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Medovik Recipe

The specialty of this traditional Russian cake is the honey cream between layers of thin cakes. Let us remind you that the number of cakes of the cake can be up to 10.


  • 3,5 cups of flour
  • 3 eggs
  • 100 g butter
  • 1 tea cup of sugar
  • 3 tablespoons honey
  • 1.5 teaspoons carbonate

For cream;

  • 600 ml milk cream
  • 6 tablespoons powdered sugar
  • 1 tablespoon of honey (optional)


The cream of this cake is easy, we just whisk the liquid cream and powdered sugar thoroughly with a mixer until it froths. When darkened and swollen, cover the cream with stretch film and let it cool in the refrigerator.

Mix eggs and sugar thoroughly to prepare a dough for medovik pastry. If you whisk the eggs sufficiently, you will not smell the eggs on your cake. So I suggest you whisk it until it turns white and foaming.

Let’s melt the butter in a pan. It doesn’t need to bubble, it’s enough to melt. Then add and mix the honey and add the carbonate. Let’s turn the cooker off and stir, you will see that foams are formed. Now let’s add this butter to the egg and sugar we mix.

Slowly add flour to continue stirring. You can knead with your hand when it darkens. Prepare the dough by adding 3.5 cups of flour in total. It will be a soft dough that clings to the hand and you don’t need to add more flour.

In the meantime, let the oven run at 180 degrees to warm up.

Take the dough on the floured counter and roll it up quickly. Cut this roll into 8 pieces.

Open each piece on a floury ground with a roller. You can measure with a suitable pot cover or plate at home. My cake was 21-22 cm in diameter.

Baking paper baking tray by spreading the dough on the tray to open the tray. I’ve cooked 8 dough four times. I thought I’d fit 2 in 1 tray, but it didn’t. When I baked two in the oven, I opened the other two dough. Because they cook in a very short time, in fact, all the doughs were cooked in less time than a normal cake.

If the oven is sufficiently warm, it takes 3-4 minutes to cook two trays at once. Get it out of the oven when it’s light pink before we let it blush. Cut it in a circle before it gets too cold. I used a cake plate to cut. Lay the plate upside down and cut the edges with a knife. Put the remaining pieces from the edges in a bowl.

In this way, after baking 8 layers of dough, we can move on to the last stage of the medovik cake. A layer of circle cake cut in the form of a thin layer of cake cake in the refrigerator by putting cream, finish 8 times. Use about 3 tablespoons of whipped cream between each layer. Close the top and sides of the cake with the remaining cream.

Cut the pieces of cake you have accumulated on one side in the robot. Not too floury, but light coarse pieces can remain. Cover all of this cake with these.

Close a lid and let it rest in the refrigerator for 1 night. You can serve it by slicing the next day. It can be made more appetite by spraying honey on it during service

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