Medovik Honey Cake

This is the cake that started everything. Seher first learned to make the Medovik in a professional kitchen in Dubai — mentored by a Russian pastry chef who had spent decades perfecting his craft — and it went on to win multiple awards in Kerala before arriving in Bangalore.

Ten layers of caramelised honey sponge, each one pressed and assembled by hand, with silky sour cream layered between every sheet. The cake rests overnight so the cream soaks slowly and completely into every layer — producing a texture that is simultaneously light and deeply flavoured, soft and present. This is not a cake you eat quickly. It rewards patience.

Weight: Slice 80–100g  |  500g  |  1kg