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A favorite of Russian cuisine: Medovik cake

Medovik is one of the most well-known desserts in Russian cuisine. Essentially a honey cake, Medovik is a multi-layered dessert consisting of several thin layers covered in cream. It is possible to make Medovik at home. Here is a practical recipe...

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The origins of Medovik date back to the 19th century. The most common story suggests that this cake was prepared for Tsar Alexander, the husband of the Russian Empress Elizabeth.

According to the story, the Tsar's chef prepared this cake, even though the Tsar did not actually like honey. However, he enjoyed the taste of the cake so much that it became popular among the Russian nobility and eventually spread throughout all of Russia.

CONSUMED ESPECIALLY IN WINTER MONTHS

Medovik is a dessert frequently served in Russia on special occasions, holidays, and family gatherings. It is considered one of the iconic desserts of Russian cuisine. It is known as a heart-warming treat, especially during the cold winter months. This dessert has also gained popularity in many countries outside of Russia.

Due to the difficulty level of its structure and its multi-layered nature, preparing and serving this cake represents love and effort within the family.

For this reason, many Russians prefer to prepare Medovik for their loved ones during special moments.

MEDOVIK RECIPE

  • Ingredients for Medovik / Serves 4

For the cake:

  • Honey: 3 tablespoons
  • Butter: 50 grams
  • Sugar: 50 grams
  • Egg: 1 piece
  • Baking soda: 1/2 teaspoon
  • Flour: Approximately 250-300 grams

For the cream:

  • Fresh cream: 200 ml
  • Granulated sugar: 3 tablespoons
  • Vanilla extract: 1 teaspoon

HOW TO MAKE MEDOVIK?

  • Melt the butter, sugar, and honey in a saucepan. When the mixture becomes warm, add the egg and whisk quickly.
  • Add the baking soda and gradually add the flour, mixing until you obtain a soft dough.
  • Divide the dough into 4 equal pieces. Roll each one out into a thin circle on a floured surface.
  • Bake each layer in a preheated oven at 180°C for 5-7 minutes, or until golden yellow.
  • For the cream, whisk the fresh cream, granulated sugar, and vanilla extract in a bowl.
  • Take one of the cake layers, spread cream on it, and add the next layer. Stack all the layers on top of each other.
  • Cover the entire surface of the cake, including the top layer, with cream.
  • Let it rest in the refrigerator for at least one night.

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