📝 About This Recipe
Originating from the 19th-century Russian imperial courts, Medovik is a breathtaking architectural marvel of eight to ten wafer-thin honey biscuits softened by a tangy, velvety sour cream frosting. Each bite offers a harmonious balance of deep, caramelized wildflower honey and a refreshing lactic tang that cuts through the sweetness. This labor of love transforms overnight into a melt-in-your-mouth masterpiece that is as much a conversation piece as it is a dessert.
🥗 Ingredients
Honey Dough Layers
- 1/2 cup Wildflower or Buckwheat Honey (high quality for best flavor)
- 1/2 cup Unsalted Butter (cubed)
- 3/4 cup Granulated Sugar
- 3 pieces Large Eggs (room temperature)
- 1 teaspoon Baking Soda (do not substitute with powder)
- 3.5 cups All-Purpose Flour (plus extra for dusting)
- 1/4 teaspoon Fine Sea Salt
Sour Cream Frosting
- 32 ounces Full-fat Sour Cream (chilled, minimum 20% fat)
- 1 cup Heavy Whipping Cream (very cold)
- 1.5 cups Powdered Sugar (sifted)
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
For Garnish
- all Reserved Cake Scraps (to be pulverized into crumbs)
- 1/2 cup Walnuts (toasted and 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. Combine the honey, sugar, and cubed butter in the bowl, stirring occasionally until the butter is melted and the sugar has mostly dissolved.
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2
In a small bowl, lightly whisk the eggs. Slowly drizzle the eggs into the warm honey mixture while whisking constantly to ensure they don't scramble. Continue whisking for 2-3 minutes until the mixture is warm to the touch.
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3
Add the baking soda and salt to the mixture. Whisk vigorously for about 30-60 seconds; the batter will foam up, lighten in color, and double in volume. Remove the bowl from the heat.
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4
Gradually fold in the flour one cup at a time using a sturdy spatula. The dough will be very soft and slightly sticky at first but will firm up as it cools. Do not overwork the dough.
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5
Turn the warm dough onto a floured surface and divide it into 8 to 10 equal pieces. Roll each piece into a ball and keep them covered with a damp towel so they stay pliable.
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6
Preheat your oven to 350°F (175°C). On a sheet of parchment paper, roll out one dough ball into a very thin circle (about 8 or 9 inches). Use a cake pan or plate as a template to cut a perfect circle, but leave the scraps on the parchment to bake alongside the disk.
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7
Prick the dough circle several times with a fork to prevent bubbling. Bake for 5-7 minutes until it turns a deep golden-amber color. Repeat this process for all layers.
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8
Once cooled, remove the golden-brown scraps and place them in a food processor. Pulse until you have fine, sandy crumbs. Set these aside for the final decoration.
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9
For the frosting: In a large chilled bowl, beat the heavy cream until soft peaks form. In a separate bowl, whisk together the sour cream, powdered sugar, and vanilla until smooth.
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10
Gently fold the whipped cream into the sour cream mixture. This creates a light, stable frosting that isn't too heavy.
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11
Assemble the cake: Place a small dollop of frosting on your serving plate to anchor the first layer. Place a cake disk down and spread about 3/4 cup of frosting evenly to the edges. Repeat until all layers are stacked.
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12
Frost the top and the sides of the cake with the remaining mixture. Generously coat the entire cake with the reserved honey-biscuit crumbs, pressing them gently into the sides.
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13
CRITICAL STEP: Refrigerate the cake for at least 12 hours, preferably 24. This allows the honey layers to absorb moisture from the frosting, transforming the texture from crisp biscuits to soft, delicate cake.
💡 Chef's Tips
Use a dark, robust honey like Buckwheat or Manuka if you want a more intense, 'burnt honey' flavor profile. If your sour cream is thin, strain it through cheesecloth for 2 hours in the fridge before making the frosting to ensure it holds its shape. Don't discard the scraps! They are essential for that signature fuzzy, sandy exterior that defines a traditional Medovik. Roll the dough while it is still warm; as it cools, it becomes less elastic and harder to get paper-thin. When assembling, use a springform pan ring around the cake to keep the layers perfectly straight while they set in the fridge.
🍽️ Serving Suggestions
Serve with a glass of hot Black Russian Tea (with a slice of lemon) to balance the sweetness. A dollop of lingonberry or raspberry jam on the side provides a bright acidity that complements the honey. Pair with a glass of dessert wine like a Late Harvest Riesling or a sweet Sherry. Dust the top with a tiny bit of extra sea salt just before serving to make the caramel notes pop. Serve chilled, but let the slice sit at room temperature for 10 minutes for the best texture.