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Russian Honey Cake

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1h 15min

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12 servings

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This traditional Russian Honey Cake, known as Medovik, features thin, honey-infused cake layers sandwiched with a creamy filling and topped with a sprinkle of dates and peanuts. The delicate honey-flavored layers soften as they absorb the cream, creating a melt-in-your-mouth texture that's both light and rich. While requiring some patience to prepare, this impressive dessert rewards with its complex flavor profile that balances sweetness with subtle notes of caramel and honey. Perfect for special occasions, this cake improves with time as the flavors meld together.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
25 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Peanuts

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Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare Honey Mixture

In a medium saucepan, combine honey, sugar, and butter. Heat over medium heat, stirring until sugar dissolves and mixture is smooth.

2
Cool Slightly

Remove honey mixture from heat and let cool for 2-3 minutes until no longer hot but still warm.

3
Add Eggs

Whisk eggs in a separate bowl, then gradually add to the warm honey mixture, whisking constantly to prevent eggs from cooking.

4
Add Baking Soda

Stir baking soda and salt into the mixture.

5
Add Flour

Gradually add flour, stirring until a soft dough forms. The dough will be sticky.

6
Chill Dough

Wrap dough in plastic wrap and refrigerate for 30 minutes to make it easier to handle.

7
Preheat Oven

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

8
Prepare for Rolling

Divide the chilled dough into 8 equal pieces.

9
Roll and Bake Layers

On a floured surface, roll each piece of dough into a thin circle about 9 inches in diameter. Use a plate as a guide to trim into perfect circles. Save scraps for later.

10
Bake Each Layer

Transfer rolled dough to a lined baking sheet and bake for 6-7 minutes until golden. Repeat with remaining dough pieces.

11
Cool Layers

Allow each layer to cool completely on a wire rack.

12
Make Cake Crumbs

Bake the collected dough scraps until golden, then cool and crush into fine crumbs.

13
Prepare Cream Filling

In a large bowl, beat together sour cream, condensed milk, remaining butter, vanilla extract, and remaining sugar until smooth and creamy.

14
Chop Dates and Peanuts

Finely chop dates and peanuts.

15
Assemble Cake

Place one cake layer on a serving plate. Spread with about 1/3 cup of cream filling. Repeat with remaining layers and cream.

16
Cover the Sides

Spread remaining cream over the top and sides of the cake.

17
Apply Crumbs

Press cake crumbs onto the sides of the cake.

18
Top with Dates and Peanuts

Sprinkle chopped dates and peanuts over the top of the cake.

19
Refrigerate

Cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the layers to soften.

20
Serve

Remove from refrigerator 30 minutes before serving to take the chill off.

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