Since the XVIII century, Medovik has been in the center of attention of many famous confectioners. The fact is that this cake amazes with its simplicity and uniqueness at the same time. It would seem that desserts made of honey were created even in the early Middle Ages. But only Medovik was able to conquer the European nobility and become the most fashionable cake
in
France and England.
By the way, Medovik now also takes places of honor in various confectionery and culinary ratings. Perhaps the demand for the dessert is due to its taste qualities, and maybe the simplicity of preparation plays a role.
Let’s make our own cake Medovik from budget products
.
Ingredients for honey cake:
- butter – 200 g;
- 25% sour cream – 700 g;
- honey – 4 tbsp;
- powdered sugar – 200 g;
- baking soda – 2 tsp;
- cream 33% – 500 ml;
- eggs – 4 pcs;
- water – 100 ml;
- sugar – 280 g;
- brandy – tbsp;
- vanillin – 2 tsp;
- flour – 200 g.
Preparation of Medovik cake:
In a saucepan, combine butter and honey, over moderate heat melt the mass, but do not bring to a boil. Pour baking
soda
into the mixture, stir and cook the mixture for another minute.
In a separate container sift flour, mix with salt. Break eggs into an empty bowl, pour 200 grams of sugar and a spoonful of vanillin. Beat the ingredients for 3-4 minutes with a mixer
. Pour 150 grams of flour into the cooled honey mixture, knead the dough with a mixer at low speed. Add the egg mixture to the dough, beat again and gradually pour in the remaining flour.
Cover a 30×40 baking tray with parchment and pour the dough onto the surface. Evenly distribute the dough on the bottom of the tray, preheat the oven to 180 degrees C.
Bake the crust for 12-15 minutes, at this time prepare the impregnation for the cake. In a saucepan with 100 ml of water combine vanillin and sugar. On medium heat melt the sugar, pour the cognac to the impregnation
. Do not bring the liquid to a boil, as soon as the sugar dissolves, turn off the heat. Finished crust cooled outside the baking tray.
To prepare the cream, whip the cream with a mixer, gradually increasing the speed to maximum. Pour powdered sugar into the cream while whipping. When the components are combined into a homogeneous mass, add sour cream in batches, mix the cream thoroughly.
Take the cream to the refrigerator, while covering it with foil vkontakt
.
Uneven parts of the cake should be removed with a knife, crushed in a blender to the state of crumbs. We cut the cake into two, and then each part is divided by thickness, getting 4 thin layers.
Soak each shortcake in ¼ of the sugar liquid and spread with ¼ of the cream. Place the cakes on top of the cream layers, creating a cake.
Brush the sides of the cake with the remaining cream, sprinkle with crumbs.
It remains to wait 3 hours for the cake to soak in the refrigerator.
It is desirable to leave the dessert for more time for soaking, so Medovik will turn out sweeter, the flavor of honey will increase.
