Medovik

January 30, 2010 42 No tags 0

Medovik

Medovik is one of the most popular cakes in Russia. And for a good reason. After it appeared on Coolinarika everybody got crazy about it :) The version that I give you is with the sour cream (медовик со сметанным кремом) which is one of the variations of the cake, but the recipe I’d really love to see is by Farida and I hope she will post about it very soon :)

Update! Farida made her version of Medovik. From the comments section I realize this is probably the original version. And judging from the recipe, sounds to me that it’s tastier to!

Medovik
(original recipe)

For the dough

3 eggs
1 cup sugar
3 Tbsp honey
3 Tbsp soft margarine (such as Rama)
2 tsp baking soda
flour as much as you need to make the dough

Cook eggs and sugar in a double boiler until it doubles in size stirring continuously. In a bowl melt honey with the margarine and add to eggs. Continue to whisk then add baking soda.

Remove from heat and start adding sifted flour while still warm. You should add flour carefully until you get a very soft and sticky dough. Cover with a plastic wrap and let cool. Do not worry, the dough will harden after it cools. After that, start taking pieces of the dough, add more flour if needed, and flatten very thin on a piece of baking paper that is the same size of your large oven pan.

Bake in a preheated oven on 180°C while golden. It takes only a few minutes, so stay in front of the oven to react quickly.

How many biscuits you will make is completely up to you. I made 5, but after seeing Ljilja’s version, think it will look far better with more layers.

Medovik

For the filling

2 cups sugar
1,5 l smetana or sour cream with 20% milk fat

Whisk sugar with sour cream slowly. Careful, if you whisk too hard it may start looking like a soup :) Put it in the fridge to cool and harden a little while baking biscuits.

Assembling: Biscuit, filling, biscuit, filling… After that, wrap in a cling film and put in the fridge overnight. Put some weight on top.

42 Comments
  • MASATERA
    January 30, 2010

    Fantastično izgleda, a o slikama ne treba govoriti, kod tebe su one uvijek baš savršene!!

  • Rosa's Yummy Yums
    January 30, 2010

    That cake looks wonderful! I love anything with honey!Cheers,Rosa

  • Marigold
    January 30, 2010

    i tebi je baš prelijepo ispao! i fotke mi se sviđaju, baš medovik izgleda mekano! bome i ja jedva čekam da blogerica Farida koju si navela u postu objavi svoju verziju, baš me zanima..:D

  • Andrea
    January 30, 2010

    Kad sam vidjela koji je recept odabran za ovaj mjesec nisam bila oduševljena i odmah sam odlučila da ga neću raditi. Ipak kad sam vidjela sve postove danas malo mi je žao da nisam bar pokušala. :)E sad stvarno između tvog i Majinog ne mogu odlučiti koji mi je ljepši.Savršeno izgleda i zahvaljujući vašim postovima potpuno sam promjenila mišljenje o ovom kolaču. :)

  • Snjezana
    January 30, 2010

    odlicno izgleda. slike su sjajne.:)ja imam problem oko kreme. uz svo nastojanje da ju zgusnem bez dodavanja iceg drugog ne mogu dobiti pravu gustocu. zbog toga kore jos nisam napravila. potrazit cu ovih dana vrhnje drugog proizvodaca pa cu pokusati opet.:)

  • Marija
    January 30, 2010

    Snježana, ako će ti biti od ikakve pomoći, ja sam koristila Imlekovu pavlaku od 20% mlečne masti.

  • Snježa
    January 30, 2010

    Eh, kada sad vidim još i ovaj tvoj ostajem bez teksta. Fantastično izgleda. Savršenstvo!

  • Ljilja
    January 30, 2010

    Marija, super izgleda. Meni je tvoj lepsi jer je nizi, zato me je i Majin odusevio. Naredin put sigurno necu raditi soliter :))))Monsoon, ako imate ruske radnje, probaj da ga napravis sa smetanom, ona je dosta gusta i sadrzi 36% to 42 % masnoce, tako da krema bude dovoljno cvrsta, ne razvodni se tako lako :)))

  • Anna
    January 30, 2010

    Marija, try Polish version for cream:3 cups of whole milk , 1 cup of sugar, 6 -7 tablespoon (Full) of Cream of Wheat – cook together til done, cool well (overnight).Cream well 2 sticks of butter (250 g) until pale and fluffy, add 2 egg yolks (you may cook them with cream of wheat), slowly add cream of wheat (in room temp)spoon by spoon, mix well. Spread some sour cheery jam on some cakes, then cream. Usually I make 7-8 very thin layers. Can be make a whole week ahead – then is the best! Cheers!

  • Nada
    January 30, 2010

    Predivna fotka, kao uvijek od tebe Marija! Crveno – Rusija, Med i Medovik..predivno!

  • poppyseed
    January 30, 2010

    Your desserts are always so beautiful. My mother was from Poland and so much on your site is like home to me. I still plan to try your poppyseed cake and have made and loved one of your other cakes. This looks awesome, also.

  • Fearless Kitchen
    January 30, 2010

    This looks great, and I don't often say that about non-chocolate desserts!

  • Marija
    January 30, 2010

    Anna, thank you so much! I will try it definitely! ♥

  • majloV
    January 30, 2010

    Poz. Marija :)Snjezana pogledajte ovaj link s sc-a, da ne ponavljam.. skoro smo dosta pricali o medoviku:http://www3.serbiancafe.com/lat/diskusije/new//read.php?num=47&id=14504102&thread=14503033Moje sugestije da je medovik bez kondenzovanog mleka – "sgusonke" isto sto i npr. tiramisu bez piskota.. tj. procitajte da ne duzim!Poz.p.s. Prosledicu vam naknadno fotku medovika koji bih svima preporucila ;)

  • farida
    January 30, 2010

    Marija, your medovik looks great and very much like original. The one I make is pretty much the same, except the cream is different. I yet have to bake it:) Now that you have mentioned me,I have no excuse:) Maybe next week.

  • whisk-kid
    January 30, 2010

    It's beautiful! Sounds delicious, too :D

  • Luciana
    January 30, 2010

    This cake is very wonderful…Congratulation…well done!!!Also the photos are fantastic…see you soon a big hug…Luciana

  • vickys
    January 31, 2010

    Oh, that looks absolutely divine! I love anything with layers, so this, with it's five gorgeous layers, is pure heaven!

  • Monika
    January 31, 2010

    fenomenalno izgleda…baš mi je žao što ga nisam i ja stigla napraviti…

  • myniolinka
    January 31, 2010

    I love "Medovik" :)

  • sweetbird
    January 31, 2010

    This looks really, really good. I've never seen anything like it, but I think I might have to try making one myself!

  • Lisa Michelle
    January 31, 2010

    OH MY GOD, this cake looks so amazing, and that drizzle of honey is making my mouth water. Beatiful photos too. I think I need to make this!

  • Sasha
    January 31, 2010

    I love medovik. My mom makes this cake all the time. She adds chopped walnuts to the cream though, which is a great addition.

  • Tovie
    January 31, 2010

    Oh, that looks so good! And you've got such nice pictures of it. I made one a couple years ago for a dinner but I forgot to take a picture of it until it was on the table being served and then all I had was my cellphone :( I need to do another one. I'll have to think of some place to take it. I can't eat the whole thing myself (well, I probably could but I shouldn't :D )

  • Sweet Corner
    February 1, 2010

    niti u tvoju izvedbu nisam niti najmanje sumnjala, savrseno sa savrsenim fotkama, kao i uvijek :)

  • Agnieszka
    February 3, 2010

    Marija, your medovik is so lovely. I've just mentioned on Ljilja blog that we have in Poland similar cake called "miodownik". I used to make this one for Christmas:http://www.kuchnianadatlantykiem.com/2008/12/bn-mj-witeczny-miodownik.htmlI used to add some sour cream and gingerbread spices to the dough (the latter not very classic, but it is a nice touch for Christmas time IMHO).The filling is different (made with wheat cream, eggs, milk and butter)and the cake has a walnut-honey topping. Some Polish bakers make "miodownik" with sour cream but in a shape of swiss roll. I will try to make your version this weekend, it looks so yummy. What is the size of baking tin you used? Thank you for sharing a recipe.

  • Marija
    February 3, 2010

    Hello Agnieszka! Thanks for stopping by! I am a huge fan of your blog!The pan is 33 x 38 cm. It's the flat pan that I got with my oven. But you can use another dimensions, it's just important to flatten it thin.Hope you like it!

  • majloV
    February 6, 2010

    Obecano.. ispunjeno ;)http://img43.imageshack.us/img43/6172/medovitortbymajlov.jpgPoz.p.s. Ovo je "Medovi Tort" pa kad dodjete u Moskvu obavezno probajte.. nije jeftino ali nije dzabe ona narodna "jedi malo jedi dobro" :)Dakle od sveg srca preporucujem jer je to torta koja ide u rangu s svetski poznatim tortama.Varijacija ima bezbroj ali se zna sta je "Medovik"!;)Svako dobro!

  • pityenlacocina
    February 6, 2010

    ohhh, what a lovely and yummy blog i just found….yours! wil be back, lovely phoos too, cheers from london

  • Marija
    February 7, 2010

    @majloV – Odlicno izgleda!!! Iskreno se nadam da cu nekada imati prilike da probam original.

  • Kajal - Aapplemint
    February 7, 2010

    This looks fantastic. Honey is such a wonderful ingredient and this cake must taste absolutely wonderful. Love the shot of the honey drizzling on top of the cake.

  • Vladimir
    April 16, 2010

    Cao, dragi prijateljice! Sar Ruskinja, Moskovljanka. Bila udata za Srbina i zato sam malo poznajem jezik :) Trazila informaciju za medovik i upala na as sajt. Procitala svi komentare i vrlo mi je drago da je vama se svidja ruski medovik. Samo da dopunim – po prodavnicama u Moskvi medovik kosta 237 din – 340g, 312 din – 560g. Dobrodosli u Rusiju, postovane kuvarice!

  • Micah | Coffee Machines
    May 26, 2010

    Nice shot thanks for the recipe :)

  • Anonymous
    June 23, 2010

    just a quick question, what does 1,5 l sourcream mean..? The 1,5 l?

  • Marija
    June 23, 2010

    I Serbia, sour cream is sold in 200 ml cups. 1,5 l is one and a half liter.

  • Truedelights
    July 6, 2010

    Mmmm! Yamy! :)Nice blog!

  • office coffee machines
    September 21, 2010

    That made my mouth water!

  • Laurie
    October 13, 2010

    I'm so happy I found your recipe because I had this cake while visiting Moscow last year and have been dreaming about it ever since. Now I can try to make it myself. Thanks!

  • Vero
    October 18, 2012

    I’m looking so forward to baking this! but I wonder if you could tell me a rough amount of flour used in this recipe? I’m planning on using the condensed milk filling alternative for a firmer bake, but I hope it looks half as beautiful as this creation! I adore your blog- thank you so much for posting recipes to more unusual and beautiful cakes and patisseries!

    • Marija
      October 24, 2012

      Vero, I made Medovik so long ago and I can’t tell you the amount :( You need to add flour gradually until you get soft and sticky dough. You should do that while the dough is still warm and later, as it cools down it will harden.

  • Luisa
    March 7, 2013

    I made this yesterday and used about 500 g flour. Turned out spectacular.
    We used honey from our bees. I made 8 round layers.

    • Marija
      March 8, 2013

      Thank you Luisa for trying out the recipe! I am so glad you liked it!

      And WOOW, honey form your own bees. That is amazing!

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