Medovik
8 servings
60 minutes
Ryzhik, bee, copper, sour cream - these are all the names of perhaps the most ancient Russian cake - medovik. The story of its origin has dubious credibility, but it gives this cake the right to have the title of royal. Today, this honey dessert has undergone many changes. The cream can be butter or sour cream, nuts are added to the cakes or sprinkled on top of the cake. But all this cannot interfere with the boundless love for the most famous Russian sweet or "zaedki", as they were called before .
1
Place a saucepan with water on the stove and heat it well. Put a bowl with honey on top and wait until it becomes liquid, then add pieces of butter. Stir the mixture with a whisk until the butter dissolves and leave it on low heat.
- Honey: 280 g
- Butter: 64 g
2
Meanwhile, start beating the sugar and eggs at high speed: this will take about eight minutes, resulting in a strong white cream.
- Sugar: 60 g
- Chicken egg: 4 pieces
3
Mix flour with baking soda and sift: this will make the cakes lighter.
- Wheat flour: 268 g
- Soda: 8 g
4
The honey mixture should acquire a brown hue by this time. Remove it from the heat, add the egg mixture, and stir with a whisk, making movements from top to bottom. Add the flour and stir again, but this time from bottom to top.
- Honey: 280 g
- Chicken egg: 4 pieces
- Wheat flour: 268 g
5
For the cake, six layers of 20 cm in diameter and 2 mm thick each are needed. In production, metal rings like these are used, but at home, the layers can be piped by eye. Some dough will remain: it needs to be baked as a single layer — it will be used for honey crumble decoration.
6
In 'Azbuka Vkusa', huge convection ovens, similar to refrigerators, are used. The home oven needs to be preheated to the maximum possible temperature, and the dough should be baked for three to four minutes: they should turn the color of buckwheat honey and remain soft. Once ready, place them in the refrigerator to cool.
7
Make sour cream: mix powdered sugar and sour cream with a whisk until smooth.
- Powdered sugar: 75 g
- Sour cream 20%: 300 g
8
Assemble the cake: place the first layer with the baked side up, spread with cream, and place the next layers with the baked side down. Also spread cream on the top. Crush the extra layer in a blender to a fine crumb and coat the cake on all sides.
- Powdered sugar: 75 g
- Honey: 280 g
9
The finished cake can be decorated with powder and honey, then placed in the refrigerator overnight or better for a day: during this time it will sink about one and a half times and soak in the cream.
- Honey: 280 g
- Powdered sugar: 75 g