📝 About This Recipe
Originating in the 19th-century kitchens of the Russian Empire, Medovik is a breathtaking architectural marvel of pastry. This cake features eight wafer-thin layers of honey-infused biscuit that soften into a cloud-like texture when sandwiched with a tangy, velvety sour cream frosting. Each bite offers a nostalgic harmony of deep caramel notes, floral honey, and a delicate tang that cuts through the sweetness perfectly.
🥗 Ingredients
Honey Dough Layers
- 1/2 cup Honey (clover or wildflower for best flavor)
- 1 cup Granulated Sugar
- 1/2 cup Unsalted Butter (cut into cubes)
- 3 large Eggs (room temperature, lightly beaten)
- 1 teaspoon Baking Soda (essential for the color and lift)
- 3 1/2 to 4 cups All-Purpose Flour (plus extra for dusting)
- 1/4 teaspoon Salt (fine sea salt)
Sour Cream Frosting
- 32 ounces Sour Cream (full fat is mandatory; chilled)
- 1 cup Heavy Whipping Cream (very cold)
- 1 1/2 cups Powdered Sugar (sifted)
- 1 teaspoon Vanilla Extract (pure extract)
Garnish
- 1/2 cup Walnuts (finely ground, optional)
👨🍳 Instructions
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1
Create a double boiler by placing a heat-proof glass bowl over a pot of simmering water. Ensure the bottom of the bowl does not touch the water.
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2
In the bowl, combine the honey, granulated sugar, and cubed butter. Stir occasionally until the butter is melted and the sugar has mostly dissolved.
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3
Slowly whisk in the beaten eggs in a thin stream, stirring constantly so they don't scramble. Whisk for 2-3 minutes until the mixture is warm to the touch.
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4
Add the baking soda and salt. Whisk vigorously for another 1-2 minutes; the mixture will foam up and lighten in color—this is the honey reacting with the soda to create that signature deep amber hue.
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5
Remove the bowl from heat. Gradually fold in 3 cups of flour with a wooden spoon until a soft, slightly sticky dough forms. Transfer to a floured surface and knead in the remaining flour until the dough is smooth but still warm.
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6
Divide the dough into 8 equal pieces. Roll them into balls, cover with a clean towel, and let them rest for 10 minutes. Preheat your oven to 350°F (175°C).
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7
On a piece of parchment paper, roll out one dough ball into a very thin circle (about 9 inches). Use a plate or cake ring as a template to trim it into a perfect circle, but leave the scraps on the parchment to bake alongside the disk.
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8
Prick the dough circle several times with a fork to prevent bubbling. Slide the parchment onto a baking sheet and bake for 5-7 minutes until deep golden brown. Repeat for all 8 layers.
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9
Once cooled, collect all the baked scraps and pulse them in a food processor (with walnuts, if using) until they become fine crumbs. Set these aside for coating the cake.
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10
To make the frosting, beat the cold heavy cream until stiff peaks form. In a separate bowl, whisk together the sour cream, powdered sugar, and vanilla until smooth. Gently fold the whipped cream into the sour cream mixture.
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11
Assemble the cake: Place a small dollop of frosting on your serving plate to anchor the first layer. Lay down a honey disk and spread about 1/2 cup of frosting evenly over it. Repeat until all 8 layers are stacked.
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12
Coat the top and sides of the cake with the remaining frosting. Generously press the reserved honey-biscuit crumbs onto the sides and top of the cake until fully covered.
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13
Crucial Step: Refrigerate the cake for at least 12 hours (ideally 24 hours). This allows the frosting to soften the honey layers into a melt-in-your-mouth texture.
💡 Chef's Tips
Use a high-quality, dark honey like buckwheat for a more intense, complex flavor profile. Do not overbake the layers; they should be golden, not dark brown, as they continue to crisp while cooling. If your sour cream is very watery, strain it through cheesecloth for 2 hours before making the frosting to ensure a stable cake. When rolling the dough, keep the remaining balls covered so they stay warm and pliable; cold dough is much harder to roll thin. For the cleanest slices, use a sharp serrated knife and wipe it clean between every single cut.
🍽️ Serving Suggestions
Serve with a glass of strong Russian Caravan tea or Earl Grey to balance the honey sweetness. A side of fresh tart berries, like raspberries or red currants, provides a beautiful visual and flavor contrast. Pair with a small glass of honey-infused vodka (Medovukha) for a truly authentic experience. Dust with a tiny bit of extra powdered sugar just before serving for a snowy, elegant finish.