Medovik Layer Cake

Introducing Medovik, the cake that stands out from the crowd!

With its heavenly taste and unique twist, this dessert is sure to impress. This time, we’re making it without raspberries, but trust me, it’s still incredibly special. 😊 Layers of honey-infused cake, creamy filling, and a hint of sweetness create a delightful treat perfect for any occasion.

Medovik Layer Cake

Medovik Layer Cake


  • Layers:
  • 150 g honey
  • 150 g butter
  • 250 g sugar
  • 1 teaspoon salt (6g)
  • 1.5 teaspoons baking soda (9g)
  • 4 eggs
  • 850 g all-purpose flour
  • Filling:
  • 1200 g sour cream
  • 400 g sweetened condensed milk
  • 350 ml heavy cream
  • Plus:
  • about 400 g raspberries (frozen or fresh)


For the layers, melt honey, sugar, butter, and salt in a saucepan over low heat. Then add baking soda, stir until foamy, and remove from heat. Let it cool for about 10 minutes. Add eggs one by one, mixing them with the mixture using a whisk. Gradually add flour until you get a non-sticky yet not too firm dough. Divide the dough into 9 equal balls. Roll out each ball thinly on parchment paper and cut out circles with a 26 cm diameter ring. Bake each layer in a preheated oven at 180°C for about 4-5 minutes. Keep an eye on them to avoid burning. Once baked, set the layers aside to cool, and grind the excess dough to decorate the cake.

For the filling, mix sour cream and condensed milk, then add whipped heavy cream and blend until smooth. The filling should be slightly liquid.

Assemble the cake by layering the cake and the filling alternately until you use all 9 layers. Leave a few spoonfuls of the filling to coat the outside of the cake and cover it with the ground dough crumbs obtained from the excess dough.

Refrigerate the finished cake for about 12 hours to allow the layers to absorb the filling and for the flavors to blend. Enjoy your delicious Medovik cake!

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