SilkpieRecipe
Russian Honey Cake (Medovik)
Texture
Garnish
On the plate

Sweet Things · Russian

Russian Honey Cake (Medovik)

5.0 (581 cooks rated this)

Thin, caramelized honey sponge layers soak up a tangy sour cream frosting overnight until the cake turns meltingly soft. Each tall slice shows a dozen fine stripes under a toasted crumb coat that smells of warm honey.

1 hr 15 min Prep
50 min Cook
2 hr 5 min Total
12 Servings
Hard Difficulty
Jump to method

Test kitchen note: Cook the honey and sugar until it turns a deep amber before adding eggs; that caramel note is what makes medovik taste special.

Method 7 steps

  1. Melt the honey, sugar and butter in a heatproof bowl over simmering water and cook until it darkens to amber, about 8 minutes.

  2. Whisk in the baking soda (it will foam), then slowly whisk in the beaten eggs. Remove from the heat and stir in the flour to form a soft, warm dough.

  3. Divide the dough into 8 pieces. Roll each thinly between parchment and bake at 350F for 5 to 6 minutes, until golden. While warm, trim each layer to a 9 inch square and keep the trimmings.

  4. Beat the sour cream, condensed milk and vanilla. Whip the heavy cream to soft peaks and fold it in.

  5. Stack the layers with a generous spread of frosting between each, then coat the top and sides.

  6. Toast the trimmings until dark golden, crush into fine crumbs and press them over the entire cake.

  7. Refrigerate at least 12 hours before slicing into tall squares.

That is the whole pie. Enjoy every slice.

Pairs well with

Cook these next

More Sweet Things

Top rated in Sweet Things

Favourites from this slice