• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Vikalinka logo

WHOLESOME RECIPES YOU CAN TRUST

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • YouTube
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starter
    • Bread
    • Side dishes
    • Asian recipes
    • Vegetarian
    • Drinks
    • Videos
  • Breakfast
    • Eggs
    • Pancakes, Muffins and More
    • Grains
    • Hot breakfast
  • Lunch
    • Salad
    • Soup
    • Sandwiches and more
  • Dinner
    • Chicken
      • Chicken breasts
      • Chicken thighs and drumsticks
      • Whole chicken
    • Beef
    • Pasta
    • Casseroles
    • Slow Cooker and Instant Pot
    • Pork
    • Fish and Seafood
    • Quick and Easy
    • Stew
  • Dessert
    • Cake
    • Pies
    • Cookies
    • Pastry
  • Collections
    • Asian Recipe Collection
    • Russian Recipe Collection
    • Italian Recipe Collection
    • Christmas Recipe Collection
    • Thanksgiving Recipe Collection
    • Easter Recipe Collection
  • About
    • Travel
    • Privacy policy
    • Contact Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Collections
  • Videos
  • Travel
  • About
×
Home » Recipes » Dessert » Cake

February 12, 2020

Russian Honey Cake Medovik

Published February 12, 2020 | Julia Frey (Vikalinka)

Jump to Recipe

This iconic Russian honey cake aka tort Medovik is something everyone needs to try at least once. Layers upon layers of honey goodness filled with the most delicious cream. It’s quite unforgettable. 

Loving this cake recipe? For another classic Russian cake try my Apple Cake Sharlotka. 

Russian honey cake slice with honey drizzled from above.

Honey Cake

The Russian name for this incredible cake is Medovik or Tort Medovik. And the first time I made it I was 13 or 14 when this cake was the “it cake” in Russia and all across the former Soviet Union. 

The recipe was being passed on from one household to another although, of course there wasn’t one ‘master recipe”. Every cook made it her own. It was impossible to have any sort of celebration without Medovik crowning the meal.

It was so common that after a while it didn’t seem special anymore. I am glad I re-discovered this treasure because despite its simplicity of ingredients and the method of preparation the end result is far from plain.

What ingredients are in Medovik?

Honey in Russian is med, so you can expect honey to be one of the dominant ingredients in this cake. Although only 4 tablespoons is used, they add a very rich, caramel like flavour to the cake. This is due to a high quality, flavourful honey that’s been traditionally used in Russia.

My grandfather came for a beekeeping family and as a child I always remember seeing a large 3 litre jar of raw honey being stored in a kitchen cupboard. So using great tasting honey is the key to the unforgettable taste of this honey cake. 

The rest of the ingredients are very common for cakes. Butter, sugar, flour, baking soda and vanilla make thin, cookie like layers of Medovik.

They are softened with a cream filling that is one part whipping cream and one part sour cream mixed with sugar and vanilla.  Sometimes a filling made with butter and sweetened condensed milk is used. I however, find it too sweet. 

a slice of honey cake with honey drizzled over it

How to make Tort Medovik

Although the ingredients for this Russian honey cake are quite common for a cake the method of preparation is quite unorthodox.

Cake Layers

Instead of making cake batter and baking it in cake pans this honey cake recipe calls for preparing cookie dough, then baking the layers one by one on cookie sheets. 

Baking the thin layers is the lengthiest process according to this method but trust me it produces the most stellar results. This cake is so impressive that after it got discovered and reproduced by one San Francisco bakery it developed a cult following! 

Honey and Cream Cake "Medovik"

After the layers are baked they are cut into round circles or rectangles. You can see both versions in the photos.

When Medovik is made for large gatherings it’s not uncommon to make it into a large rectangular 4 layer cake instead of a tall 8 layer one. Both are authentic and equally delicious. 

Caramel flames are not the traditional decor for Medovik but I wanted to add a little pizzazz to the special occasion cake as well as trying my hand at making caramel.

It turned out to be such a fun process, needless to say I was very pleased with the result but feel free to skip it. Traditionally Medovik cake is covered with the cake crumbs that are made from the offcuts from the layers. 

Russian Tort Medovik slice

Honey Cake Filling

Beat sour cream or creme fraiche with whipping cream, sugar and vanilla until sugar is dissolved and it’s doubled in volume. Fill all 8 cake except for the top and the sides. 

Medovik Frosting

Once again I’ve changed the frosting as in the original Medovik. The filling above is used for the outside of the cake as well and later coated with the cake crumbs. Since I decided to go crumb free I’ve used a mascarpone frosting similar to the one I’ve used for my Naked Cake.

It needs to be noted that the cake is best served 24 hours after it’s made to allow the crispy layers to soften to a cake texture.  A full day in a fridge is perfect for soaking the wonderful flavours from the filling and the frosting. 

Russian Honey Cake "Medovik"

Caramel Flames (Optional)

Mix sugar with lemon juice in a saucepan, set the saucepan on medium heat. Do not stir until the edges start to bubble up, then start stirring until all the crystals melted, sugar looks clear and deep amber colour.

Take it off the heat and put the bottom of the pan in ice cold water to stop it from cooking immediately.  Do not keep it there for too long or the caramel will harden before you have a chance to work with it.

Drizzle caramel with a spoon on parchment paper  that was previously sprayed with an oil spray, let it set. Then break up the hardened caramel and decorate your cake in any way you like.

Caramel

Caramel flames are best to be set on the top of the cake right before serving or the caramel start to get soft from being on contact with moisture.

You can have them made beforehand and pop them on top as you get ready to serve dessert. Russian Honey Cake "Medovik"

This Medovik Cake Recipe was originally published in 02/2013. Updated with new text, photos and improved recipe instructions in 02/2020.

More popular cake recipes to try

  • Honeycomb Crunch Chocolate Cake
  • Victoria Sponge Cake
  • Frostbitten Raspberry Cake
  • Red Velvet Truffle Cake
Russian honey cake slice with honey drizzled from above.

Russian Honey Cake Medovik

Julia Frey of Vikalinka
8 layers of honey goodness with creamy filling, adorned with caramel flames this cake Medovik is a stunner!
5 from 10 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 2 hours hrs
Course Dessert
Cuisine Russian
Servings 12
Calories 682 kcal

Ingredients
  

For the cake

  • 70g/5 tbsp unsalted butter
  • 100g/1/2cup granulated sugar
  • 4 tbsp honey I prefer dark honey for more flavour
  • 3 eggs large
  • 1 tsp vanilla
  • 1 tsp baking soda
  • ½ tsp salt
  • 330g/3 cups all purpose flour

For the filling

  • 500ml/2 cups creme fraiche or sour cream
  • 500ml/2 cups double cream/whipping cream
  • 50g/1/2 cup icing sugar/powdered sugar
  • 1 vanilla bean or 1 tsp vanilla

For the frosting

  • 250g/1 cup mascarpone chilled
  • 125ml/1/2 cup double cream/whipping cream
  • 100g/1 cup icing sugar
  • 1 vanilla bean or 1 tsp vanilla

For the caramel flames

  • 200g/1 cup sugar (half white and half brown sugar)
  • ½ tsp lemon juice

Instructions
 

For the cake

  • Preheat your oven to 400F/200C and line two baking trays with parchment paper. Set a double boiler or a large pot filled ⅔ with water and a glass or metal bowl over it on the medium heat. Melt butter, sugar and honey in the bowl. In a separate bowl beat eggs and vanilla and pour the mixture in the double boiler while mixing the whole time (I use electric mixer) to avoid ending up with scrambled egg.
  • Then add baking soda, salt and 2 cups of flour, continue mixing for a few minutes until the dough starts to thicken and come away from the edges of the bowl. Take it off the heat and add the last cup of flour, mix well. Be careful as the dough will be hot.
  • Allow it to cool for a couple of minutes and then knead it with your hands until your get smooth, pasta like dough. What you are looking for is a cookie dough rather than a cake batter. Divide into 8 equal parts and cover with a kitchen towel to avoid drying out. The cake layers will be baked separately on baking trays and then cut into neat circles using a 7″ cake pan, tart pan or, in my case, a pan lid as a template.
  • Dust your work surface with flour and roll out a thin circle slightly larger than 7″, transfer on a parchment lined baking tray and bake for 4-5 min. Watch closely as the cake layers burn quickly. Roll out the next layer while the previous one is baking. That is why you need to have 2 baking trays on the go. Remove from the over when golden brown and cut out a circle while still hot as the layers will turn into crisp biscuits in a couple of minutes.

For the filling

  • Beat creme fraiche or sour cream with whipping cream, sugar and vanilla until sugar is dissolved and it’s doubled in volume. Fill all 8 cake layers except for the top and the sides.

For the frosting

  • Beat cold mascarpone with icing sugar, vanilla and whip cream until stiff. For the US users whip the whipping cream first with icing sugar then fold into slightly whipping mascarpone. Cover the sides and the top of the cake with mascarpone frosting.

For the caramel flames

  • Mix sugar with lemon juice in a saucepan, set the saucepan on medium heat and don’t stir until the edges start to bubble up, then start stirring until all the crystals melted, sugar looks clear and deep amber colour. Take it off the heat and put the bottom of the pan in ice cold water to stop it from cooking immediately but don’t keep it there for too long or the caramel will harden before you have a chance to work with it.
  • Drizzle caramel with a spoon on parchment paper  that was previously sprayed with an oil spray, let it set. Then break up the hardened caramel and decorate your cake in any way you like

Notes

  • It needs to be noted that the cake is best served 24 hours after it’s made. A full day in the fridge allows crisp layers to soften and soak all the wonderful flavours from the filling and the frosting.
  • You can cut your layers into large rectangles and make your Medovik into a 4 layer cake. 

Nutrition

Calories: 682kcalCarbohydrates: 70gProtein: 8gFat: 42gSaturated Fat: 25gCholesterol: 163mgSodium: 267mgPotassium: 144mgFiber: 1gSugar: 44gVitamin A: 1474IUVitamin C: 1mgCalcium: 116mgIron: 2mg
Keyword honey cake, medovik
Tried this recipe?Let us know how it was!

cake with caramel flames on top

 

More Cake

  • Side shot of Spiced pumpkin cake in a mug with cream on top
    Spiced Pumpkin Mug Cake
  • Top down view of apple cake slices
    Apple Spice Cake with Salted Caramel Drizzle
  • cake on a stand
    Summer Peach Cake with Red Berries (VIDEO)
  • Slice of cake on a plate
    Christmas Chocolate Cake with Cranberries
7656 shares

About Julia Frey (Vikalinka)

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
read more..

Related Posts

  • Side shot of Spiced pumpkin cake in a mug with cream on top

    Spiced Pumpkin Mug Cake

  • Top down view of apple cake slices

    Apple Spice Cake with Salted Caramel Drizzle

  • puff pastry pear tarts

    Salted Caramel Pear Tarts (VIDEO)

Reader Interactions

Comments

  1. Samantha Huang says

    at

    Hi Julia, just made your Russian honey cake, followed your recipe but omitted the mascarpone frosting because I had so much filling, enough to cover the cake. It’s Thursday 7pm where I am, will this cake still be OK for Saturday 7pm if I leave it in the fridge? I don’t have time to make it tomorrow so I thought I’d make it 2 days in advance. Thank you!

    Reply
    • Julia Frey (Vikalinka) says

      at

      Hi Samantha, yes it will be absolutely fine in the fridge. I would store it in an air-tight cake box if you have one to keep it moist and it also keeps the cake from absorbing smells in the fridge.

      Reply
  2. Maria says

    at

    5 stars
    Delicious – thank you !! I had one question, I made it into am 8 layer cake, and the filling disappeared from the bottom layers – how do you keep even layers of icing between each layer, when the top layers of the cake are so heavy? Thank you again.

    Reply
    • Julia Frey (Vikalinka) says

      at

      Hi Maria, unfortunately not much could be done against gravity. 🙂

      Reply
  3. di says

    at

    how many servings does this recipe do please?

    Reply
    • Julia Frey (Vikalinka) says

      at

      Hi Diana, 12 servings. You can usually see that info in the recipe card. 🙂

      Reply
  4. Mary says

    at

    Your recipe calls for icing sugar – could you please explain? Thank you!

    Reply
    • vikalinka says

      at

      Icing sugar is just another name for powdered sugar in the UK and Canada.

      Reply
  5. wilhelmina says

    at

    5 stars
    This cake is totally WOW worthy! My husband was so impressed when I made it for our early Valentine’s dinner. Delicious!

    Reply
    • vikalinka says

      at

      It’s perfect for Valentine’s day!! 🙂

      Reply
  6. Natalie says

    at

    5 stars
    I’ve never had this before, but it sounds & looks amazing! Love all the layers & the caramel flames are a great way to top it off!

    Reply
  7. Eden says

    at

    5 stars
    We wanted to try something different and we made this cake. It turned out really good and was pretty easy to make too! The filling was my favorite part!

    Reply
    • vikalinka says

      at

      So glad to hear it, Eden!! Thank you for your lovely review!

      Reply
  8. Sherri @The Well Floured Kitchen says

    at

    Beautiful cake! I don’t believe I’ve ever heard of vodka used in a cake, I’m intrigued. I agree, never go out on Valentine’s day. Stressful, not relaxing! Pinned 🙂

    Reply
  9. Debra Goddard says

    at

    Could you please tell me how much vodka was used ? I can’t wait to try this for my next dinner party !

    Reply
    • Vikalinka says

      at

      Debra, I can’t believe I don’t have the amount! It’s 2 tbsp.

      Reply
  10. Julia | JuliasAlbum.com says

    at

    5 stars
    This is a very dressed up Medovik cake! So creative – love the caramel flames. This could be served in the best French restaurants! Pinning.

    Reply
  11. Vikalinka says

    at

    Thank you!

    Reply
  12. Anastasia says

    at

    5 stars
    I’m drooling! Gorgeous!!!

    Reply
  13. Blueberry Kitchen says

    at

    Oh wow what a stunning cake! It sounds absolutely delicious too!

    Reply
    • Vikalinka says

      at

      Thank you so much!

      Reply
  14. Eden says

    at

    5 stars
    You have just made my day! My husband and I had a similar cake in Moscow and always talk about how good it was. I’ve googled “honey cake recipe” tons of times, but none of them are remotely like what we experienced. This is exactly what I was looking for!!!

    Reply
    • Vikalinka says

      at

      Eden, thank you for stopping by and your comment. I am so glad you found the recipe. Spread the goodness, this cake deserves to be known outside of Russia!

      Reply
  15. Erinn @ www.more-sprinkles.com says

    at

    Love the caramel!

    Reply
    • Vikalinka says

      at

      Thank you Erinn!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Julia from Vikalinka

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.

More about me →


  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • YouTube

Popular

  • mushroom sauce in black pan
    Creamy Mushroom Marsala Sauce
  • Beef Stroganoff with mushrooms
    Best Beef Stroganoff (VIDEO)
  • Chicken breasts in mushroom sauce
    Chicken with Garlic Mushroom Sauce (VIDEO)
  • Close up if a plate of pasta cream sauce with sprinkled parsley
    Pasta Cream Sauce (VIDEO)

Footer

As Featured On…

as featured on

Footer

↑ back to top

About

  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2023 Vikalinka