How to Make a Traditional Russian Honey Cake (Medovik)
Medovik, the traditional Russian honey cake, is a beloved dessert in Russia and other Slavic countries. With its layers of soft, honey-flavored sponge cake and creamy filling, Medovik offers a perfect balance of sweetness and richness. The cake is often served during celebrations, family gatherings, or special occasions, but it’s also a treat enjoyed year-round.
Here’s a step-by-step guide on how to make an authentic Russian Medovik from scratch, including detailed instructions for each component.
Ingredients for Medovik
For the cake layers:
- 3 cups all-purpose flour (360g)
- 1 teaspoon baking soda
- 3/4 cup honey (240g)
- 1/2 cup butter (115g)
- 1 cup sugar (200g)
- 2 large eggs
- Pinch of salt
For the filling (traditional sour cream-based frosting):
- 2 cups sour cream (480g)
- 1/2 cup powdered sugar (60g)
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream (optional, for extra creaminess)
Instructions
1. Making the Cake Layers
Start by preparing the dough for the cake layers. In a medium saucepan, melt the butter over low heat. Once melted, add the honey, sugar, and a pinch of salt. Stir constantly until the sugar dissolves and the mixture is well combined. Heat this mixture until it just begins to simmer.
Next, beat the eggs in a separate bowl. Once the butter, honey, and sugar mixture is hot, gradually add the beaten eggs while stirring quickly. This step is important to prevent the eggs from curdling when added to the hot mixture. Once the eggs are incorporated, add the baking soda. The soda will cause the mixture to foam and bubble slightly.
Now, remove the saucepan from the heat and allow the mixture to cool down for a couple of minutes. Then, gradually add the flour in small portions, stirring continuously until a smooth dough forms. The dough will be slightly sticky, but that’s expected.
Turn the dough out onto a lightly floured surface and divide it into 6-8 equal portions (depending on how many layers you want for your cake). Roll each portion into a ball and flatten it slightly.
2. Rolling Out and Baking the Layers
Preheat your oven to 350°F (175°C). Roll each ball of dough into thin circles, about 1/8-inch thick. It helps to roll them between two sheets of parchment paper to prevent sticking. Try to get the circles as even as possible, but don’t worry if they aren’t perfect—Medovik’s rustic look adds to its charm.
Place the rolled-out dough circles onto a baking sheet lined with parchment paper. Bake each layer in the preheated oven for 5-7 minutes, or until the edges are golden brown. Be sure to keep an eye on them as they bake quickly. Remove the baked layers from the oven and allow them to cool completely.
3. Making the Filling
While the cake layers are cooling, it’s time to make the filling. In a large mixing bowl, combine the sour cream and powdered sugar. Whisk until smooth. For a richer and creamier filling, you can also add heavy cream at this point. Beat the mixture until it forms soft peaks. Add vanilla extract and mix until fully incorporated.
4. Assembling the Medovik Cake
Once all the layers are completely cool, it’s time to assemble the cake. Place one layer of cake on a serving platter and spread a generous amount of the sour cream filling over it. Use a spatula to spread the filling evenly. Then, place another layer of cake on top and repeat the process. Continue stacking the layers, spreading filling between each one.
Once all the layers are stacked, spread any remaining filling over the top and sides of the cake to cover it completely. If you have leftover cake scraps from the edges of the layers, crumble them up and use the crumbs to decorate the sides or top of the cake for a rustic, textured look.
5. Let the Cake Set
Medovik tastes best when it has had time to rest and the flavors meld together. Cover the cake with plastic wrap and refrigerate it for at least 6 hours, or overnight if possible. This resting period helps the layers to soften, resulting in a much more tender and flavorful cake.
6. Serving the Medovik
Once the cake has rested, it’s ready to serve. Medovik is often cut into small slices, as it is quite rich and filling. Pair it with a cup of tea or coffee to enjoy this delicious Russian dessert.
Tips for a Perfect Medovik
- Layer Thickness: When rolling out the dough, try to keep the layers as thin as possible. Thicker layers may result in a denser cake, which can affect the texture.
- Resting Time: Medovik improves with time. The longer it rests, the softer and more flavorful it becomes. If you can, prepare it a day before serving.
- Filling Variations: While the traditional filling uses sour cream, some variations include a mixture of sour cream and condensed milk for a sweeter filling. Experiment with different fillings if you like.
- Cake Layers: If you want a more uniform shape for your cake layers, you can use a round cake pan to trim the edges of each layer after baking.
- Flavor Variations: You can add a bit of lemon zest or a few tablespoons of finely chopped nuts (such as walnuts or almonds) to the filling for an extra depth of flavor.
Why Medovik Is So Special
Medovik is more than just a dessert; it holds cultural significance in Russia. It’s a symbol of hospitality, tradition, and family gatherings. The layers represent the complexity of life, and the honey offers a reminder of sweetness and warmth. Medovik’s soft layers and creamy filling provide a delightful contrast in both flavor and texture, making it a truly special treat that’s loved by many.
Conclusion
Making a traditional Russian Medovik is a rewarding and enjoyable experience. With its honey-infused cake layers and rich, creamy filling, Medovik is a cake that will impress your family and guests alike. Whether for a special occasion or as a weekend treat, this cake is sure to become a favorite in your dessert repertoire.