Simple honey cake
8 servings
60 minutes
Simple Medovik is a delicate, aromatic cake inspired by traditional European recipes. Its honey-soaked layers have a subtle caramel flavor, while the creamy filling adds lightness and a sweet aftertaste. Medovik is famous for its history—it appeared in the 19th century and was considered a favorite dessert at royal receptions. This dessert is perfect for cozy family tea times, festive gatherings, and warm evenings with friends. The honey gives it a special aroma and slight stickiness, while the nuts added to the cream bring an exquisite texture. Medovik becomes even tastier if allowed to rest, as that’s when it gains its incredible softness and richness. This cake is a true symbol of comfort and home warmth.
1
First, make the layers. In a pot, crack 2 eggs, add 100 grams of sugar, 100 grams of butter, and honey. Place on medium heat and stir until the sugar completely dissolves. Then add baking soda while continuing to stir. Once the mixture starts to foam, cook for another half minute and then remove from heat.
- Chicken egg: 5 piece
- Sugar: 250 g
- Butter: 150 g
- Honey: 6 tablespoons
- Soda: 1 teaspoon
2
Gradually mix in half a kilo of flour into the dough. You may need more or less flour — the dough should be like plasticine and not stick to your hands. When the dough is ready, divide it into 8 equal balls and place them in the refrigerator.
- Wheat flour: 570 g
3
Preheat the oven to 180 degrees.
4
Make cream. Crack 3 eggs into a pot, add 150 grams of sugar, vanillin, 70 grams of flour, and milk. Mix until smooth and place on low heat. Stir constantly until it thickens and starts to boil, then remove from heat. Add 50 grams of butter, mix well and let cool. You can add coarsely ground nuts if desired.
- Chicken egg: 5 piece
- Sugar: 250 g
- Vanillin: pinch
- Wheat flour: 570 g
- Milk: 700 ml
- Butter: 150 g
5
Prepare a baking tray with paper. Roll each dough ball slightly larger than a plate with a diameter of 18-20 cm, prick with a fork and place on the tray (in a standard oven 2 layers at a time), baking for about 5 minutes until golden brown. While the layers are warm, trim them by placing a plate on top.
6
When the cakes cool down, spread cream on them and generously coat the sides of the finished cake with cream. Grind the cake scraps into crumbs and sprinkle them all over the cake.
7
Leave the cake at room temperature for an hour first to let the cream absorb, then in the refrigerator for at least 6 hours.