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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
Calories 752 kcal

Ingredients
 

For the cake layers:

  • 4 eggs
  • 4 tbsp honey
  • 3/4 cup sugar
  • 7/8 cup butter
  • 2 tsp baking soda
  • 6 cups flour

For the cream:

  • 2 packs sour cream 20%
  • 1 cup sugar

Instructions
 

  • Break the eggs into a large bowl and add sugar to them.
    Break the eggs into a large bowl and add sugar to them
  • Stir the mixture.
    Stir the mixture
  • Then add honey and butter.
    Then add honey and butter
  • Place the mixture over low heat or in a double boiler and melt the ingredients. I thought my bowl was too small, so I poured the batter into a larger bowl.
    Place the mixture over low heat
  • Add baking soda (neutralized with vinegar).
    Add baking soda
  • Pour the flour into a sieve and sift it into the mixture.
    Put the flour in a sieve
  • Knead the dough.
    Knead the dough
  • Portion the dough into pieces.
    Portion the dough into pieces
  • Turn on the oven and preheat it to 180°C (350°F).
  • Place a piece of dough on parchment paper and roll it out with a rolling pin. Place a regular plate on top. Cut a circle using a pizza cutter. Then use a fork to prick it.
    Cut a circle using a pizza cutter
  • Place the rolled-out dough circle in the oven for 8 minutes. This is how we will bake all the cakes.
    Place the rolled-out dough circle in the oven
  • Combine the sour cream and sugar in a bowl. Beat the mixture thoroughly until the sugar is completely dissolved. Spread the sour cream generously on the finished cake layers.
    Spread the sour cream generously on the finished cake layers
  • Place the cake scraps in the bowl of a blender and grind them into crumbs. Sprinkle the crumbs over the top and sides of the cake. The Medovik cake is ready!
    The Medovik cake is ready

Notes

  1. For the best texture, bake the layers thin and do not overbake them; they should stay soft and only lightly golden on the edges.
  2. Let the honey mixture cool slightly before adding baking soda so it activates gently without burning or turning bitter.​​
  3. Chill the assembled cake for at least 8–12 hours, ideally overnight, so the sour cream filling can fully soften the layers.
  4. If the dough feels too sticky, add a little more flour, but keep it as soft as possible so the baked layers do not turn hard.
  5. Use the baked scraps for fine crumbs and press them well onto the top and sides of the cake; they help seal in moisture and give a beautiful finish.​​

Nutrition

Serving: 1serving | Calories: 752kcal | Carbohydrates: 124g | Protein: 13g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 467mg | Potassium: 143mg | Fiber: 3g | Sugar: 53g | Vitamin A: 741IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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