This Medovik tort Russian honey layer cake is a unique birthday or celebration cake. Layered with thin honey cakes and whipped sour cream frosting makes for a deliciously soft and satisfying cake.
Making this Medovik tort is definitely a labor of love and takes some time and preparation. When you cut that first slice you will be so satisfied by the end result! Believe me, it's worth it.
I love making traditional cakes just like my victoria sponge cake. When developing this Medovik cake recipe I wanted to try various strategies until I have found what worked best and as always made it gluten-free!
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What is a Medovik Tort?
Medovik tort is a beautiful traditional Russian honey cake that was created by a young chef to impress the Emperess of Russia in the 19th century. It became popular during the Soviet era and still remains a much-loved cake today. It is known for its many layers of honey biscuit, sour cream frosting and finished with a beautiful crumb coating. Once it has rested overnight the cream filling softens the tort medovik biscuits making impressive soft honey cake layers.
Ingredients
- White Sugar - I used fine white sugar but granulated sugar will also work well.
- Unsalted butter
- Honey - I used regular honey found in most shops but you can use your favorite brand of honey.
- Eggs - Kept at room temperature.
- Gluten free all-purpose flour - I used a gluten free plain flour blend that is available in most stores. You can use your preferred brand of gluten free all purpose flour.
- Baking Soda
- Heavy whipping cream - (AKA Double cream).
- Sour cream
- Powdered sugar - (AKA Icing sugar) Always sieve the powdered sugar to be sure it is free of any lumps.
- Vanilla extract
See the recipe card for quantities.
Instructions
- Make a bain-marie with a pan of shallow hot water on low heat with a larger glass bowl on top. (Do not bring the water to the boil)
- Add the butter and sugar into the bowl and stir until butter has melted. Then remove the bowl from the heat and allow it to rest for a few minutes to cool slightly.
- In a small bowl beat the eggs and honey together. Add the eggs and honey mixture to the cooled butter and sugar mixture whisking well. Be sure that the butter and sugar mixture isn't too warm before adding the eggs as you don't want the eggs to scramble.
- Gradually fold in the flour and baking soda to the mixture a few tablespoons at a time. Continue folding until you have a sticky dough mixture. Cover the bowl with plastic wrap and place in the refrigerator for 30 minutes.
- Remove the bowl from the fridge and pour the dough onto plastic wrap and wrap well and place back in the refrigerator for 1 hour.
- Remove the dough from the refrigerator and divide it evenly into 6 pieces and wrap the pieces individually. If the dough is still very sticky place the wrapped dough balls back in the refrigerator for a further 30 minutes.
- Preheat the oven to 180°C/350°F/Gas mark 4
- With a rolling pin roll a dough ball ontop of parchment paper into a thin 8inch circle until around ⅛ inch thick.
- Place a plate or the bottom of a round baking tin on top of the rolled dough. (I used a lipped plate and pressed down firmly to make the cut). Trace and cut with a sharp knife into a circle and remove and scrape away the scraps but save them for later. Then evenly pierce the top of the dough with a fork.
- TIP: By rolling the dough on top of parchment paper and covering it with plastic wrap prevents the dough from sticking without the need to use extra flour. This prevents the dough from drying out. See instruction photos above.
- Place the parchment paper with the circle onto a baking tray and place in the oven for around 5-7 minutes until the dough is golden brown. Remove from the oven and place on a cooling rack.
- Make the next circle following the same instructions while the previous circle is in the oven.
- Once all 6 circles have been baked and are cooling. Roll out the scraps on a baking sheet and bake in the oven. Once cooled place in a food processor or food bag and beat with the rolling pin till it resembles crumbs. This will become the crumbs for decorating. Leave all the layers to fully cool before making the cream frosting.
Assembling the Medovik cake layers
- Stack the cake layers with cream layers. Spreading evenly around 4-5 tablespoons of frosting between each layer.
- Once all layers are stacked check that they are straight and then cover the top and sides with the remaining cream frosting evenly.
- Decorate the full cake with the crumb mixture and place it in the refrigerator to rest overnight.
Hint: As Medovik cake is best served after 24 hours as this allows all the layers to soak in that delicious sour cream frosting.
Recipe tips
I have included some tips below that will help when making this honey cake.
- Rolling the dough -By rolling the dough on top of parchment paper and covering it with plastic wrap prevents the dough from sticking without the need to use extra flour. This prevents the dough from drying out. See instruction photos above.
- Sticky dough - If you find the dough is too sticky you can add an extra tablespoon of flour or place the dough in the refrigerator for longer.
- Creating the perfect circle - I used a lipped raised edge small plate which was convenient as I could press it down to cut the perfect circle. The bottom of a springform cake tin will also work well as a stencil to cut around.
Equipment
When making the Medovik tort you will require some kitchen equipment.
- Large bowl
- Medium size pan - Used for making a small bath of water known as a bain-marie or a double-boiler.
- Parchment paper - I roll each dough ball on its own piece of parchment paper. This makes it easier to roll as no extra flour is needed for dusting the surface. Also makes it easier when transferring and removing the dough circle from the baking tray.
- Plastic wrap - AKA cling film. To wrap the dough. I also use plastic wrap by laying over the top of the dough when rolling out. This prevents the dough from sticking and breaking on the rolling pin. Definitely a step worth doing.
- Rolling pin
- Baking tray
- Food processor - Dor making the cake crumb. Don't worry if you do not have a food processor you can place the baked scraps in a food bag and beat with the rolling pin to create a bread crumb consistency for the layer honey cake.
- Knife and fork - For cutting and piercing the dough circles.
Gluten Free Baking
- Gluten Free Flour – I used a shop bought Gluten free flour blend from Doves Farm Freee from range. Which is a flour blend of Rice, Potato, Tapioca, Maize and Buckwheat flour. I have had reports that others have used Bob’s Red Mill and other Gluten free All purpose blends with my recipes that have worked well. I would love to know what flour blends worked for you. So feel free to get in touch by leaving a comment below or you can contact me directly.
- Kitchen Scales - Using digital scales is recommended when baking. I always measure using scales and in grams as baking is a science. When baking gluten free it is essential to weigh out ingredients to get the best results! There is no need to purchase expensive digital scales and you can find them available cheaply online.
- Oven Temperatures - Your oven temperature may be slightly different. As all ovens vary in temperature and the baking time is used as a guide. Some ovens run hotter than others. You could invest in an oven thermometer to be more accurate.
Recipe FAQs
Can I make this in advance?
Yes, Actually it is best made at least 24 hours before you serve the cake as this gives time for the honey layers to absorb the sour cream icing. It can be made 2-3 days in advance and stored in the refrigerator. The dough can also be made in advance then wrapped and stored in the refrigerator for 1-2 days in advance.
How to store medovik?
Medovik cake is best stored in a sealed container and kept in the refrigerator for up to 3 days.
Can I freeze the medovik cake?
The medovik biscuits can be wrapped well and frozen. Then wait until they have fully defrosted before layering the cake. I have never tried freezing the cake once frosted.
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Medovik Tort Russian Honey Layer cake
This Medovik tort Russian honey layer cake is a unique birthday or celebration cake. Layered with thin honey cakes and whipped sour cream frosting makes for a deliciously soft and satisfying cake.
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Servings: 12 Servings
Equipment
- Large bowl
- Baking tray
- Electric whisk
- Rolling Pin
Ingredients
Layer cake ingredients
- 150 g White Sugar
- 100 g Unsalted butter
- 5 Tablespoons Honey
- 3 Large Eggs (Room Temperature)
- 500 g Gluten free all-purpose flour
- 1 Teaspoon Baking Soda (Bicarb of soda)
Sour cream frosting
- 600 ML Heavy whipping cream (Double cream)
- 200 ML Sour cream
- 200 g Powdered sugar - Sieved (Icing sugar)
- 1 Teaspoon Vanilla extract
Instructions
How to make the cake layers
- Make a bain-marie with a pan of shallow hot water on low heat with a larger glass bowl on top. (Do not bring the water to the boil)
- Add the butter and sugar into the bowl and stir until butter has melted. Then remove the bowl from the heat and allow it to rest for a few minutes to cool slightly.
- In a small bowl beat the eggs and honey together. Add the eggs and honey mixture to the cooled butter and sugar mixture whisking well. Be sure that the butter and sugar mixture isn't too warm before adding the eggs as you don't want the eggs to scramble.
- Gradually fold in the flour and baking soda to the mixture a few tablespoons at a time. Continue folding until you have a sticky dough mixture. Cover the bowl with plastic wrap and place in the refrigerator for 30 minutes.
- Remove the bowl from the fridge and pour the dough onto plastic wrap and wrap well and place back in the refrigerator for 1 hour.
- Remove the dough from the refrigerator and divide it evenly into 6 pieces and wrap the pieces individually. If the dough is still very sticky place the wrapped dough balls back in the refrigerator for a further 30 minutes.
- Preheat the oven to 180°C/350°F/Gas mark 4
- With a rolling pin roll a dough ball ontop of parchment paper into a thin 8inch circle until around ⅛ inch thick.
- TIP: By rolling the dough on top of parchment paper and covering it with plastic wrap prevents the dough from sticking without the need to use extra flour. This prevents the dough from drying out. See instruction photos.
- Place a plate or the bottom of a round baking tin on top of the rolled dough. (I used a lipped plate and pressed down firmly to make the cut). Trace and cut with a sharp knife into a circle and remove and scrape away the scraps but save them for later. Then evenly pierce the top of the dough with a fork.
- Place the parchment paper with the circle onto a baking tray and place in the oven for around 5-7 minutes until the dough is golden brown. Remove from the oven and place on a cooling rack.
- Make the next circle following the same instructions while the previous circle is in the oven.
- Once all 6 circles have been baked and are cooling. Roll out the scraps on a baking sheet and bake in the oven. Once cooled place in a food processor or food bag and beat with the rolling pin till it resembles crumbs. This will become the crumbs for decorating. Leave all the layers to fully cool before making the cream frosting.
How to make sour cream frosting
- In a large bowl or electric stand mixer whisk the heavy whipping cream, sour cream, and vanilla together until fully combined. (2-3 minutes)
- Gradually add powdered sugar until the frosting is smooth, thick, and forms small peaks.
Assembling the Medovik tort
- Stack the cake layers with cream layers. Spreading evenly around 4-5 tablespoons of frosting between each layer.
- Once all layers are stacked check that they are straight and then cover the top and sides with the remaining cream frosting evenly.
- Decorate the full cake with the crumb mixture and place it in the refrigerator to rest overnight. As Medovik cake is best served after 24 hours as this allows all the layers to soak in that delicious sour cream frosting.
Notes
- Rolling the dough -By rolling the dough on top of parchment paper and covering it with plastic wrap prevents the dough from sticking without the need to use extra flour. This prevents the dough from drying out. See instruction photos above.
- Sticky dough - If you find the dough is too sticky you can add an extra tablespoon of flour or place the dough in the refrigerator for longer.
- Creating the perfect circle - I used a lipped raised edge small plate which was convenient as I could press it down to cut the perfect circle. The bottom of a springform cake tin will also work well as a stencil to cut around.
Can I make this in advance?
Yes, Actually it is best made at least 24 hours before you serve the cake as this gives time for the honey layers to absorb the sour cream icing. It can be made 2-3 days in advance and stored in the refrigerator. The dough can also be made in advance then wrapped and stored in the refrigerator for 1-2 days in advance.
How to store medovik?
Medovik cake is best stored in a sealed container and kept in the refrigerator for up to 3 days.
I hope you enjoyed this Medovik Tort recipe.
I would love your feedback. Please rate this recipe and leave a comment below. You can also tag me in any photos taken when trying this recipe over on my Instagram.
Kat
I love that it is gluten-free. I plan on making this for Christmas dessert.