Medovik, often referred to as honey cake, is a cherished dessert with a history dating back over a century. Its origins lie in the Russian Empire during the 19th century, specifically in the reign of Emperor Alexander I (1777–1825). The story of its creation is steeped in both romance and culinary ingenuity.

According to legend, Empress Elizabeth Alexeievna, Alexander I’s wife, strongly disliked honey and refused to eat any dishes containing it. One day, a new pastry chef, unaware of her aversion, prepared a layered cake sweetened with honey. Much to everyone’s surprise, the empress found the dessert delightful and heaped praise on it, unaware of the honey content. This cake quickly became a favourite at the imperial court, and its popularity spread throughout the empire.

The original Medovik was fairly simple, but over time it evolved into the elaborate dessert known today. It typically features multiple thin layers of honey-flavoured dough interspersed with a creamy filling, made from sour cream, condensed milk (dulce de leche), or buttercream. The cake’s distinctive tender texture comes from allowing the layers to rest overnight, giving them time to soften and absorb the cream.

Medovik holds a special place in Eastern European culture, symbolising family gatherings, holidays and festive occasions. Many families have their own treasured version of the recipe, passed down through generations. Its cultural importance is matched by its versatility, with various regional and personal adaptations adding new twists to the classic dessert.

Today, Medovik enjoys international acclaim and is a feature in bakeries and patisseries around the world. Renowned for its intricate preparation and harmonious blend of flavours, it stands as a testament to the richness of this culinary heritage and its enduring appeal.

Whip the eggs with sugar for 2 minutes, then add them into a saucepan. Add honey, oil and vodka, and over low heat simmer for a few minutes until slightly amber colour.

Let it cool down for 5 minutes, then combine with flour, baking soda and a pinch of salt, and knead into a dough.

Divide the dough into 8 parts and roll out each one into a 3 mm thickness. Take a baking mould or a baking paper cut into a circle, place on top of the dough and cut into circles. Use the scraps on the sides for additional biscuits and crumbs.

Bake each dough layer in a preheated oven at 200°C/392°F for 4 minutes.

Leave the layers to come to room temperature.

Mix room temperature butter for a few minutes until creamy, then add condensed milk and sour cream, and continue mixing until combined and stiffer.

Spread cream over a layer of dough evenly and top with another dough layer. Repeat until all layers have been used. Cover the top and sides with the rest of the cream and place into the refrigerator for 30 minutes to set.

With your hands push the crumbs over the cake and keep the cake in the fridge overnight.

Medovik / Honey Cake