Who doesn't love Medovik? Delicate cakes with a subtle honey aroma and airy cream. Few will be left indifferent by this duet! I bring to the court a sweet tooth caramel recipe for the famous cake.
It is necessary
- For seven round cakes, for a 24 cm shape:
- Flour - 390 g;
- Sugar - 150g;
- Butter - 110g;
- Egg - 2 pcs.;
- Dark honey - 3 tablespoons;
- Soda - 1 tsp, pay off.
- For the cream:
- 500 ml of fat sour cream;
- Sugar.
Instructions
Step 1
Let's start with caramel. Pour sugar evenly into a cold stewpan (preferably steel to see the color of the caramel) and set on high heat. As soon as the sugar begins to melt and a colorless syrup appears from the edges, reduce the heat. With the first signs of goldenness, remove it from the heat and begin to slowly tilt the saucepan in one direction or the other. As soon as the sugar is completely dissolved, remove from heat, let cool for a couple of minutes. In the meantime, melt the butter in the microwave.
Step 2
Stir in hot caramel (it is important that the caramel does not freeze from contact with cold ingredients) butter and honey. Pour the caramel into a cold dish and, stirring until smooth, let cool for 6 minutes. Add eggs and a third of flour and turn into a homogeneous mass again. Stir in baking soda, stir briefly until airy, about a minute. Add the rest of the flour, form a homogeneous mass, put it on the table to cool.
Step 3
The dough has cooled down, it does not stick to your hands and behaves perfectly when rolling. Divide into equal parts and roll out. We bake each cake, pricked with a fork, for 5 minutes at a temperature of 160 degrees. As long as they are hot, they are quite pliable and very easy to cut into shape. We will grind the cuttings and use them for decoration later.
Step 4
For the cream, beat the sour cream with sugar to taste. We coat the biscuits and leave to soak at first for 3 - 6 hours at room temperature, and then put them in the refrigerator overnight (at least 8 hours).
Bon Appetit!
