Honey Layer Cake (Medovik)
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✨ Adapt This Recipe
Available allergen-free substitutions:
gluten-free cake layers
Use a blend with binder and roll carefully
egg-free binding
Use 180 g and expect softer layers
milk-free dough
Use the same quantity
milk-free filling
Use the same quantity
Allergen information is provided for informational purposes only and may not be complete or up to date. Always verify ingredients directly before consumption.
Did you know?
Medovik tastes best after the layers absorb the cream for several hours.
Allergens in this recipe
✓ Potentially allergy-friendly based on listed ingredients or available substitutions. Please verify ingredients before consumption.
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✦ Allergen-free alternatives
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Gluten-Free Plain Flour Blend
— gluten-free cake layers
Use a blend with binder and roll carefully
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Gluten-Free Plain Flour Blend
— gluten-free cake layers
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✦ Allergen-free alternatives
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Apple Puree
— egg-free binding
Use 180 g and expect softer layers
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Apple Puree
— egg-free binding
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✦ Allergen-free alternatives
-
Dairy-Free Baking Block
— milk-free dough
Use the same quantity
-
Dairy-Free Baking Block
— milk-free dough
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✦ Allergen-free alternatives
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Dairy-Free Sour Cream
— milk-free filling
Use the same quantity
-
Dairy-Free Sour Cream
— milk-free filling
Warm honey, sugar, butter, and eggs gently over a bain-marie.
Stir in flour to make a soft dough.
Roll the dough into thin layers and bake until golden.
Whisk sour cream with sugar for the filling.
Stack the layers with cream and chill overnight.
Nutritional values are per serving and approximate. Not medical advice.