Medovik cake with walnuts

8 servings

30 minutes

Honey cake 'Medovik' with walnuts is a true classic of Russian cuisine, with a history spanning over two centuries. Its delicate honey layers are soaked in a cream made from boiled condensed milk and butter, creating a unique balance of sweetness and rich flavor. The nuts add an exquisite crunch and slight bitterness that highlight the depth of taste. This cake is associated with home comfort and celebrations; it is served with tea and coffee and decorates festive tables. Walnuts not only provide texture but also enrich the dessert with caramel honey notes. 'Medovik' symbolizes traditions, embodying the warmth and hospitality of Russian cuisine, captivating hearts with its refined taste and tender structure.

Energy value per serving

• Calories: 842.5
• Proteins: 9.5g
• Fats: 49.3g
• Carbohydrates: 90.6g

Ingredients

• Honey: 2 tbsp
• Chicken egg: 2 pc
• Baking powder: 1 tsp
• Sugar: 1 glass
• Butter: 425 g
• Wheat flour: 3 glass
• Walnuts: to taste
• Boiled condensed milk: 1.5 jar

Cooking steps

1. Melt margarine or butter in a water bath, add sugar and honey, and heat while stirring occasionally until smooth.

   Required ingredients:

   • Butter: 425 g
   • Sugar: 1 glass
   • Honey: 2 tablespoons

2. Add baking powder or soda and stir until the volume increases and the mass whitens. Remove from the steam bath and cool.

   Required ingredients:

   • Baking powder: 1 teaspoon

3. Add eggs and mix well. Then add flour and knead a soft dough.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Wheat flour: 3 glasss

4. Divide the dough into 6-8 parts and roll out the layers (the dough is very soft, making it difficult to roll and transfer, so it's easier to place a piece of dough in a greased form and press it down with hands).

5. Bake the layers in a preheated oven at 170–180 degrees for 5–10 minutes. The layers should be removed from the oven while they are still slightly soft, not hardened.

6. For the cream, beat the softened butter with a mixer until fluffy. Then, without stopping, gradually add the boiled condensed milk and beat until a fluffy homogeneous mass is obtained.

   Required ingredients:

   • Butter: 425 g
   • Boiled condensed milk: 1.5 jar

7. Stack the ready layers on top of each other and trim the edges evenly. Layer the cakes with cream and cover the top of the cake with cream as well.

8. Decorate with walnuts and sprinkle with the crumbs from the trimmed layers.

   Required ingredients:

   • Walnuts:  to taste