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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.
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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” where I lived. 

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.

Ingredients

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 extract 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 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 in a preheated oven. 

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! 

After the layers are baked they are cut into round circles or rectangles. As you can see in the photos, I went with rectangles.

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. 

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 layers 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.

Recipe Tips and Notes

  • You really do want to make this cake a day ahead of when you plan on serving it. The cake needs time to soften and for the honey and frosting to work it’s way through to provide the most flavour.
  • Watch the cake layers closely as they bake since they can quickly.
  • Honey is not all created equal, especially when it is highly processed. Since so much of this cake is built around honey flavour, you’ll get better results by using the highest quality honey you can find. I prefer to go with dark honey to get the most flavour.

Storage and leftovers

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. 

Store it in an This is an affiliate link.airtight container if you have one so it doesn’t dry out or absorb flavours from your fridge. Plastic wrap can also work.

The time you can store the cake is limited by the mascarpone icing. The cake will keep for 3-4 days when refrigerated. Take it out of the fridge before serving so it can come to room temperature.

More popular cake recipes to try

4.84 from 12 votes

Russian Honey Cake Medovik

Prep: 30 minutes
Cook: 2 hours
Total: 2 hours 30 minutes
Servings: 12
8 layers of honey goodness with creamy filling, adorned with caramel flames this cake Medovik is a stunner!
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Equipment

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 This is an affiliate link.vanilla
  • 1 tsp baking soda
  • 1/2 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

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 2/3 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.

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. 
  • Keep en eye on the cake layers as they bake since this can happen quickly.
  • Not all honey is the same, especially if it is highly processed. Since so much of what makes this cake great is the honey flavour, you will get better results by using the best quality honey you can find. I prefer to use dark honey because it has the most taste.

Nutrition

Calories: 682kcal | Carbohydrates: 70g | Protein: 8g | Fat: 42g | Saturated Fat: 25g | Cholesterol: 163mg | Sodium: 267mg | Potassium: 144mg | Fiber: 1g | Sugar: 44g | Vitamin A: 1474IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Let us know how it was!

 

Julia from Vikalinka

About Me

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.

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Recipe Rating




30 Comments

  1. AI says:

    4 stars
    Great recipe. I reduced the sugar, and it still turned out incredibly caramel-y.

  2. Daniel says:

    4 stars
    Somehow I think this cake is going to turn out fine in spite of my novice ๐Ÿ˜Š
    A couple of notes: following the recipe exactly because I am a novice, something did not come across or wasnโ€™t explicit enough – I beat the filling for more than 80 minutes, but it barely gained any volume, certainly not double.
    The caramel for the flames definitely never became clearโ€ฆ it did burn while I stirred furiously waiting for it to become clear though, badly ๐Ÿ™‚

    1. Julia Frey (Vikalinka) says:

      Hi Daniel, I am glad you attempted this cake even though you are a novice as you say. Practice makes perfect!
      Regarding your difficulties:
      1. The frosting should double in volume since you are whipping heavy/double cream and that’s how it generally works. Beating it for 80 minutes seems more than excessive. It should take no longer than 5 minutes using an electric mixer. Beating heavy cream longer will warm it up, then turn it into butter, which makes sense why your never achieved the volume.
      2. In the instruction for making caramel I indicate it should be done over medium heat to avoid burning.
      Overall, well done I am sure you’ev learned a lot and enjoyed your cake!

  3. Samantha Huang says:

    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!

    1. Julia Frey (Vikalinka) says:

      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.

  4. Maria says:

    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.

    1. Julia Frey (Vikalinka) says:

      Hi Maria, unfortunately not much could be done against gravity. ๐Ÿ™‚

  5. di says:

    how many servings does this recipe do please?

    1. Julia Frey (Vikalinka) says:

      Hi Diana, 12 servings. You can usually see that info in the recipe card. ๐Ÿ™‚

  6. Mary says:

    Your recipe calls for icing sugar โ€“ could you please explain? Thank you!

    1. vikalinka says:

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

  7. wilhelmina says:

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

    1. vikalinka says:

      It’s perfect for Valentine’s day!! ๐Ÿ™‚