Russian Honey Cake – Medovik

It’s an old traditional layered cake. In Russian (and Estonian) this recipe named “One Tablespoon Honey Cake” and it needs to be very good honey with strong taste and fragrance. I used simply sweetened sour cream for filling, but it can also be custard/pudding or butter and sweet condensed milk – plain or dolce-de-leche (very popular cake filling in Russia). Some add sweet-n-sour preserves between layers, chopped walnuts or prunes.

Oh, and it’s my husband’s birthday cake.

Yield: 12 servings


2 eggs
1 cup sugar
1 tbsp. honey
2 tbsp. butter, softened
1 tsp. baking soda (not baking powder!)
2 1/2 – 3 cups all-purpose flour (maybe need some more for rolling)
pinch of salt


15 oz. sour cream (I used low-fat, but whole sure works better)
2 tbsp. sugar or more, to taste
2-3 tbsp. cranberry or lingonberry preserve (optional)

Whisk sugar with sour cream, set aside.

Mix well eggs, pinch of salt and sugar, add honey and butter and cook in a double boiler about 5-7 minutes (sugar dissolves) stirring continuously. Continue to whisk then add baking soda – dough will increase in volume. Turn heat off but don’t remove boiler.

Add flour, mix well, dough will be sticky, it’s ok. Return in boiler and let sit in warm 10 minutes. Cover with a plastic wrap and let cool.

Cut dough into 6-8 parts, shape each part into a ball, roll out each ball very thin. Use two sheets of parchment.

Bake in a preheated oven on 375°F 5 minutes each. Cut out circles (rectangle or square) of desired size while biscuit is hot! Cooled biscuit will be hard and fragile. Collect remaining edges to make crumbs.

If using simple filling without butter, start to assemble cake without waiting for it to cool. Use 2 tbsp. of filling for each layer. Add crumbs on top (can be mixed with some chopped nuts), cover and let sit in fridge overnight or at least 6 hours.

Freeze well.


1 serving is about 250 calories

Related Posts Plugin for WordPress, Blogger...
Print Friendly

Leave a Reply