I first saw this cake made by a Russian health blogger and it looked soooo good that I wanted to try it out at least once. Everything with honey is just amazing. Of course, I tried to make the cake healthier than its original version and I think I succeeded.
After the baking, I searched for some information about the cake and where it originally came from.
“Medovik” in Russian is Медовик (мед meaning “honey”). Its ingredients are usually honey, sour cream/condensed milk and flour. It consists of layers with a cream filling, often covered with crumbs made form the leftover layers.
The cake was first cooked by a chef who wanted to impress Elizabeth Alexeievna (the wife of Alexander I) in the 19th century. However, Elizabeth hated honey and wasn’t impressed at all, actually she was mad at the chef for making the cake. After some years, the imperial kitchen got a new chef and he didn’t know about Elizabeth’s dislike of honey, so he made a new cake with sour cream and honey. While she was tasting the creation, she didn’t have any idea what ingredients were in, and she immediately fell in love. And that’s how Medovik got created and gained its popularity.
To be entirely honest, it wasn’t the easiest cake I’ve made since you’re baking your own layers and waiting a night to let the layers absorb the moisture from the cream but I think it was worth the wait.
Usually, the cake is bigger than mine since they make it with 5 to 10 layers and more cream but I wanted to make a smaller version just to try it out. So the ingredients list down below is for a Mini Medovik. If you want to make a bigger cake, just double the ingredients.
First, make the layers because they have to sit for 30 mins in the fridge. In the original recipe of the cake there is not a single trace of hazelnut flour, so you can perfectly skip it and just add a bit more of the buckwheat flour. I just added it because I had it and I wanted to use it for something, so I figured it would be a nice addition of taste to the layers of the cake. You can barely taste the hazelnutty flavour afterwards, so the only person who will know there is hazelnut flour in the cake will be you.
Honestly, I am not a fan of baking honey since most of its healthy properties just go away, but this is not a cake you make everyday, so it was worth the try. If you want to find more about one of the healthiest types of honey, make sure the check out my article about Manuka Honey.
Here is what else I used in the recipe:
- Hazelnut flour
- Buckwheat flour
- Ghee/Unsalted butter
- Baking soda
- Ricotta cheese
- Strained yogurt (2%)
- Sugar-free jam from forest fruits
Another thing I added from myself that is not part of the original recipe is the jam in the cream. I just love using ingredients that I have and I feel they’ll go in the bin if I don’t put them somewhere. So when I tasted the cream, it seemed that there was something sweet missing- and that’s when I remembered about the jam in my fridge, so I added a tablespoon of it.
I know that this is not the original recipe for Medovik, but I wanted to make a healthier version and this is the result. Frankly, it tastes just as good as every honey cake I’ve tried, so it it worth to give it a go 🙂
Here is a sweet video of the result: