Medovik cake with condensed milk cream
8 servings
60 minutes
The 'Medovik' cake is a classic of Russian cuisine, infused with a delicate honey aroma and the sweetness of condensed milk. Its history dates back to the 19th century when pastry chefs at Emperor Alexander I's court first combined honey cakes with airy cream. This cake has a soft texture that literally melts in your mouth, and its rich caramel flavor is complemented by a slight tang from the condensed milk. 'Medovik' is often made for family celebrations, festivities, or cozy evenings when one wants to immerse in a warm home atmosphere. Its perfect soaking makes each layer tender, and the combination of honey and condensed milk creates an unparalleled harmony of sweetness. It is best served chilled to reveal the full depth of flavor.
1
Melt margarine and honey in a water bath.
- Margarine: 130 g
- Honey: 2 tablespoons
2
Add flour, eggs, sugar, and baking powder.
- Wheat flour: 3 glasss
- Chicken egg: 2 pieces
- Sugar: 1 glass
- Baking powder (raising agent): 1 teaspoon
3
Mix thoroughly.
4
Grease the pan with butter.
- Butter: 200 g
5
Pour the mixture in a thin layer onto the skillet (you will get 5-6 layers).
6
Melt the butter in the microwave for the cream.
- Butter: 200 g
7
Mix with condensed milk.
- Condensed milk: 1 jar
8
Spread cream on the first layer.
- Condensed milk: 1 jar
9
Put another one on it.
10
Do it this way with the following.
11
Spread on the top layer as well. Spread on the walls.
