"Medovik" is fast

Name: "Medovik" is fast
Total time: 50 min
Yield: 4
Cuisine: Russian, Soviet
Ingredients: Wheat flour for baking - 320 g; Chicken egg - 120 g; Butter - 150 g; Sugar - 150 g; Honey - 56 g; Baking soda - 1 g; Sour cream - 400 g; Sugar - 180 g

Cookinero 18 Apr 2025

8530

What could be better than a homemade dessert? Good, fresh ingredients, natural honey, rich sour cream. Don't want to stand at the stove for several hours? This "Medovik" will take you less than 60 minutes! Incredibly delicious, tender, honey cake conquers.

How to cook "Medovik" is fast

Step 1

Place the pan on the fire. Mix 150 g of sugar, honey and butter. Bring to the boil.

Step 2

As soon as it boils, add soda. Mix thoroughly. Remove from heat.

Step 3

Stirring constantly, add eggs one at a time.

Step 4

Also, stirring constantly, pour in the flour. The dough should be semi-liquid.

Step 5

Line a baking sheet with parchment paper. Visually divide the dough into two parts. Place one part of the dough and distribute it over the pan.

Step 6

Place the dough in a preheated oven for 10-12 minutes. Then prepare the second part in exactly the same way.

Step 7

While the dough is preparing, beat 400 g sour cream and 200 g sugar with a blender.

Step 8

Cut the finished cakes into even squares.

Step 9

Form the cake by layering the layers and cream alternately.

Step 10

Grind the cake trimmings in a blender.

Step 11

Cover the cake with cream on all sides and sprinkle with crumbs.

Step 12

If you have time, put the cake in the refrigerator for two hours, or better yet, overnight to soak the layers. Then cut and serve the cake.

"Medovik" is fast - FAQ About Ingredients, Baking Time and Storage

Can I substitute sour cream in the cream layer with something else?

Yes, you can use Greek yogurt or crème fraîche as a substitute for sour cream. Both will give a similar tangy flavor and creamy texture.

How long can I store Medovik cake, and how should I keep it fresh?

Store the cake in an airtight container in the refrigerator for up to 3-4 days. For best freshness, let it sit overnight to allow the layers to soak properly.

Can I make a gluten-free version of Medovik?

Yes, simply replace regular flour with a gluten-free all-purpose flour blend. The texture may vary slightly, so ensure the dough remains semi-liquid as described.

What’s the best way to serve Medovik?

Medovik tastes best when chilled. Serve it cold, optionally garnished with extra crumbs, fresh berries, or a drizzle of honey for added sweetness.

Can I freeze Medovik for later?

Yes, you can freeze the assembled cake (without toppings) for up to 1 month. Thaw it overnight in the fridge before serving.

What’s the secret to even cake layers?

Use a kitchen scale to divide the dough equally, and spread it evenly on the baking sheet with a spatula for uniform thickness.

How can I make this cake less sweet?

Reduce the sugar in the cream layer to 150g or use a sugar substitute like erythritol for a lighter sweetness while keeping the texture intact.

Can I bake all the layers at once if I have multiple pans?

Yes, if you have multiple baking sheets, bake them simultaneously in a preheated oven, rotating pans halfway through for even baking.

What if my dough is too thick or too thin?

If too thick, add a splash of milk; if too thin, sprinkle in a bit more flour. The dough should be semi-liquid but spreadable.

Is Medovik suitable for vegetarians?

Yes, this recipe is vegetarian as it uses eggs and dairy. For a vegan version, replace eggs with flax eggs and use plant-based butter and yogurt.

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