Honey Cake Pastry
Simple and quick, made from everyday ingredients, perfect for celebrations! Honey Cake Pastry (Medovik) is a very easy recipe for a fragrant dessert that even a beginner can handle. The dough for the layers is not rolled out but spread over the baking sheet, which makes the process much easier.
Updated : 26 August, 2025
Easy
More than 1 hour.
Ingredients
Sponge cake
2 cup
Wheat flour
2
Eggs
1 cup
Sugar
150 grams
Butter
2 tablespoon
Honey
1 teaspoon
Baking soda
Cream
500 grams
Sour cream
4 tablespoon
Powdered sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Start with baking the cake layers. Prepare the ingredients. I used a 1 cup (250 ml) measure. Choose natural, aromatic honey - it will determine the flavor. Use high-quality butter without vegetable additives.
Step 2
To make the layers: Take a heavy-bottom saucepan with high sides. Add butter, sugar, and honey. Place over low heat and simmer, stirring, until boiling. Once it boils, add baking soda.
Step 3
Stir constantly and cook for about 2 minutes. The mixture will first foam and lighten, then settle and turn caramel-colored. Remove from heat.
Step 4
Cool the mixture to room temperature. Then beat in the eggs.
Step 5
Whisk until smooth. The mixture will be dark in color - that’s normal.
Step 6
Gradually add sifted flour in portions, mixing well each time.
Step 7
You should get a sticky, medium-thick dough that can be spread with a spoon. You may need more or less flour depending on consistency.
Step 8
Line a baking sheet (about 12x16 in / 30x40 cm) with parchment. Spread half the dough in a thin layer.
Step 9
Bake at 350 °F (180 °C) for 10-15 minutes. Time depends on your oven. The layer should rise slightly and spring back when pressed. Remove from oven and carefully take it off the tray. Bake the second layer the same way. Let both cool.
Step 10
While layers cool, prepare the cream. Use sour cream with at least 20% fat. For stability, you can drain it through cheesecloth. Use powdered sugar instead of granulated so it dissolves better.
Step 11
To make the cream: Add powdered sugar to the sour cream.
Step 12
Mix with a whisk until smooth. Avoid using a mixer - it may thin the cream.
Step 13
Remove the parchment from the cake layers. Stack them. Cut in half, then stack halves again. Trim the edges to form an even rectangle. Save trimmings for crumbs.
Step 14
Spread the cut layers with sour cream filling.
Step 15
Do not spread the top layer yet. Place a board with a weight on top and refrigerate overnight for neat pastries. This step is optional.
Step 16
The next day, spread the top with remaining cream. If you skipped the overnight press, refrigerate the cake for a couple of hours to soak.
Step 17
Crush the trimmings into fine crumbs (I used a rolling pin).
Step 18
Sprinkle the top of the cake with crumbs. Trim edges again if needed for neatness.
Step 19
Cut the cake into pastries. I got 4 pieces.
Step 20
Serve the pastries. You can decorate with berries, chocolate, or nuts. Enjoy!