Medovik is a classic Russian honey cake. Soft and scrumptious, medovik is a dessert that dates back more than 200 years. Legend has it that the first medovik honey cake was created in the 1820’s by a personal chef for the wife of Russia’s czar Alexander I.
Honey was an important ingredient in Russian cuisine dating back to pagan times. It was a natural sweetener long before sugar was readily available, and a natural preservative for many culinary creations. Kvass was both sweetened and fermented with honey. And it was a primary ingredient in many cakes and gingerbread cookies.
Russian medovik honey cake is requires time and patience to make but is worth the effort.
While there are countless recipes, most modern medovik cakes are made with a special, homemade filling. Sweet condensed milk is cooked for hours on the stovetop in a warm water bath. The result is a thick caramel flavored spread that gives the honeycake its unique flavor.
The honey biscuit, made with real honey, is first cooked on stovetop and then baked. Once cooled the soft biscuit is cut into thin layers and layered with the cooked condensed milk. Some recipes also include walnuts and dried fruits, like apricots or plums.
But the authentic medovik recipe is believed to be made of just honey sponge cake and whipped creme fraische cream.
Check out the step-by-step instructions below.
Enjoy this scrumptious recipe with a gourmet cup of Russian tea or coffee!