Medovik

Medovik: Step by Step

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1. Melt the honey, caster sugar and butter in a heatproof bowl over simmering water.

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2. Whisk in the bicarbonate of soda; the mixture will foam up dramatically. Keep whisking 2 minutes.

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3. Take off the heat, cool 5 minutes, then whisk in the beaten eggs.

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4. Fold in the flour and salt to make a soft, sticky dough. Chill 40 minutes.

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5. Divide into 9 pieces and roll each between baking paper into a 22 cm round.

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6. Bake each at 180°C / 355°F for 4 minutes, until golden. Trim to a neat circle while hot and keep the trimmings.

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7. Whisk the cold soured cream with the condensed milk, vanilla and lemon juice to a thick spreadable frosting.

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8. Stack the layers with frosting between each, using about 4 tbsp per layer.

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9. Cover the top and sides with the remaining frosting.

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10. Crush the trimmings with the walnuts and press them over the whole cake, then refrigerate overnight before slicing.

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Related guide: Prep, cook and total time.

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Keep an Eye on These

1. The layers are meant to be hard. They soften overnight.
2. Trim while hot; cold layers shatter.
3. Keep the trimmings — they are the coating.

To Go With It

Black tea · A long afternoon · More soured cream

Keeping Medovik

Keeps 4 days refrigerated and is best on days two and three.

Questions People Ask

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.