Medovik

What kind of dessert is that

This is a variation of the famous Russian Honey Cake. I say variation because it is more popular in Bulgaria under the name "French Village Cake". 

Even though there is nothing French in this dessert: rumours say that this name has been invented for marketing purposes by the owner of a famous Bulgarian cake shop.

It is considered that Medovik hails from the Russian Empire. However there are similar cake variations around Central and Eastern Europe, such as the Polish Miodownik and the Czech Medovnik so its actual origin is uncertain.

The Russian Honey Cake is made of thin layers that resemble large cookies, assembled with sour cream frosting. As a result the cake is very moist, almost like an ice box cake but with homemade wafers (layers).

In the current recipe I added also blueberry jam for a fruity flavor that goes amazingly well with the sour cream and the honey. 

This cake requires rather inexpensive ingredients.

The layers are very simple, they call for:

• all purpose flour
• baking soda
• eggs
• honey
• granulated sugar
• butter
• salt and vanilla

For the frosting you would need:

• sour cream
• heavy whipping cream
• icing sugar
• blueberry jam (optional)
• Find the ingredient quantities and the detailed steps below the post, in the recipe card.

Preparation summary

1. Firs you need to make the layer dough: indeed a dough and not a batter. It resembles a cookie dough and needs to be refrigerated because it will be sticky.
2. Then you need to roll it and cut the layers using a cake ring or the sides of a spring form pan and a knife. Don't use a plate because it might stick to the dough!
3. Bake each layer separately for 5-6 minutes at 340º F/ 170º C. Bake also some of the trimmed parts from the layer (see below). Let cool on a wire rack.
4. When all the layers are cool make the frosting by whipping separately the sour cream with the icing sugar and the heavy cream. Combine them with a rubber spatula.
5. Assemble the cake with the frosting and the blueberry jam. Let it cool for a few hours in the fridge. Decorate with crumbs from the trimmed leftover layers.

Recipe tips

These are some tips which will make this recipe easier and will spare you from possible issues.

• Roll the dough as thin as possible without breaking. It will be hard to transfer it to the pan so roll it on the same parchment sheet on which you will bake it.
• Cut the layers depending on your liking or on the spring form pan you have. I made 5 x 19 cm/ 7,4 inch layers. 
• Watch carefully the layers in the oven as they burn quickly.
• The easiest way to assemble this cake is in a cake ring or in a spring form pan

Decoration

This cake doesn't really need much decoration beyond the layer crumbs. I decorated it with artificial flowers but you can use real ones, as long as they have not been chemically treated. 

This is a very delicious cake that is worth trying. It is light, with nice honey and blueberry flavor that combines wonderfully with the sour cream. A truly great dessert that will satisfy all your senses!

If you made it I would be glad to learn how it went! Please comment below or tag me in Instagram.