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Ingredients

Serves:
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FOR THE DOUGH
egg 2 pcs
sugar 200 g
honey 70 g
butter 70 g
baking soda 2 tsp
all-purpose flour 520 g
FOR THE CREAM
sour cream 25% 450 g
condensed milk toffee 570 g

Nutritional information

cal
319,81
prot
5,73
fat
11,76
carbs
48,55
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Medovik (Honey cake) by Olesya Kuprin

Medovik (Honey cake) by Olesya Kuprin

Ingredients

  • FOR THE DOUGH

  • FOR THE CREAM

Medovik is a cake from the childhood. Simple ingredients and cooking simplicity make it everybody’s favourite. Today we suggest cooking medovik with sour cream and toffee condensed milk cream. The cake is heavenly delicious, delicate and absolute melt-in-the-mouth. It is quite quick-to-make and foolproof, so you’ll definitely manage it. The recipe is taken from Olesya Kuprin’s book “Want some cake?”


Nadezhda Rahmanova

Recipe author

She is a lawyer by profession, but has worked in various fields. She was a model, an administrator in a casino, worked for several years in the internal affairs agencies (junior police sergeant). She liked working in the police department and dreamed of building a career, but fell ill with oncology and then she had to become a housewife. Since that time, she began to cook with enthusiasm, and a little later taking picture became a real passion. Nadezhda attends webinars on food photography, reads articles and books. Her photos with recipes sometimes fall on the pages of small culinary magazines. She loves animals very much, that's why dogs and cats live in the house.

Steps

1
Done

Step 1

In a sauté pan combine the eggs, sugar, honey and butter from the fridge.

2
Done

Step 2

Put the sauté pan over bain marie and heat the mixture till the sugar is fully dissolved and the mixture is homogeneous. Stir all the time. Remove the sauté pan from heat and add 2 tsp baking soda.

3
Done

Step 3

Mix energetically till foamy.

4
Done

Step 4

Gradually sift the flour and mix well, first using a spoon (while the mixture is hot), then transfer the dough onto the working surface and knead till elastic. The dough shouldn’t be sticky. In the original recipe 550-600 g flour is used, so add the flour depending on your dough. Divide the dough into 8 pieces, about 118 g each. Put them onto a plate and cover with a cling film. Refrigerate for 15-20 mins.

5
Done

Step 5

Make the cream by combining sour cream (cold) and toffee condensed milk (at room temperature) with a mixer. Whisk at high speed till smooth and homogeneous.

6
Done

Step 6

Cover the bowl with a cling film and refrigerate for 40-50 mins.

7
Done

Step 7

Preheat the oven to 200°C. Roll each piece of dough on a sheet of parchment, 2-3 mm thick, pierce with a fork. Carefully transfer the parchment onto a baking sheet and bake the crusts, one at a time, till golden, 3-5 mins each.

8
Done

Step 8

Transfer the baked crust onto a table immediately and cut out a 18-20 cm circle. It’s convenient to use a suitable lid. The crusts harden quickly, so cut out quickly after baking. Put the trimmings into a separate bowl. Remove the parchment carefully, transfer onto a wooden surface and let cool till room temperature. Repeat the procedure for all the crusts.

9
Done

Step 9

Use a cake ring to make assembling easier. Put one crust onto a serving dish and spread 2-3 tbsp cream over it. Keep alternating the crusts and the cream.

10
Done

Step 10

Cover the cake with the cream.

11
Done

Step 11

Grind the trimmings in a blender and cover the cake with the crumbs.

12
Done

Step 12

Refrigerate the cake for 9-12 hours. Decorate to taste.

13
Done

Step 13

Medovik is done! Store in the fridge. Enjoy your meal!

Medovik (Honey cake) by Olesya Kuprin

Medovik is a cake from the childhood. Simple ingredients and cooking simplicity make it everybody’s favourite. Today we suggest cooking medovik with sour cream and toffee condensed milk cream. The cake is heavenly delicious, delicate and absolute melt-in-the-mouth. It is quite quick-to-make and foolproof, so you’ll definitely manage it. The recipe is taken from Olesya Kuprin’s book “Want some cake?”

  • Автор рецепта:
  • После приготовления вы получите 8
  • Время приготовления: 1 hour 30 mins

Ингредиенты

  • 2 pcs egg
  • 200 g sugar
  • 70 g honey
  • 70 g butter
  • 2 tsp baking soda
  • 520 g all-purpose flour
  • 450 g sour cream 25%
  • 570 g condensed milk

Способ приготовления

  • In a sauté pan combine the eggs, sugar, honey and butter from the fridge.

  • Put the sauté pan over bain marie and heat the mixture till the sugar is fully dissolved and the mixture is homogeneous. Stir all the time. Remove the sauté pan from heat and add 2 tsp baking soda.

  • Mix energetically till foamy.

  • Gradually sift the flour and mix well, first using a spoon (while the mixture is hot), then transfer the dough onto the working surface and knead till elastic. The dough shouldn’t be sticky. In the original recipe 550-600 g flour is used, so add the flour depending on your dough. Divide the dough into 8 pieces, about 118 g each. Put them onto a plate and cover with a cling film. Refrigerate for 15-20 mins.

  • Make the cream by combining sour cream (cold) and toffee condensed milk (at room temperature) with a mixer. Whisk at high speed till smooth and homogeneous.

  • Cover the bowl with a cling film and refrigerate for 40-50 mins.

  • Preheat the oven to 200°C. Roll each piece of dough on a sheet of parchment, 2-3 mm thick, pierce with a fork. Carefully transfer the parchment onto a baking sheet and bake the crusts, one at a time, till golden, 3-5 mins each.

  • Transfer the baked crust onto a table immediately and cut out a 18-20 cm circle. It’s convenient to use a suitable lid. The crusts harden quickly, so cut out quickly after baking. Put the trimmings into a separate bowl. Remove the parchment carefully, transfer onto a wooden surface and let cool till room temperature. Repeat the procedure for all the crusts.

  • Use a cake ring to make assembling easier. Put one crust onto a serving dish and spread 2-3 tbsp cream over it. Keep alternating the crusts and the cream.

  • Cover the cake with the cream.

  • Grind the trimmings in a blender and cover the cake with the crumbs.

  • Refrigerate the cake for 9-12 hours. Decorate to taste.

  • Medovik is done! Store in the fridge. Enjoy your meal!

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Garlic and chili spaghetti (Aglio, olio e peperoncino)
next
Stewed pork with dumplings
previous
Garlic and chili spaghetti (Aglio, olio e peperoncino)
next
Stewed pork with dumplings

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