Honey cake for diabetics
6 servings
90 minutes
Medovik for diabetics is a delicate cake created with special dietary needs in mind. Its honey-soaked layers, without excess sugar, have a soft texture and subtle caramel aroma. Using fructose instead of regular sugar makes it suitable for those monitoring glucose levels. The sour cream frosting adds a light tanginess, balancing the sweetness of the layers, while the crumbs from the trimmings create a pleasant textural contrast. This dessert embodies Russian traditions adapted for healthy eating. It is perfect for cozy tea gatherings and celebrations, as its gentle flavor and rich aroma fill the home with warmth and joy.
1
Mix honey and eggs, add fructose, finely chop soft butter into the mixture, place on low heat and stir until the butter dissolves. Add 1-2 tsp of baking soda (without heaping). When it foams, remove from heat.
- Honey: 2 tablespoons
- Chicken egg: 2 pieces
- Fructose: 1 glass
- Butter: 100 g
- Soda: 2 teaspoons
2
Gradually add flour and knead until smooth (the dough should not be too soft or too dense; add flour - 'as much as it takes' so that the bowl's sides are clean without sticking). Form a ball and place it in a warm area for half an hour.
- Wheat flour: 3 glasss
3
We heat the oven to 180 degrees.
4
Now we divide the dough into 6 equal pieces. And then we need to ACT FAST! You will need (PREPARE IN ADVANCE!): a rolling pin, 6 sheets of parchment paper, 2 baking trays, a sharp knife, a large plate (to cut the layers on), and a place to cool the finished layers. Take a sheet of parchment paper, roll out one piece on it, place it on the tray and put it in the oven. Immediately start rolling out the second piece in the same manner. By the time we roll out and place it on the second tray – the first layer should already be ready (that is it should be golden brown and slightly risen; this takes about 3-5 minutes). Remove it from the oven, take it off the tray, cut it into shape (using the edge of the plate) with a sharp knife and let it rest. Collect crumbs in a separate bowl. Place the second layer and immediately start rolling out the third one. And continue in this manner until everything is baked. Let the layers cool separately. They must cool completely.
5
Now we prepare the sour cream frosting: we combine sour cream and fructose and beat with a mixer until thick.
- Sour cream 20%: 200 g
- Fructose: 1 glass
6
Assembling the cake: place the bottom layer, spread cream on it, cover with the next layer, spread again, and continue with the next layer — and so on; finally, spread cream on top as well.
7
We make crumbs from scraps (just crush them by hand - they will crumble on their own!) and sprinkle this crumb on top and sides of the cake.
8
That's it. The cake is ready. Put it in the fridge and let it sit for about 4 hours (or better – overnight if preparing in advance). Slice and serve!..