Honey Cake (Medovik)

This honey cake is know as Medovik in Russia.

It takes only 45 min to make it, however, the cake has to rest in a fridge ideally overnight so the crust absorbs cream.

Honey Cake (Medovik)
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Prep Time
15 min
Cook Time
40 min
Prep Time
15 min
Cook Time
40 min
For Crust
  1. 2 eggs
  2. 8 tbsp honey
  3. 50 g softened butter
  4. 3 cups plain flour
  5. 2 tsp bicarbonate of soda
  6. 3 tsp lemon juice
For Cream
  1. 500 ml milk
  2. 4 egg yolks
  3. 150 g caster sugar
  4. 1 tbsp honey
  5. 50 g cornflour
  1. Beat up the eggs with honey.
  2. Stir in the butter and half of the flour.
  3. Combine soda and lemon juice, and stir in.
  4. Add the remaining flour and knead an elastic dough.
  5. Divide into 8 even parts and roll each part into 0.3-0.4 cm circle.
  6. Place on a parchment paper. Use a large pan lid to cut a perfect circle. Leave the cut edges and bake for 5-7 minutes in a preheated to 220C oven.
  7. Remove from the oven and let it cool down completely. Save the cut edges for later. Repeat the same with the remaining dough.
  8. To make a cream, pour milk in a saucepan and bring to a boil, then remove from the heat. Set aside.
  9. Meanwhile, beat up the egg yolks with sugar, honey and cornflour and gradually stir into the milk.
  10. Return the saucepan to a medium heat and bring to a boil stirring constantly. Remove from the heat.
  11. Layer one crust on a plate, spread over the cream, then cover with another crust and spread the cream.
  12. Continue until you reach the last one, then spread over the top and the edges with the remaining cream.
  13. Chill the cake overnight so the crust absorbs the cream.
  14. Blend the crust edges and sprinkle over the top and the edges of the cake.
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