Biscuit "Medovik" without butter
8 servings
60 minutes
Butterless biscuit 'Medovik' is a refined version of the classic honey cake but with a light airy dough. This dessert, inspired by traditional Eastern European cuisine, combines the tenderness of sponge cake with the rich flavor of honey and a nutty note. Its origin traces back to the famous 'Medovik,' a favorite treat at the court of Russian emperors. Here, sour cream replaces butter, giving the cake a special tenderness. The taste is soft, sweet, with caramel hints of honey and a subtle nut crunch. It's an ideal dessert for festive tables or cozy tea times and pairs wonderfully with aromatic tea or coffee. Finally, a sprinkle of chocolate adds an exquisite touch to its delightful flavor.
1
First, prepare the dough and layers. Whisk the eggs and sugar until white.
- Chicken egg: 6 pieces
- Sugar: 300 g
2
Add baking soda and honey (if the honey is thick, it needs to be melted in a water bath).
- Soda: 2 teaspoons
- Honey: 300 g
3
Grind the nuts in a meat grinder and add to the egg and honey mixture.
- Walnuts: to taste
4
Add sifted flour. The dough becomes thick.
- Wheat flour: 500 g
5
Grease a rectangular mold with vegetable oil and line it with parchment.
6
Lay out 1/4 of the dough and flatten it.
7
Bake in a preheated oven at 180 degrees for about 15 minutes until a nice bronze color.
8
So bake 4 layers, cool them, trim the edges evenly, then bake them in the oven until brown, cool, and grind in a food processor.
9
The cream is very easy to prepare. You need to whip the sour cream with powdered sugar.
- Sour cream: 700 g
- Powdered sugar: 200 g
- Vanilla Powdered Sugar Dr.Oetker: 80 g
10
Assembly. Generously spread cream on each layer. Also coat the sides and sprinkle with crumbs crushed in a processor.
11
Grate the chocolate and sprinkle it on top of the cake.
- Milk chocolate: 70 g