Honey cake based on buckwheat honey
10 servings
90 minutes
Buckwheat honey Medovik is a true masterpiece of Russian cuisine, captivating with its rich aroma and delicate texture. Buckwheat honey adds warm, slightly caramel notes to the dessert, highlighting the light spiciness of cinnamon in the cream. The history of Medovik is rooted in Russian traditions, where it was a symbol of celebrations and festivities. Layered cakes soaked in airy custard and cream create a harmony of flavors, while the honey crumble adds a crunchy touch. This cake is not only perfect for family gatherings but will also be the centerpiece of any tea party, revealing the richness of Russian cuisine in every bite.
1
Melt honey and butter in a water bath, mix egg with sugar, and add to the honey and butter mixture until the sugar dissolves.
- Buckwheat honey: 60 g
- Butter: 25 g
- Sugar: 450 g
- Chicken egg: 6 pieces
2
Divide the flour into 2 parts: knead part 1 (220 g) in a water bath and reduce the dough to a brown color; knead part 2 (165 g) on the table, divide into 90 g. Roll out 7 layers and bake at 180C for 10 minutes.
- Wheat flour: 425 g
- Wheat flour: 425 g
3
Pastry Cream: Mix milk, cinnamon, starch, sugar - 150 g, eggs - 3 pcs and 40 g flour, put on heat and cook until thickened, then place in the freezer for an hour.
- Milk: 500 ml
- Cinnamon: 3 g
- Potato starch: 20 g
- Sugar: 450 g
- Chicken egg: 6 pieces
- Wheat flour: 425 g
4
Whip the cream and mix it with 500 g of custard. Add 100 g of honey to the cream. Mix again.
- Cream: 500 ml
- Potato starch: 20 g
- Buckwheat honey: 60 g
5
Spread 150 g of cream on each layer, stack them alternately, and sprinkle with honey crumbs on top.
- Potato starch: 20 g
- Buckwheat honey: 60 g