Russian Honey Cake Medovik

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 790 kcal

Crack the eggs into a large bowl and add the sugar.
Mix the mixture well.
Then add honey and butter.
Place the mixture over low heat or a double boiler and melt the ingredients. If the bowl seems too small, transfer the batter to a larger bowl.
Add baking soda (dissolved in vinegar).
Pour the flour into a sifter and sift it into the mixture.
Knead the dough. Divide the dough into portions.
Preheat the oven to 350°F (180°C).
Place one piece of dough on parchment paper and roll it out with a rolling pin. Place a regular plate on top and cut a circle using a pizza cutter. Then use a fork to prick the dough.
Bake the dough circle in the oven for 8 minutes. Repeat with all remaining portions.
Combine sour cream and sugar in a bowl, and beat well with a mixer until sugar is completely dissolved. Generously spread the prepared layers with the cream.
Place the leftover scraps from the baked layers in a blender bowl and blend into crumbs. Press the cake on top and sides with the crumbs obtained in the blender. The Medovik cake is ready!

To work more easily with the warm Medovik dough, sprinkle a little flour on the rolling pin and parchment paper so the layers won’t stick and you can transfer them easily to the baking tray.
Do not bake the layers longer than necessary: if they brown too much, they become rigid and won’t soften enough in the cream, even if the cake rests overnight in the fridge.
If the dough feels too soft when rolling, let it sit for a few minutes at room temperature or briefly in the fridge, then divide it into smaller pieces; this way you’ll roll out even circles more easily.
For a firmer, more stable cream, use well-chilled sour cream and add the sugar gradually, mixing until the granules dissolve completely; otherwise, the cream may release liquid.
It is important to let the Medovik cake rest for at least 6–8 hours in the fridge, ideally overnight; during this time, the layers soften, the flavors blend, and you’ll get a cake that slices perfectly.