The history of the Medovik cake is quite amazing. Under the coincidence of circumstances, it is likely that this cake might not have existed. The fact is that it appeared during the reign of Alexander I. The wife of the emperor did not like honey. However, the cook who prepared the honey
cake
, no one warned about this.
Fortunately, the empress liked the cake Medovik. Therefore, the confectioner’s miscalculation was forgiven. Later, Medovik became a mandatory dessert at the imperial court.
Now you can prepare a quick homemade honey
cake
.
It is worth telling the method of preparing the cake.
Ingredients of sponge cake for medovik:
- Butter – 90 g;
- Sugar – 70 g;
- Honey – 100 g;
- Salt – a pinch;
- Soda – ½ tsp;
- Eggs – 2 pcs;
- Flour – 140 g.
Ingredients for the cream:
- Sour cream 30% – 320 g;
- Cream cheese – 400 g;
- Powdered sugar – 60 g;
- Vanilla flavoring – 7 drops.
Cooking honeydew:
Place butter, granulated sugar, salt and honey in a saucepan. Over medium heat, melt the ingredients and bring to homogeneity.
Pour baking soda into the homogeneous mixture after boiling. The process of bubbling will begin, foam will rise. At this stage, stir the mixture for 1-1.5 minutes.
Next, break eggs into the mixture and stir. The mass will become darker. The darker the mixture, the more intense will be the flavor of the cakes.
Sift flour into the mixture, knead the dough without lumps
.
You get an amber dough. Place it on a baking tray (38×26 cm) lined with parchment, spread the mass in an even layer over the entire surface.
Bake the cake in the oven at 170 degrees for no more than 15 minutes. At
this time you can prepare the cream. Mix in a bowl with a whisk sour cream with cream cheese, powdered sugar and vanilla flavoring. You can replace the flavoring with 10 grams of vanilla
. The cream should be thick.
After baking, take the crust out of the tray and cut into small cubes
.
Cover the walls of the pastry ring with foil, so that the cake better moved away after stabilization.
On the bottom of the form lay 2 tablespoons of cream, spread an even layer. Place the cake cubes on the bottom, smear them with cream. Repeat these layers one by one.
Cover the top of the cake with cling film and put it in the refrigerator for 5 hours at least.
After the cake stabilization time has elapsed, chop the remaining cake in a blender to crumbs.
Sprinkle the crumbs over the honey cake, removed from the pastry ring beforehand. You can decorate the honey cake to your liking, for example, with berries or fruit.
