Russian Honey Cake (Medovik)

This 12 layer classic Russian honey cake recipe is a tried-and-true favorite, guaranteed to delight! It's the most authentic and perfect honey cake you'll ever try. Give it a go and see for yourself!

Russian honey cake, or Medovik, has many variations. The recipe I’m sharing below is perfect for me, my family, and friends. The rich, aromatic layers combined with the silky smooth frosting always bring back fond memories of family gatherings and celebrations. This cake has a special place in my heart, as it was a staple in our home during holidays and special occasions. I hope it becomes a cherished recipe in your home as well.

Ingredients

For the Cake Layers:

• 2 eggs
• 150g sugar
• 120g honey (preferably buckwheat or chestnut honey)
• 85g good-quality butter (not margarine or spread)
• 1 tsp baking soda
• 350g flour

For the Sour Cream Frosting:

• 500g strained sour cream
• 110g sugar
• 90g butter

Instructions

Start with the Frosting:

1. This frosting takes 90 minutes plus time for cooling. It's made in a double boiler and must be made with strained sour cream.
2. In a saucepan, combine 500g of strained sour cream and 110g of sugar. Place the saucepan over a double boiler, ensuring the water does not touch the bottom of the pan.
3. Cook, stirring every 5-10 minutes, for about an hour and a half. The mixture will gradually take on a slight caramel tint and silky texture. If the water in the boiler evaporates, add more.
4. After 90 minutes, remove from the double boiler and add 90g of good-quality butter. Stir until smooth.
5. Set the frosting aside to cool while you make the cake layers.

Prepare the Dough:

1. In a saucepan, combine 2 eggs, 150g sugar, 120g honey, and 85g butter. Place on medium heat and stir continuously until the sugar dissolves and the butter melts.
2. Add 1 tsp baking soda and mix quickly. The mixture will increase in volume and lighten in color.
3. Remove from heat and add 350g sifted flour. Mix well. The dough will be quite sticky. Leave it on the kitchen counter for 10 minutes to rest. If it's still very sticky after resting, add a bit more flour (no more than 50g).

Roll and Bake the Layers:

1. Divide the dough into equal portions. You should get 12 layers, each 18 cm in diameter. Prepare parchment paper sheets in advance.
2. Preheat the oven to 180°C (356°F). Roll out each portion of dough very thinly on dusted baking paper, about 3mm, almost see-through.
3. Poke holes in the dough with a fork and bake each layer for about 5 minutes or until golden. Watch closely to prevent burning.
4. Immediately trim the baked layers to the desired shape using a plate or a baking ring. Save the trimmings for later use.

Assemble the Cake:

1. Apply a thin layer of frosting between each cake layer. Cover the top layer with frosting as well to prevent it from drying out.
2. Cover the cake with plastic wrap and refrigerate overnight.
3. The next day, take the cake out and cover the sides with the remaining frosting or crumbs from the trimmings. Crush the trimmings in a food processor to make fine crumbs.
4. Decorate the cake with fresh berries or serve as is!

Enjoy your delicious homemade Russian honey cake - medovik! This cake tastes even better when allowed to sit at room temperature for a bit before serving. Bon appétit!