Honey cake with cream

12 servings

180 minutes

Medovik with cream is a true masterpiece of Russian cuisine. This delicate, airy cake with honey layers soaked in creamy frosting has a delightful aroma of caramelized honey that harmonizes with the velvety texture of the cream. The history of Medovik dates back to the 19th century when it was first made for the emperor. The cake impresses with its rich flavors — the sweetness of honey is balanced by the tenderness of cream and light notes of vanilla. Perfect for a cozy tea time or a festive evening, it becomes a true decoration for the table. Each piece of Medovik is a memory of traditions warmed by the taste of home comfort.

Energy value per serving

• Calories: 482.2
• Proteins: 6.1g
• Fats: 29.9g
• Carbohydrates: 47.6g

Ingredients

• Wheat flour: 450 g
• Sugar: 150 g
• Chicken egg: 2 pc
• Butter: 150 g
• Water: 3 tbsp
• Honey: 2 tbsp
• Soda: 1 tsp
• Salt: pinch
• Cream 30%: 600 ml
• White chocolate: 60 g
• Vanillin: pinch

Cooking steps

1. Add honey to the pot and melt it to a light boil. Then add: water, salt, baking soda, and sugar. Foam will rise due to the reaction with the soda, don't be alarmed, stir. Keep the mixture on low heat, continuously stirring until it acquires a beautiful dark caramel color.

   Required ingredients:

   • Honey: 2 tablespoons
   • Water: 3 tablespoons
   • Salt:  pinch
   • Soda: 1 teaspoon
   • Sugar: 150 g

2. We turn off the heat, remove the pot from the stove, and add 50 grams of butter, mixing it in. We let the mixture cool (but not too much, or it will thicken too much) and add the eggs. We mix everything together.

   Required ingredients:

   • Butter: 150 g
   • Chicken egg: 2 pieces

3. Sift the flour while kneading the dough. Wrap the resulting dough in plastic wrap and leave it for 2-3 hours.

   Required ingredients:

   • Wheat flour: 450 g

4. After 2-3 hours, we take out the dough, sprinkle the table with flour, and knead it. We divide the dough into equal parts (I got 6 pieces).

   Required ingredients:

   • Wheat flour: 450 g

5. We spread each piece of dough on the bottom of a greased springform pan, prick it in several places with a fork, and bake in a preheated oven at 170 degrees until golden for about 5 minutes (as you understand, this manipulation needs to be done 5 more times with each piece of dough), we take out the crust and place a new dough preparation in its place. When the crust cools, it will harden, don't be afraid of the dry cracker :)

   Required ingredients:

   • Butter: 150 g

6. Take 100 grams of butter out of the fridge and soften it to room temperature.

   Required ingredients:

   • Butter: 150 g

7. When all the layers are ready, we will make the cream. Whip the cream with powdered sugar and vanillin until thickened.

   Required ingredients:

   • Cream 30%: 600 ml
   • Sugar: 150 g
   • Vanillin:  pinch

8. Melt the chocolate in a water bath, let it cool slightly, and add it to the softened butter. Whip it together. Then mix with the cream.

   Required ingredients:

   • White chocolate: 60 g
   • Butter: 150 g
   • Cream 30%: 600 ml

9. Cool the cream in the refrigerator for 15-20 minutes.

10. We assemble the cake by spreading a layer of cream on each layer and the sides.

11. After letting the cake soak for 25 minutes at room temperature, place it in the refrigerator overnight.

12. Decorate as you wish) I decorated with physalis and sprinkled the sides of the cake with cookie crumbs. Enjoy your tea!