How to make Honey Layer Cake (Medovik Cake)

We know you all have been craving this recipe for our Honey Layer Cake, also called Medovik. Originally from Eastern Europe, this cake is incredibly moist and delicious! It’s a favoruite whenever we slice it at our pastry shop.

So, let's get started with the method.

Biscuit Ingredients:

• Honey: 400g
• Sugar: 800g
• Eggs: 8
• Butter: 200g
• Flour: 2100g
• Water: 40mL
• Bicarbonate of soda: 1 Tbsp

Cream Ingredients:

• Thicken cream: 1L
• Sour Cream: 4 Tbsp
• Honey: 4 Tbsp
• Icing Suge: 2 Tbsp
  
  

1. Prepare Your Honey Cake Dough:
   Make your Honey Cake Dough for the biscuits. You can find the full recipe in our previous article here.
   
   
2. Divide the Dough:
   Divide your dough into small balls, each weighing 75g to 100g. Try to make sure they are all the same size.
   
   
3. Roll Your Dough:
   Roll your dough evenly and use a cutter to achieve your desired shapes.
   
   
4. Utilize Unused Dough:
   Keep any unused scraps to roll out more biscuits or to make a crumble for your cake. For the crumble, bake the scraps in the oven, then blitz them in a food processor to obtain a fine powder or crumble.
   
   
5. Prepare the Biscuits:
   Poke holes in each biscuit to prevent them from puffing up in the oven.
   
   
6. Bake:
   Bake at 165 degrees Celsius for 10 minutes or until golden. Be careful not to overbake.
   
   
7. Cool Down:
   Let the biscuits cool down completely.
   
   
8. Make the Cream:
   In a stand mixer, combine all the ingredients: honey, sour cream, thickened cream, and icing sugar. Mix until well combined.
   
   
9. Adjust Sweetness:
   If desired, add more honey, but remember that the biscuits and cream already contain honey, so you don’t want your cake to be overly sweet.
   
   
10. Assemble the Cake:
    Once the biscuits have cooled, start assembling your cake. Place one biscuit on your cake board and cover it with a layer of honey-sour cream. Spread evenly.
    
    
11. Layering:
    Continue layering until you reach your desired number of layers (we typically use 7 biscuits at our pastry shop). Ensure that you fill in all the gaps and cover each biscuit completely with cream.
    
    
12. Coat the Cake:
    Once you have a nice naked cake, it's time to coat it with your crumble. Make sure to cover all the top and sides of your cake.
    
    
13. Refrigerate:
    Refrigerate for at least 24 hours before serving. This allows the cream to infuse into the biscuits, resulting in a moist and flavourful Honey Medovik cake.

Let us know if you’re making this at home and how you use it.Tag us in your Instagram story—we can’t wait to see your beautiful (and delicious) creation!

Chef Pavel S.
Eclair at the Bay