Medovik honey cake at Muffin Taffin in Budva

In November, Muffin Taffin in Budva keeps Medovik among the cakes guests can take the next day, after the layers have had time to soften.

The familiar Russian account dates the honey cake to the early nineteenth century: a cook stacked thin honey sheets for Empress Elizabeth, and sour cream turned them tender overnight.

How the bakery serves Medovik

Bakers roll the dough thin, bake each sheet to a deep gold, and spread a lightly tart cream between the layers. Crumbs from the edges cover the top, so the cake looks plain and tastes of honey.

Orders in Montenegro often ask for this cake in late autumn because it travels well and improves after a night in the cold room. Sales include whole cakes and slices cut only once the biscuit has settled.

If you want Medovik for a family table, leave a day between the order and the pickup so the cream can finish its work.