Classic Recipe for Medovik Cake

Classic recipe for honey cake

Having a Medovik cake on the table is like a small celebration. And if this cake is made with caring hands of the hostess, rather than bought from the nearest store, then such a feast turns into a real feast. While enjoying the homemade cake, you don't have to worry about its ingredients - a hospitable hostess always uses only the best ingredients.

Information

  • Total: 600 min
  • Active: 45 min
  • Serves 8
  • 341 kcal / 100g

Ingredients

  • Flour
    500 g
  • Sour cream
    250 g
  • Condensed milk
    180 g
  • Baking soda
    1.5 teaspoon
  • Sugar
    300 g
  • Egg
    3 piece
  • Honey
    70 g
  • Butter
    200 g

Directions

1
Done
Here are some general tips for making the Classic Honey Cake: firstly, the number of eggs specified is for category C-...

Here are some general tips for making the Classic Honey Cake: firstly, the number of eggs specified is for category C-0 (large eggs), if you have a different category and smaller-sized eggs, then use 4 eggs. Secondly, the taste of the cake layers depends on the honey: the darker the honey, the more intense the honey flavor of the cake. But be careful - dark honey can give a slight bitterness. You can use liquid or thick honey (I prefer the latter). Let's start making our Classic Honey Cake (classic recipe). In a bowl, lightly whisk the eggs with a whisk.

2
Done
In a small saucepan with a thick bottom, combine 200g of sugar, honey, and half of the butter. Let the honey melt over...

In a small saucepan with a thick bottom, combine 200g of sugar, honey, and half of the butter. Let the honey melt over medium heat, stirring. Pour the egg mixture into the honey-butter mixture and stir until the sugar and butter are dissolved. Cook for 5-7 minutes.

3
Done
Add baking soda and leave it on the heat for another minute. Everything should double in volume. Remove from heat.

Add baking soda and leave it on the heat for another minute. Everything should double in volume. Remove from heat.

4
Done
Pour the mixture from the pot into a large bowl and gradually add flour. Stir the dough until smooth. Carefully shape it...

Pour the mixture from the pot into a large bowl and gradually add flour. Stir the dough until smooth. Carefully shape it into a ball and let it cool for a couple of minutes. Divide the dough into eight parts and roll each one into a ball. Cover with a towel to prevent it from drying out while the oven preheats (temperature 200°C).

5
Done
Roll out a thin layer from each ball, make pricks with a fork, and place in the oven (3 minutes per crust). To prevent...

Roll out a thin layer from each ball, make pricks with a fork, and place in the oven (3 minutes per crust). To prevent the crust from getting deformed, roll it out directly on parchment paper and then transfer it to a baking sheet.

6
Done
Cut out a circle or square of the desired size from a still warm crust. The remaining crusts put in a blender and grind ...

Cut out a circle or square of the desired size from a still warm crust. The remaining crusts put in a blender and grind - they will be used for decorating the cake.

7
Done
Now you can start preparing the cream. A classic Honey Cake uses sour cream, but I suggest making two delicious creams...

Now you can start preparing the cream. A classic Honey Cake uses sour cream, but I suggest making two delicious creams: condensed milk cream and sour cream. When choosing sour cream for the cream, remember that the higher the fat content, the juicier the cake will be. For the sour cream cream, beat the sour cream with a mixer, gradually adding the remaining sugar. This will take about 10-15 minutes of your time.

8
Done
For the second cream, you need pure condensed milk without any additional ingredients. Do not use condensed milk...

For the second cream, you need pure condensed milk without any additional ingredients. Do not use condensed milk substitutes or condensed milk products with vegetable fats. Beat the remaining softened butter with condensed milk until it forms a homogeneous cream.

9
Done
Now you can start assembling the cake. I put a cake layer on a plate and spread it with cream (for example, sour cream)...

Now you can start assembling the cake. I put a cake layer on a plate and spread it with cream (for example, sour cream). I cover it with another cake layer and spread it with cream (a different one this time). I repeat this process until all the cake layers are used.

10
Done
I spread the sides of the cake with the remaining cream and sprinkle with crushed cake scraps.

I spread the sides of the cake with the remaining cream and sprinkle with crushed cake scraps.

11
Done
Classic recipe for honey cake

I put the Medovik cake (classic recipe) in the refrigerator overnight for better saturation.

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