Cake Medovik in a pan turns out tender, tasty and satisfying. Preparing simply, a lifesaver for those who do not have an oven.
Ingredients: For the dough: butter, honey, sugar, eggs, sour cream, flour, soda, For the cream: sour cream, sugar, sour cream thickener
Cooking method:
Let's start making the cake by making the dough. Put the butter, honey and sugar into a fireproof or iron bowl. We put the bowl in a water bath and heat it until the honey and butter have completely melted and the sugar has dissolved. Do not bring the mixture to a boil. Remove bowl from heat and add baking soda. Mix thoroughly and leave for 5-7 minutes, the mixture should foam slightly. In the honey-sugar mixture, we introduce one egg at a time. The mixture should have cooled down a bit so the eggs don't curdle.
So check it out by touch. Mix everything thoroughly until smooth. Add sour cream (I took 20% fat) and mix. Add the sifted flour and knead a soft dough. The dough is soft and sticky, so it is better to knead it first with a whisk, and then with a spoon. Cover the bowl with cling film and place in the refrigerator for a couple of hours.
While the dough is cooling, you can prepare the cream. If you use sour cream with a fat content of more than 20%, you do not need to add a thickener, if less (I have 20%), you need to add 1 sachet of thickener for sour cream or cream per 600 g. Transfer the sour cream to a bowl and add sugar and thickener. Beat with a mixer until the sugar dissolves - the cream is ready. We send the cream to the refrigerator to cool and start baking cakes.
When the dough is well compacted, we take it out of the refrigerator, put it on a floured desktop, roll it into a sausage and divide it into 6 equal parts (this is if you fry the cakes in a pan with a diameter of 22 cm). We slightly round each part and leave one ball of dough for ourselves to work with, and transfer the rest to a plate and send it to the refrigerator. Roll each ball of dough into a circle of suitable diameter. We put a plate, cut off the excess dough and transfer the future cake to a dry
Frying pan. Fry over medium heat for 3-4 minutes, during which time the cake rises, its surface bubbles. Turn the cake over to the other side and fry for another 1 minute, so all 6 cakes are cooked. We also fry the dough cut off when forming the cakes, cut it into strips, dry it in a pan and grind it with a blender - we will use this crumb for sprinkling the cake. We collect the cake, grease each cake with a generous portion of cream and fold the cakes in a dense pile.
We also coat the top and sides of the cake with cream and sprinkle the cake on all sides with crumbs. We send the honey cake to the refrigerator for 4-5 hours (or longer) for impregnation. Honey cake in a pan is ready! For a more detailed recipe, see the video. Bon Appetit!