Russian Honey Cake(Medovik) | Easy And Nice Recipe | How To Make Russian Honey Cake(Medovik) at Home

I made a Russian honey cake with cream layered on a sheet with good flavor and texture with honey! The recipe was made with reference to what a foreign blogger posted, but I reduced the amount of sugar a lot and added a little more honey. It takes a lot of time and effort to bake one sheet at a time, but once you eat it, you can’t get out of it. The cream mixed with sour cream and fresh cream adds freshness and holds it tightly like glue between the multiple sheets. If you keep it in the refrigerator, the cream will seep into the crispy sheet and you can eat it more softly.I put it in for about 2 hours before eating it. It’s a honey cake, so I made a shape using the honeycomb silicone mold I have at home, and it’s cute. It was a different cake, so it was fun to make and I was happy to taste it.


113g Unsalted butter

100g Sugar

3Ts(45ml) Honey

3 Egg

12g Baking soda 

500g Plain flour

450g Sour Cream

80g Powdered sugar

Whipped cream (120g whipping cream + 10g sugar)


1. Place a bowl in a pot of hot water, add unsalted butter, sugar, and honey, and mix until the butter is melted.

2. Beat the eggs, add them to the dough, mix, add baking soda and mix until slightly thickened and change color, then remove from the pan.

3. Divide the wheat flour into 2-3 parts, sieve and mix.

4. Divide the dough, roll it out thinly, and cut it into 18cm pieces.

5. Put it on the oven pan and bake it in an oven preheated to 190 degrees for 3 to 5 minutes. Cut out a 15cm mold. Bake repeatedly.

6. Put sour cream and sugar powder in a bowl and mix, then add whipped cream and mix.

7. Place the sheet on the rotating plate and apply cream thinly. build up repeatedly.

8. Apply the cream all over the top and sides and put it in the refrigerator for about 1 hour.

9. Grind the remaining sheet in a blender after printing it out and attach it to the sides and top of the cake.