Medivik – Russian Honey Cake with Fruits

5 from 7 votes
Prep Time 2 hrs
Cook Time 45 mins
Rest Time 8 hrs
Total Time 10 hrs 45 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 365 kcal


For the dough

  • 300 g Flour
  • 200 g Sugar
  • 100 g Butter
  • 2 tbsp Honey
  • 3 Pc. Eggs
  • 1 tsp Baking powder

For the cream:

  • 250 g Mascarpone
  • 250 g Low-Fat quark
  • 250 g Whipped cream
  • 1 tsp Vanilla sugar

For decoration:

  • Berries and fruits as desired
  • Walnuts


  • Mix the sugar, butter and honey in a water bath to form an even cream (takes about 4 to 5 minutes). Stir baking powder into the cream. Then take the bowl off the water bath. Now stir the eggs one after the other quickly into the hot mixture before they set. Now gradually add the flour to the mixture and knead until you have a dough that you can roll out. As soon as the dough is ready, put it away for 2 hours.
  • Then dust the dough with flour and divide into 9-11 equal pieces. These should then be rolled out on baking paper to a diameter of 21 cm. The flatbreads are baked one after the other in a preheated oven (top and bottom heat 200 ° C) for approx. 5 minutes. While it is hot, cut the edges straight and remove the flatbreads from the baking paper. Please keep the edges!
  • Put the mascarpone, quark and vanilla sugar in a bowl and beat until creamy with the mixer. Fold in the cream until stiff. Grind walnuts very finely and place in a plate. Now grind the edges and also put them in a separate plate. Mix the ground edges and 3 tablespoons of ground walnuts together.
  • Now place one flatbread on a plate, brush with the cream, then sprinkle with walnuts and the next flatbread on top. Repeat the process until all 9-11 flat cakes are used up. Finally, brush the sides of the cake with the cream and sprinkle with the walnut mixture and decorate with if necessary. Then let the cake soak in the refrigerator for 6 to 8 hours.


Serving: 100gCalories: 365kcalCarbohydrates: 41.3gProtein: 3.7gFat: 20.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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