Medovik – Медовик – Honey cake II

Medovik is one of the most popular cakes in Russia.  It is also known as Honey or medoviy cake. It’s a honey torte with layers and layers of melt in your month honey cake; each layer is soaked with a caramel creamy filling.  There are many variations of this famous Russian cake. I have previously posted “Cake Rijik” with sour cream filling.. Yum!!! and my Autumn Spice Honey – Medovik cake”was big hit during holidays..  Hope you enjoy my new version of Medovik with Caramel creamy filling!!

Serves 8-10

2 eggs
2 Tbsp. honey
1 cup sugar
1 stick butter
1 tsp. baking soda
1 Tbsp. vinegar
3 1/2 cups flour + about 1/2 cup for rolling
2 cans cooked condensed milk – Dulche de Leche
1 1/2 sticks unsalted butter, room temperature
Get a saucepan and mixing bowl that would fit the top of the saucepan for a double boiler. Add water (about 4-6 cups) to the saucepan and bring it to a simmer; in a mixing bowl combine eggs, sugar and honey. Add butter and place the bowl on top of the saucepan and mix until the mixture will warm up, butter gets melted, sugar gets dissolved and everything will get combined.

Turn off the heat and take mixing bowl down. Add baking soda mixture (in separate little bowl mix baking soda with vinegar), and mix well.  Gradually add in flour. The dough should be kind of soft. Cover the dough with plastic and refrigerate for 20 minutes. (it will thicken).

After dough has been refrigerated, transfer it onto lightly floured flat surface and shape into a log.  Then cut it into 7 equal sections.
Preheat the oven to 400F.
Take wax paper and cut 11 inch long sheets.  You will need at least 7 of these; one per layer.
Next, take one piece of dough, place it at the center of the floured wax paper, sprinkle some flour on top of the dough and roll into a thin flat circle.

It needs to get about 9” circle. Next, using a large 9” circle bowl, place onto the rolled dough upside down, so the edge of the bowl in touching the dough. Using a sharp knife, cut the dough around the edges of the bowl. Lift the bowl and you should have a perfect circle.

You can roll all the circles of dough and then bake, or can bake as you go, one at a time.
Combine all the scraps from the sides and at the end roll it to one layer (it does not have to be perfect shape; I crush that and use crumbs to decorate the sides of the cake.)
For baking, place a baking sheet on the middle rack in the oven.
Take the wax paper with the rolled and cut dough on and place it on the baking sheet.
Bake for about 6-7 minutes, take it out, let cool and peal the wax paper from the baked layer.
Continue until all of the sections of the dough are baked.
With electric mixer beat butter until soft and creamy, add condensed milk  and beat the  cream until it will thicken and fluffy, for about 4-5 minutes.

Assembling the cake:
Place one layer onto the cake platter, spread 3-4 tablespoon of filling evenly over the layer, place another cake layer on top of filling and repeat until you finish all the cake layers.

Cover the entire cake (sides and top) with remaining filling.

Crush the extra baked layer into fine crumbs and place them in bowl. Sprinkle the cake crumbs on sides and top of the cake.

Decorate as desired. Keep at room temperature for couple hours and refrigerate cake until ready to serve.

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  1. Oksana B. says:

    Hi Inessa! I wanted to tell you that today I came across your website and so happy that I did! Ah, your food looks delicious!! And you are a great photographer as well. I can’t wait to make some of these goodies!! :)))

  2. Vuctoria says:

    Hi, Inessa:)
    Looks brilliant! Great job:-)
    Does it make.a differece when you roll the dough on the.counter or on the wax paper?
    Blessing to your family:-)

    • Inessa says:

      Thanks Victoira 😉
      yes, it does makes difference when you roll it on the counter top. the dough is very soft and gentle and you dont want to move it so many times. and plus it bakes well.
      Take care 😉

  3. Winnie says:

    What a beautiful and interesting cake!
    I’ve never seen or eaten such a cake, and I’d definitely would looooooove to try.
    I’m pinning this

  4. Laura says:

    Maybe a silky question but…do you bake with the wax paper on the top or the cake batter on the top? Thanks for answering!

  5. Laima says:

    looks like a great recipe and I intend to try it this weekend.

    I had a silly question perhaps – how do you make it “presentable” – I see from you photos that you have a parchment paper to collect the bread-crumbs/etc; but how do you remove it afterwards, once the cake is ready? pull it out? cut around? lift the cake and pull?
    I’ve made this cake before and while it tasted great, it looked a bit of a mess, so would appreciate any presentation tips you could think of!

    thank you so much in advance x

  6. Sanya says:

    Hi Inessa you have a wonderful site with so nice recipe .
    I want ask you how you make dolce de leche as you no mention on your recipe and also i never try any sweet which need this kind of cream .
    Thank you !

    • Inessa says:

      Thank you Sanya 🙂
      I usualy buy Dulche de Leche at Walmart in Mexican section. But you cook regular consensed milk. Just place the cans in a sauce pan, cover with water and let it simmer on low for 3- 3.5 hours periodicly turning them and adding more water to the pan. This cream is very good, rich velvety taste. Give it a try. Good luck.

  7. EVELYN says:

    Hello Inessa,

    I love your website, For the honey cake, when you say 1 stick of batter you mean the 4oz stick?
    And the dulche de leche cans, is it the small cans or the big ones?
    Thank you for sharing the recipes,

    • Inessa says:

      Thank you Evelin 🙂 1 stick of butter = 110gr and dulche de leche can is the same size of regular condensed milk can. Enjoy the cake 🙂

  8. EVELYN says:

    Good morning Inessa,

    When you say regular condensed milk can, Do you mean the 14oz/396gr cans?


  9. Prathibha John says:

    Hi Evelyn,

    I made this cake with baking powder instead of soda. does that make any difference to the texture of the cake. coz my cake turned out to be so hard to cut it. please help me out!!

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