Medovik recipe: How to make authentic Russian honey cake

Here’s a Medovik recipe, a traditional Russian honey cake. This is a beloved dessert that’s rich in flavor and history.

Medovik History

Medovik, or Medovnik, holds a significant place in Russian culinary tradition, with a history dating back to the 19th century. The cake’s name, “Medovik,” is derived from the Russian word “med,” meaning honey, highlighting its key ingredient and distinctive flavor.

Legend has it that Medovik originated during the reign of Empress Elizabeth Alexeievna, the wife of Emperor Alexander I of Russia, in the early 19th century. The cake is said to have been created by her personal chef, who was tasked with developing a dessert fit for royalty. Inspired by the honey cakes of Eastern Europe, the chef crafted a multi-layered cake using honey-infused dough and a creamy filling, resulting in the decadent treat known as Medovik.

Over the years, Medovik gained popularity throughout Russia and became a staple dessert for special occasions such as weddings, birthdays, and holidays. Here is how to Make Medovik, Russian honey cake.

Authentic Russian honey cake – Medovik recipe

Ingredients:

For the Cake Layers:

• 4 cups all-purpose flour
• 1 cup sugar
• 4 eggs
• 1/2 cup honey
• 1 teaspoon baking soda
• 1 cup unsalted butter, softened

For the Filling:

• 2 cups sour cream
• 1 cup heavy cream
• 1 cup powdered sugar

Instructions:

1. Prepare the Cake Layers:
   • Preheat your oven to 350°F (175°C). Grease and flour a baking sheet.
   • In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the honey.
   • In a separate bowl, sift together the flour and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
   • Divide the dough into 8 equal portions. Roll out each portion into a thin circle and place on the prepared baking sheet.
   • Bake the layers in the preheated oven for 5-7 minutes, or until lightly golden brown. Remove from the oven and let cool completely.

1. Prepare the Filling:
   • In a mixing bowl, whip the heavy cream until stiff peaks form. In another bowl, whisk together the sour cream and powdered sugar until smooth. Gently fold the whipped cream into the sour cream mixture until well combined.
2. Assemble the Cake:
   • Place one cake layer on a serving platter and spread a thin layer of the filling on top. Repeat with the remaining cake layers and filling, stacking them on top of each other.
   • Once all the layers are stacked, spread the remaining filling over the top and sides of the cake.
   • Refrigerate the cake for at least 4 hours, or overnight, to allow the flavors to meld and the cake to set.

1. Serve:
   • Before serving, decorate the top of the cake with grated chocolate, chopped nuts, or fresh berries, if desired.
   • Slice and serve the Medovik cake chilled, and enjoy!

This Medovik recipe yields a delightful dessert with layers of tender cake and creamy filling, perfect for any special occasion or a sweet indulgence any day of the week!