Eastern European Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Medovik
Russia's legendary honey layer cake — paper-thin caramelized honey sponges stacked with clouds of sour cream frosting, then rested until velvety, soft, and fragrant.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
8 steps- 1
In a saucepan over low heat, melt the honey, sugar, and butter together, stirring until smooth.
- 2
Remove from heat, whisk in the baking soda so the mixture foams and lightens in color, then whisk in the eggs one at a time.
- 3
Gradually work in the flour until a soft, warm dough forms, then let it cool until just workable.
- 4
Divide the dough into 8 equal pieces and roll each out very thin, about the thickness of a coin, on parchment paper; trim into even rounds using a plate as a guide, saving the trimmings.
- 5
Bake each layer at 350 F for 4 to 5 minutes, watching closely, until lightly caramelized and just set; bake the trimmings separately until crisp, then crush into fine crumbs.
- 6
Whip the sour cream, heavy cream, and powdered sugar together until thick and smooth to make the frosting.
- 7
Stack the cooled cake layers, spreading frosting generously between each one and over the top and sides.
- 8
Press the reserved crumbs over the top and sides of the cake, then refrigerate for at least 6 hours, or overnight, to let the layers soften into a tender, velvety cake.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
66/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving530
Calories
8 g
Protein
76 g
Carbs
22 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Medovik is a Russian layered honey cake built from thin sheets of honey-sweetened dough baked one at a time and stacked with a soft, tangy filling between each layer. The cake is always made a day or more ahead, since the point is letting the dry layers soften against the filling until the cake slices like a single dense sponge rather than distinct crisp sheets.
Listahan note
This version bakes the honey dough as thin, separate layers rather than one thick cake cut into pieces, since individually baked layers develop a slightly different texture at the edges that helps them absorb the filling more evenly once stacked.
Technique cues
- Melt the honey with the butter and sugar over gentle heat until just combined, watching closely since honey can scorch and turn bitter if the mixture gets too hot before the eggs and flour go in.
- Roll each portion of dough as thin and evenly as possible before baking, since thick spots bake unevenly and stay tough even after the resting period softens the rest of the layer.
- Bake each layer briefly, just a few minutes, watching for the edges to turn golden rather than timing it purely by the clock, since thin honey dough goes from done to overbaked quickly.
- Trim the edges of each baked layer while still warm and pliable, saving the scraps to crumble over the top of the finished cake as a classic garnish.
Kitchen flow
- Parallel prep
- While Medovik is in the oven, measure out any garnish or topping — like the heavy cream — so it's ready the moment the bake finishes cooling.
- Make-ahead
- Medovik's dough or batter (built around heavy cream) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest.
- Leftover move
- Leftover Medovik freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the heavy cream. Everything else is quick — the bake is the one step that takes real time.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Medovik right away — sugar and butter residue hardens fast once it cools. This one leans on the heavy cream. The bake step is what sets the pace here.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
3 1/2 cups all-purpose flour
Structural base
Purpose: 1/2 cups all-purpose flour defines the shape and texture of the dish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.
1/3 cup honey
Sweetness and aroma
Purpose: cup honey adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
3/4 cup sugar
Sweetness and aroma
Purpose: cup sugar adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 large eggs
Main protein or body
Purpose: large eggs gives Medovik its main substance and carries the seasoning.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use an egg-free substitute only when binding or glazing is not the main structure.
1/4 cup unsalted butter
Richness and texture
Purpose: cup unsalted butter rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
Technique notes
- Spread the filling generously between every layer, including a bit extra on top and sides, so the moisture has enough to work with as it soaks into the dry layers overnight.
- Refrigerate the assembled cake for at least several hours, ideally overnight, before slicing — the layers need that resting time to soften from firm and cookie-like into a cohesive, sliceable cake.
- Press the reserved crumbs from trimming the layers onto the sides and top of the cake for the traditional finish, rather than leaving the layers exposed.
Ingredient swaps
- Sour cream
- thick coconut yogurt - coconut is a tree nut allergen for some
- Honey
- maple syrup
- Heavy cream
- well-chilled coconut cream - coconut is a tree nut allergen for some
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate covered up to 5 days (it improves on day two); freezes well wrapped for up to 1 month.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze only when the texture is sturdy enough to thaw and reheat cleanly.
Equipment
- Double boiler / heatproof bowl
- Rolling pin
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Medovik to your week, check it against your household's allergens, and build the shopping list automatically.
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