It's hard to believe, but everyone's favorite "Medovik" is an old-timer among confectionery, because its recipe has been known for more than two centuries. This traditional Russian cake is distinguished by its delicate honey taste and ease of preparation.
Ingredients required to bake a classic Honey cake:
- 260-270 g flour;
- 270-280 g of honey;
- 300 g of fat sour cream;
- 4 eggs;
- 60-65 g of sugar;
- 60-70 g plum oil;
- 70 g of icing sugar;
- 1 incomplete tsp baking soda.
Cooking "Medovik":
1. First, put the dishes with honey in a water bath. When it becomes liquid, add butter in chunks and melt, stirring occasionally. Leave this mixture on the stove over low heat until the mixture turns light brown.
2. Using a mixer or blender, beat eggs and sugar at high speed. The result should be a voluminous, thick and white mass.
3. Pour the egg mass gradually into honey, which has already been removed from the stove. The two substances must be mixed with gentle whisk movements from top to bottom.
4. Sift the flour mixed with baking soda into the honey-egg mixture, stirring with a whisk.
5. From the resulting honey dough, you will need to bake 6 thin round cakes. The approximate diameter of honey cakes is about 20 cm, and the thickness is 2-3 mm. From the remaining dough, you also need to bake a cake, it will come in handy for sprinkling.
6. The cakes are baked in a preheated oven for about four minutes at maximum temperature. They should turn brown but still be soft.
7. Baked cakes should be cooled in the refrigerator.
8. While the cakes are cooling, it is necessary to prepare the cream. This requires a good mix of sour cream and powdered sugar.
9. When the cakes are cool and the sour cream is ready, you can collect the cake. Place the first crust with the baked side down and coat with cream. All other cakes should be folded the other way around - with the baked side up, also generously lubricating with cream.
10. Crust, baked from the remains of the dough, grind. Sprinkle with crumbs "Honey cake" on top and side. Such a cake needs long-term impregnation. It is best to leave it in the refrigerator for 22-24 hours.
