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Medovik (Russian honey cake)

Medovik (Russian honey cake)

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L

lena

Community member

"You can pre-bake the cake layers and store them in a bag for up to 3 weeks."
Difficulty
Easy 👌
Preparation
745 min
Baking
25 min
Resting
720 min

Ingredients

2Servings
125 g
flour
½
eggs
55 g
sugar
25 g
butter
½ tbsp
honey
baking soda
42½ g
sugar
¼ tbsp
vanilla sugar
g
starch
100 ml
milk
25 g
butter
50
whipped cream
¼
egg

Utensils

2 pots, whisk, bowl (large), sieve, knife, plastic wrap, bowl, rolling pin, baking sheet, parchment paper, hand mixer with beaters

  • Step 1/ 5

    • 125 g flour
    • ½ eggs
    • 55 g sugar
    • 25 g butter
    • ½ tbsp honey
    • baking soda
    • pot
    • whisk
    • bowl (large)
    • sieve

    For the dough, mix eggs with sugar in a small pot. Add honey and butter, mix and heat over medium heat until the sugar has dissolved. Then transfer the mixture to a large bowl, let it cool a bit, then sift flour and baking soda into the bowl and knead to form a dough. Dust a work surface with flour, continue kneading the dough until it no longer sticks to your hands.

  • Step 2/ 5

    • 42½ g sugar
    • ¼ tbsp vanilla sugar
    • g starch
    • 100 ml milk
    • 25 g butter
    • ¼ egg
    • knife
    • plastic wrap
    • pot

    Then roll out the dough into a log, cut into 8-10 pieces, shape into balls, place on a well-floured plate, cover with plastic wrap and let rest in the fridge for about 1 hr. Meanwhile, for the cream, mix the egg, sugar, vanilla sugar and cornstarch in a pot. Add milk and heat over medium heat until the cream is thickened. Then add the butter, mix well.

  • Step 3/ 5

    • bowl
    • rolling pin
    • baking sheet
    • parchment paper

    Add to a bowl, cover with cling film and leave to cool. Preheat the oven to 170°C, roll out the dough balls thinly on a lightly floured baking paper. Now cut them to the desired cake size using a plate, for example, and prick them several times with a fork.

  • Step 4/ 5

    • 50 whipped cream
    • hand mixer with beaters

    Now bake the dough layers (two at a time) with the dough scraps for about 5-7 min. in the preheated oven until golden brown. Let cool briefly and carefully remove from the parchment paper. Add the leftover dough to a bowl and crumble with your hands or with a blender. Whip the cream with a mixer, then add the cooled cream mixture and mix well. Now it's time to assemble.

  • Step 5/ 5

    To do this, put 1 tablespoon of cream on the desired cake base, then put a layer of dough on top, spread 2-3 tablespoons of cream on top and add the next layer of dough. Repeat the process until Medovik is assembled. Finally, spread the top and sides of the cake with the cream, sprinkle with the dough crumbs on all sides and chill for 8-10 hours.

  • Enjoy your meal!

    Medovik (Russian honey cake)

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