Classic Custard Honey Cake
Incredibly delicious, made from simple ingredients, perfect for a festive table! This classic custard Medovik is so fragrant that while you make it, the whole home will smell amazing. It turns out sweet-and-tangy thanks to the sour-cream cream. Any celebration will be a success with it!
Updated : 19 December, 2025
Easy
About 1 hour.
Ingredients
Batter
150 grams
Butter
80 grams
Honey
3
Eggs
180 grams
Sugar
390 grams
Wheat flour
1 teaspoon
Baking soda
1 grams
Salt
Cream
800 grams
Sour cream
300 grams
Condensed milk
2 tablespoon
Lemon juice
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make a classic custard Medovik? Prepare everything for the honey cake layers. Sift the flour to aerate it. Honey can be crystallized. I don’t recommend replacing butter with margarine - layers will be drier and harder. Choose good-quality, thick sweetened condensed milk and sour cream with no fat substitutes, or the cream may fail.
Step 2
In a nonstick saucepan, combine butter, honey, and sugar. Heat and melt everything.
Step 3
Cook the mixture 3-5 minutes over low heat or over a water bath until caramel-colored. Stir so it doesn’t burn. The color depends on the honey: the darker it is, the deeper the shade.
Step 4
Remove from the heat and immediately stir baking soda into the hot mixture. It will react with the honey; the mixture will foam and increase in volume. Leave it on the counter for about 10 minutes so the reaction finishes. The foam will subside and the heat will dissipate.
Step 5
Beat the eggs with a whisk. While stirring constantly, add the eggs into the honey mixture. (The author pours them in while a mixer is running so the eggs mix in and don’t scramble.)
Step 6
Gradually add flour and knead the dough. Don’t add all the flour at once - you may need more or less. Go by the dough consistency.
Step 7
You should get a very sticky mass that no longer spreads. Leave the dough to rest about 30 minutes. It will cool and you’ll be able to handle it. You may not need more flour… or just a little.
Step 8
The dough is very soft and, thanks to the butter, doesn’t stick to hands. Roll it out on parchment and cut out a circle with a ring (16-20 cm / about 6-8 in). Don’t remove the scraps - they’ll be used for crumbs. Bake in a preheated 180°C (356°F) oven for about 3-5 minutes. Honey layers bake very fast. Adjust for your oven.
Step 9
Cool the baked layers.
Step 10
For the cream, use full-fat sour cream and sweetened condensed milk. They must be thick and good quality, or the cream will be runny. If sour cream is thin, you can drain it in cheesecloth for a few hours.
Step 11
Whip the sour cream and condensed milk at maximum mixer speed until fluffy.
Step 12
Then mix a little lemon juice into the cream. This cream won’t hold a firm shape, but it’s perfect for soaking the honey layers.
Step 13
To get neat edges, assemble the cake in a ring. Another plus: the cream won’t ooze out the sides and will soak into the layers. Chill the cake in the ring in the refrigerator (best overnight).
Step 14
The cake has rested and soaked. Remove the ring.
Step 15
Cover the top and sides with crumbs made by crushing the leftover scraps. Decorate as you like.
Step 16
A tasty, fragrant Medovik is ready! Enjoy your tea.
Author note
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