Cut floors warm
Honey bases become firm and brittle when cooled. They can be brought clean to uniform diameter directly from the oven.
Russian Recipe
Medovik
The warm honey dough is quickly rolled out and baked briefly. Only the long rest period combines dry soil and cream to form the typical tender 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 bottoms
Medovik is still firm immediately after being assembled, and its texture is only created overnight when the thin honey bases absorb moisture from the cream. It is heated over a water bath to ensure that the honey, sugar, butter and baking soda react evenly. Each base takes only a few minutes in the oven and is cut to the same size while still warm.
Russian Recipes
Recipe
Medovik
Medovik is a Russian honey cake made of eight thin, caramel-scented bottoms and a fresh sour cream that softens overnight.
Ingredients
12 servings
Method
-
1
Heat the honey mass
In a heatproof bowl over a gentle water bath, stir the honey, sugar, butter and salt until the butter and sugar are largely dissolved.
-
2
Let soda react
Stir in the baking soda and continue to heat the mixture for 1 to 2 minutes until it foams lighter and has a light caramel fragrance.
-
3
Safely incorporate eggs
Let the mixture cool for 5 minutes. Add the whisked eggs in a thin stream, stirring constantly to prevent them from sticking.
-
4
Knead dough briefly and cool
Work in the 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 the bottoms very thin
Preheat the oven to 180 ° C. Roll out each portion directly on baking paper about 2 mm thick and slightly larger than 22 cm, prick with a fork.
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6
Bake for a few minutes
Bake the bases one after the other for 4 to 6 minutes until golden brown. Cut them warm with a 22 cm ring; bake the sections and keep them for the crumbs.
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7
Whipping cream
Whip the cream until stiff. Mix the sour cream with icing sugar and vanilla until smooth, then carefully fold in the cream.
-
8
Layer the cake evenly
Spread about an eighth of the cream between the cold bases. Thinly spread the surface and the edge, crumble the baked sections and press them all over.
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9
Leave to soak overnight
Cover and leave Medovik to rest in the fridge for at least 12 hours. Temperature 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 must be absorbed into all eight soils. Medovik only gets its typical soft, almost homogeneous texture after one night.
Variations
How to adapt this recipe
Sprinkle 120 g of finely chopped roasted walnuts on every second layer of cream, to enhance the caramel flavour of the honey.
Replace one third of the dirt with sugared caramelised condensed milk and significantly reduce the icing sugar, making the cake sweeter and more compact.
Nutrition per serving
510kcal
60.0 gCarbohydrates
8.0 gProtein
26.0 gFat
Values are estimates 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 floors only become soft and cake-like overnight due to the moisture of the cream.
The honey mass was still too hot or the eggs came in too quickly. Let cool briefly and work in slowly, stirring constantly.
Technically yes, but the floors remain firmer and the layers separate more clearly. At least twelve hours of rest give the typical consistency.
Strong blossom or forest honey remains aromatic after baking. Very bitter or strongly dominant honey can cover the cream.
Cover well for about three days in the fridge. After that the bases will be very soft and the fresh cream will lose quality.
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