Medovik - honey cake
Medovik is a beautiful layered cake combining flavours of milk and caramelised honey. It has a soft and creamy texture that melts in your mouth. Even if not the simplest of cakes to make, it is worth all the effort!! I definitely recommend this cake for special occasions:)
for 6 layers of honey biscuits 15x22cm:
1.5 teaspoons of soda
pinch of salt
1l of double cream (36% or more)
400g plain or Greek style yogurt
120g sugar (or to taste)
Milk for soaking of the layers
Walnuts for decoration (optional)
Put butter in a high pot and melt on medium heat. Add honey, mix, add sugar and mix. Add baking soda, mixing all the time. The mass will slowly begin to rise and turn into foam. All the time mix and cook 3-5 minutes. When the mass begins to change its color to light orange (you can see it in the video), remove from heat and set aside to cool for 10 minutes.
After cooling, the mass will turn darker. Beat eggs into a homogeneous mass. Gradually add them to the mass in the pot, stirring constantly. The mass will begin to turn brown.
Add flour in batches, mixing thoroughly after each batch. Sprinkle the board / worktop lightly with flour and take out the mass. Sprinkle lightly with flour on top - only so that it does not stick. Do not knead !! Just collect the mass and put it into some kind of form - preferably rectangular - lined with cling film. Cover the mass with cling film and put in the fridge for a minimum of 30 minutes - the mass will stop being sticky and it will be easy to work with.
Heat up the oven to 160 degrees.
Prepare a baking tray lining it with baking paper or you can use a silicone baking mat. It should be taken into account that the layers cannot be removed from the paper or mat immediately after baking - it is best to prepare several papers. Layers can be baked 2 on one baking tray at the same time - I roll out the layers so that I can fit 2 on one baking tray :)
Take the dough out of the fridge. In order not to use additional flour, I roll out the layers immediately on the paper / mat on which I bake them. In my case, I made 6 layers of dough, so I divide the mass into 3 parts, I roll out each into a 0.5 cm thick rectangle measuring approximately 35 cm x 25 cm. I cut out a rectangle with exact dimensions of 30x22 cm. And I divide it into 2 parts - in this way I get 2 layers next to each other on the same paper - each with dimensions of 15x22cm.
Bake layers for no more than 6 minutes - but I recommend 5 minutes to avoid drying them out too much. After removing from the oven, the layers are still slightly soft. Set aside to cool completely before peeling off the paper - otherwise some will stick and the layers will break.
Prepare the yogurt cream. Add sugar and vanilla to the cream. Whisk lightly to make it thicken. Then add yogurt and whisk to get thick cream.
I soak each layer of dough in milk, because it moisturizes them well and the dough does not have to stand for long to be soft and ready to eat :) Soak the bottom of the layer very briefly, and then brush another portion of the milk on top of the layer.
Then apply the cream. If you want to get fairly even layers, I recommend using some kind of scoop for cream - I use an ice cream scoop - in this way I control how much cream I apply on subsequent layers.
After completing all the layers, put it in the fridge for at least 8 hours - everything will combine well and the layers will soften. After removing, I cut the edges to show nice layers and you can decorate the dough - I use the same cream and finely chopped walnuts, which are the most common combination for honey cake.
If in doubt, please refer to the video where everything is clearly visible step by step.