Medovik cake

Weekend Inspiration for an Irresistible Medovik Cake

This weekend, indulge in a delightful treat with a thin honey crust and a creamy filling that simply melts in your mouth!


For the Dough:

  • 100 g of butter
  • 2 teaspoons of baking soda
  • 200 g of sugar
  • 3 eggs
  • 130 g of honey
  • 600 g of flour

For the Filling:

  • 400 g of sour cream
  • 500 ml of sweet cream
  • 150 g of powdered sugar

Preparation for the Dough:

Beat eggs with sugar until you get a uniformly light mixture. Add the butter and honey, and stir everything together on low heat with a wooden spoon until the butter and sugars melt. Remove the mixture from the heat.

Add baking soda to the mixture and mix well. Gradually add the flour and mix until you get a uniform mixture.

On a floured surface, divide the dough into eight equal parts. Roll out each part into a circle and cut them to the same dimensions. Prick the surface of the dough with a fork.

Heat the oven to 180 degrees Celsius and bake each piece of dough for seven to eight minutes until it turns golden yellow. Cool well.

Preparation for the Filling:

Place cheesecloth over a large strainer. Before you start making the cake, pour the sour cream into the cheesecloth and leave it at room temperature for about three hours to drain well.

Whip the sweet cream until foamy, not too stiff, gradually adding powdered sugar. Then add the sour cream in two batches and beat firmly.

Spread about three spoonfuls of filling on the cooled dough, then stack the layers in height until you use up all the ingredients.

Spread the rest of the filling over the cake and sprinkle it with the powder from the baked leftover dough.