Medovik is considered a traditional dish of our confectioners. These are honey cakes combined with sweet impregnation and delicate cream. The cake conquered the whole world in the XVIII century. Now this confectionery continues to occupy various tops of cakes and pastries.
In Europe, the inimitable taste of honeydewick was especially appreciated. In some countries, for example, in Denmark, the cake was included in the consumer basket.
Medovik was sometimes prescribed to patients suffering from a lack of dopamine.
It is worth learning how to prepare homemade medovik, as this cake turns out to be especially delicious when prepared independently
.
Ingredients of sponge cake for honeydewick:
- honey – 150 g;
- flour – 150 g;
- sugar – 40 g;
- egg – pcs;
- butter – 50 g;
- baking soda – ½ tsp;
- sour cream – 70 g.
Ingredients for the cream:
- 20% sour cream – 200 g;
- powdered sugar – 80 g;
- cream cheese – 150 g.
Preparation of honey:
In a saucepan we put honey, sprinkle with sugar, add butter. On medium heat you need to melt butter and mix it with honey.
Separately, you need to mix soda with sour cream until bubbles appear. Sour cream is put in a saucepan with honey, cook until foam appears.
Then the mixture of honey and sour cream should be cooled, add eggs, thoroughly beat until homogeneous
.
Sift flour into the honey mass, knead the biscuit dough. The baking
tray is covered with parchment, lay part of the dough on the surface and distribute it in a thin layer on the bottom. Bake the cake in an oven heated to 180 degrees – 10 minutes.
Similarly, you need to bake the second cake, wait until both cool down. Cut the uneven edges of the cakes with a knife.
To prepare the cream, mix sour cream with powdered sugar and cream cheese. Stir the ingredients with a spatula and spread on the cakes in an even layer.
Roll up the cakes into a roll with the cream inside, combine them into a single product. Spread the rest of the cream on top of the roll.
The remains from the cakes should be crushed to the state of crumbs, sprinkle the cream top layer of the cake. After a couple of hours of soaking in the refrigerator, the honey cake can be considered ready.
