Cake bake-off winners – Medovik (honeycake) No 19

March 19th, 2013Katrina K

Svetlana has in fact stolen the recipe for her Medovik for Russian Revels Cooking with a Story event from her girlfriend – because her, Svetlana’s that is, husband loved the friend’s cake so much.

This gives the saying ‘the path to a man’s heart…’ the whole new meaning – ehhh, a path through a friend’s stomach, initially?

Our beaming Medovik winner.

Our beaming Medovik winner.

Svetlana is one of our more highly educated cake competitors. She’s a GP and originally from Belorus. I love how her surname suits the competition!

Svetlana Buttery’s mevodik (honey) cake

Preparation time: 30 minutes

Cooking time: 20 minutes

Makes: good sized cake

Svetlana Buttery’s mevodik (honey) cake

The intricate layers of the best medovik ever!

What you will need:

  • 2 eggs
  • 200g sugar
  • 2 tbsp honey
  • 2 tsp (levelled) bicarbonate soda
  • 50g butter
  • 600g flour
  • Cream:
  • 3 pots of sourcream (480g each)
  • 1 cup of sugar

What to do

  1. Put the eggs, sugar, honey and butter in a saucepan and place over a medium heat – until sugar is fully dissolved and a foam starts to appear.
  2. At this point add soda – the mixture will foam up a bit. Take off the heat.
  3. Add the flour. Mix all really well and let the mixture cool a bit. Pre-heat the oven to 180C.
  4. Then start making the dough circles by tearing a bit of dough from the mixture, a ball about 2 cm in diameter and roll out very thinly. Aim to make a circle of around 25 cm.
  5. Bake in the oven until golden (7 to 15 minutes). Cool.
  6. Make the cream by mixing vigorously sourcream with sugar.
  7. To assemble the cake spread the cream generously over each circle. Don’t be greedy!
  8. Decorate the top as you like. Svetlana used ground walnuts, physalis, honey, grounded up dough circles (just make an extra, then grate and sieve).


Important – that the cake ‘sits’ for good 12 hours so that each layer soaks up the flavours.


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