Medovik is a traditional Russian dessert made with multiple thin layers of honey-flavoured cake and a creamy, tangy filling. It’s delicate, rich, and melts in your mouth.
In a large heatproof bowl, whisk together 3 large eggs and 3/4 cup sugar until combined.
Add 2 cups honey and place the bowl over a pot of simmering water (double boiler method) Whisk continuously for about 3-4 minutes until the mixture is warm and all the sugar has dissolved. Stir in 1/2 teaspoon baking soda and continue whisking. The mixture will foam and lighten. Remove from heat and gradually mix in 2 1/2 cups flour until a soft, sticky dough forms.
Preheat the oven to 350°F (175°C) Divide the dough into 8 equal portions. Roll out each portion into a thin circle (about 8-9 inches) on a floured surface. Cut off the trimmings and save it. Transfer to a parchment-lined baking sheet and bake for 5-7 minutes until golden. Repeat for all layers, then let cool completely.
Bake the saved trimmings and powder it.
For the cream filling: In a large bowl, whisk 2 cups of sour cream/Greek yoghurt, 1/2 cup heavy cream, 3/4 cup powdered sugar and 1 teaspoon vanilla extract together until thick and smooth.
Assemble the cake: Place one cake layer on a serving plate and spread a thin layer of cream filling on top. Repeat with remaining layers. Use the cream to frost the sides and top of the cake.
Crumble the baked leftover trimmings into fine crumbs and press onto the sides and top of the cake.
Cover and refrigerate for 12 hours. Slice and serve with hot tea or coffee. Garnish with a drizzle of honey for extra flair.
Enjoy the decadence of this classic Medovik.
By Christ & Co.
