Medovik, also known as Russian honey cake, is a beloved dessert that has won hearts across Eastern Europe and beyond. This exquisite cake is a true testament to the art of baking, combining the natural sweetness of honey with a rich, creamy filling. Here’s a closer look at this delightful confection that brings warmth and nostalgia with every bite.
Medovik’s origins date back to the early 19th century in Russia. Legend has it that the cake was created in the imperial kitchen for the wife of Tsar Alexander I, who had a particular fondness for honey. Over the years, this cake has evolved, but its essence remains rooted in tradition.
In every bite of Medovik, you’ll find the rich heritage of Russian baking traditions, the sweetness of honey, and the love that goes into making this exceptional dessert. So why not indulge in a slice of Medovik and experience the delightful fusion of flavors that have been cherished for generations?
To make this cake you will need the following:
Ingredients
300g butter
180g sugar
200g powdered sugar
4 tbsp honey
2 tsp baking soda
4 eggs
1.5 liters sour cream + sour cream thickener
1 can condensed milk
1 vanilla pod/essence
Fresh raspberries for decoration (optional)
Instructions
Prepare the cake layers :
In a medium saucepan, combine honey, sugar, and butter. Cook over medium heat, stirring occasionally until the sugar is dissolved and the mixture is smooth. Remove from heat.
Allow the honey mixture to cool slightly. Beat the eggs in a separate bowl and then gradually whisk them into the honey mixture, ensuring the eggs do not cook from the heat.
Return the mixture to low heat and add the baking soda. Stir continuously until the mixture becomes frothy and slightly lighter in color. This usually takes about 2-3 minutes.
Remove from heat and gradually mix in the sifted flour until a soft dough forms. Keep in mind that although the recipe asks for a certain amount of flour (200 - 300 grams )you should add more or less flour depending on how thick or wet your mixture is. We aim for soft and airy layers and to obtain these, you might need to reduce the amount of flour. The dough should be sticky but manageable.
Preheat your oven to 350°F (175°C).Pour the cake mixture into 2 rectangle baking trays (9" x 13") lined with parchment paper and bake for 5-7 minutes, or until golden brown. Allow the layers to cool completely.
Trim the sides of each layer (these will be used to decorate the cake) and cut each layer into 2 equal pieces.
Prepare the Cream Filling
In a large bowl, combine the sour cream, condensed milk, powdered sugar, sour cream thickener and vanilla essence.
Assemble the Cake:
Place the first cake layer on a serving plate. Spread a generous amount of the cream filling over the layer. Repeat with the remaining layers, stacking them as you go. Spread the remaining cream filling over the top and sides of the assembled cake. Sprinkle the crushed crumbs over the top and sides of the cake for decoration. Cover the cake and refrigerate for at least 6 hours, preferably overnight. This allows the cake to absorb the cream and become tender and flavorful.
Slice the Medovik honey cake and enjoy! This cake is best served chilled and pairs wonderfully with a cup of tea or coffee.
Tips:
- For an extra touch, you can add a layer of finely chopped nuts between the cake layers.
- If you prefer a sweeter cake, you can increase the amount of powdered sugar in the cream filling.
Enjoy your homemade Medovik honey cake, a delicious slice of Russian tradition!
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