Medovik cake with sour cream
12 servings
180 minutes
The 'Medovik' cake with sour cream frosting is a legendary treat that carefully preserves traditions. Its history traces back to imperial Russia, where honey layers first became a symbol of refined sweetness. The cake's flavor is a delicate blend of caramelized honey, the softness of sour cream frosting, and a light tartness from the fruit layer. The layers are soaked in cream, becoming airy and melting in the mouth. 'Medovik' is the perfect dessert for special occasions, highlighting the coziness of family gatherings and delighting guests with its exquisite simplicity. A light vanilla note makes it even more appealing, while the option to decorate it allows everyone to add a piece of their culinary soul to this masterpiece.
1
Place a bowl in a water bath, add honey, 200 g of sugar, and eggs. Continuously whisk the mixture until all ingredients are fully dissolved.
- Honey: 3 tablespoons
- Sugar: 500 g
- Chicken egg: 2 pieces
2
Add butter (preferably softened) and mix until dissolved.
- Butter: 50 g
3
Add milk and baking soda. Keep on a water bath for another 3-5 minutes.
- Milk: 2 tablespoons
- Soda: 1 teaspoon
4
We take the bowl off the water bath. We sift the flour.
5
We gradually add flour to the mixture (adding one cup at a time and mixing, about 3 - 5 cups will be used) and mix, first with a whisk, then with a spatula. When the dough becomes hard to mix with a spatula, we start mixing with our hands. The dough should stick slightly to the hands.
6
Dust the work surface with flour.
7
Roll the dough into a small sausage and divide it into 8 equal parts.
8
Preheat the oven to 150-200*. Line the baking tray with parchment.
9
While the oven is heating, take the first part of the dough and roll it into a thin pancake on a floured surface. Take any round shape, place it on the rolled pancake, and cut the dough along the outline.
10
Transfer the ready round pancake to the baking sheet with a spatula and assist with your hand. The trimmed leftovers can be left to make another 9th layer. There will also be scraps left - they can be baked too. Then grind them in a blender or coffee grinder and sprinkle the crumbs on top and sides of the finished cake.
11
We repeat the same actions with all parts of the test.
12
For the cream, take a deep bowl, add sour cream, sugar, and vanilla sugar, and beat with a mixer until the sugar is completely dissolved.
- Sour cream 20%: 600 g
- Sugar: 500 g
- Vanilla sugar: 10 g
13
Thoroughly coat the ready layers with cream - part of the cream will be absorbed by the layers, and part will serve as a filling in the cake, meaning the cake won't be dry. So, don't skimp on the cream!
14
You can alternately layer bananas and kiwis as you wish.
- Bananas: 2 pieces
- Kiwi: 2 pieces
15
We also coat the top layer and the sides of the cake with cream.
16
Decorate as you wish.