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Our local Russian Store sells these amazingly soft, spongey and thin cake layers that make for one of the most delicious honey cake sold in the area, known as the Medovik. This honey cake is like the medovik sold at the Russian store! After evaluating the store version, I realized the layers looked spongy and airy, nothing near to the commonly known stove-top recipes that can come out hard and require a lot of rolling. I came to the conclusion that the recipe must be easy if they are made and sold in quantities by a local baker. And it has come out so close, if not the exact recipe! You have got to try this airy and delicious honey cake!

honey-cake-recipe-medovik-russian-store-copycat

Ingredients for Honey Cake:

  • 3 eggs
  • 3/4 cup of raw smooth honey (not the sugary kind)
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 tbsp vinegar

CREAM:

  • 1 (8oz) pkg Cool Whip, thawed
  • 1/2 cup sour cream
  • 2 tbsp condensed milk

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How to make Honey Cake:

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

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

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

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3. Beat all together just until combined.

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4. Place about 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.

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(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 butter 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.

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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.

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

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

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

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9. TO MAKE THE SYRUP:

Whisk together 1/4 cup sugar and 1/2 cup hot water, until granules dissolve. Lightly brush each cake layer with the syrup.

10. TO MAKE THE CREAM:

Mix together the cool whip, sour cream, and condensed milk.

11. TO ASSEMBLE THE 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.

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Honey Cake Recipe (Medovik) Russian-Store CopyCat

Prep Time: 10 minutes
Cook Time: 32 minutes
Total Time: 42 minutes
Servings: 1 round cake
Author: Alyona's Cooking
Our local Russian Store sells these amazingly soft, spongey and thin cake layers that make for one of the most delicious honey cake sold in the area, known as the Medovik. 

Ingredients

Honey Cake Batter:

  • 3 eggs
  • 3/4 cup raw smooth honey (not the sugary kind)
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 tbsp vinegar

Sour Cream Frosting:

  • 8 oz Cool Whip, thawed
  • 1/2 cup sour cream
  • 2 tbsp condensed milk

Syrup:

  • 1/4 cup sugar
  • 1/2 cup hot water

Instructions

How to make Honey Cake (Medovik):

  • Pre-heat the oven to 350 degrees F. Cut out 4 pieces of parchment paper, overhanging an inverted 18" by 13" baking sheet.
  • Beat together the eggs and honey until light brown and frothy (about 2 min.)
  • Dissolve the baking soda in vinegar and add to the egg mixture, along with the flour. Beat all together just until combined.
  • Place about 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.
  • Carefully peel off the parchment paper and 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.
  • Take the leftover cake pieces and place back unto the baking sheet. Bake for an additional 5-8 minutes for the crumbs to dry out. (This makes the crushing process a breeze.)
  • Place dried left-overs into a zip-lock bag and crush into fine crumbs using a rolling pin.
  • TO MAKE THE SYRUP: Whisk together 1/4 cup sugar and 1/2 cup hot water, until granules dissolve. Lightly brush each cake layer with the syrup.
  • TO MAKE THE CREAM: Mix together the cool whip, sour cream, and condensed milk.
  • TO ASSEMBLE THE 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.

Other Russian Cakes to Try:

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Leave a comment

29 comments

    • Julia

    Hi I’m looking for some easy recipe for Medovik and your seems to be pretty simple but I have one question, other recipes I found online call for butter. You don’t use any butter in your cake?

      • Alyona’s Cooking

      Hi Julia, this honey cake is not the rolling out kind of honey cake, it turns out more like a soft crumb honey flavored cake than the tough layered cake that gets softened with cream.

    • Barbara Castro

    I really want to try this recipe, it sounds amazing! I don’t have the honey listed for use in this recipe, I only have the U.S. Grade A honey purchased from my grocery store, normally I try to buy local raw honey but couldn’t. Can I substitute this?

      • Alyona’s Cooking

      Hi Barbara, as long as it’s smooth and runny, I think it should work. It’s the thick sugary honey that may be cause the batter to be too thick to work with but even that can be heated so either is possible.

    • Casey

    Hi! Great tutorial.
    Does this cake have to be refrigerated between uses or can it stay out on the countertop for a couple of days? Just thinking if it’s safe to leave out then eat, with the cream in it. Thanks!

      • Alyona’s Cooking

      I think room temperature would be fine for a day then I would keep it refrigerated.

    • Aaria

    Hii
    Is there any substitute to eggs in the recipe?

      • Alyona’s Cooking

      Hi Aaria,
      I don’t think there is since this is a cake batter…

    • Ange

    Hi this sounds great and I want to try but we don’t have cool whip in Australia can I use fresh whipped cream my daughter has bees so I’m always interested in ways to highlight her honey thanks

      • Alyona’s Cooking

      Hi Ange, Yes you can use whipped cream along with some sugar to substitute for the cool whip. Try maybe a cup with 2 tbsp of sugar and you can always double that if it’s not enough.

    • Anu

    Hi,
    Came across this recipe and it seems interesting and easy. I just wanted to know if you can substitute condensed milk , in the filling, with honey?
    Thank you

      • Alyona’s Cooking

      Hi Anu, You can probably leave out the condensed milk completely since it only calls for 2 TBSPS. I’m not so sure about the honey substitute that could possibly overdo the honey flavor in general but feel free to experiment to taste.

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