Honey Cake
Origin of the recipe
According to popular legend, the first honey cake was baked at the court of Alexander I and simply charmed Empress Elizabeth, who had previously hated honey. But, alas, historians don't confirm this version. Honey cake recipes only appeared in our cookbooks in the early 20th century, and the only characteristically Russian ingredient was the honey soak. This didn't stop the aromatic honey cake from becoming a favorite among Soviet housewives!
What do you need for cooking?
Ingredients
Cakes
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Butter
-
Honey
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Baking soda
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Flour
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Egg
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Sugar
Cream
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Powdered sugar
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Vanilla extract
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Cream 33%
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Sour cream 20%
Kitchen utensils
- Knife
- Bowls
- rolling pin
- Pot
- shoulder blade
- Blender
- Fork
- Round shape
The classic Medovik cake is a delicate treat with honey layers and airy sour cream. This recipe captures the traditional flavor familiar from childhood and delights with its harmonious balance of sweetness and a touch of tartness. Made at home, Medovik will be the highlight of any holiday table.
Step-by-step recipe
Step 1:
Let's prepare the cake layers. Pour three eggs into a bowl, add sugar, and whisk.
Step 2:
Add butter and honey.
Step 3:
Melt the butter in the mixture over a double boiler, stirring constantly.
Step 4:
Add baking soda, stir.
Step 5:
Gradually add flour while stirring. Stir until the dough is ready.
Step 6:
Dust the surface with flour, turn out the dough, sprinkle it with flour and knead it with your hands until smooth and soft.
Step 7:
Roll the dough into a long sausage and use a knife to divide it into 8 equal parts.
Step 8:
Roll all the pieces into balls.
Step 9:
Roll out the dough ball thinly with a rolling pin and cut out a circle with a mold.
Step 10:
Use a fork to prick the dough circle at regular intervals.
Step 11:
Place the circle on a baking sheet lined with paper and bake at 175 degrees for 7-8 minutes until golden brown.
Step 12:
Repeat all procedures for the remaining portions of dough. Place the cakes in a stack on a plate.
Step 13:
Place the dough scraps on a parchment-lined baking sheet and bake until golden brown.
Step 14:
Let's make the cream. Pour the heavy cream into a clean bowl, add the vanilla extract and powdered sugar, and beat with a mixer.
Step 15:
Add sour cream and mix with a spatula until smooth.
Step 16:
Let's begin assembling the cake. Place the first layer on a parchment-lined plate, pour 3-4 tablespoons of frosting on top, smooth it out with a spatula, and carefully top with the next layer.
Step 17:
Repeat the procedure for all the cakes.
Step 18:
Add frosting to the top and sides of the cake, then use a spatula to remove any excess frosting from the sides and smooth it out over the top.
Step 19:
Grind the baked dough scraps into crumbs in a blender.
Step 20:
Sprinkle the cake with crumbs on all sides.
Step 21:
Remove the paper from under the cake and refrigerate it overnight. Done!
Cooking tips
While working with one ball of dough, cover the rest with a napkin.
Use a 18cm diameter template to cut the cake layers.
To speed things up, you can bake several layers at once, but on the same baking sheet, not on different levels, otherwise they will bake unevenly.
The finished cake must be kept in the refrigerator for a sufficient amount of time so that all its layers are soaked with cream and the shape is fixed.
See also: Classic recipes Cake recipes
It turned out to be a very tasty cake)
Great!
And if you add a little honey to the cream, the cake will be even tastier))) Sometimes I make a berry filling in the layer; this sourness gives the cake a "zest"...
In the honey cake recipe, it's not clear when to remove the dish from the water bath, before adding the flour?
Olga, you need to remove the dishes from the water bath when the butter has melted, that is, before adding the flour.
The fat content of sour cream and cream is not indicated
Hello! Sour cream - 20% and cream - 33%. We've made some adjustments to the recipe!
Thanks for the recipe, I'll definitely bake it.
