The classic Medovik cake was once invented by a young court cook for Empress Elizabeth Alexeyevna, wife of Alexander I. Incidentally, she did not like honey, but she simply "did not recognize" it in this form and ordered it to be made regularly. When the truth was revealed, the Empress did not reverse her decision, but only laughed at the audacity of the cook. Thus, the Medovik cake began to conquer the hearts of sweet lovers, and, it should be noted, continues to do so to this day. The layers of the cake are very tender and crumbly, while the pleasant acidity of the cream delicately mellows its luscious sweetness. Many people like the classic Medovik cake, but not everyone knows how to make it. Well, it's time to remedy the situation!
INGREDIENTS
For the cream:
sour cream 30% - 500 g
sugar - 200 g
honey - 30 g
For the dough:
Butter - 150 g + 30-40 g to grease the molds
eggs - 3 pcs.
sugar - 150 g
honey - 150g
soda - 1 tsp.
flour - 500 grams
STEP-BY-STEP RECIPE
Step 1.
Cut the meringue cake, butter into cubes)
Prepare the dough for the Classic Mudovik Cake Cakes. Dice the butter and leave for 30 minutes at room temperature (it should be soft).
Step 2.
Mix meringue and eggs with mixer until fluffy and smooth, add butter).
Beat eggs with mixer and sugar until fluffy and smooth. Add the soft butter and whisk again thoroughly with the mixer.
Step 3.
Put the meringue, honey in a small ladle, put on the fire and, stirring, bring to a boil, remove from the heat and immediately pour the baking soda).
Put the honey in a small ladle. Put it on the fire and, stirring, bring it to a boil. Remove from heat and immediately add the baking soda. Then add baking soda and stir it. Be careful: the mass will begin to foam and rise.
Step 4.
Honey mixture add to egg mixture and mix, gradually, half a cup at a time, add flour,).
Add the honey mixture to the egg mixture and stir. Gradually, half a cup at a time, add the flour, kneading thoroughly after each portion. The dough for the honeydew crusts should turn out quite soft.
Step 5.
Make a ball out of the dough)
Shape the dough into a ball, wrap it in clingfilm and put it in the fridge for 30-40 minutes. After this time, the dough will be easier to shape for making classic meringue cakes.
Step 6.
Take the dough out of the fridge and divide it into 8-10 pieces, roll out the dough)
Take the dough out of the fridge and divide it into 8-10 pieces. Grease a 22-24 m diameter tin with a little butter. Place a portion of the dough in it and spread as thinly as possible over the entire surface. Bake at 200°C for about 3 minutes until lightly browned. Prepare all the tart shells in this way.
Step 7.
Make the cream: beat the well-cooled sour cream into a fluffy mixture, gradually adding the sugar and honey).
Prepare the cream for the classic Medovik cake. Whisk the well-cooled sour cream into a fluffy mass, gradually adding sugar and honey. The ready cream should have a homogeneous consistency.
Step 8.
Cream the meringues (spread the cream on the cakes).
Finely crumble one crust with a blender or roll it out on the table with a rolling pin. Stack the rest of the cake on top of each other, spreading the cream you have prepared. Spread it on the top and sides of a classic Honey Muffin Cake.
Step 9
Sprinkle the crumble on all sides of the cake)
Sprinkle the cake with the crumble on all sides and leave for 2 hours at room temperature. Then place in fridge for 6-8 hours. Decorate as desired before serving.
You must be logged in to post a comment.