Medovik, or Russian honey cake, is like if a graham cracker and a cheesecake had a baby. The dessert has just the right amount of sweetness from the honey, and there's a delicious yet subtle tang from the sour cream. There are many different ways to make this cake, and not a single one of them is short or simple, but the end result is always completely worth it. And after many years of making this cake, I like to think I've cut down on the prep time without skimping on any of the flavor.
If you aren't familiar with Medovik, it all started in early 19th-century Russia with an ambitious confectioner and the future tsarina (empress) in St. Petersburg. Originally from Baden, Elizabeth Alexeievna was whisked off to Russia to wed future Tsar (emperor) Alexander I, and the sunshine yellow Winter Palace became her official residence. She had a real chip on her shoulder with anything to do with honey — the smell, taste, and sight of it drove her mad. Until one day, eager to impress, a new chef whipped up a layered cake made from honey and sour cream. Tsarina Elizabeth was a quick convert, and voila, Medovik was born.
Two or so centuries, some tsars, dictators, revolutions, and the rise and fall of the Soviet Union later, Medovik is still a huge hit. In fact, it not only survived the Soviet Union food shortages, but it thrived. Most of the ingredients required were regularly and widely available. Thanks to this, it's still a popular dessert in former USSR states such as Estonia, Latvia, Ukraine, Belarus, and my favorite, Georgia.
This cake features layers of smooth frosting and a crunchy finish made up of baked cake scraps, so you're definitely not wasting any ingredients. Keep reading for the full recipe and step-by-step photos on how to make it.
Ingredients
For the Frosting:
For the Cake Layers:
Directions