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Medovik: Layered Honey Cake

A miniature version of Medovik, the beloved Russian honey cake linked to Rasputin’s final night alive. Spiced honey dough is baked into thin layers, stacked with a tangy sour cream filling, and coated in golden crumbs for a rustic finish. Best enjoyed with strong tea or coffee, this version captures the essence of a dessert that has endured for centuries. I would give it an 8.9 out of 10 for its balance of sweetness, spice, and texture.
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Prep Time 25 minutes
Cook Time 25 minutes
Resting Time 4 hours

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IngredientsMethodVideoNotes

Ingredients
  

For the Honey Cake Dough (Makes 4–5 thin layers)
  • 2 tbsp 40g honey
  • 3 tbsp 35g sugar
  • 1 tbsp 15g unsalted butter
  • 1/4 tsp baking soda
  • 2 large egg yolks
  • 3/4 cup 95g all-purpose flour
  • 1/4 tsp cinnamon
  • Pinch of clove optional
  • Pinch of salt
For the Traditional Sour Cream Filling
  • 1/2 cup 120g full-fat sour cream
  • 2 tbsp powdered sugar or more, to taste
  • 1/4 tsp vanilla extract
  • Optional: 1–2 tsp honey for added depth

Instructions
 

Step 1 – Make the Dough

  1. In a small saucepan, combine the honey, sugar, and butter. Heat gently until melted and combined, stirring constantly.
  2. Remove from heat and quickly whisk in the egg yolks while the mixture is still warm but not hot.
  3. Add the baking soda, which will foam slightly and lighten the mixture.
  4. In a separate bowl, whisk together the flour, cinnamon, salt, and optional clove. Slowly mix it into the wet ingredients to form a soft, sticky dough.
  5. Divide the dough into 4–5 equal balls, cover, and chill for 15–20 minutes.

Step 2 – Bake the Layers

  1. Preheat oven to 350°F (175°C).
  2. Roll each dough ball into a thin circle (4–5 inches wide) between two sheets of parchment paper.
  3. Bake each layer for 5–6 minutes until golden brown and slightly puffed.
  4. Cool completely before assembling.

Step 3 – Make the Sour Cream Filling

  1. In a bowl, whisk the sour cream, powdered sugar, vanilla, and optional honey until smooth and thick.
  2. Chill for 10–15 minutes to firm up slightly.

Step 4 – Assemble the Cake

  1. Stack the baked layers with a generous spread of sour cream filling between each.
  2. Coat the top and sides, smoothing with a spatula.
  3. Optional: Crush one layer into crumbs and press them around the outside for a rustic look.
  4. Chill for at least 4 hours or overnight to let the layers soften.

Video

Notes

  • Flavor Development: The cake tastes even better the next day as the honey layers fully absorb the tangy sour cream, creating a soft, melt-in-your-mouth texture.
 
  • Scaling Up: This recipe makes a cake for 1–2 people, but you can easily double or triple the ingredients to serve more.
 
  • Presentation Tip: For a cleaner look, use a round biscuit cutter on the baked layers before assembling to ensure perfect edges.