Honey cake (Medovik)
10 servings
40 minutes
Honey cake, known as Medovik, is a true gem of Russian cuisine dating back to the 18th century. Legend has it that it was created by a court pastry chef specifically for the empress, who initially disliked honey but succumbed to the delightful taste of the dessert.
1
In a water bath, melt butter, sugar, and honey. In a bowl, mix eggs and one teaspoon of baking soda and beat well with a mixer until fluffy.
- Butter: 150 g
- Sugar: 1 glass
- Wildflower honey: 3 tablespoons
- Chicken egg: 3 pieces
2
Now we mix the eggs with melted butter, sugar, and honey. Then we gradually add flour and mix everything well. It's better to stir with a wooden or silicone spoon.
- Wheat flour: 250 g
3
Sprinkle flour on the table and transfer all the mass, kneading the dough until it no longer sticks to your hands. Roll into a thick sausage and divide it into 8-9 pieces.
- Wheat flour: 250 g
4
Next, we roll out the balls and place them on a baking tray. They should be rolled thin, about 1mm. We make the layers round or square. Bake in the oven at 200 degrees for about two minutes.
5
Making the cream. Mix sour cream, powdered sugar, vanillin, and lemon juice in a bowl and beat everything well with a mixer.
- Sour cream 20% fat: 600 g
- Icing sugar: 150 g
- Vanilla: 10 g
- Lemon juice: 2 teaspoons
6
Next, add 2 packets of sour cream thickener. Mix everything.
- Sour cream stabiliser: 2 tablespoons
7
We grease the layers with cream, sprinkle with crumbs from the layers, and put it in the refrigerator for 3-4 hours to let the cake soak.