Medovik (Медовик)
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Medovik is one of the most beloved cakes across Slavic kitchens, featuring multiple thin honey-infused layers alternating with rich dulce de leche or sour cream frosting. The cake improves as it sits, with the layers softening and melding into an incredibly tender, melt-in-your-mouth texture. The combination of caramelized honey, creamy filling, and slight tanginess creates an unforgettable dessert experience. Many Slavic families have cherished memories of medovik at celebrations.
About This Dish
Medovik is a layered Slavic honey cake where thin baked sheets soften overnight with cream, creating a tender texture and deep caramel-honey flavor.
Region & Occasion
Ingredients
- •For layers: 100 g (3.5 oz) butter
- •150 g (3/4 cup) sugar
- •3 large eggs
- •3 tbsp honey
- •1 tsp baking soda
- •400 g (3 cups) all-purpose flour
- •For cream: 800 g (3.5 cups) sour cream
- •300 g (1.5 cups) sugar
- •1 can (400g) dulce de leche or condensed milk (optional)
- •For decoration: 100 g crushed walnuts or honey cake crumbs
Cooking Instructions
- 1In a heatproof bowl over a gentle double boiler (bowl not touching water), combine butter, sugar, eggs, and honey; whisk constantly until sugar dissolves.
- 2Add baking soda. Continue whisking for 8-10 minutes until mixture becomes foamy and caramel-colored.
- 3Remove from heat. Gradually add flour, stirring until dough forms.
- 4Divide warm dough into 8-10 equal portions. Wrap in plastic, flatten into disks.
- 5Preheat oven to 180°C (350°F).
- 6Roll each portion very thin (2-3 mm) on parchment paper, dusting lightly with flour as needed, then cut into 20 cm (8 inch) circles and prick with a fork.
- 7Bake each layer for 3-4 minutes until golden. Cool on wire rack.
- 8Collect and crush all dough scraps for decoration.
- 9For cream: Beat sour cream with sugar until smooth. Add dulce de leche if using.
- 10Place one layer on serving plate. Spread generous amount of cream. Repeat with all layers.
- 11Coat top and sides with remaining cream.
- 12Sprinkle crushed walnuts or cake crumbs on top and sides.
- 13Refrigerate overnight (minimum 8 hours) for layers to soften.
Cooking Tips
- •Roll each layer thin and even so the cake stacks neatly.
- •Bake layers just until golden to keep them tender after resting.
- •Refrigerate overnight so cream fully softens the layers.
FAQ
Why does medovik need overnight rest?
Resting allows cream to hydrate the honey layers, creating the soft texture medovik is known for.
Can I use sour cream only for filling?
Yes. Sour cream with sugar is classic; dulce de leche can be added for a richer caramel note.
How long does medovik stay fresh?
When refrigerated and covered, it stays good for about 3 to 4 days.
