Medovik Recipe

Medovik, the classic Russian honey cake: eight thin, golden honey sponge layers with a light, tangy cream, rested overnight until every layer turns soft and melting. Finished with honey-sponge crumbs and plated as an elegant dessert.

What makes this recipe work
- Honey, butter and soda taken off the heat at the first bubble, for a light, golden sponge
- Thin sheets split in two, for the fine layering a real Medovik needs
- A light cream of fresh cream and thick strained yoghurt, with no gelatin
- A 12–24 hour rest, so the cream soaks into the sponge and softens every layer
- Built and cut in a square frame, for clean, straight sides

What you get
- A 3-page printable method card (PDF)
- Ingredients by weight in grams for one 22 × 22 cm square cake, 9 pieces
- Temperature reference table for every stage
- Step-by-step method in three stages: honey sponge, cream, assembly and cutting
- Plating guide with crumbs, honey and redcurrants
- Key principles explained, so you understand why each step matters
- Troubleshooting guide: flat sponge, soapy taste, split cream, dry layers, weeping after freezing

Serve chilled, with a few drops of honey and fresh redcurrants.