Medovik, honey cake, has long been one of the most popular desserts in Russia, and this sweet story begins in the early 19th century in the Imperial Palace kitchen of Emperor Alexander I.His wife ...

Preheat the oven to 350°F. To make the frosting, beat or whip the whipping cream until it forms stiff peaks. Fold in the sour cream, then vanilla and powdered sugar.

Cooking a medovik cake requires time and patience but the result will not let you down. Let's begin! Make sure you have: 550 grams (4.3 cups) flour. 230 grams (1.2 cups) sugar.

Pastry chef Yulia applies flour onto a Medovik cake dough at a factory in Moscow, Russia, Aug. 28, 2019. Medovik is a Slavic layer cake with cream filling, often covered with cake crumbs.

They crafted the world’s largest Russian Medovik Honey Cake, weighing 2,254 kg and measuring 7 feet by 70 feet, breaking the earlier record of Spinneys Dubai by an astounding 10 times.