Classic cake "Medovik"
6 servings
120 minutes
The classic cake 'Medovik' is a legend of Russian cuisine, infused with the aroma of honey and the tenderness of sour cream frosting. Its history dates back to the 18th century when Catherine II's court chef amazed her with this dessert. The honey layers, thin and fragile, achieve delightful softness through cream soaking. The sweetness of honey harmonizes with the light acidity of lemon juice, creating a rich yet not overly sweet flavor. Each layer absorbs fragrant tenderness, while the crunchy honey crumble completes the textural symphony. 'Medovik' is not just a cake but a symbol of home warmth and coziness, perfectly suited for family celebrations and special moments.
1
Melt and mix sugar, butter, and honey in a water bath.
- Sugar: 200 g
- Butter: 150 g
- Honey: 3 tablespoons
2
While melting honey, butter, and sugar, beat the eggs with baking soda for about 5 minutes.
- Chicken egg: 3 pieces
- Soda: 1 teaspoon
3
Pour the eggs into the honey, quickly mixing everything with a whisk.
- Chicken egg: 3 pieces
4
Add sifted flour. The dough is thick but not dense. It sticks to the hands.
- Wheat flour: 450 g
5
Dust the table with flour, lay out the dough. Sprinkle flour on top of the dough. Knead the dough until it stops sticking to your hands.
- Wheat flour: 450 g
6
Roll the dough into a tight sausage and divide it into 8 parts. Roll each part into a ball and cover with a towel. Roll each part into a thin pancake and cut out circles with a cutter. The leftovers will be used for crumbs for sprinkling. Bake each cake for about 5 minutes.
- Wheat flour: 450 g
7
Whip the sour cream with vanilla sugar for 3-4 minutes. Add powdered sugar and whip. Add lemon juice.
- Sour cream: 600 g
- Vanilla sugar: 1 teaspoon
- Powdered sugar: 150 g
- Lemon juice: 2 teaspoons
8
Combine the layers and cream. Assemble the cake. Cover the top and sides with crumbs crushed in a blender.