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Russian

Medovik

A small Russian honey cake made with thin, fragrant honey layers and a tangy smetana cream. After resting overnight, the layers soften into the tender, sliceable texture that makes Medovik so beloved.

Medovik — Russian — ChefSnap
45 minsPrep
30 minsCook
8Serves
MediumDifficulty
680 kcal per serving12g protein 86g carbs 33g fat
Watch it made — MedovikWatch it madeThe Cooking Foodie · 6:36

Ingredients

Method

  1. If using thinner sour cream, drain it in a cheesecloth-lined sieve for 1–2 hours until thick and spoonable.
  2. Heat the oven to 180°C and line a baking sheet with parchment.
  3. In a heatproof bowl, whisk together the egg, granulated sugar, honey, butter, and salt.
  4. Set the bowl over a saucepan of gently simmering water and stir constantly for 5–7 minutes, until the mixture is smooth, warm, and slightly darker.
  5. Whisk in the baking soda; the mixture will foam and become lighter in color.
  6. Remove the bowl from the heat and stir in the flour gradually until a soft, warm dough forms.
  7. Let the dough rest for 10–15 minutes, then divide it into 6 equal pieces.
  8. Roll each piece very thinly on lightly floured parchment, about 1–2 mm thick, and cut or mark a 12 cm circle; keep the scraps for crumbs.
  9. Bake each layer for 4–5 minutes, until evenly golden and fragrant.
  10. While the layers are still warm, trim them neatly to the same size; bake any scraps until crisp if needed.
  11. Crush the baked scraps into fine crumbs.
  12. Whisk the smetana with powdered sugar and vanilla just until smooth; do not overbeat or it may loosen.
  13. Place one honey layer on a small plate and spread with a thin layer of cream, then repeat with all layers.
  14. Cover the top and sides with the remaining cream, then coat the cake completely with the honey crumbs.
  15. Refrigerate the Medovik for at least 8 hours, preferably overnight, so the layers soften before slicing.

Common questions

Can I substitute Greek yogurt or cream cheese for smetana in Medovik cream?

Yes, but texture changes. Thick full-fat Greek yogurt works best if drained first; cream cheese makes a denser, tangier filling. If using either, keep the cream lightly sweetened and do not overwhip.

How far ahead can I make Medovik layers and cream?

Bake the layers 1–2 days ahead and store them airtight at room temperature. The cream can be made up to 24 hours ahead and kept refrigerated. Assemble the cake at least 8–12 hours before serving.

Why did my dough get too sticky or too tough?

Sticky dough usually means it needs a short rest or a little more flour. Tough layers usually come from adding too much flour or overbaking. The dough should stay soft and warm, not dry.

How should I store Medovik after assembling?

Store it covered in the refrigerator, ideally in a cake box or loosely wrapped so it doesn’t absorb odors. It keeps well for 3–4 days and often tastes better on day 2 as the layers soften.

What is the best way to serve Medovik?

Serve it chilled or just slightly cool, not warm. Let it sit 15–20 minutes after removing from the fridge for a softer texture. Finish with crumbs from the trimmed scraps and, if you like, a little honey drizzle.