Medovik cake preparation: recipe, methods, secrets, at home

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Medovik recipe (honey cake, rus. Medovыy cake - honey cake) appeared about 200 years ago, when the cook of the emperor Alexander I prepared wonderful desserts for his wife. The culinary name has not survived in history, but the Russian medovik cake has become a classic of the art of confectionery. Nowadays, there are many recipes for delicious honey cake, but originally the famous cake consisted of creamy honey cakes made from sour cream. How is honey cake made now?

A SIMPLE RECIPE FOR MEDOVIK DOUGH
Every housewife has her own recipe for making medovik at home, because a cake baked with their own hands, full of dyes, preservatives and flavorings, is much better than a factory cake. Why artificially enhance the taste of a honey cake that is so delicious?

To prepare the dough, you need a little liquid honey (rose or linden), eggs, sugar, butter (it should not be replaced with margarine), flour and baking powder (razryxlitel).

First, melt the honey, sugar and butter in a water bath, then add the beaten eggs, batter and a little flour and mix well using a barcahsi mixer. Mixing the dough in a water bath makes the cakes especially soft and fluffy. After removing the mixture from the heat, the dough is brought to a state where it can be spread and then placed in the refrigerator for 40 minutes.

HOW TO MAKE A CREAM FOR MEDOVIK CAKE
Cream for a honey cake is prepared simply - sour cream is whipped with sugar, and sometimes condensed milk is added. Sour cream should be fresh, chilled and have a high fat percentage so that the cream comes out more airy and soft. Creams based on liquid sour cream are perfectly absorbed into the cake crusts, but there is no layer of cream between them. If the sour cream is liquid, pour it over the gauze several times and leave for 3 hours to allow the excess liquid to drain out. Sour cream thickens and foams perfectly.

If sugar powder is used instead of sugar, the texture of the cream will be more pleasant, and the sugar grains will not crumble between the teeth. You can add coconut pieces, nuts, jam, povidlo, crushed fruits, a little orange or lemon cider, cocoa or chocolate to the cream. Boiling cream is also very suitable for this cake.

By the way, medovik is also prepared with butter cream: for this, soft butter (fat content of at least 82,2%) is whipped with boiled condensed milk for 10-15 minutes until the mass volume increases. If you rub different creams alternately between the cakes, the honey cake will have a unique taste, because the condensed milk juice is diluted with a little sourness of sour cream, and the honey cake does not become too sweet.

HOW TO PREPARE CORES FOR MEDOVIK

The dough, cooled in the refrigerator, is divided into pieces depending on the number of crusts, and each piece is spread in a thin circle. The remaining dough should be covered with a napkin or cling film at this time, otherwise it will dry out. Usually in a standard recipe there are about 7-10 cakes, you can use a plate or other shape to cut them the same.

The coriander is pierced with a fork in several places and baked in the oven for 5-7 minutes. After baking, the edges of the finished crust are cut and corrected with a knife, note that the crusts come out smooth and flat when cut only after baking. After that, cream is applied to the coriander and the remaining coriander talc, walnuts and chocolate are sprinkled on it. When applying the cream to the cake, don’t forget its sides, they should also be well moistened and soft.

SOME SECRETS FROM CONDITIONS
Do not use buckwheat and acacia honey for the dough: despite the unique taste and smell of such honey, the coriander turns out a little bitter. For the dough to have the same consistency, the honey must be liquid, so it is recommended to melt the sugared honey in a water bath.

Before preparing the dough, the eggs should be removed from the refrigerator - they should be at room temperature, and the flour should be sifted to make it both light and airy. When the dough is mixed in a water bath, the water in the pot should not boil strongly, but should simmer a little, i.e. the fire should be low. If you use baking soda instead of baking soda, add it at the end of the mix. Some housewives recommend adding soda to the eggs during frothing, not during baking, so that they rise in size relatively quickly.

Another valuable tip: when you start picking the honeycomb crusts, first apply a little cream to the dish and then place the first crust on top so the cake comes out softer.

CLASSIC MEDOVIK COOKING AT HOME: STEP-STEP RECIPE
Let’s take a step-by-step look at how to prepare a Medovik recipe. With our instructions you will quickly learn the art of confectionery.

Ingredients: eggs - 3 pieces, butter - 50 g, sugar - 600 g (from 300 g for dough and cream), liquid honey - 150 ml, soda - 1 teaspoon, flour - 500 g, sour cream - 500 g .

Method of preparation:

1. Fill a larger container with water and set it on fire (for a water bath).

2. In a smaller bowl, combine the eggs and sugar and beat well until foamy.

3. Add butter, honey and soda to the beaten egg.

4. Place the dish in a water bath and stir for 15 minutes until the volume of the mixture doubles. The mass should be light and airy.

5. Add 1 tablespoon of flour and knead for another 3 minutes until the flour is well mixed.

6. Remove the pan from the heat and mix again with the remaining flour until a soft and plastic dough is formed.

7. Divide the dough into 8 pieces, wrap in cling film and leave in the fridge for half an hour.

8. Spread each slice until a thin circle.

9. Place the crust in a pan lined with parchment paper and greased. Bake at 180 ° C for 3-5 minutes.

10. Cut off the edges of the coriander and let them cool, draining the remaining residue.

11. Mix the sour cream and sugar with a mixer to form a cream.

12. Spread the cream between the crusts and start baking the cake.

13. Sprinkle the crumb remnants over the honeycomb.

14. Keep the cake at room temperature for 1,5-2 hours so that it absorbs the cream, then store it in the refrigerator for at least 8 hours.

You can decorate the classic medovik with chocolate or walnut pieces and add a little crushed fruit to the cream. Make the cake more because it will be eaten very quickly. Pleasant appetite!

MAKE A MEDOVIK CAKE QUICKLY IN HALF AN HOUR
If time is short, you can use this recipe, which is different from the classic honey cake method. You bake one biscuit, not 7-10 cakes, which is then cut into several cakes.

Beat 4 egg whites with a cup of sugar, then add 4 yolks, 3 tablespoons of honey, 1 teaspoon of baking soda and 1,5 cups of flour, respectively. The dough should be like thick cream. Put it in a greased pan and bake at 170-180 ° C for half an hour.

The finished biscuit will be tall (about 10 cm), light and airy. Cut it into 5 cakes and apply the cream made from 400 ml of dark sour cream and 0.5 cups of powdered sugar and start kneading. Add a little raisins and walnuts to the cream, decorate the cake itself with them, give the cakes time to absorb the cream and toss on the table.