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Classic Medovik Cake

Medovik Cake ⌀21 cm – 7 cm height
If you want a taller cake, use the same quantities as in this recipe but make 15 layers of 16 cm diameter.

Honey Cake Layers

  • 550 g flour

  • 200 g honey

  • 100 g sugar

  • 1 tsp baking soda

  • 2 eggs

  • 120 g butter (82% fat)

  • 1 small, level tsp salt

Instructions:

  1. In a saucepan over low heat, combine the honey, sugar, and butter, stirring until the sugar is completely melted.

  2. Remove from the heat, transfer to a mixer bowl, add the baking soda, and mix on low speed for about 5 minutes, until the mixture cools slightly.

  3. Add the eggs one at a time, mixing well after each addition.

  4. Add the salt.

  5. Gradually add the flour, one spoonful at a time, while the mixer is running on low speed.

  6. Transfer the dough to a floured surface and knead lightly by hand until it no longer sticks excessively.

  7. The dough will be soft. Cover it with plastic wrap and refrigerate for 30 minutes.

  8. Divide the dough into 10 equal balls. Place each on a piece of parchment paper and roll out thinly using a rolling pin — slightly larger than the size of the cake pan.

  9. Press a cake ring or pan over each rolled dough to create a clean edge; keep the trimmed edges on the baking tray — you’ll use them to decorate the cake later.

  10. Bake each layer individually on the back of a baking tray in a preheated oven at 175°C (347°F) with fan for about 7 minutes.

  11. Let the layers cool completely before adding the cream.

Mascarpone and Sweetened Condensed Milk Cream

  • 800 g cold mascarpone

  • 400 g cold sweetened condensed milk

  • 3–4 vials of Dr. Oetker vanilla essence

Instructions:

  1. Place the mascarpone, sweetened condensed milk, and vanilla essence into the mixer bowl. Mix on medium speedfor about 3 minutes, or until a firm cream is formed.

  2. Spread a heaping spoonful of cream on each cake layer and smooth it evenly.

  3. Use the remaining cream to cover the outside of the cake.

  4. Crush the baked edge scraps (by hand or in a food processor) and use them to coat the outside of the cake.

Optional Decoration:

  • You can reserve some cream to decorate the top with fresh fruits — pipe small mounds of cream and place raspberries, strawberries, or other fruits on top.

Flavor Combinations:

  • Between layers, you can occasionally add fresh raspberries or jarred cherries for extra flavor.