Medovik is such a classic and comforting cake, and it is wonderful that you are keeping that family tradition alive.
In a traditional honey cake, the sour cream (smetana) serves two crucial roles: its natural acidity balances the deep, caramelized sweetness of the honey layers, and its moisture slowly softens the baked biscuits overnight into that signature melt-in-your-mouth texture.
Here are the best supermarket dairy substitutes you can use depending on what you have available:
1. Plain Full-Fat Greek Yogurt: This is by far the closest and easiest direct 1:1 replacement. Whole milk Greek yogurt has the ideal thick consistency and distinct tang. If the brand you buy seems a bit watery, simply drain it in a fine-mesh strainer lined with a paper towel for 15 to 20 minutes before whipping it with your sugar.
2. Crème Fraîche: Crème fraîche has a luxurious, rich texture that whips up smoothly and behaves very similarly to high-fat sour cream. Because it is naturally milder and slightly sweeter, I recommend whisking in about one teaspoon of fresh lemon juice per cup of crème fraîche to restore that traditional tang.
3. Heavy Cream and Greek Yogurt Blend: If you want a frosting that is both rich and airy, whip cold heavy whipping cream with powdered sugar until medium peaks form, then gently fold in equal parts thick plain yogurt. This gives you great structural stability along with the necessary acidity.
Whichever substitute you select, make sure to let the assembled cake chill in the refrigerator for at least 8 to 12 hours before serving. This rest period allows the layers to fully absorb the moisture from the cream, ensuring the authentic Medovik texture.
