Medovik" with sour cream
8 servings
120 minutes
The 'Medovik' with sour cream is a true symbol of home comfort and traditional Russian cuisine. Its history dates back to the 19th century when honey cakes became a popular treat at the royal court. The delicate layers soaked in sour cream create a harmony of sweetness and light acidity, while the crunchy crumbs add a textural twist. This cake is perfect for family celebrations, cozy evenings with tea, and gatherings with loved ones. With its rich honey flavor and airy cream, each bite melts in your mouth, leaving a pleasant sweet aftertaste. 'Medovik' is not just a dessert but a tradition passed down through generations that connects people in moments of enjoyment.
1
Put soft butter, sugar, and honey in a bowl.
- Butter: 100 g
- Cane sugar: 200 g
- Honey: 1 tablespoon
2
Place the bowl in a water bath, heating and stirring until the sugar dissolves slightly and the mixture becomes a uniform color. Add baking soda and keep in the water bath for another minute.
- Soda: 1 teaspoon
3
Remove the bowl from the water bath, add the eggs, and quickly mix until smooth.
- Chicken egg: 2 pieces
4
Add the sifted flour and mix thoroughly. Place the dough bowl in the refrigerator for half an hour.
- Wheat flour: 350 g
5
Dust the board with flour and divide the dough into 9 pieces (also dust your hands with flour).
6
On the back of the baking sheet (or on parchment paper), roll each ball as thin as possible. Place a plate on top and cut in a circle. Prick the dough with a fork.
7
Bake the cake at 200 degrees for 5 minutes. Trim the edges and immediately remove the hot cake from the tray.
8
Bake all the layers this way.
9
Collect the scraps from the cakes in a separate bowl.
10
For the cream, you need to take the richest sour cream. Whip it with sugar using a mixer. Continue whipping until the sugar is completely dissolved.
- Sour cream: 500 g
- Sugar: 150 g
11
Place the first layer on a plate. Evenly spread 2-3 tablespoons of sour cream frosting on it. Optionally add nuts or prunes. Cover with the second layer and assemble the entire cake in this manner. Leave a couple of tablespoons of frosting for coating the sides of the cake. Do not frost the last layer, shape the cake slightly with your hands. You can place a small weight on top.
- Sour cream: 500 g
12
Crush the cake scraps by hand or blend them in a blender.
13
At the end, coat the top layer and sides of the cake with cream. Sprinkle the entire cake with crumbs. Place the cake in the refrigerator to soak for a couple of hours.