Light "Honey"
10 servings
180 minutes
Light 'Medovik' is an airy honey cake that combines tender layers soaked in aromatic sour cream frosting. Its history dates back to the 19th century when honey pastries became popular in Europe and Russia. Unlike the classic 'Medovik,' this version is simpler and quicker to prepare while retaining a rich honey flavor and a light nutty note. The sour cream frosting adds freshness and softness to the cake, making it a perfect ending to a cozy family dinner or festive gathering. Served chilled, it pairs wonderfully with a cup of tea or coffee. Decorated with almond petals and cocoa, it takes on an elegant appearance worthy of guests' attention. Enjoy your meal!
1
Chop the nuts.
- Walnuts: 40 pieces
2
Whip honey, sugar, and eggs.
- Honey: 330 g
- Sugar: 1 glass
- Chicken egg: 4 pieces
3
Add baking soda, flour, and nuts, and mix well. Cover the bowl with dough with plastic wrap and leave in a warm place for 3-4 hours.
- Baking powder (raising agent): 2 teaspoons
- Wheat flour: 3 glasss
- Walnuts: 40 pieces
4
Preheat the oven to 200 degrees. Place parchment paper on 3 trays and grease them with vegetable oil. Spread the dough on the parchment in a very thin layer. Bake each layer for 7-8 minutes.
5
Whip the sour cream with sugar using a mixer.
- Sour cream 35%: 400 g
- Vanilla icing sugar: 0.5 glass
6
Spread cream on all the layers.
7
Assemble the cake and decorate as desired (for example, with almond flakes and cocoa).
