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Medovik is a layer cake that is immensely popular in Russia and other nearby countries that was once a part of the former Soviet Union. Known for its multiple layers, Medvoik consists of eight layers or more of sponge cake, and cream filling. While there are numerous recipes for Medovik, and almost every Russian family has its own secret recipe, the main ingredient remains the same, i.e., honey, which gives the cake its unique taste and flavour. 

Did you know? 

As per Russian tradition, Medovik was created in the 19th Century by a young Chef who wanted to impress Empress Elizabeth Alexeievna, the wife of Alexander I. The Empress did not like honey at all. However, the young chef, who was unaware of the empress’ dislike, baked this cake with honey and sour cream for her. Surprisingly, not aware of the honey content in the cake, she fell in love with it. Soon, the cake gained immense popularity during the Soviet era.  

Preparation time for Medovik: 60 minutes 

Ingredients needed for Medovik

  •     Sugar
  •     Butter 
  •     Honey
  •     Eggs 
  •     Refined flour or maida
  •     Cooking cream
  •     Cream cheese
  •     Condensed milk 

Method for making Medovik 

Prepare the sponge 

  •     Heat water in a pan and place a steel container over it to make a double boiler.
  •     Add sugar (230g), butter (70g) and honey (30g) in the double boiler and mix well until the sugar dissolves completely.
  •     In a mixing bowl, whisk 2-3 eggs (about 150g) and add it to the sugar, along with a pinch of baking soda and let it cook for about 15-20 minutes.
  •   Make sure you combine the eggs with the sugar well to keep mixing it throughout. 
  •   Remove the double boiler from the heat and let the mixture rest for about 3-4 minutes.
  •     Once the mixture is slightly cool, slowly add maida or refined flour (336g) and mix it well. Make sure that you fold and mix the flour so that it combines well with the eggs and sugar. 
  •     Make a smooth dough and let it cool in a refrigerator for about 30 minutes. 
  •   Once the dough is cool. Make small balls of dough of about 100g each and roll them into flat bases of about 8 inches.
  •   Bake the dough at 190 degrees until they turn light brown in colour. Once the sponge base is ready, keep them aside. 

Prepare the toffee sauce 

  •     Add sugar (500g), butter (350g) and honey (110g) in a double boiler and mix well until the sugar dissolves fully. Add more butter (250g) and cooking cream (750g) and mix well.
  •     When all the ingredients are mixed well, remove the double boiler from the stove, and let it rest. The mixture will change its colour and become brown with a thick texture.  

Prepare the cream cheese frosting 

  •     In a mixing bowl, take butter (200g), cream cheese (228g), condensed milk (400g), and cooking (455g), and whisk them all together to make a smooth frosting. 

Assembling the cake 

  •     Mix honey (110g) with a cup of water and keep it in a bowl.
  •     Brush the 1st layer of sponge base and place it in a cake tray, add a layer of the toffee sauce, and cream cheese frosting. 
  •   Repeat the same process, until you make 8 layers. Make sure that you use a generous amount of the sauce and the frosting to cover the sponge on all sides. 
  •     Sprinkle some cocoa powder on top and enjoy!

Gourmet Getaways by Club Mahindra

At Club Mahindra resorts, we strive to serve our patrons the best of the local cuisine. The chefs at the restaurants in our resorts bring with them years of experience and expertise. They have a deep understanding of flavour profiles, and every dish they create is high on flavour, and taste. 

Our chefs also source the best local ingredients and use the best culinary techniques to make every meal unforgettable! While holidaying at the Club Mahindra resorts, you can enjoy a range of local delicacies and international dishes like Medovik, a Russian honey cake.

About Club Mahindra chef – Debraj Bhaumik 

Trained in many international cuisines like Italian, Mexican, and Lebanese, and having worked in the middle east under eminent chefs of the world, Chef Debraj Bhaumik is a culinary master. With over 26 years of experience, Chef Bhaumik has won many coveted awards, including the National Award – Chef of the Year in 2007. 

Currently the Cluster Executive Chef at Club Mahindra Tamil Nadu and Karnataka resorts, Chef Bhaumik has an undying passion for Indian cuisine. He has done extensive research on the different regional cuisines in India. He has been using all his knowledge, skills, and techniques to curate the best menu for the patrons at Club Mahindra resorts.

 

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