Quirky Foodster
  1. Back

Medovyk (Ukrainian Honey Layer Cake)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

4
Servings

Ingredients

  • Honey — 150 g (1/2 cup)
  • Unsalted butter — 100 g (1/2 cup minus 1 tbsp)
  • Granulated sugar — 150 g (3/4 cup)
  • Eggs — 3
  • Baking soda — 1 tsp
  • All-purpose flour — 500 g (4 cups)
  • Sour cream — 600 g (2 1/2 cups)
  • Powdered sugar — 100 g (3/4 cup + 2 tbsp)
  • Vanilla extract — 1 tsp

Method

  1. In a heatproof bowl over simmering water, melt the honey, butter and sugar together, stirring until smooth.
  2. Remove from the heat, whisk in the eggs one at a time, then stir in the baking soda; the mixture will foam slightly.
  3. Gradually work in the flour until a soft, workable dough forms. Divide into 8 equal pieces.
  4. Roll each piece thinly on parchment paper and trim to an even 20cm (8in) round using a plate as a guide. Bake each layer at 180°C (350°F) for 4-5 minutes until just golden; reserve the trimmings.
  5. Whip the sour cream with the powdered sugar and vanilla until smooth and slightly thickened.
  6. Blitz the reserved cake trimmings into fine crumbs.
  7. Stack the cake layers with a generous layer of cream between each, then cover the top and sides with the remaining cream.
  8. Press the reserved crumbs over the top and sides of the cake. Chill overnight before serving.

Introduction: Medovyk, a many-layered honey cake filled with a light sour-cream frosting, is a cherished centrepiece of Ukrainian celebrations.

Cultural Background: Medovyk, a many-layered honey cake filled with a light sour-cream frosting, is a cherished centrepiece of Ukrainian celebrations. The cake is traditionally left to rest overnight so the thin honey layers soften into a tender, almost pastry-like texture as they absorb the cream.

Tips: Roll each layer as thinly and evenly as possible for the classic delicate texture. Resist cutting into the cake before it has chilled overnight; this is when the layers soften properly.

Variations: Add a thin layer of stewed apple or cherry jam between some layers for extra flavour. Use mascarpone blended with the sour cream for an even richer frosting. Vegetarian as written. No authentic vegan version; egg and dairy are essential to the traditional layers and cream.

Storage: Refrigerate, covered, for up to 5 days.

Reheating: Served cold; not suitable for reheating.

FAQs:

Q: Why does medovyk need to rest overnight?

A: The dry baked layers absorb moisture from the cream over this time, softening into the cake's signature tender texture.

Q: Can I make medovyk with fewer, thicker layers?

A: Yes, though the classic texture relies on many thin layers; thicker layers will make a denser cake with a different mouthfeel.

© Arscale 2026 · Privacy Policy