Russian Honey Cake (Medovik)
Prep Time : 40 mins
Cook time : 30 mins
Servings : 8 People
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Medovik, also known as 'honey cake' and 'Russian cake', is one of the most laborious cakes to prepare. However, you can easily prepare it by following the steps in the recipe. Don't forget to decorate the eight-layer Medovik cake with the freshest fruits of the season. If the ingredients are ready, let's see how to make Medovik cake!
Russian Honey Cake (Medovik)

Ingredients

For the cream:

For the top:
Russian Honey Cake (Medovik)

Instructions Hide Photos

  1. First, put the butter, honey, and sugar in a saucepan and melt over low heat.
  2. After melting, turn off the stove and let it cool down.
  3. Whisk the eggs in a different bowl. Then add them to the butter mixture and whisk.
  4. Add baking powder on top. Sift the flour, half a cup at a time, into the mixture and mix.
  5. Mix until you get a slightly sticky consistency.
  6. Divide the dough into 8 equal pieces. Flour the kitchen counter and roll out the dough pieces on the counter with a rolling pin.
  7. Cut the dough into round shapes using the bottom of a 10-cm cake mold.
  8. Line a baking tray with baking paper and place the dough rounds on the baking tray.
  9. Bake all 8 pieces of dough in the oven at 180 degrees for 5 minutes.
  10. Set the baked dough pieces aside and let them cool down. Whisk the cream and powdered sugar well.
  11. Add the mild cream cheese and mix again.
  12. Place one of the cooled doughs on a serving plate. Spread the cream you prepared on it and spread it.
  13. Place the second dough on it in the same way, and spread the cream again.
  14. Repeat this process until all the pieces are added.
  15. When you add the last dough, cover both the top and the edges with cream.
  16. Spread whipped cream on the top. Place seasonal fruits such as blueberries, blackberries, and strawberries on the whipped cream. Bon appetit!
  Expert Tips
  • Cooking the sugar and butter over low heat prevents the sugar from caramelizing and sticking to the surface.
  • For the filling cream, the original recipe uses sour cream and sugar. But you can also use pastry cream.
  • Instead of baking each dough at the same time, it is better to bake them one at a time, 5 minutes apart.
  • You can enhance the flavor of the Medovik cake by using homemade whipped cream.

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