Medovik Honey Cake

Medovik Honey Cake

60 min
Medium
8 serv.
135 g / 1 serv.

Rating

Average rating:—

Description

Delicate and aromatic Medovik honey cake with thin honey layers soaked in classic sour cream frosting

  1. Preheat oven to 180°C. In a heavy-bottomed saucepan, combine honey, sugar and butter. Heat on low, stirring, until fully dissolved. Remove from heat.
  2. Add baking soda to the hot but not boiling mixture, stir quickly — the mass will foam and turn pale. Cool until warm.
  3. Mix in the egg, then gradually add sifted flour with salt. Knead into a soft, slightly sticky dough. Divide into 3-4 portions.
  4. Roll each portion into a thin layer (1-2 mm) directly on parchment paper, trim into a 14-16 cm circle. Save the trimmings.
  5. Bake layers for 4-5 minutes until golden brown. Bake trimmings separately until golden and crush into crumbs.
  6. For the cream: whip chilled sour cream with powdered sugar until fluffy (3-5 minutes).
  7. Assemble the cake, generously spreading sour cream between layers. Coat the sides and top with remaining cream.
  8. Cover the cake on all sides with crumbs from trimmings. Refrigerate for at least 4 hours, preferably overnight, to soak.
439.125
326 kcal / 100 g
kcal
5.3875 g
4.0 g / 100 g
Protein
56.575 g
42.0 g / 100 g
Carbohydrates
21.825 g
16.2 g / 100 g
Fats