Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 12
Dough
Cream
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; rolling pin; whisk or electric mixer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Dough · About 20 min
- Warm butter, honey and sugar from 100 g butter, 120 g honey, 150 g sugar, 2 eggs, 1 tsp baking soda, 450 g plain flour until dissolved; cool until warm, beat in eggs, then soda and flour. Divide into eight.
Check: Look for this result: dissolved; cool until warm, beat in eggs, then soda and flour.
Bake · About 6 min
- Roll thin 20 cm rounds on baking paper. Bake at 180°C / 350°F for 5–6 minutes each until golden; cool and trim, reserving crumbs.
Check: Look for this result: golden; cool and trim, reserving crumbs.
Layer · About 480 min
- Whisk 800 g sour cream, 150 g icing sugar, 1 tsp vanilla extract, spread between layers and around sides, cover with crumbs and refrigerate 8 hours to soften.
Tips
- The long refrigerated rest softens the thin honey layers.
- Judge Medovik by the texture and doneness signs in its steps. Your pan and heat affect how long Medovik takes to cook.
Substitutions
- Use thick Greek yogurt for part of the sour cream.
Storage
- Get perishable Medovik into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Medovik within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Medovik to 74°C / 165°F, stirring or turning it for even heating. When Medovik is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
Make ahead
- Complete the cooked base of Medovik the day before and refrigerate promptly. Allow the full setting time. Finish Medovik with crisp sugar, crumbs, nuts or fresh toppings at serving time.
FAQ
What matters most when making Medovik?
The long refrigerated rest softens the thin honey layers.
What can I substitute in Medovik?
Use thick Greek yogurt for part of the sour cream.
Can I prepare Medovik ahead?
Complete the cooked base of Medovik the day before and refrigerate promptly. Allow the full setting time. Finish Medovik with crisp sugar, crumbs, nuts or fresh toppings at serving time.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
