Honey Cake (Medovik)

Name: Honey Cake (Medovik)
Total time: 2 h
Yield: 4
Ingredients: baking soda — 1 ч. л.; butter — 190 г; eggs — 3 шт; flour — 290 г; honey — 2 ст. л.; milk — 250 мл; vanilla sugar — 1 ч. л.; sugar — 270 г

Russian cuisine

Editorial 2 h 4 servings

Master 325 kcal/100 g updated November 12

Soft honey layers with a light caramel aroma, sandwiched with buttery custard cream. The cake needs time to soak, which makes it especially tender.

Method

Mix the eggs (2) with 120 g of sugar, 40 g of butter and the honey, set over a water bath and heat for 5–7 minutes until the sugar dissolves. Add the baking soda until the mixture foams, and heat for a couple more minutes.
Remove from the water bath, add 280 g of flour and knead a soft, slightly sticky dough. Divide it into 6 balls.
Preheat the oven to 190 °C. Roll out each ball thinly on parchment, prick with a fork and bake for 5–6 minutes until golden, immediately trim the hot layer using a plate and save the trimmings.
For the cream, stir 150 g of sugar, 10 g of flour, the vanilla sugar and the egg into the milk and cook over the heat until thick, then cool. Whip the softened butter (150 g) and mix in the cooled cream in parts.
Layer the cakes with the cream, coat the sides and top and sprinkle with the ground trimmings.
Leave the cake in the refrigerator for 6–8 hours until fully soaked.