Medovik Cake

This Russian Medovik cake is perfect for Rosh Ha’Shana, but I’m willing to have it for dessert all the time. It’s a layer cake filled with sour cream, cream cheese and honey cream and even though it looks difficult to make, it’s actually quite simple.

Medovik Cake

Photo: Natalie Levin

Medovik Cake

Recipe is loosely based on this recipe with my changes and adjustments.
Servings 22 cm round cake pan
Author Natalie


For the cake layers:

  • 3 large eggs
  • 150 grams (3/4 cup) sugar
  • 50 grams (3 tbsp.) dark brown sugar
  • 100 grams (1/2 cup) melted butter
  • 50 grams (3 tbsp.) honey
  • 1 tsp. baking soda
  • 420 grams (3 cups) all-purpose flour

For the filling:

  • 800 ml. (4 cups) full-fat sour cream
  • 450 grams (2 packs) cream cheese at room temperature
  • 250 grams sugar powder
  • 50 grams (3 tbsp.) honey
  • 1/2 tsp. vanilla extract
  • Sugar powder for serving


  1. Dough: in a pot heat some water to a boil.
  2. In a fireproof bowl whisk eggs, sugar, brown sugar, melted butter and honey until blended.
  3. Place the bowl over the pot with boiling water and whisk constantly, while cooking, for about 5 minutes until the mixture thickens slightly.
  4. Add in baking soda and flour and stir with a wooden spoon until a sticky dough forms.
  5. Wrap the dough with plastic wrap and refrigerate for 1-2 hours, until cold and set.
  6. Divide the dough into 5 equal parts. To be precise - each part should weigh about 170 grams.
  7. Preheat oven 165c degrees.
  8. Roll out each part of the dough to about 3 mm thick and place on an oven pan lined with baking paper.
  9. Bake each layer for about 4-5 minutes or until it is golden and set. Cool completely.
  10. Cut the cake layers into 22 cm circles. Set aside the leftovers for decoration.
  11. Filling: in a large bowl whisk sour cream, cream cheese, powdered sugar, honey and vanilla until mixture is smooth.
  12. Assemble the cake: place a layer of cake on a serving plate and pour about 1/5 amount of filling. Flatten the cream with a spatula and place the second layer of cake on top. Pour another 1/5 of the filling, then another layer and so on until cake is ready.
  13. Chop the leftover cake in a food processor or with a knife and press gently to the sides of the cake.
  14. Cool for about 5-6 hours (preferably overnight) in the refrigerator, in a sealed box.
  15. Serve with a little powdered sugar.

Recipe Notes

  • Keep the cake in a closed container in the refrigerator up to 3-4 days, but is at its best a day or two after preparation.
  • Instead of honey you can use date syrup or maple the same amount.
מדוביק – עוגת שכבות רוסית עם שמנת חמוצה ודבש

Photo: Natalie Levin

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