Medovik — Russian layered honey cake

i. Origin & history

Medovik is reputedly named for Empress Elizabeth I of Russia, whose chef invented it in the 19th century to please her despite her dislike of honey. It has become canonical Russian celebration cake and is sold in every Eastern European bakery.

ii. Ingredients

Makes 16 servings · scroll the side panel to adjust

• 100 g honey
• 100 g sugar
• 100 g unsalted butter
• 3 eggs
• 1 tsp baking soda
• 450 g plain flour
• Pinch salt
• 500 ml sour cream (full fat)
• 250 g sweetened condensed milk
• 2 tsp vanilla
• 2 tbsp icing sugar
• Crushed walnut pieces or reserved cake crumbs to coat

iii. Method

1. Make layers: combine honey, sugar and butter; melt over low heat to 95 °C. Off heat, whisk in eggs, baking soda (it will foam), salt and flour to a soft warm dough.
2. Divide into 10 portions. Roll each between parchment to a 22 cm thin disc. Bake at 200 °C for 5-6 min until pale gold. Cool fully.
3. Trim discs to equal size; reserve trimmings.
4. Make cream: whisk sour cream, condensed milk, vanilla and icing sugar to a thick smooth frosting.
5. Stack discs with generous cream between each. Cover top and sides with cream.
6. Crumble reserved trimmings; press onto top and sides.
7. Refrigerate at least 24 hours, ideally 48, before slicing — this is non-negotiable.

iv. Tips & common mistakes

• Use the freshest ingredients you can. The recipe relies on them.
• Read the method through first. Several steps must be ready in advance.
• Season patiently. Sweetness and salt are tuned at the end, not the start.

v. Variations

Honey-only medovik uses no condensed milk. Boiled-condensed-milk medovik uses dulce de leche. Walnut medovik includes walnut pieces in every layer.

vii. More from Eastern European

• Napoleon Cake — Russian mille-feuille
• Prinzregententorte — Bavarian seven-layer
• Dacquoise — French meringue cake
• Blotkake — Norwegian celebration cream
• Schwarzwälder Kirschtorte — Black Forest cake
• Prinsesstarta — Swedish princess cake