Cut the floors warm
Honey soils become firm and brittle when cooled down. They can be brought cleanly to uniform diameters directly from the oven.
Russian Recipe
Medovik
The warm honey dough is rolled out quickly and baked briefly. Only the long rest period combines dry soils and cream to the typical delicate cake structure.
Total time
15 hr 5 min
Calories
510 kcal
Servings
12 servings
Difficulty
Advanced
Why this recipe works
Russian honey cake with eight thin floors
Medovik still has a firm effect right after the assembly. Its actual texture is only created overnight when the thin honey soils absorb moisture from the dressing cream. The dough is heated over the water bath so that honey, sugar, butter and soda react evenly. Each soil takes only a few minutes in the oven and is still cut warm to the same size.
Russian Recipes
Recipe
Medovik
Medovik is a Russian honey cake made from eight thin, caramel-scented soils and a fresh mash-and-shone cream that runs through soft overnight.
Ingredients
12 servings
Method
-
1
Heat the honey mixture
Stir honey, sugar, butter and salt in a heat-resistant bowl over a gentle water bath until butter and sugar are largely dissolved.
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2
Allow soda to react
Stir in soda and heat the mixture for 1 to 2 minutes until it foams brighter and smells slightly caramel. Remove from the water bath.
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3
Feeding eggs safely
Allow mass to cool for 5 minutes. Add scrambled eggs in a thin stream under constant stirring so that they do not stilt.
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4
Knead dough briefly and cool
Mix flour in portions until a soft, still slightly sticky dough is formed. Divide into eight portions and cool covered for 30 minutes.
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5
Roll out floors very thin
Preheat the oven to 180 °C top/bottom heat. Roll out each serving directly on baking paper about 2 mm thin and slightly larger than 22 cm, with a fork.
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6
Bake once a short time
Bake soils for 4 to 6 minutes in a row. Cut still warm with a 22 cm ring; bake sections and keep them for the crumbs.
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7
sour cream cream
Stir the cream until stiff. Stir with powdered sugar and vanilla until smooth, then gently add the cream.
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8
Cake evenly layered
Apply about one eighth of cream between the cold floors. Apply the surface and edge thinly, crumble the baked sections and press them all around.
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9
Let go of the night
Let Medovik rest in the refrigerator for at least 12 hours. Temperate for 20 minutes before serving and cut with a hot dry knife.
Kitchen know-how
Tips for Medovik
Do not shorten rest period
The cream has to move into all eight floors. Only after one night Medovik gets its typical soft, almost homogenous texture.
Variations
How to adapt this recipe
Sprinkle 120 g of roasted finely chopped walnuts on every second layer of cream. The nuts strengthen the caramely honey aroma.
Replace one third of the sour cream with sugared caramelized condensed milk and significantly reduce the powder sugar. The cake becomes sweeter and more compact.
Nutrition per serving
510kcal
60.0 gCarbohydrates
8.0 gProtein
26.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Medovik
This is normal at first. Thin honey soils become soft and tart only overnight due to the moisture of the cream.
The honey mixture was still too hot or the eggs came in too quickly. Let cool briefly and work slowly while stirring constantly.
Technically yes, but the floors remain firmer and the layers separate more clearly. At least twelve hours of rest result in the typical consistency.
Strong flower or forest honey remains aromatic after baking. Very bitter or strongly dominant honey can cover the cream.
Well covered about three days in the refrigerator. After that, the floors become very soft and the fresh taste cream loses quality.
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