Medovik is a tender and flavory cake known in Russia since the XIX century. It is on record that the Russian Empress Elizabeth Alexeievna, the wife of Emperor Alexander I, did not like honey and any dishes made on its basis. But one day a cook was employed in the royal kitchen in St. Petersburg, who was unaware of Elizabeth's hatred for honey and made a honey cake for the empress. Elizabeth was thrilled with the dessert and did not even notice that it was made on the basis of her hated honey. Since then, the cake has been popular and loved in Russia.


  • Egg - 3 pcs.
  • sugar - 2/3 cups
  • butter - 150 g
  • honey - 5 tbsp.
  • flour - 3–3,5 cups
  • baking soda - 1 tsp.
  • butter – for oiling. For cream: medium-fatty sour cream - 1/2 kg
  • sugar - 1 cup
  • honey - 2 tsp.

Preparation method (receipt)

For the dough: beat up eggs with sugar until white using a mixer. Add softened butter and beat up again. Melt honey in a saucepan, bring to the boil, immediately remove from fire, add baking soda and stir: the mass becomes fluffy. Pour it into the mixture of eggs with sugar and butter and stir thoroughly with quick movements. Add the sifted flour gradually, by 1/2 cup, and knead dough. It must be soft enough. Oil the baking dish. Divide the dough into 5-10 parts. Each part must be of such a size as to distribute it with hands thinly and evenly along the bottom of the dish. Bake each cake separately for 2-3 minutes in the oven preheated to 200 °C. Take the baked cake out of the dish, wipe the baking dish, oil it again and bake the remaining parts of the dough in the same way. Cool the cakes. Ideally, there must be 5 cakes or more. For cream: whip the cooled sour cream with a mixer, gradually adding sugar and honey. Thoroughly crush one cake into crumbles with a knife or blender. Spread each cake with a ready sour-based cream, coat medovik along the edges, lay it in a deep, large-sized tray, pour over with the remaining cream and sprinkle the surface with crumbs, leaving a little to decorate before serving. Leave the cake to proof for 1-2 hours and then refrigerate for at least 6 hours. Before serving, take the cake out of the tray and put it on a plate. Sprinkle the remaining crumbs along the edges.

egg sugar butter honey flour baking soda sour cream