The Perfect Easter Cake: Russian Honey Cake (Medovik)

When this cake was served to the Russian Empress Elizabeth Alexeievna, the wife of Alexander the First, the Empress who did not love honey immediately fell in love with Medovik! No wonder, because this absolutely irresistible Russian classic consists of thin, juicy crusts and cream and which simply melts in your mouth.

ruska torta medovik russian honey cake bal pasta russische honig torte med


For the cake
  • 170 g (1/2 cup) honey 
  • 100 g (1/2 cup) sugar 
  • 115 g (1/2 cup) butter
  • 1 tbsp baking soda
  • 3 large eggs
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 515 g (4 cups) flour
For the Sour cream and honey frosting
  • 500 g (2 cups) creme fraiche or sour cream 
  • 500 g (2 cups) whipping cream 
  • 170 g (1/2 cup) honey 



For the cake

  1. Preheat oven to 180°C (350°F)
  2. Place honey, sugar, and butter in a pot. Place on medium-low heat and stir occasionally until sugar is completely dissolved. Continue to cook. 
  3. Let the honey mixture simmer for three minutes more. 
  4. Remove from heat and stir in baking soda. The mixture will bubble profusely. Make sure to mix it well. 
  5. Place eggs, salt, and vanilla in a bowl and beat with the help of an electric mixer. 
  6. Pour honey mixture SLOWLY into the eggs while beating constantly with the electric mixer. It’s important to do this slowly or you will end up with scrambled eggs. 
  7. Add the flour in batches of three and continue mixing. 
  8. Roll out dough onto a countertop and knead by hand adding more flour if necessary. 
  9. Divide dough into 8 equal pieces. Roll out with a rolling pin and cut into 22 cm (8.5 inch) discs. 
  10. Bake each disc as well as all offcuts for 8 min or until golden brown.
  11. Allow cookies to cool completely
For the cream
  1. Whisk the cream until soft peaks form
  2. Mix sour cream and honey 
  3. Add whipped cream to the sour cream and honey with circular motions so not to deflate the mix. 
Assembling the cake
  1. Place a dollop of cream on your serving plate
  2. Place a cookie layer on top and cover with cream. 
  3. Place another cookie layer on top and repeat this process of cream, cookie, cream, cookie until all layers have been used up
  4. Cover the cake side with cream. The cream will look a bit messy. Don’t worry, It’s fairly liquid on purpose. The idea is for it to soften the honey cookies. 
  5. Blitz the offcuts with a food processor to create crumbs. 
  6. Place cake in the fridge overnight or let stand for a couple of hours. 
  7. Decorate the cake with crumbs.
    medovik russian honey cake torta med easter cake ruska torta pasta

Source: Michelle Bessudo

Tr Medovik,En Medovik,De Medovik,Sr Medovik

14 thoughts on “The Perfect Easter Cake: Russian Honey Cake (Medovik)

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