russian Honey Cake (медовик)

Russian Honey Cake (медовик)

Based on 1 ratings
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"Russian Honey cake or медовик (Medovik) is a layered cake with sour cream filling and it is simply AMAZING 👌🏽 it’s not like your typical cake but it is so delicious, light and just uhhh 🤤"
Medium 👍
20 min
5 min
0 min


32½ g
unsalted butter
30 g
¼ tsp
baking soda
112½ g
50 g
full-fat Greek yogurt
confectioner’s sugar
¼ tbsp


pot (large), whisk, sieve, rubber spatula, plastic wrap, hand mixer with beaters, bowl (large), rolling pin, silicone baking mat, parchment paper, food processor, springform pan, serrated knife

  • Step 1/8

    • 32½ g unsalted butter
    • tbsp honey
    • 30 g sugar
    • ¼ tsp baking soda
    • pot (large)
    • whisk

    In a pot with high sides, add butter, honey and sugar on medium-low heat, whisk until sugar is dissolved and it’s slightly bubbling then add the baking soda and whisk until it reaches a deep golden color. Turn off heat and set aside to cool for 5 mins.

  • Step 2/8

    • ½ tsp vanilla extract
    • ¾ eggs

    Once cooled, add vanilla and eggs one at a time, whisking after each addition until fully incorporated.

  • Step 3/8

    • 112½ g flour
    • tsp ground cinnamon
    • tsp salt
    • sieve
    • rubber spatula
    • plastic wrap

    Sift the flour, cinnamon and salt over the honey mixture in 3 additions, folding with a spatula until you reach the consistency of sticky clay. Turn onto a floured surface, cover with plastic wrap and refrigerate for 30 mins. Preheat the oven to 180 C.

  • Step 4/8

    • 50 g sour cream
    • 50 g full-fat Greek yogurt
    • 100 g heavy cream
    • tbsp confectioner’s sugar
    • ¼ tbsp honey
    • hand mixer with beaters
    • bowl (large)

    Make the filling by whipping together all the ingredients until firm peaks form, then refrigerate until ready to assemble the cake.

  • Step 5/8

    • rolling pin
    • silicone baking mat
    • parchment paper

    Divide the dough into 10 equal pieces. Roll each piece very thinly with a well floured rolling pin and cut with a plate or a round cutter to fit the cake pan you will assemble the cake in, trim the excess dough, as it will be baked as well. Prick the layers with a fork all around so it doesn’t puff.

  • Step 6/8

    • food processor

    Bake each layer for 4-5 mins. Once all the layers have been baked and cooled completely, it’s ready for assembling. Put the baked trimmings and one layer of cake in a food process until it reaches the texture of breadcrumbs.

  • Step 7/8
    • springform pan

    Spread about 1/3 cup filling on each layer until you finish all the layers. Dust the top and sides with cake breadcrumbs, then cover with plastic wrap and refrigerate overnight

  • Step 8/8

    • serrated knife

    Slice, Serve and Enjoy!

  • Enjoy your meal!

    Russian Honey Cake (медовик)



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