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: Uliya Arkadeva
• 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!