Housewives can try making Medovik cake with a unique honey flavor and soft, layered texture to treat their family on the weekend.
Preparing the cake requires meticulousness and takes a bit of time, but surely Medovik cake will please anyone who has the opportunity to enjoy it.
Regarding the ingredients to make Medovik cake, housewives need to prepare 1 tablespoon of honey, divided into two parts; ¾ cup of sugar; ¾ teaspoon of baking soda; ⅔ avocado; 5 eggs; ⅔ cup of all-purpose flour; 2 cups of sour cream or cold creme fraîche; 1 tablespoon of powdered sugar; ¾ teaspoon of vanilla extract and 2 cups of cold whipping cream...
Preheat oven to 175 degrees, brush with oil and line two 30x23cm baking trays with baking paper.
In a large saucepan, heat ½ cup of honey and sugar over low heat, stirring constantly. Once the sugar has melted and the mixture is gently boiling, add the baking soda. Stir constantly until the mixture turns caramel-colored (about 20-30 seconds). Add the butter and stir until completely melted, then remove from heat and let cool for 5 minutes.
Slowly pour the beaten eggs into the mixture, stirring constantly to avoid overcooking the eggs. Sift the flour into the mixture and use a wooden spoon to mix until smooth.
Divide the batter between two prepared baking sheets, spreading them out thinly and evenly. Bake for 8 minutes until golden brown.
Let the cake cool for 15 minutes, then trim off about 1cm of the edges to create a square cake. Crush the remaining cake pieces to use as decoration when the cake is done. Cut each cake into thirds, creating six small cakes.
In a large bowl, beat sour cream or creme fraîche with 1 tablespoon honey, vanilla extract and powdered sugar until well blended.
In another bowl, beat the cream with an electric mixer until it thickens slightly, then slowly pour the cream into the sour cream mixture, continuing to beat until smooth.
Place one layer of cake on a plate and spread an even layer of cream over the top. Repeat with the remaining layers of cake and cream to create alternating layers of cake and cream.
Cover the entire surface and edges of the cake with cream, and sprinkle crushed cake crumbs on top for decoration. Refrigerate the cake for about 4 hours or preferably overnight to help the layers adhere.
Medovik honey cake can be enjoyed with hot tea to enhance the rich flavor.
