The preparation of this recipe is based on the composition of thin layers of fermented cake, with an incomparable overlap of sweetened milk cream and signature honey. Honey cake layers form a base for hosting sweet cream, and are neatly assembled, giving the dessert a great look and exceptional taste. At the heart of a traditional Russian banquet, this dessert is combined in a style that combines the luxury and delicious traditions of Russian cuisine.
The preparation of the Russian honey dessert "Medovik" is accompanied by a set of baking tips, which contribute to success with ease, and complement the finish with the wonderful taste of honey caramel. Magic lies in its perfect balance between the sweetness of the cake and the softness of the milk cream, making it an irresistible dessert meal.
The recipe "Medovik" is an ideal choice for those looking to prepare a luxurious dessert in an easy way. First, successive layers of cake are baked, which get their unique flavor from honey. In addition, the cooking experience can be improved by following useful tips such as using pure, high-quality honey to improve the taste of the dessert.
To prepare Russian Honey cake or medovik you will need the following ingredients.
Amounts of cake medovik
- 3 Eggs.
- Salt.
- Sugar.
- 150g Honey.
- 90g Butter.
- Baking soda.
- 600g Flour.
- Sour Cream.
- 2 bags vanilla sugar.
- 200g Powdered sugar.
These are the ingredients you need to prepare the Russian honey cake medovik, all these ingredients are original ingredients for the delicious Russian dessert that make the medovik cake in the best possible taste, now we will move on to how to prepare the medovik cake.
How to prepare medovik cake
1. In a large bowl we put 3 eggs.
2. A small pinch of salt.
3. Add 180g of sugar.
4. Add 150g of honey, it is better to be real honey to add a beautiful flavor to the cake.
5. Add 90g of butter.
6. Add a teaspoon of baking soda.
7. Put the mixture over medium heat.
8. Then we begin to gently stir the mixture until all the ingredients dissolve.
9. And that's the texture we're going to get.
10. In a new pot we pour the mixture.
11. We prepare a colander and drain 600g of flour.
12. Massage the mixture well to turn into a paste, If the dough does not harden, put it in the refrigerator for half an hour.
13. After kneading the dough we will have this shape of dough.
14. We put a little flour on the work floor.
15. Now we turn the dough into a longitudinal or cylindrical shape.
16. We cut the dough into equals of equal size.
17. It is preferable to make one dough ball weigh 105g, the most important thing is that all dough balls are equal.
18. We prepare parchment paper, we roll it out with a dough sheet until we get a flat round shape, We do this step with all the remaining dough pellets.
19. Prepare a mold in the form of a circle and then cut the dough in a circle.
20. We keep the remaining sides of the dough because we will use them later, We gently prick the first dough with a fork without making any hole in the dough.
21. Then in a preheated oven at 180 ° C put the dough in the oven for 8 to 10 minutes.
22. After 8 to 10 minutes, take out the first part of the dough and we will get this shape.
23. Now we repeat everything we did with the remaining dough pieces, without pricking them with a fork.
24. We put them in the oven individually one by one, while retaining the sides of the dough.
25. After baking all the layers we collect the remaining parts of the dough, and put them in a safe place because we will need them later
26. Now we will prepare the cream, we will pour 400ml of milk.
27. Put 1 to 2 bags vanilla sugar.
28. Whisk well.
29. Put 200g of powdered sugar.
30. Then add 800g of sour cream.
31. Beat well until the cell is mixed.
32. Now we will start layering, we put the first layer on the pot in which the cake will be served.
33. Put 3 tablespoons of the cream we have prepared and spread them on the surface of the cake.
34. Now we put the layer that we stored in advance with a fork.
35. Then put again 3 tablespoons of cream, repeating the steps until we can complete all the layers.
36. Now wrap the cake in plastic paper to hold the cake together, and set aside for a while.
37. Now we prepare the crumbs that we put before and grind it in the mixer.
38. After we're done grinding it, now we're going to get this powder, We repeat the process until we have enough powder to cover the whole cake.
39. Now we pour the powder over the cake and cover the whole cake with it.
40. You can decorate the cake with the beehive mold of your choice, Or you can put on it what you want from decorations, (this step is optional).
41. Good Apetit.
Medovik cake is a masterpiece of sweets, masterfully blending delicate layers of cake with delicious milk cream. The delicacy of the cake melts in the mouth, saturated with a unique honey flavor that takes you on a journey of sweet deliciousness.
Those layers intertwined like waves of softness create an incomparable taste experience. Like a symphony of flavors, honey interacts with milk cream in a way that feels immersed in a world of fine food.
It takes the cake with its own charm and appeal to another world, making it not just a dessert, but a piece of art that pampers the senses and deserves all praise.
In conclusion, the cake Medovik appears as an incomparable masterpiece in the world of confectionery. It is not just a cake, but the embodiment of art and taste. Through the harmony of its delicate layers and harmonious flavors, this dessert takes us on a delicious journey in which the story of honey and the softness of the cream are combined.
The cake Medovik reflects a rich heritage of Russian cuisine, where simplicity is combined with luxury in a unique style. It is not just a recipe, but a representation of the sweet melody played by traditional Russian cuisine.
So, make the Medovik cake part of your sweet experience, and enjoy every bite that takes you on an unforgettable journey of exquisite flavors.