Medovik cake with sour cream and cognac
6 servings
120 minutes
The 'Medovik' cake is a true legend of Russian cuisine, originating from the 19th century when it was first made for Empress Elizabeth Alexeyevna. This dessert captivates with the tenderness of honey layers soaked in aromatic syrup with cognac and the lightness of sour cream frosting. Honey gives the cake a soft sweetness with caramel notes, while cognac adds a refined depth of flavor. Decorated with nuts and marmalade, 'Medovik' becomes not just a treat but a true culinary masterpiece. It is perfect for family celebrations and formal events, as its rich taste and delicate texture leave no one indifferent. It is best served chilled to allow the cream to fully absorb the aroma of the honey layers, creating a harmonious, balanced dessert.
1
For the layers, you need 1 cup of sugar, 100 g of butter, 3 tablespoons of honey, 1 tablespoon of baking soda, 3 eggs, and 4 cups of flour. Melt the sugar, butter, and honey over low heat. Whisk the baking soda with the eggs, pour into the honey mixture while stirring, and add the flour. Prepare the dough.
- Sugar: 130 g
- Butter: 100 g
- Honey: 3 tablespoons
- Soda: 1 tablespoon
- Chicken egg: 3 pieces
- Wheat flour: 4 glasss
2
Divide into 8-9 parts. Roll out thinly on foil into round sheets. Bake the layers for 5-10 minutes at 200 degrees. Trim the warm layers to shape them into circles.
3
For the cream, you will need 0.5 liters of sour cream and 1 cup of sugar. Combine all ingredients and whip.
- Sour cream: 0.5 kg
- Sugar: 130 g
4
For the syrup, you will need 130 g of sugar and 2 tablespoons of cognac. Combine sugar with 120 ml of water, bring to a boil, cool down, and add cognac.
- Sugar: 130 g
- Cognac: 2 tablespoons
5
Soak the layers with syrup, spread with cream. Stack them on top of each other. Coat the sides and top of the cake with cream, sprinkle with crumbs from the layers. Decorate to your taste: with nuts, marmalade, seeds.
- Nuts: 1.5 tablespoon
- Fruit marmalade: 1 piece