Fantastic honey cake (Medovik)

It not as complicated as it looks. This honey cake (Medovik) is so soft and fantastic. The honey baked into the cake layers pairs perfectly with the simple sour cream frosting.







Steps

1. Bring all the ingredients you keep in the fridge to room temperature.

Fantastic honey cake (Medovik)

2. In a large heatproof bowl beat together butter, eggs, sugar and honey with a whisk.

Fantastic honey cake (Medovik)

3. Bring the mixture to 60 C over a bain-marie while stirring frequently.

Fantastic honey cake (Medovik)

4. Take the bowl off the heat and add baking soda and lemon juce. Beat the mixture with a whisker for a minute, it should start foaming.

Fantastic honey cake (Medovik)

5. Stir in the flour using spatula.

Fantastic honey cake (Medovik)

6. Let the dough chill for 5-10 minutes, then split into 9-10 equal parts. It depends on the diameter of the cake. I usually make 10 layers for a 20 cm round cake and 9 layers for a 24 cm one.

Fantastic honey cake (Medovik)

7. Roll each part of the dough in a thin (2 mm) layer between a silicon mat and parchment paper.

Fantastic honey cake (Medovik)

8. Use a fork to prick each layer thoroughly.

Fantastic honey cake (Medovik)

9. Arrange a shelf in the middle of the oven and bake each layer for 5-6 min at 160 C. While the layers are still warm cut them in disks. You can use a knife and a plate for it.

Fantastic honey cake (Medovik)

10. Crumble the leftovers and keep for decoration.

Fantastic honey cake (Medovik)

11. Roughtly chop the chocolate, place it in a heatproof bowl and melt it over a slowly simmering bain-marie until the temperature reaches approx. 45 C.

Fantastic honey cake (Medovik)

12. Beat the cold cream until firm peaks cling to the whisker.

Fantastic honey cake (Medovik)

13. Add about 1/3rd of the whipped cream to the hot chocolate.

Fantastic honey cake (Medovik)

14. Pour the mixture over the remaining cream and fold in gently with a spatula to evenly blend the ingredients.

Fantastic honey cake (Medovik)

15. Gently fold white chocolate mousse into the sour cream.

Fantastic honey cake (Medovik)

16. Chill the cream for 30 min In the fridge.

Fantastic honey cake (Medovik)

17. Meanwhile spread the pecan nuts on a baking sheet, add salt and rost for 10 min (160 С)

Fantastic honey cake (Medovik)

18. While the nuts are hot stir in butter.

Fantastic honey cake (Medovik)

19. When cool chop the nuts and set aside.

Fantastic honey cake (Medovik)

20. Place one honey dough layer on a plate, spread approx 2 tbs of the cream and place another honey dough layer on top.

Fantastic honey cake (Medovik)

21. Repeat until you use all the honey layers.

Fantastic honey cake (Medovik)

22. Cover the entire surface of the cake with the rest of the cream.

Fantastic honey cake (Medovik)

23. Mix together honey layers crumble and choped nuts. Decorate the cake.

Fantastic honey cake (Medovik)

Fantastic honey cake (Medovik)

Fantastic honey cake (Medovik)





Author:


Ingredients

Honey layers:

60 g white sugar

60 g brown sugar

2 eggs

110 g honey (I prefer buckweat or chestnut honey)

120 g butter

10 g baking soda

1 tbs lemon juice

400 g flour

Cream:

300 g heavy whipping cream

200 g white chocolate (this time I used Dulcey Valrhona)

300 g sour cream (30% fat)

Decoration:

1 cup pecan nuts

1/2 tsp salt

1 tbs butter

Category

Dessert Holidays and Events Recipes

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