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Honey Cake - Medovik Torta

Updated: Feb 18

  • This cake is originally from Russia, it is also prepared a lot in Serbia from the time of 1800 during the reign of Tsar Alexander, a soft cake and delicious, here is a recipe for how to make it. This is one of the most favorite cakes in Serbia. Follow recipe.

Ingredients: medium, total time: 1 h 40 min., 20 serving
  • 475 g of flour 00

  • 90 g of butter

  • 170 g of chestnut honey or forest honeydew

  • 2 eggs

  • 1 Tablespoon of vodka

  • 2 teaspoons of baking soda

  • 220 ml of whole milk

  • 160 g of acacia honey

  • a pinch of vanilla powder

  • 500 g of mascarpone

  • Biscuits are the most important part of this cake, and it is very important that you prepare them well.


  1. Put 60 g of butter in a deep metal bowl placed on a pot with boiling water. Leave it to dissolve completely, then add 170 g of dark honey (chestnut or forest honey), 2 eggs, a spoonful of vodka, mix it all well with a hand whisk until you get a smooth and homogeneous mixture. The mixture must not be overheated, remove from the heat before boiling. Pour the mixture into a larger bowl, add 2 teaspoons of baking soda, whisk with a mixer until the volume doubles.

  2. Then immediately after that add 1/2 flour with constant stirring. As soon as the mixture becomes thick, add the remaining flour. Mix with a mixer with a dough additive or spatula.

  3. After that, start mixing with your hands. Transfer the dough to a work-floured surface and knead with your hands until you get a smooth dough that does not stick to your hands.

  4. When the dough is nicely smooth and compact, form a ball and wrap it in foil. Allow to cool to room temperature.

In the meantime, make a Condensed Milk.

  1. Pour 220 ml of milk and 160 g of honey into a deep pan.

  2. Add a pinch of vanilla powder and 30 g of butter, combine well. When the mixture starts to boil, leave it for another 15–20 minutes, to cook with constant stirring, until you get a nice brown cream.

  3. When the condensed milk is done, turn off the heat and leave it to cool completely. (If you want, you can use about 180 g of fine granulated sugar instead of honey.)


  1. When the dough has cooled, remove the foil well and divide the dough into 9 equal parts.

  2. Roll out each piece of dough on a floured work surface to a thickness of 3 mm and a circle large enough to cut a 20 cm disc, take a mold to help, and you can cut the dough with a knife.

  3. Set aside the leftovers from the dough.

  4. Bake the crusts in a baking tray lined with parchment paper. One or two at a time in a preheated oven at 180 °C for about 6–7 minutes, until golden brown, depending on the oven. Monitor. Repeat procedure for all 9 layers.

  5. When the crusts are all done, take them out and leave them to cool completely.

  6. Repeat the procedure for leftovers, of the dough as well, don't worry about the form because the others will crumble. It is important that you have 9 forms of bark correct.

  7. When the leftovers of the dough is baked, leave it to cool and then put them in plastic wrap. After that, work them out roughly with a rolling pin over the bag so that you get an uneven, crumbly and dusty mixture.

As soon as the condensed milk has cooled, prepare the cream:

  1. Whisk 500 g of mascarpone with condensed milk and honey, until the mixture becomes quite creamy and liquid and set aside.

  2. Place the baked paper on the serving tray.

  3. Place the first crust on it. Coat with 2–3 tablespoons of large cream, then place the second crust on top and spread with 2–3 tablespoons of cream, pressing lightly, if the cream comes out on the side, don't worry to be.

  4. Proceed in this way with all 9 layers, then spread the remaining cream on the last layer as well, leveling the cream spilling out along the perimeter of the cake with a spatula.

  5. Cover the cake with crumbled biscuits, both on top and on the sides. Soak the pages with some cardboard.

  6. When the cake is done, transfer it to the fridge and leave it overnight. This way, the cake will soften and blend better with the cream.

  7. Serve the cake. You can keep it in the refrigerator for 3–4 days.

Buon appetito!

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