Medovik has been on the list of the best-selling and most popular cakes around the world for about 100 years. Although originally honey cake may not have existed at all. This cake was prepared by a French confectioner for the Empress. The catch is that the empress did not like honey and all desserts made of this ingredient. However, a talented confectioner was able to make the honey in the cake feel differently
, and as a result, the Empress liked Honeydew so much that the dessert became part of the imperial menu. This success was soon adopted by other confectioners around the world.
Medovik is still considered a delicious, unusual cake. Let’s prepare a homemade version of medovik.
Ingredients of sponge cake for honey cake:
- Honey – 120 g;
- Butter – 180 g;
- Sugar – 120 g;
- Soda – 1 tsp;
- Salt – a pinch;
- Eggs – 4 pcs;
- Flour – 300 g.
Ingredients for the cream:
- Cream 33% – 500 g;
- Vanilla sugar – 20 g;
- Powdered sugar – 80 g;
- Sour cream – 600 g.
Preparation of honeydew:
Pour honey into a saucepan, add butter and granulated sugar, stir. On medium heat, melt butter and sugar, but do not bring to a boil.
Pour into the honey mixture of baking soda, mix and wait for the reaction. Stir the ingredients constantly, bring the honey mixture to an amber color.
Pour salt into the mixture, break eggs one by one and quickly mix the honey mixture with eggs. It is important that the eggs do not boil in the hot honey mixture.
Sift the flour gradually into the honey mixture and knead the biscuit dough
.
Cover a baking tray with parchment, pour the biscuit dough onto it, spread it out in an even layer.
Bake the biscuit at 180 degrees for 12-13 minutes.
Trim the uneven edges of the biscuit, divide the biscuit into 4 equal rectangular cakes.
To prepare the cream, whip cold cream with a mixer at low speed until a thick mass.
Add
powdered sugar and vanilla sugar to the cream.
Add sour
cream to the cream
and whisk again until combined. If desired, add prunes and nuts.
Carefully divide each crust crosswise into two thin crusts
.
Lubricate each crust with cream, overlapping each other. Sprinkle the cream layers with nuts and prunes.
Crumble the cake trimmings into crumbs and sprinkle over the top and sides of the honey cake.
You get a multilayer cake, which we leave in the refrigerator for a couple of hours.
