"Honey cake" with condensed milk

8 servings

90 minutes

'Medovik' with condensed milk is a classic Russian cake that combines tender honey layers and sweet creamy frosting. Its origins trace back to ancient Russian culinary traditions where honey was considered a symbol of abundance. The honey layers have a light caramel note, while the condensed cream adds rich sweetness, making the dessert incredibly soft and melt-in-your-mouth. This cake is perfect for family celebrations and holidays; its taste evokes nostalgia and comfort. It is served chilled to allow the layers to soak in the cream, creating a rich texture. 'Medovik' is not just a dessert but a part of Russian culinary history passed down through generations.

Energy value per serving

• Calories: 633.2
• Proteins: 12.6g
• Fats: 18.8g
• Carbohydrates: 105.1g

Ingredients

• Honey: 2 tbsp
• Sugar: 1 glass
• Butter: 110 g
• Vinegar: 1 tbsp
• Wheat flour: 3.5 glass
• Soda: 1 tsp
• Condensed milk: 2 jar
• Chicken egg: 3 pc

Cooking steps

1. Pour 4-6 cups of water into a pot and bring to a boil. In a bowl, beat the eggs, sugar, and honey; add the butter and place the bowl over a water bath. Stir until the butter and sugar are completely dissolved. Remove the bowl from heat, add baking soda (previously mixed with vinegar in a separate bowl), and mix. Gradually add flour. The dough should be soft enough. Wrap it in plastic wrap and refrigerate for 20 minutes (it will thicken). Transfer the chilled dough to a floured board and roll it into a log. Cut into 7 equal parts. Preheat the oven to 200 degrees. Roll each piece of dough into a circle. To make it perfectly even, cut it to the shape of a salad bowl. From all the scraps, make another layer. Place each layer on plastic wrap and a baking sheet, bake for about 6-7 minutes. Cool and repeat with the remaining layers.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Sugar: 1 glass
   • Honey: 2 tablespoons
   • Butter: 110 g
   • Soda: 1 teaspoon
   • Vinegar: 1 tablespoon
   • Wheat flour: 3.5 glasss

2. Beat the butter with a mixer until creamy, add the condensed milk and beat for 4-5 minutes until thick and airy.

   Required ingredients:

   • Butter: 110 g
   • Condensed milk: 2 jars

3. Spread cream between layers (3-4 tablespoons per layer) and on the outside over the entire surface.

   Required ingredients:

   • Condensed milk: 2 jars

4. Crumble the remaining cake (from scraps) and sprinkle it on top. Chill the cake before serving to allow the layers to soak in the cream.

   Required ingredients:

   • Wheat flour: 3.5 glasss