Cake "Honey cake" without eggs
4 servings
60 minutes
Eggless 'Medovik' cake is a delightful treat that preserves the traditions of Russian cuisine while being adapted for those who avoid eggs. Its tender honey layers soaked in sour cream and condensed milk create a soft and airy texture. Honey gives the pastry a subtle caramel hue, while the cream makes the flavor rich and harmonious. This cake literally melts in your mouth, leaving a pleasant buttery aftertaste. With its simple ingredients and classic preparation method, it quickly absorbs flavors, becoming especially juicy. 'Medovik' is perfect for cozy family tea times as well as festive gatherings since its tenderness and sweetness leave no one indifferent. It is not only delicious but also carries a rich history tied to Russian culinary traditions.
1
Melt butter in a water bath, and when melted, add sugar and honey.
- Butter: 100 g
- Sugar: 0.7 glass
- Honey: 2 tablespoons
2
Add sour cream here and gradually mix in 1 cup of flour. Add the extinguished soda and remove from the steam bath. Let it cool for about 5 minutes.
- Sour cream: 300 g
- Wheat flour: 3.5 glasss
- Slaked soda: 1.5 teaspoon
3
After that, mix in the remaining flour. You may need between 2.5 to 3.5 cups of flour. Make sure the dough remains soft and elastic. If there's too much flour, it will be difficult to roll out.
- Wheat flour: 3.5 glasss
4
Divide the dough into five equal parts, wrap each in plastic wrap, and refrigerate for 15-20 minutes.
5
After the dough has cooled, roll each piece on parchment (or foil) and cut into shape. The layers will be very thin. You can prick with a fork to avoid bubbles. The last layer will be used for crumbs, so it doesn't need to be cut.
6
Bake each layer in a preheated oven at 180–200 degrees for about 3–6 minutes. Hot layers are very soft, so it's important to place them on a flat surface to cool. They can be removed from the parchment after about 5 minutes. The last layer should be rolled with a rolling pin or crushed into crumbs with a blender.
7
For the cream, mix non-sour sour cream (the fattier, the better) and condensed milk. You can add vanilla, jam, or crushed nuts to taste. Spread cream on each layer from the center to the edges. You can use a bit more cream on the top layer. Don't forget the sides.
- Condensed milk: to taste
8
Sprinkle on top with crumbs and let it soak for about two hours. Since the layers are soft, the cake absorbs quickly and becomes very soft.