Medovik Honey Cake

Edaku — Tue, 03 Feb 2026 09:00:00 +0300

Medovik is one of the most recognizable Russian cakes, and also one of the most patience-testing when it comes to timing — a freshly assembled medovik is a noticeably different dessert from one that’s had at least half a day to rest in the fridge. During that time, the cream soaks into the thin layers and turns a stack of separate cake and frosting into one soft, unified texture.

The tricky part of medovik isn’t the dough itself but rolling it out: the layers need to be very thin, just a couple of millimeters, or the finished cake ends up dense once it’s soaked through. It’s easiest to roll each layer out on parchment dusted lightly with flour and transfer it straight to the baking sheet on that same sheet of parchment.

Layer Cake on Edaku

Medovik Honey Cake