Honey cake in a multicooker
8 servings
90 minutes
Medovik is a classic that carries the aroma of childhood and the warmth of home evenings. Its roots go back to ancient European baking traditions where honey symbolized abundance and a sweet life. In this recipe, a tender honey sponge cake is soaked with an airy cream made from boiled condensed milk and butter, creating a harmonious blend of sweetness and light caramel notes. Prepared in a multicooker, this cake becomes especially soft and airy while preserving the natural sweetness of honey. The finishing touch is whipped cream and cocoa powder, adding sophistication and elegance to the dessert. Perfect for cozy family gatherings, a cup of tea, and leisurely conversations.
1
For the cake, sift the flour into a bowl, add salt, baking powder, and cinnamon.
- Wheat flour: 350 g
- Salt: pinch
- Baking powder: 1 teaspoon
- Cinnamon: pinch
2
Beat the eggs with sugar until a fluffy light mass is obtained. Add honey and continue beating. Without stopping, add flour in several batches.
- Chicken egg: 5 piece
- Sugar: 2 tablespoons
- Honey: 5 tablespoon
- Wheat flour: 350 g
3
Grease the bowl of the multicooker with butter and transfer the dough into it. Bake in 'Bake' mode for 1 hour and 30 minutes. (Depending on your multicooker's model, you may need slightly less or more time).
- Butter: 260 g
4
For the cream, beat softened butter (250 g), add boiled condensed milk. Beat. Add cocoa powder and beat again.
- Butter: 260 g
- Boiled condensed milk: 0.5 jar
- Condensed cocoa: 200 g
5
Cut the cooled biscuit into 4-6 layers. Spread cream on the layers, including the top layer and sides, and smooth the surface carefully. Place the cake in the refrigerator for 15-20 minutes.
6
To decorate, whip the cream to stiff peaks, gradually adding sugar. Decorate the honey cake with whipped cream. Dust with cocoa powder on top. Chill well.
- Cream 40%: 200 ml
- Sugar: 2 tablespoons
- Cocoa: 1 teaspoon