Russian Honey Cake Recipe (Medovik)

Medovik is a Russian Honey Cake that’s made with a whipped Sour Cream Frosting. The Slavic multilayer cake is a famous Soviet Union dessert. A typical portion usually makes 8-layers, although some make it taller. It’s not too sweet and the honey cake is generally made with thin layers to easier soak up the cream frosting. Different techniques can be used like making burnt honey and cooking the batter over a double boiler, however, recipes have evolved that are easier to make and not so long to make in preparation.

This multilayer cake can be replicated with honey graham crackers, however, it’s not going to be the same as if you were to make it from scratch with raw honey. The homemade cake layers here are melt-in-your-mouth soft and is the most amazing Russian Honey Cake I’ve come across. Frostings can vary as you can make the cream custard-based or buttercream style as well as incorporating condensed milk.

Yes! You can freeze the cake layers or the assembled cake!

To Freeze Layers: place parchment paper between each layer to prevent sticking or gluing together. Wrap and freeze up to 3 months. Frost a day before serving. The crumbs freeze well too.

To Freeze Honey Cake: cover and freeze the assembled cake for up to 3 months.

This honey cake makes 8 thin sponge layers that is about 2-inches high once assembled. To make a taller honey cake you will need to double the recipe and make slightly thicker cake layers. However, it’s important to note that parchment paper works great for the thinner layers, but thicker cake layers tend to stick.

How to make cake layers with a Silpat mat: draw 9-inch circles onto parchment paper and place them under Silpat mats. Spread 1/3 cup of cake batter over each circle and bake to a deep caramel color (7 minutes.)

A Medovik Torte can easily feed a crowd! Simply double the recipe and leave rectangular. Assemble as instructed reserving a layer for crumbs.

• Eggs- need 3 eggs for this Medovik.
• Honey- 1 cup is ideal.
• All-purpose flour- a low gluten flour.
• Baking soda- will make the sponge cake layers rise.
• White Distilled Vinegar- is the acid to dissolve any bitter taste from the baking powder.

Ingredients for the Sour Cream Frosting:

• Cool Whip- is sweetened whipped cream.
• Sour Cream (Smetana)- staple ingredient for a Russian honey cake!
• Condensed milk or dulce de leche can also be added for extra sweetness; add up to 2 tablespoons.

You do not need to make burnt honey in order to make the famous Russian Honey Cake (aka Medovik Torte.) In fact, the cake caramelizes on its own as it browns quickly when baking, and baking the scraps browns the honey cake layers even more to give that deep brown caramelized honey flavor.

PREP: Preheat the oven to 350 degrees F. Then, cut out 4 pieces of parchment paper on an inverted 18″ by 13″ baking sheet.

1. Beat together the eggs and honey until light brown and frothy (about 2 min.)

2. Dissolve the baking soda in vinegar and add to the egg mixture, along with the flour.

3. Beat all together just until combined.

4. Place 1/2 cup of batter onto an inverted baking sheet covered with parchment paper. Spread the mixture as thin as possible reaching the corners of the baking sheet and then bake for 7 minutes (batter should be spread out to the size of a 16″ by 11-inch rectangle.) Repeat with remaining layers.

(TIP: For a quicker process, use two same-sized baking sheets. One for spreading out the batter and the other for baking. Parchment paper helps with transferring layer from place to place. The batter tends to get slightly thicker the longer it sits, so working quickly is the key.) 

5.  Carefully peel off the parchment paper from the cake layers.

6. Cut out 2 circles from each cake layer using a plate (about 7 1/2″ in diameter.) You should have a total of 8 circles.

(Tip: Keep layers in a plastic bag until needed, to prevent from drying out.) 

7. Take the leftover cake pieces and place into a baking sheet. Bake for 5-8 minutes for the crumbs to dry out. (This makes the crushing process a breeze.)

 

8. Place dried left-overs into a zip-lock bag and crush into fine crumbs using a rolling pin.

10. How To Make a Sour Cream Frosting:

Mix together the cool whip and sour cream.

11. How To Assemble The Honey Cake:

Place an inverted cake layer onto a cake plate. Spread some cream over each layer and then frost the sides and top. Generously dust the sides and top with the cake crumbs and refrigerate overnight.