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Ingredients

Serves:
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honey 100 g
butter 120 g
sugar 250 g
egg 2 pcs
baking soda 10 g
baking powder 8 g
all-purpose flour 500 g
FOR THE CREAM
sugar 90 g
sour cream 30% 900 g

Nutritional information

cal
340,75
prot
3,97
fat
18,53
carbs
39,57
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Medovik – Russian-style honey cake

Medovik – Russian-style honey cake
Cuisine:

    Ingredients

    • FOR THE CREAM

    Medovik is a traditional Russian cake. Every housewife must have cooked it at least once in her life. This is an all-season cake. It can be enjoyed both on a warm sunny day or a cold winter evening with a cup of tea. We suggest cooking a classical medovik with sour cream. The combination of thin honey crusts and sour cream will not leave you indifferent. Even those who don’t fancy honey will enjoy it!


    Uliya Arkadeva

    Recipe author

    She was born, grew up and lives in Ekaterinburg. A creative person, worked for a long time as a designer, was engaged in scrapbooking (now it turns out much less often, unfortunately). She always liked to cook. The fascination with photography began a year ago, after a culinary marathon. Two children: Semik (3 years) and Maroussia (1 year).

    Steps

    1
    Done

    Step 1

    Prepare the ingredients. Refrigerate the sour cream.

    2
    Done

    Step 2

    In a heatproof pan combine runny honey with butter and sugar. Put it over a baine marie, so that the bottom of the pan with the ingredients doesn’t tough the water. When the butter is melted, mix everything well and heat for another 3 minutes, stirring.

    3
    Done

    Step 3

    Add 2 big eggs and mix well with a whisk. Heat over the baine marie for 5 more minutes, or till the sugar is dissolved.

    4
    Done

    Step 4

    Mix the baking soda and powder and add the mixture to the pan, mix well.

    5
    Done

    Step 5

    The mixture will increase its volume and turn pale. Continue heating for 2-3 minutes, stirring all the time.

    6
    Done

    Step 6

    Remove the mixture from the baine marie and add all the flour.

    7
    Done

    Step 7

    Knead the dough. It should not be thick, so don’t add more flour. The dough will be hot, so use a spatula.

    8
    Done

    Step 8

    Wrap the dough in a cling film and refrigerate for at least 3 hours or overnight. The dough will become easy to work with.

    9
    Done

    Step 9

    Preheat the oven to 170°C. Divide the dough into pieces, 150 g each. We recommend rolling them on a silicone mat or parchment. Dust the work surface with some flour and roll the dough 2 mm thick.

    10
    Done

    Step 10

    Cut the circles with a ring. If you make 21 cm circles, you will have one big cake, or you can make 2 smaller 16cm ones. Go on rolling the dough while the rolled ones are being baked. Use the cuts to make an extra crust, if you want to decorate your cake with crumbs.

    11
    Done

    Step 11

    Bake the crusts till golden, about 10 mins.

    12
    Done

    Step 12

    Carefully remove the parchment, cool the crusts slightly and pile them.

    13
    Done

    Step 13

    Make the cream: combine sour cream and sugar in a bowl.

    14
    Done

    Step 14

    Whisk with a mixer till fluffy and airy. So do not overwhisk.

    15
    Done

    Step 15

    Assemble the cake, spreading the cream over each crust, so that the latter can’t be seen. Cover the sides of the cake with the cream and decorate to your taste. Grind the extra crust and cover the top and sides of the cake. Refrigerate for 1 hour before serving.

    16
    Done

    Step 16

    Medovik is done!

    17
    Done

    Step 17

    Enjoy your meal!

    Medovik – Russian-style honey cake

    Medovik is a traditional Russian cake. Every housewife must have cooked it at least once in her life. This is an all-season cake. It can be enjoyed both on a warm sunny day or a cold winter evening with a cup of tea. We suggest cooking a classical medovik with sour cream. The combination of thin honey crusts and sour cream will not leave you indifferent. Even those who don’t fancy honey will enjoy it!

    • Автор рецепта:
    • После приготовления вы получите 2 kg
    • Время приготовления: 4 hours

    Ингредиенты

    • 100 g honey
    • 120 g butter
    • 250 g sugar
    • 2 pcs egg
    • 10 g baking soda
    • 8 g baking powder
    • 500 g all-purpose flour
    • 90 g sugar
    • 900 g sour cream 30%

    Способ приготовления

    • Prepare the ingredients. Refrigerate the sour cream.

    • In a heatproof pan combine runny honey with butter and sugar. Put it over a baine marie, so that the bottom of the pan with the ingredients doesn’t tough the water. When the butter is melted, mix everything well and heat for another 3 minutes, stirring.

    • Add 2 big eggs and mix well with a whisk. Heat over the baine marie for 5 more minutes, or till the sugar is dissolved.

    • Mix the baking soda and powder and add the mixture to the pan, mix well.

    • The mixture will increase its volume and turn pale. Continue heating for 2-3 minutes, stirring all the time.

    • Remove the mixture from the baine marie and add all the flour.

    • Knead the dough. It should not be thick, so don’t add more flour. The dough will be hot, so use a spatula.

    • Wrap the dough in a cling film and refrigerate for at least 3 hours or overnight. The dough will become easy to work with.

    • Preheat the oven to 170°C. Divide the dough into pieces, 150 g each. We recommend rolling them on a silicone mat or parchment. Dust the work surface with some flour and roll the dough 2 mm thick.

    • Cut the circles with a ring. If you make 21 cm circles, you will have one big cake, or you can make 2 smaller 16cm ones. Go on rolling the dough while the rolled ones are being baked. Use the cuts to make an extra crust, if you want to decorate your cake with crumbs.

    • Bake the crusts till golden, about 10 mins.

    • Carefully remove the parchment, cool the crusts slightly and pile them.

    • Make the cream: combine sour cream and sugar in a bowl.

    • Whisk with a mixer till fluffy and airy. So do not overwhisk.

    • Assemble the cake, spreading the cream over each crust, so that the latter can’t be seen. Cover the sides of the cake with the cream and decorate to your taste. Grind the extra crust and cover the top and sides of the cake. Refrigerate for 1 hour before serving.

    • Medovik is done!

    • Enjoy your meal!

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    Prawns, avocado and Philadelphia salad
    next
    Pumpkin cream soup with a touch of orange

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