Medovik

Name: Medovik
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 8 servings
Cuisine: Russian
Ingredients: 1/2 cup honey; 1/2 cup granulated sugar; 1/2 cup unsalted butter, cubed; 2 large eggs, beaten; 1 tsp baking soda; 3 cups all-purpose flour, sifted; 2 cups sour cream; 1 cup powdered sugar; 1 cup heavy whipping cream, chilled

A classic multi-layered cake featuring thin honey biscuit rounds softened by a tangy sour cream frosting.

70 minHardServes 8480 cal/serving

RussianDessertStovetop and OvenVegetarianHalal-friendlyNut-FreeAlcohol-FreePork-FreeLow-SodiumNightshade-Free

Ingredients

1/2 cup honey
1/2 cup granulated sugar
1/2 cup unsalted butter, cubed
2 large eggs, beaten
1 tsp baking soda
3 cups all-purpose flour, sifted
2 cups sour cream
1 cup powdered sugar
1 cup heavy whipping cream, chilled

Instructions

1

Combine 1/2 cup honey, 1/2 cup granulated sugar, and 1/2 cup cubed unsalted butter in a saucepan over medium heat, stirring until melted.
2

Whisk in 2 beaten large eggs and 1 tsp baking soda until the mixture foams up and turns a deep amber color, then remove from heat.
3

Gradually stir in 3 cups sifted all-purpose flour to form a soft dough, then divide into eight equal pieces.
4

Roll each piece paper-thin on parchment paper, cut into rounds, and bake at 350°F for 4 to 5 minutes until golden brown.
5

Trim the warm baked layers into uniform circles and crush the excess scraps into fine crumbs for coating.
6

Whip 1 cup chilled heavy whipping cream with 1 cup powdered sugar until soft peaks form, then gently fold into 2 cups sour cream.
7

Stack the cake layers with generous spreads of sour cream frosting between them, cover the outside, and coat with reserved crumbs before chilling.

Questions

Can I make Medovik dairy-free?

Yes. The dairy in this entry is 1/2 cup unsalted butter, cubed, 2 cups sour cream, 1 cup heavy whipping cream, chilled. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the sour cream for thick coconut yogurt with a squeeze of lemon; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Can I make Medovik gluten-free?

Yes. The gluten in this entry is 3 cups all-purpose flour, sifted. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Medovik keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Medovik?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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