Medovik is a traditional honey-flavored cake from Russia, distinguished by its multilayered structure. The most distinctive feature of Medovik is its thin layers of dough that are filled with honey. These dough layers are baked separately and then assembled by spreading a sour cream-based filling between them. The slightly caramelized taste provided by the honey combined with the contrast created by the sour cream forms the flavor of the cake.
Although Medovik originates from Russia, it has gradually gained international popularity and is appreciated by many cuisines. Today, in addition to the classic recipe, there are versions made with different ingredients such as hazelnuts, caramel, and chocolate.
Medovik is known as a classic dessert in Russian cuisine. However, the origins of the dessert date back to much earlier times. It is known that in ancient Egyptian, Roman, and Greek civilizations, the sweetening property of honey was used in pastry making. In addition to the flavor that honey adds to desserts, its ability to keep food fresh for a long time led to the widespread use of honey-based recipes throughout history.
In Medieval Europe, especially in the 12th century in monasteries in Germany, sweet pastries made with honey, hazelnuts, dried fruits, and various spices began to be produced, and these recipes quickly spread throughout Europe. Poland’s honey cake called “miodownik” is also considered a direct precursor to the Russian Medovik dessert. This type of dessert was seen as a delicacy on the tables of aristocrats during the Tsarist Russian period.
The Medovik we consume today emerged in the 19th century. According to the most commonly told story, in the 1820s, the wife of Tsar Alexander I, Empress Elizabeth Alexeievna, did not like honey. A young, new chef working in the palace kitchen was unaware of this. As part of the palace kitchen team looking for new recipes, this young chef prepared a cake with honey and thin layers. The cake’s lightly sweet taste and soft texture attracted and pleased the Empress, who was said not to like honey. Thus, Medovik entered the repertoire of classic Russian desserts and has survived to the present day.
However, some historians point out that there is no historical source confirming this story. It is stated that until the mid-19th century, only pryanik (gingerbread) was made from honey dough in Russian cuisine, and that pastry-type desserts did not appear in cookbooks until the 20th century. The popularity of Medovik increased particularly during the Soviet era, when it became a dessert frequently made at home and loved by everyone.
Place the butter, sugar, and honey in a saucepan. Cook the mixture over medium heat until it begins to froth lightly and the sugar has completely dissolved. Remove the pan from the heat and add the baking soda, stirring well to allow it to froth. Wait for the mixture to cool slightly, then add the vanilla and salt, and stir. In a separate bowl, lightly beat the eggs, then slowly add the eggs to the mixture while continuing to mix. Finally, sift in the flour and add it to the mixture to obtain a soft dough. Let the dough rest in the refrigerator for 15-20 minutes.
Divide the dough into 8 equal pieces. Roll out each piece into a thin circle with a diameter of 18-20 cm and place it on parchment paper. Neatly trim the edges, reserving any excess dough for later use. Using a fork to make holes, bake each layer in a preheated oven at 180°C for approximately 8-9 minutes. When the dough takes on a light golden color, remove it from the oven and allow it to cool. Bake any remaining dough pieces separately, let them cool, then process them in a food processor to turn them into crumbs for use in decorating the cake.
In a large bowl, mix the sour cream, powdered sugar, honey, and vanilla. In a separate cold bowl, beat the heavy cream until it stiffens. Then, carefully add the whipped cream to the sour cream mixture and gently fold with a spatula until well combined.
First, spread a little cream on the serving plate and place the first layer. Generously spread cream over each layer as you stack them on top of one another. Evenly spread the remaining cream on the sides and top of the cake. Sprinkle the prepared dough crumbs over the top and sides of the cake to cover it. Let the Medovik cake rest in the refrigerator for at least 8-12 hours. During this time, the moisture from the cream softens the dough layers, allowing the dessert's flavor to fully develop.
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Origin
Medovik Recipe
Ingredients
For the cake dough:
For the cream filling:
Preparation
Preparation of the Dough
Baking the Dough
Preparation of the Cream
Assembling the Cake
