ReceptnaptárMedovik (Russian honey cake)
Medovik is the most popular honey cake of Russian cuisine: thin, spiced honey layers stacked with a sour cream filling. Freshly baked, the layers are crisp, but as it rests they soften and become silky. Great for a festive table and with tea alike.
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Method
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- Warm the honey, sugar and butter in a small saucepan until everything has dissolved; stir in the bicarbonate of soda, which makes it foam up.
- Take it off the heat, stir in the eggs, then enough flour to get a soft, sticky dough.
- Divide the dough into 8 equal parts, and roll each one into a thin, round layer.
- Bake on a lined tray at 180°C (160°C fan) for 5-6 minutes, until golden brown.
- Beat the sour cream with the icing sugar and vanilla sugar until fluffy.
- Stack the layers with the cream in between; crumble the leftover layer and scatter it over the top and sides of the cake.
- Chill for at least 8 hours, ideally overnight, so the layers soften.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Roll the layers out quickly while the dough is still warm, as it becomes hard and brittle once cold.
- Give the cake at least 8 hours in the fridge, as that's when the layers soften from the cream.
- Whip the sour cream cold, and use a fattier one, to get a thick cream.
- Trim the layers into even circles while they're still warm after baking, as they break once cold.
Frequently asked questions
Why is bicarbonate of soda needed?
In the honey dough the soda reacts with the acidity of the honey and foams up, which makes the layer softer.
How long does it keep?
In the fridge for 3-4 days. It's best on the second day.
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More russian ideas
- Chak-chak (Tatar honey-coated dough pieces)
- Gubadia (Tatar layered rice and curd cheese pie)
- Rye bread and apple pudding (northern style)
- Kutia (Christmas wheat berries with poppy seed and honey)
- Sbiten (hot honey-spice drink)
- Soaked apples (mochenye yabloki)
- Blinchiki with curd cheese and raisins (sweet stuffed pancakes)
- Lingonberry pie (brusnichny pirog)
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