Dessert

Medovik, Russian honey cake

Name: Medovik, Russian honey cake
Total time: 90 min
Yield: serves 8
Ingredients: 100 g Butter; 150 g Honey; 150 g + 2 tbsp (for the cream) Sugar; 1 tsp Baking powder; 2 Egg; 500 g Flour; 500 ml Cream

Preparation time: 1 h 30
Servings: serves 8

Ingredients

serves 8

Butter — to buy100 g
Honey — to buy150 g
Sugar — to buy150 g + 2 tbsp (for the cream)
Baking powder — to buy1 tsp
Egg — to buy2
Flour — to buy500 g
Cream — to buy500 ml

Preparation

Melt the butter with the honey and sugar in a double boiler, stirring, until smooth and slightly frothy.
Off the heat, add the baking powder (it will foam slightly on contact with the hot honey), then whisk in the beaten eggs quickly so they don't cook.
Add the flour little by little while mixing, until you get a soft dough, a bit sticky but workable.
Divide the dough into 6-8 equal portions, roll each one out very thin between two sheets of baking paper, and bake each disc for 4-5 minutes at 180°C, until golden and dry to the touch.
Let the discs cool completely (they firm up as they cool, that's normal) then trim the edges neatly, keeping the trimmings aside.
Whip the cream with a little sugar until stiff peaks form.
Assemble the cake by alternating a biscuit disc with a layer of cream, finishing with cream on top and around the sides.
Crumble the trimmings and generously coat the cake with them, then refrigerate for at least 6 hours (ideally overnight) before serving, so the layers soften as they soak up the cream.