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Russian Honey Cake

Published by in 06. Cooking Ideas · 12/4/2016 09:53:00
Tags: Medovikcakehoneywalnutsrussiatastylayers

“Medovik” is the most popular honey cake in Russia. This honey cake is so soft and fantastic. The honey baked into the cake layers pairs perfectly with the simple sour cream frosting.  It stays amazing in the fridge for a several days.
There are many versions of this cake and we selected the one with 15 layers from food.com
 
INGREDIENTS:
  • 2 eggs
  • 3⁄4 cup sugar
  • 1 teaspoon baking soda
  • 1 HONEYSTICK
  • 100 g margarine or 100 g butter
  • 2 cups flour

Cream Filling: 
  • 750 g sour cream
  • 1⁄2 cup sugar
  • 1 tablespoon honey

Coating:
  • 250 -300 g crushed plain sweet biscuit crumbs, 
  • 1⁄2-1 cup ground walnuts, 
 
DIRECTIONS:
1.     Preheat oven to 180°C.
2.     Beat eggs well with sugar; add baking soda and liquid honey (warm).
3.     Melt the margarine/butter in a casserole or pot; add the mixture (margarine should not be too hot).
4.     Put the casserole on a low heat, add the flour while mixing and mix until the mass is without lumps (the mixture will be very thick and very hard to stir). Remove from heat and cool.
5.     Dip the dough in flour, divide, roll each layer very thin (1-2mm), cut circles as round as possible (approx 18cm diameter), and bake at 180°C for 2-4 minutes or until golden brown in colour; repeat with remaining dough and allow to cool before assembling.
6.     Beat sour cream, sugar and honey until the sugar dissolves-the mixture will still be fairly liquid.
7.     Coat each layer with a generous layer of cream;
8.     Аssemble the cake, coat the sides with cream
9.     Sprinkle top and sides with crumbs and ground walnuts.
10.   Allow to set at least 6 hours before eating.





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