Medovick is a classic Russian honey cake from the Soviet times.

To be honest it has never been my favorite cake. I have a sweet tooth but if I was faced with the choice of either Honey cake for dessert or nothing I would choose nothing.

With all my indifference to this dessert I can not refuse to bake it at all as I’m a baker, at the same time I should be able to do it well. Furthermore Medovick is favorite cake of some of my clients.

I usually enjoyed the Soviet classic recipe of this cake but it didn’t suit me enough, so some time ago I set out to come up with my own version of Honey cake recipe, which would help me to resolve the following issues:

  • How to make it impregnated enough?

  • How to reduce the saturation of honey flavor?

  • What cream can replace classic sour cream?

Last spring I visited Kazan city (the capital and the largest city of the Republic of Tatarstan, Russia) where Medovick is widely popular cake and in the search for my answers I has tried a lot of variations of this cake. Not to say that I liked all of them, but I got a couple of kilos to my weight as a result☺

And now I’m ready to present you Honey cake with crème brûlée and caramelized crust which was born one day in my kitchen.

According to the number of requests to share the Medovick recipe in Instagram there are many people would like to try this cake, so I’m happy to share you the detailed recipe of it.

If I miss something important in the description feel free to ask me☺


Russian honey cake “Medovick” with crème brûlée and caramelized top
For layers (7-8 layers d=18 cm)
  1. 500 g All-purpose flour
  2. 250 g Brown sugar
  3. 120 g Butter
  4. 3 Large eggs
  5. 1 tsp Baking soda
For crème brûlée
  1. 1000 g Heavy cream
  2. 150 g Sugar
  3. 8 Large eggs yolks
  4. 1 Vanilla bean
  5. 5 g Gelatin powder
For syrup
  1. 50 g Honey
  2. 50 g Water
For caramelized top
  1. 2 tbsp Sugar
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Cake layers
  1. In a saucepan, combine sugar, butter and heat over medium heat until sugar is melted. Remove from fire, cool to 65°C.
  2. Add lightly beaten eggs to the oil-sugar mixture. Return the mixture on fire and stirring constantly bring to a foam. Add soda and stir with a whisk. A mixture should froth and increase in size, boil it about 1 minute. Remove mixture from heat and add the sifted flour. Knead the dough. Soon after mixing, the dough will be sticky. Wrap the dough with cling film and put into the refrigerator for at least 1 hour. After cooling, the dough will be pliable and easy to work.
  3. Divide the dough into 7-8 equal pierces. On the well-floured table roll one piece of the dough into 1-2 mm thick layer. Carefully transfer the layer on a baking sheet covered by a parchment or a silicone mat.
  4. Put the baking sheet into the oven preheated to 180°C. Bake the layer for 7-10 minutes until golden color edges. Don’t over-bake the layer, it shouldn’t be hard! Cut hot layer with a knife or pizza cutter and a round stencil of the desired size (plate, for example). Place scraps into a food processor.
  5. Repeat with remaining dough pieces.
  6. Pulse scraps in a food processor until fine crumbs.
Crème brûlée
  1. Cook crème brûlée according to the recipe (click the link in the description), but double the amount of ingredients.
  2. Dissolve gelatin in water in accordance with the manufacturer's recommendations.
  3. Combine 200 g of crème brûlée and dissolved gelatin and mix until uniform. Set aside.
  1. In saucepan, combine honey and water and heat until the honey is dissolved (to ~ 45°C).
  1. Place the layer into the cake setting ring. Brush the surface of the layer with the honey syrup, spread the crème brûlée (about 3-4 tbsp of cream) on the cake layer. Cover with next layer, press down gently, brush with syrup and spread the cream. Repeat with remaining layers. Frost the top of the cake with crème brûlée combined with gelatin. Place the cake into the fridge for at least 1 hour until the pour of the upper layer of the cream.
  2. Remove chilled cake from the mold, frost cake sides with the remaining cream (without gelatin), sprinkle with crumbs. Refrigerate the cake overnight.
  3. Before serving spread the sugar evenly on top and using a torch, melt the sugar and make a crispy caramel top.
  1. The thinner you roll out the layers the better, because they increase in size after baking.
  2. You can cut the layers before the baking but in this case its shape may change and you have to trim them again after baking.
  3. Cream combined with gelatin should be at room temperature at the time of cake assembly.
  4. Syrup for the cake may be a little bit warm so it is better to the cake impregnation.
  5. Bon Appetit!
Baking Maniac

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