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Russian Honey Cake

Russian Honey Cake (Medovik)

A scrumptious layered honey cake with a history!
Course Dessert
Cuisine Russian
Prep Time 1 hour
Cook Time 25 minutes
Refrigerate 12 hours
Total Time 1 hour 25 minutes
Servings 12
Calories 517kcal
Author Darlene at International Cuisine



    Honey Cake Layers

    • 1/4 cup honey
    • 3/4 cup granulated sugar
    • 2 Tablespoons unsalted butter
    • 3 large eggs whisked
    • 1 teaspoon baking soda
    • 3 cups all-purpose flour

    For the Filling

    • 32 oz. sour cream
    • 2 cups powdered sugar
    • 1 cup heavy whipping cream

    For the Topping:

    • 1/2 lb. Fresh Berries optional



      For the layers (Korzh)

      • Preheat oven to 350 degrees F.
      • Add 3/4 cup sugar, 1/4 cup honey and 2 Tablespoons unsalted butter to a medium sauce pan and melt them together over medium/low heat, whisking occasionally until sugar is melted. You need to watch closely and make sure the heat is not too hot or you will scorch the mixture.
      • As soon as the sugar is dissolved, remove from heat and while it’s still hot, add in your beaten eggs in a slow steady stream while whisking vigorously until all of your eggs are incorporated (whisk constantly so you don’t end up with scrambled eggs).
      • Whisk in the baking soda until no lumps remain, then fold in your 3 cups flour 1/2 cup at a time with a spatula until the dough is no longer sticky and firm. You may need more or less flour which is why you are adding ½ cup at a time. You want to end up with a clay like consistency.
      • Cut the dough into 8 equal pieces and move on to the next step quickly as the layers roll out much easier while warm.
      • 6.. On a well-floured surface, roll each piece out into a thin 9″ circle, about 1/8″ thick. Use extra flour on your rolling pin to keep the dough from sticking. If your dough turns cool, stick in the microwave for a few seconds and resume.
      • Place a 9″ plate or base from a springform mold over your rolled dough and trace around it with a pizza cutter to get a perfect circle. Keep the scraps for later.
      • Transfer the dough to a large sheet of parchment paper and bake 2 at a time for 4-5 minutes or until golden. Transfer to a wire rack and let cool completely before stacking. Repeat with remaining layers
      • Finally bake the scraps. Once the scraps are baked, cooled and firm, put them in a Ziploc bag and you can crush them with your rolling pin. These are your honey cake crumbs.

      For the Frosting:

      • Beat 1 cup heavy cream until stiff peaks form.
      • In a separate bowl, whisk together 32 oz. sour cream with 2 cups powdered sugar. Fold the whipped cream into the sour cream. Refrigerate until ready to use.

      Putting it all Together

      • Spread about 1/3 cup cream on each cake layer. Press the cake layers down gently as you go to keep the layers from having air bubbles. Frost the top and sides with the remaining frosting. ( make sure to put plenty in between the layers as this helps soften the korzh).
      • Dust the top and sides with your honey cake crumbs, then cover with plastic wrap and refrigerate overnight. This allows the cream to soften the honey cake or korzh.
      • Add the berries on top if using and serve.


      Calories: 517kcal | Carbohydrates: 67g | Protein: 6g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 112mg | Sodium: 176mg | Potassium: 183mg | Fiber: 1g | Sugar: 41g | Vitamin A: 890IU | Vitamin C: 1.2mg | Calcium: 108mg | Iron: 1.8mg