Honey cake
Origin of the recipe
Although legend has it that honey cake, or medovik, was known in Rus' as early as the time of Catherine the Great, it truly gained popularity in Soviet cuisine. This deliciously fragrant and tender cake with a sour cream filling and the unique flavor of honey, and its warm and cozy appearance, is sure to lift your spirits at the holiday table.
What do you need for cooking?
Ingredients
Dough
-
Butter
-
Soda
-
Sugar
-
Eggs
-
Honey
-
Flour
Cream
-
Powdered sugar
-
Cream 33-35%
-
Vanilla sugar
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Sour cream
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Nuts
Kitchen utensils
- rolling pin
- Pot
- Mixer
- shoulder blade
- Blender
- Dough scraper
- 24 cm baking pan
Step-by-step recipe
Step 1:
Place butter or margarine in a saucepan on the stove, add baking soda, sugar, beat 3 eggs, pour in liquid honey.
Step 2:
Heat over medium heat, stirring constantly, until the butter is melted and the sugar is completely dissolved.
Step 3:
Remove the pan from the stove, add flour and knead the dough with a spatula.
Step 4:
When the dough becomes thick, transfer it to the table and knead it with your hands, using a scraper to help you.
Step 5:
Dust the surface with flour, roll the dough into a rope and divide it into 8-10 pieces.
Step 6:
Roll the pieces of dough into balls, place on a plate, cover with plastic wrap and refrigerate for 1 hour.
Step 7:
Roll out the dough one portion at a time on parchment paper or a baking mat, then cut out a circle into a ring.
Step 8:
Bake the cakes for 7-8 minutes at 180 degrees in convection mode.
Step 9:
Place sour cream, heavy cream, vanilla and powdered sugar in a mixer bowl and beat until creamy, gradually increasing speed.
Step 10:
Assemble the cake, generously spreading the layers with cream.
Step 11:
Evenly coat the top and sides of the cake with cream and place it in the refrigerator.
Step 12:
Grind the dough scraps baked together with the cake layers and the roasted nuts for sprinkling in a blender.
Step 13:
Cover the sides of the cake with crumbs first, and then the top.
Step 14:
Transfer the cake to a plate, cover with a saucepan and refrigerate overnight.
Cooking tips
It is better to sift the flour in advance.
For speed, use both baking sheets and a wire rack. It's easier to flip the baking sheets over.
If the sour cream is too runny or separates, place it in several layers of cheesecloth and let the whey drain.
If you have few scraps and no nuts, you can sprinkle the cake with crushed cookies.
