Russian Honey Cake - Medovik

This recipe was automatically translated from Romanian. View original here
Russian Honey Cake - Medovik

It's a cake that is always successful at any festive meal, it melts in your mouth, a perfect combination - honey flavored dough and sour cream, if you add some nuts and prunes... I assure you that there is nothing left of the cake for 2nd day.

I have been cooking this cake recipe for almost 12 years, since I found it in an old Soviet newspaper in my grandmother's closet. I recommend with confidence!

Important! Follow all the steps of the recipe and the little tips to be 100% successful. At the last step you can also find the picture with the cake section.

Ingredients

Egg
2 pieces
Sugar
1 cup
for the dough
Butter
60 g
Honey
2 tbsp
Baking soda
1.5 tsp
White flour
3.5 cups
Sour Cream(20%)
1.5 l
Sugar
2 cups
for cream
Chopped walnuts
200 g
and prunes, or pitted cherries - optional

Step by step

1

In a saucepan or heat-resistant bowl beat eggs, add sugar, butter and honey - mix with a spoon.

2

Put the pan on the steam bath, stir periodically - do this for 15 min.

3

In 15 minutes, melt the butter, sugar and honey well, take the pan with the mixture from the steam and add the baking soda, mix well and put it back on the steam.

4

Stir slowly and continuously for 5 minutes, until the composition increases about 2 times.

5

Add flour and knead the dough.

6

If you think the dough is too soft, add half a glass of flour. Be sure to leave the dough in a warm place, or cover with a towel until you make the sheets - the honey and sugar harden and it will be difficult to work with it.

7

Cut from the dough about 7 pieces (balls), make sure the rest of the dough is hot until you work each sheet.

8

Spread a round sheet of each piece of dough, it should be thin, about 1.5 mm.

9

Put the dough sheet in a round tray, use a glass lid or round plate to give the round shape of the cake. I used a 30 cm pan lid.

10

Cut around with a knife, remove the leftover dough - you don't use them anymore, you can throw them away (they harden so much that you won't be able to work with them). If, however, the dough hardens and you cannot work it - heat it a little in the microwave or on the steamer and knead it well (grease your hands with butter or milk).

11

Bake each sheet until it turns brown, be sure to bake very quickly - as you stretch and prepare the next sheet, the first will be almost ripe.

12

In this way, bake all the cake sheets (there are 6-7 pieces), it takes about 1 hour and a half, including kneading the dough.

13

Mix the cream with the sugar, beat well with the mixer until the sugar dissolves and the cream is kept on the spoon, it must not be liquid. If it is still liquid, add whipped cream hardener - 2 sachets to 1 l of sour cream and beat a little more.

14

Grease the cake sheets well with sour cream, between them you can add chopped walnuts and pieces of prunes. Grease with plenty of cream, about 3-4 tablespoons per sheet, it will be much tastier, but be careful to reach for all sheets

15

This is what the cake looks like before it is soaked in the fridge for 5-8 hours, overnight. Leave a little sour cream for the next day, to level it.

16

On the 2nd day, take it out of the fridge, grease it with cream, level it well with a knife so that it is a uniform surface. Now you can cut them from the edges if they are not uniform, it is soft and you can shape it as you want.

17

I went for the simple beauty option - I leveled the top cream and the curbs well.

18

On low heat, melted a little dark chocolate with 50g of butter, until it is a liquid composition.

19

With a spoon I sprinkled liquid chocolate on the whole surface of the cake, then I left the cake in the fridge for another 2-3 hours.

20

Here is the cake section, I barely managed to take a picture of it :)

It was so good that there was nothing left for the second day. I recommend you try it, it will surely be a success!

Good appetite!

Quantity: 2 kg (12 servings)
Prep time: 60 min
Difficulty: expert
Ready in: 120 min
Publish date:
Collections: Cakes, Desserts

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