The Sweet History and Timeless Tradition of Russian Medovik

Russia’s Beloved Honey Cake

Medovik is more than just a dessert; it’s a symbol of Russian culture. Known for its rich layers and delightful flavor, this honey cake holds a special place in the hearts of the Russian people. With its delicate honey dough and creamy filling, it represents warmth, hospitality, and deep tradition.

A Royal Delight

This cake’s origins date back to the 19th century, during Tsar Nicholas I’s reign. A royal chef created it for Empress Maria Feodorovna, the Emperor’s wife. She adored it, and it quickly became a favorite at the royal court. Over time, the dessert spread across Russia, becoming a beloved treat in homes and celebrations throughout the country.

Honey: The Heart of the Cake

Honey plays a pivotal role in the flavor profile of this dessert. For centuries, Russians have treasured honey not just for its sweetness but for its health benefits. It deepens the flavor of the cake, symbolizing prosperity and warmth, while complementing the rich, creamy filling.

A Symbol of Hospitality

In Russian culture, offering a slice of cake isn’t just about sharing food; it’s a gesture of generosity. Traditionally, it’s served to guests at celebrations, weddings, and birthdays. The cake brings people together, reflecting the community spirit central to Russian traditions.

A Global Favorite

Although originating in Russia, this cake has gained popularity worldwide. Many countries have adapted the recipe, adding their own twists—some include chocolate or fruit preserves as variations. Despite these changes, the core structure remains the same: layered dough with a creamy filling. This dessert’s global appeal underscores its timeless versatility.

The Legacy of Russian Honey Cake

The dessert has endured for generations, still enjoyed at gatherings and celebrations. Its royal heritage and connection to significant moments in Russian life keep it relevant today. Whether served at a family dinner or a festive occasion, it continues to delight those who experience its rich flavor. From Russia to the world, this honey cake remains a cherished and unforgettable treat.

Russian Medovik

Preparation Time 45 mins Cooking Time 1 hr Resting Period 2 hrs Total Time 3 hrs 45 mins Difficulty: Advanced Temperature: 170  C Servings: 6 Calorie: 350 kcal Best Time: Suitable throughout the year

Print recipe

Pin Recipe

0 Add to Favorites

Author: daurora Cooking Method: Baking Cuisine: Asia, Russia Category: Desserts Features of the Recipe: Baked Dairy High Calcium Kids

Ingredients

Cook Mode Cooking Mode Disabled

Scale

1/2x 1x 2x 3x

For cakes:

• 
  15 g butter
• 
  45 g honey
• 
  100 g sugar
• 
  5 g soda
• 
  2 eggs
• 
  250 g flour

For cream

• 
  350 g sour cream (25%)
• 
  30 g powdered sugar

Instructions

1. Place honey, sugar and butter in a large saucepan. Place over medium heat and wait until the sugar melts.
2. The sugar will melt and the mixture will begin to boil. Without removing from the stove, add soda and stir vigorously with a whisk.
3. The mixture will foam well and increase in volume. It will darken slightly, this is normal. When the mixture stops increasing in volume, remove the saucepan from the stove.
4. Add eggs. Stir the mixture thoroughly with a whisk to prevent the eggs from curdling.
5. Let the mixture cool for 5 minutes and then gradually add flour. Knead the dough well until smooth.
6. The dough is ready when it does not stick to your hands and is elastic. Weigh it and divide into 10 parts.
7. Form balls from the parts and cover with film.
8. Now you need to roll out the blanks, 2 mm thick. And cut out circles from them with a diameter of 16 cm (bake the trimmings as well). It is more convenient to roll out and cut out the dough directly on the parchment. Pierce the cake with a fork and bake at 170°C for about 6 minutes, until golden brown. Remove the finished cakes immediately from the parchment and let them cool on a flat surface.
9. Collect the cooled cakes in a stack, and crush the scraps into crumbs in any convenient way.
10. Let's prepare the cream. Place sour cream and powdered sugar in a mixer bowl. Beat until the consistency of fatty yogurt. The mass should hold its shape.
11. Let's assemble the cake. Spread 30 g of cream on each cake. And so on layer by layer. Do not forget to spread the sides and top of the cake.
12. Now sprinkle the cake evenly with crumbs. You can use your hands or a silicone brush for this.
13. Your traditional Russian Medovik is ready. Приятного аппетита!

Note

This amount of ingredients makes a cake with a diameter of 16 cm and a height of 6 cm. Feel free to multiply by 2 if you want a large cake.

Rate this recipe: