Honey cake with sour cream and prunes
4 servings
300 minutes
Medovik with sour cream and prunes is an embodiment of Russian culinary traditions, combining tenderness and richness of flavor. The honey cake, soaked in the aroma of natural honey, has a light caramel note, while the airy sour cream frosting adds softness and freshness. The prunes soaked in cognac bring rich fruity tones and a hint of spiciness to the composition. Historically, medovik holds a special place in Russian cuisine as a symbol of home comfort and celebration. This cake is perfect for family gatherings, friendly meetings, or special occasions, leaving a pleasant aftertaste and a feeling of warmth.
1
Soak prunes in cognac or berry vodka for a few hours.
- Prunes: 65 g
- Cognac (brandy): to taste
2
If the honey has hardened, warm it on low heat, add baking soda, and mix well.
- Honey: 3 tablespoons
- Baking soda: 0.5 tablespoon
3
Mix eggs with flour. Add honey and knead the dough.
- Chicken egg: 2 pieces
- Wheat flour: 100 g
- Honey: 3 tablespoons
4
Pour into a square mold and bake for 20 minutes at 150-160 degrees.
5
Cover with foil and return to the oven for another 10 minutes.
6
Cool the cake completely and divide it into 4 parts.
7
Whip the sour cream with a mixer.
- Sour cream 10%: 350 g
8
Chop the prunes.
- Prunes: 65 g
9
Assemble the cake by layering sour cream with prunes on the cakes.
- Sour cream 10%: 350 g
- Prunes: 65 g
