Medovik is a decadent Russian layer cake known for its delicate balance of sweet honey-infused sponge layers and a rich sour cream frosting. A beloved dessert, it combines the comforting flavors of honey with a creamy, tangy filling.

Preparation Time: 1 hour
Cooking Time: 10 minutes per layer
Resting Time: 4 hours
Total Time: 5 hours 30 minutes
Serving: 8


  • 3/4 cup of sugar
  • 3 tablespoons of honey
  • 3 large eggs
  • 1/2 teaspoon of baking soda
  • 3 cups of all-purpose flour (approximately)
  • 2 cups of sour cream
  • 1 cup of heavy cream
  • 1/2 cup of powdered sugar
  • 1 teaspoon of vanilla extract


  1. In a large bowl, whisk together eggs, sugar, and honey. Place the bowl over a pot of simmering water (double boiler method) and continue whisking until the mixture is warm.
  2. Remove from heat, add baking soda, and gradually mix in the flour until the dough is no longer sticky but still soft.
  3. Divide the dough into 8 equal parts. Roll out each piece into a thin circle and bake on a lined baking sheet at 350°F (175°C) for about 5-7 minutes or until golden.
  4. For the frosting, whip together sour cream, heavy cream, powdered sugar, and vanilla extract until smooth.
  5. Assemble the cake by spreading frosting between each layer, gently pressing down. Frost the top and sides. Refrigerate for at least 4 hours, or overnight, to allow the layers to soften.


  • The number of layers can be adjusted to preference; more layers result in a taller, more impressive cake.
  • Optionally, trim the edges of the baked layers to have perfect circles and use the trimmings to create crumbs for decorating the sides of the cake.
  • Medovik tastes best when it has rested long enough for the layers to absorb the cream, becoming soft and moist.

Nutritional Information per Serving (Based on USDA Guidelines):

  • Calories: 560 kcal
  • Protein: 7g
  • Carbohydrates: 77g
  • Fat: 25g
  • Fiber: 1g
  • Sodium: 160mg
  • Sugars: 40g

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