Hello everyone! Medovik cake has a very delicate taste with fragrant cakes, delicate sour cream, which perfectly soaks the cakes. Cake Medovik - it is not difficult to cook, but the result will pleasantly surprise and delight you. Medovik cake is loved by both adults and children for its amazing taste!
Ingredients: Culinary ring - 22 cm. Dough: butter, honey, egg, sugar, soda, salt, flour, Cream: powdered sugar, cream 25-33%, sour cream, vanilla sugar
Cooking method:
Prepare dough for cakes. Butter cut into cubes and leave for 30 minutes at room temperature (it should become soft). Beat the eggs with a mixer with sugar until a fluffy mass of a homogeneous consistency is obtained. Add softened butter and beat thoroughly again with a mixer. Place the honey in a small bowl. Put on fire and, stirring, bring to a boil. Remove from heat and immediately add baking soda. Stir. Be careful: the mass will begin to foam and rise.
Add the honey mixture to the egg mixture and stir. Gradually, half a cup, add flour, kneading thoroughly after each serving. The dough for honey cakes should be quite soft. Shape the dough into a ball, wrap it in cling film and refrigerate for 30-40 minutes. After that, the dough will be easier to form. Remove the dough from the refrigerator and divide into 8-10 pieces. Grease a mold with a diameter of 22-24 m with a small amount of butter.
Place a portion of the dough into it and distribute it as thinly as possible over the entire surface. Bake for about 3 minutes at 200°C until browned. Prepare all honey cakes in this way. Prepare the cream for the classic honey cake. To do this, beat well-chilled sour cream and cream into a fluffy mass, gradually adding powdered sugar. The finished cream should have a uniform consistency. Finely crumble one cake with a blender or roll it out on the table with a rolling pin.
Fold the rest on top of each other in a ring, layering with the prepared cream. Cover the top and sides of the cake as well. Sprinkle the cake with crumbs on all sides and leave for 2 hours at room temperature. Then refrigerate for 6-8 hours. Garnish as desired before serving. I garnished with tangerine slices, cranberries and coconut flakes. Enjoy your tea!