Medovik – Russian Honey Layer Cake

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This luscious, soft, and delicious Medovik – Russian Honey Layer Cake won’t disappoint you!

Medovik – Russian Honey Layer Cake

and Happy Birthday to Me!

Hello, hello. I hope you are doing fine, my friends.

I am doing well too. I know you didn’t ask, but it’s my birthday tomorrow! I am turning 35. Indeed, I am very positive and optimistic about this, and I am not freaking out like when I was about to turn 30. And 25? Well, that day sounded like the life was almost over haha. Certainly, I am exaggerating a little bit, but I believe some of you have experienced the similar feelings when faced the certain ages.

All right, enough about me! Let’s talk about this scrumptious Medovik – Russian Honey Layer Cake. I have recently shared the recipe for a Napoleon Cake. And there’s another staple from my childhood. Too many Russian recipes? I know. I am surprised myself. Perhaps, I am just trying to find some kind of connections (which have almost all gone) with my childhood. You know – people often get sentimental with age.

If a Napoleon cake is quite difficult to make, this Medovik is a piece of cake! Sure, you need to roll out and bake lots of thin layers, but this is not complicated at all.

I used the recipe of one famous Russian food blogger, but I have altered the original idea.

There are some highlights I’d like to mention.

  • Although it’s a honey cake, the honey flavor isn’t extremely strong. It’s more like caramel. Indeed, the original recipe suggested less honey, but I wanted a more pronounced flavor, so I added more. If you don’t like / cannot consume honey, you can easily substitute for maple syrup.
  • Preparing the syrup base is a really fascinating process! It will be changing its color; it will be doubling in size and foaming. Chemistry! :)
  • The dough is super easy to work with. It’s soft, elastic, and it resembles gingerbread dough. It might be a bit sticky but try not incorporating too much flour. Instead, generously dust with flour your surface and a rolling pin.
  • It’s easy to roll out the dough on a piece of parchment and then transfer it onto a baking sheet with paper.
  • You can roll out a piece of dough, cut the needed shape, and then bake. Alternatively, you can roll it out, bake, and then immediately cut the needed shape. I have tried both ways, and they worked out perfectly. I think I liked the second method more.
  • I recommend rolling out dough pretty thin but not too much. It shouldn’t be transparent!
  • You can play with cream filling. Most of Russin recipes I have seen used only sour cream (but you will need to whip up it longer) and didn’t add honey at all. As I said, I wanted a stronger honey flavor.

I think this is all I wanted to say about this Medovik – Russian Honey Layer Cake. Well, I forgot to say it’s amazingly delicious. But I think you can see this.

Now, please help yourself and eat some cake :)

Happy Birthday to me!

P.S. Hey, it’s me if you don’t recognize. Recently I’ve made another version of Medovik. Will you guess which twist is that? :)

11 thoughts on “Medovik – Russian Honey Layer Cake

  1. Alex says:

    First of all, happy birthday! I love your blog. Very interesting and fun. I will try this medovik Russian honey cake for sure! Your pictures are great. When I finish reading this text, I wanted to eat something sweet! Thank you very much for interrupting my diet! Haha, just joking. Do you like to drink coffee while eating something sweet?

  2. Cheyanne @ No Spoon Necessary says:

    Well, Happy Happy HAAAAPPPPPYYY Birthday, Ben!!!!! I’m glad you have an optimistic outlook on turning 35! This gives me much hope as I am right behind you buddy! So cheers to 35 years of age being THE best yet! ;) I can’t think of a better way to celebrate than with this magnificent cake! This is just gorgeous! I love all things honey, so this is screaming my name! Bravo, friend! And happy birthday!

  3. MarIe says:

    Wow Ben, those layers are superb. I’ve tasted honey cake before and I do really love it so I’ll be excited to try yours. Oh and happy birthday

  4. Kelsie | the itsy-bitsy kitchen says:

    Happy birthday, Ben! My birthday isn’t for awhile so I have plenty of time to teach Cookie to make this cake for my special day–because it looks amazing! All those layers are just gorgeous. As for the twist on Medovik I have to guess something with lavender. Lavender and honey are a great pair! Hope you had a wonderful day, my friend!

  5. neil@neilshealthymeals.com says:

    Ben, is it really your birthday today. The 8th? Because it is also mine (no joke – it really is!). Although I am a wee bit older than you are. ;-) Now, had I known that you were going to make this amazing Medovik – Russian Honey Layer Cake as a birthday cake for yourself I might have made my famous Mary Berry Chocolate Ganache Cake to compete with you. But still, I think you would win that challenge anyway! But seriously, what a stunning cake. And a very happy birthday to you too!! (Hope you are being thoroughly spoiled). :D

  6. David @ Spiced says:

    Wait, it’s your birthday, but you’re inviting me over for cake that you made? Sounds like a great deal to me! Seriously, though, Happy Birthday, Ben! I hope you are enjoying your birthday so far…make sure to go out and treat yourself to something fun today! :-) Now as far as Medovik, this is a new cake to me. But I love learning about new cakes/desserts from around the world, so I’m pretty sure I need to try a slice of Medovik…you know, for research purposes. I love the crumb coating all over it. And as far as that other version? I’m thinking lavender-Irish cream-Bailey’s?
    David @ Spiced recently posted…Mediterranean Meatball KabobsMy Profile

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