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This Russian 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.

מדוביק – עוגת שכבות רוסית עם שמנת חמוצה ודבש

Photo: Natalie Levin


  • Recipe is loosely based on this recipe with my changes and adjustments.

22 cm round cake

Time: 2 hours
Difficulty: easy

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

For the filling:
800 ml. full-fat sour cream
450 grams 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.


  • 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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