Cake "Honey cake" - improved recipe
12 servings
60 minutes
The 'Medovik' cake is an exquisite combination of tender honey layers and airy cream, giving it delightful softness. Although traditionally associated with Russian cuisine, its improved Japanese-style recipe adds sophistication and elegance. The rich aroma of honey, complemented by the creamy sweetness of condensed milk and a light tang from sour cream, makes it an ideal choice for special occasions. The jelly in the composition adds lightness to the texture, while nuts add a savory touch. This cake is a true delight that evokes the warmth of home and is perfect for cozy family tea times or festive events.
1
Combine the flour with grated butter. Then add the egg, honey, sugar, and vanilla sugar. Quench the baking soda with vinegar and add it to the dough.
- Wheat flour: 500 g
- Butter: 100 g
- Chicken egg: 2 pieces
- Honey: 4 tablespoons
- Sugar: 2 tablespoons
- Vanilla sugar: 2 tablespoons
- Baking soda: 1 teaspoon
- Vinegar: 1 tablespoon
2
Mix the dough by hand. Divide the dough into 2 equal parts to make 2 equal layers. Bake each layer at 180 °C for 30 minutes.
3
To prepare the cream, first prepare the jelly. Pour jelly powder with hot water, mix, and leave it in the refrigerator for a while.
- Jelly (dessert gel): 75 g
- Water: 1 glass
4
Whip the sour cream with a mixer, adding a thickener. Add powdered sugar and slightly set jelly. Mix the cream at low speed until smooth.
- Sour cream (30%): 450 g
- Sour cream stabiliser: 16 g
- Icing sugar: 2 tablespoons
5
Heat the boiled condensed milk in a water bath so you can easily spread it on the top layer. Finally, sprinkle the pie with walnuts to taste.
- Dulce de leche (boiled condensed milk): 1 jar
- Walnuts: to taste