Medovik (Russian Honey Cake)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the granulated sugar, unsalted butter, honey, and large eggs in a heatproof bowl set over a saucepan of simmering water (double boiler).

   Ca. 5 min.

   Kokkens note: Ensure the bowl does not touch the simmering water.

2. 2

   Whisk the mixture constantly until the sugar dissolves and the butter melts, about 5-7 minutes.

   Ca. 7 min.

   Kokkens note: The mixture should be warm to the touch and slightly thickened.

3. 3

   Remove the bowl from the heat and stir in the baking soda.

   Ca. 1 min.

   Kokkens note: The mixture will foam up and lighten in color due to the baking soda reacting with the honey.

4. 4

   Gradually add the all-purpose flour, mixing until a soft, sticky dough forms.

   Ca. 5 min.

   Kokkens note: Do not overmix; just combine until no dry streaks of flour remain.

5. 5

   Divide the dough into 8-10 equal portions.

   Ca. 3 min.

   Kokkens note: Using a kitchen scale can help with even portions.

6. 6

   Lightly flour your work surface and roll out each portion into a very thin circle, about 22 cm (9 inches) in diameter.

   Ca. 15 min.

   Kokkens note: You can use an inverted cake pan or plate as a guide to cut perfect circles after baking.

7. 7

   Preheat your oven to 180°C (350°F).

   Ca. 10 min.

8. 8

   Place one rolled-out dough circle onto a parchment-lined baking sheet.

   Ca. 1 min.

   Kokkens note: Prick the dough all over with a fork to prevent bubbling.

9. 9

   Bake each cake layer for 3-5 minutes, or until golden brown and firm.

   Ca. 40 min.

   Kokkens note: Bake one layer at a time if your oven cannot accommodate multiple sheets without affecting baking.

10. 10

    Immediately after removing from the oven, use a 20 cm (8 inch) round cake pan or plate to cut out a perfect circle from each warm layer.

    Ca. 10 min.

    Kokkens note: Save the trimmed scraps; they will be used for decoration.

11. 11

    Stack the baked cake layers and allow them to cool completely on a wire rack.

    Ca. 20 min.

12. 12

    For the frosting, combine the sour cream, powdered sugar, and vanilla extract in a large bowl.

    Ca. 2 min.

    Kokkens note: Use cold sour cream for the best consistency.

13. 13

    Whisk until smooth and well combined.

    Ca. 2 min.

    Kokkens note: Avoid over-whipping, as sour cream can become too thin.

14. 14

    Place one cooled cake layer on your serving plate or cake stand.

15. 15

    Spread a generous layer of frosting evenly over the cake layer.

    Ca. 1 min.

16. 16

    Repeat with the remaining cake layers and frosting, stacking them neatly.

    Ca. 5 min.

    Kokkens note: Leave a little extra frosting for the top and sides.

17. 17

    Generously cover the top and sides of the assembled cake with the remaining frosting.

    Ca. 3 min.

18. 18

    Crumble the reserved cake scraps into fine crumbs.

    Ca. 2 min.

    Kokkens note: A food processor can make this step quick and easy.

19. 19

    Press the cake crumbs onto the top and sides of the cake for decoration.

    Ca. 3 min.

20. 20

    Refrigerate the Medovik for at least 12-24 hours before serving to allow the layers to soften and the flavors to meld.

    Ca. 12 t.

    Kokkens note: This resting period is crucial for the cake's texture and taste.