Russian Honey Cake (Medovik/Medivnyk Recipe)

Russian Medovik honey cake with thin golden layers and cream filling.

5 from 29 votes

Russian Honey Cake (Medovik/Medivnyk Recipe)

Classic Russian honey cake Medovik made easy with a 2-pan shortcut. Skip the rolling pin and create 6 thin honey layers with silky mascarpone cream in just 60 minutes. This cake is the ultimate make-ahead dessert; the layers soften into melt-in-your-mouth perfection after 48 hours.

Prep Time30

Cook Time25

Total Time55

Course: Desserts

Cuisine: Russian

Servings:

Calories: 4306kcal

Author: Claudia Ciorteanu

Equipment

9x13 inch rectangular baking pan
parchment paper
Hand mixer or stand mixer

Ingredients

For the Honey Layers:

3.5 oz (100 g) unsalted butter
1.75 oz (50 g) granulated sugar
5.3 oz (150 g) honey (preferably dark honey)
2.5 oz (70 g) sour cream or crème fraîche
1 teaspoon baking soda
1 large egg yolk
5.3 oz (150 g) all-purpose flour
1 pinch of salt

For the Mascarpone Cream:

1⅓ cups (330 ml) heavy whipping cream, cold
8.8 oz (250 g) mascarpone cheese, room temperature
Sweetened condensed milk or powdered sugar to taste start with 3-4 tablespoons

Optional Addition:

Sour cherries or cherry preserves for layering

Instructions

Preheat and Prepare: Preheat your oven to 350°F (180°C). Line your rectangular pan with parchment paper, making sure it comes up the sides. Set aside.
Make the Honey Base: Place the butter, sugar, and honey in a medium saucepan over medium heat. Stir until everything melts and the sugar dissolves. While that's heating, mix the sour cream and baking soda in a small bowl.
3.5 oz (100 g) unsalted butter, 1.75 oz (50 g) granulated sugar, 5.3 oz (150 g) honey (preferably dark honey)
Add the sour cream mixture to the honey mixture. Stir constantly as it bubbles and foams for 3-4 minutes until the color deepens and it thickens slightly. Transfer to a large bowl and let it cool to room temperature. Stir in the egg yolk, then add the flour and salt. Mix until you have a thick, sticky caramel-like mixture.
2.5 oz (70 g) sour cream or crème fraîche, 1 teaspoon baking soda, 1 large egg yolk, 5.3 oz (150 g) all-purpose flour, 1 pinch of salt
Bake the First Batch: Spread half the dough into the pan as evenly as possible – it'll be thin. Bake for 10-12 minutes until golden brown. Watch closely as honey layers burn quickly.
Cool and Cut: Let cool for 2-3 minutes, then flip onto a cutting board. Peel off the parchment while warm. Trim the edges (save these!) and cut into three equal pieces. Place on separate parchment sheets so they don't stick. Let cool completely until crisp.
Repeat: Bake the second half the same way. You'll have six layers total plus trimmed edges.
Make the Cream: Beat the cold heavy cream, room-temperature mascarpone, and 3 tablespoons sweetener on medium-high speed until fluffy with soft peaks (3-5 minutes). Taste and adjust sweetness as needed.
1⅓ cups (330 ml) heavy whipping cream, cold, 8.8 oz (250 g) mascarpone cheese, room temperature, Sweetened condensed milk or powdered sugar to taste
Assemble the Cake: Place the first layer on a serving plate. Spread generous cream to the edges. Add cherries if using. Continue layering until all six layers are stacked. Cover the top with cream too – use it all.
Sour cherries or cherry preserves for layering
Create the Crumb Coating: Blend the reserved trimmings into fine crumbs. Press them all over the top and sides of the cake for that traditional Russian Medovik finish.
Refrigerate Overnight: Cover loosely and refrigerate at least 8 hours. This is when the crisp layers soften and absorb the cream. The cake tastes even better after 24-48 hours.

Video

Notes

No Sticky Mess: Since we are spreading the batter directly into the pan, you don't have to worry about the dough sticking to your rolling pin or adding too much extra flour, which can make the cake tough.
Frosting Absorption: The mascarpone cream must remain light and airy. This allows the honey layers to absorb the moisture, transforming them from crisp sheets into a tender, seamless dessert.
Storage Win: This is an ideal make-ahead dessert. It stays fresh in the fridge for up to 5 days, and I find the taste actually improves after 48 hours as the ingredients fully settle.

Nutrition