Medovik Recipe
Traditional Russian layered honey cake, served with strawberry sauce & whipped creme
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake Ingredients
Method
Cake Directions
- 1
Prepare the Dough
In a large bowl, beat together the honey and sugar until well combined. Add the butter and eggs, mixing until smooth. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- 2
Bake the Layers
Preheat the oven to 350°F (175°C). Divide the dough into 8 equal portions. Roll out each portion into a thin circle (about 10 inches in diameter) and place on parchment-lined baking sheets. Bake each layer for 5-7 minutes until lightly golden. Let cool.
- 3
Prepare the Cream Filling
In a mixing bowl, whip together heavy cream with sugar and vanilla extract until soft peaks form. This will be used as a filling between the layers.
- 4
Assemble the Cake
Take one layer of the cake and spread a layer of whipped cream over it. Place another layer on top and repeat until all layers are stacked. Use the remaining cream to frost the top and sides of the cake.
- 5
Chill
Refrigerate the cake for at least 4 hours or overnight to allow the layers to soften and the flavors to meld.
