Tender honey cake

12 servings

105 minutes

Tender Medovik is the embodiment of exquisite sweetness and softness, carrying the warmth of homemade baking. This dessert has roots in traditional European cuisines where honey has long been valued for its rich aroma and health benefits. It harmoniously combines airy sponge cake with caramel notes of honey foam and the softest cream that soaks each layer. The taste of Tender Medovik is velvety, sweet, yet slightly refreshing thanks to yogurt and cottage cheese. It is served as a festive treat, perfectly suited for a cup of tea or coffee. This cake is not just a delicacy but a symbol of cozy evenings and family traditions infused with the aroma of warm honey and care.

Energy value per serving

• Calories: 180.8
• Proteins: 5.7g
• Fats: 3.4g
• Carbohydrates: 32.3g

Ingredients

• Honey: 7 tbsp
• Sugar: 1 glass
• Chicken egg: 3 pc
• Soda: 1 tsp
• Wheat flour: 0.5 glass
• Oat flour: 0.5 glass
• Yogurt: 350 g
• Cottage cheese: 4 tbsp

Cooking steps

1. Beat the eggs with half a cup of sugar with a mixer for about 5 minutes.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Sugar: 1 glass

2. Pour 4 tablespoons of honey into a saucepan and place it on the lowest heat. As soon as small bubbles start to appear on the surface, add baking soda and stir thoroughly until foam forms. The foam will rise. Once it starts to take on a rich caramel color, remove the mixture from the heat.

   Required ingredients:

   • Honey: 7 tablespoons
   • Soda: 1 teaspoon

3. While continuing to beat the eggs, gradually add the honey foam. It is still hot, so it's better to add it slowly to prevent the eggs from cooking.

   Required ingredients:

   • Honey: 7 tablespoons

4. Mix both types of flour and sift. Gradually add the flour to the eggs with honey while continuously beating with a mixer.

   Required ingredients:

   • Wheat flour: 0.5 glass
   • Oat flour: 0.5 glass

5. Line the baking pan with parchment paper. Pour the batter into the pan. Cover with foil on top if your oven burns the top (optional). Place in a preheated oven at 180-190 degrees for 40-60 minutes. Check readiness with a wooden stick or toothpick.

6. For the cream, blend yogurt, 3 tablespoons of honey, half a cup of sugar, and cottage cheese until smooth.

   Required ingredients:

   • Yogurt: 350 g
   • Honey: 7 tablespoons
   • Sugar: 1 glass
   • Cottage cheese: 4 tablespoons

7. Remove the mold from the oven and cool the sponge cake. Cut it into 3 parts. Soak each part well with cream. Also spread cream on top and decorate with crumbs (cut off the top or edges of the sponge cake, crush into crumbs, and dry in the oven or on a dry pan for a few minutes). Place in the refrigerator overnight to soak.