Whole grain honey cake (with sour cream)

10 servings

150 minutes

Цельнозерновой медовик – это настоящий шедевр европейской кухни, вдохновленный традиционной русской выпечкой. Его история уходит корнями в старинные рецепты медовых тортов, когда мёд служил главным натуральным подсластителем. Вкус этого торта – гармония насыщенного гречишного мёда, нежности сметанного крема и легкой пряности корицы. Благодаря цельнозерновой муке коржи получаются плотными и ароматными, а сметанный крем придаёт им идеальную мягкость. Этот медовик станет украшением праздничного стола или уютным угощением для семейных вечеров. Классическое сочетание грецких орехов, сгущённого молока и тонких слоев теста делает его неповторимым. Перед подачей важно дать торту настояться, чтобы слои пропитались и раскрыли весь свой вкус. Утончённый и душевный, этот медовик подарит наслаждение с каждым кусочком.

Energy value per serving

• Calories: 545.2
• Proteins: 6.5g
• Fats: 31.6g
• Carbohydrates: 59.4g

Ingredients

• Chicken egg: 2 pc
• Sea salt: 3 g
• Raw sugar: 120 g
• Butter: 225 g
• Buckwheat honey: 80 g
• Soda: 3 g
• Whole wheat flour: 400 g
• Powdered sugar with cinnamon: 100 g
• Sour cream 25%: 450 g
• Crushed walnuts: to taste

Cooking steps

1. Preparing the dough: in a deep saucepan, beat the eggs with sugar and salt, add 100 grams of butter and honey. Place the mixture over low heat (or in a water bath). Stirring continuously, bring the mixture to 60-70° - at this stage the sweet components dissolve completely and it’s important to remove the saucepan from heat in time. While continuing to stir, sift a teaspoon of baking soda into the mixture (the mass will foam and slightly increase in volume - this is how soda interacts with honey). Gradually sift flour into the warm mixture and knead a soft dough. On a floured surface, roll out the dough into a log and divide it into 8-10 pieces. Wrap the resulting balls in plastic wrap and refrigerate for 30-45 minutes. During this time, the dough will firm up and become more manageable.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Sea salt: 3 g
   • Raw sugar: 120 g
   • Butter: 225 g
   • Buckwheat honey: 80 g
   • Soda: 3 g
   • Whole wheat flour: 400 g

2. Preheat the oven to 170*;

3. We bake the layers: immediately roll out the 'rested' dough balls into thin layers of the required shape on floured parchment paper (I use a round mold with a diameter of 20 cm; you can also take a smaller mold of 16 cm for a taller cake). We prick the surface of each layer with a fork and collect the excess dough from the edges for the next one. Bake for 5-7 minutes until golden brown. It's convenient to work on a conveyor using two baking sheets. In total, we get 8-11 layers, one of which will be sacrificed for decoration.

4. It's time to make the cream: beat 125 grams of very soft butter (left at room temperature for 3-4 hours) with powdered sugar. Add thick sour cream 21%+ (also preferably at room temperature) to the fluffy butter mixture and beat everything until smooth. I recommend flavoring the resulting cream with cinnamon;

   Required ingredients:

   • Butter: 225 g
   • Powdered sugar with cinnamon: 100 g
   • Sour cream 25%: 450 g

5. Assembling the cake: line the edges of the serving dish with strips of parchment so that after decorating, they can be carefully and easily removed from under the product. Generously spread cream on the layers and stack them tightly on top of each other. Crumble the last layer and decorate the cream-covered sides and top of the cake to your liking. For decoration, you can use condensed milk and walnuts (like sour cream, these products are classic in honey cakes);

   Required ingredients:

   • Crushed walnuts:  to taste

6. The most challenging stage: we send the honey cake to the fridge for at least a couple of hours (to soak).