Honey has always played an important role in Russian cuisine. Before sugar was easily available, honey was used as a primary sweetener. It was also used as a mendicant, treating ailments from dry hands to fevers and chills. Medovik recipes are abundant in Russia. Western Russian traditional honey cakes are often prepared with walnuts and apples, bringing together the flavors of the three August harvest festivals, known in the Christian liturgical calendar as the three Saviors. According to Russian folklore, the cake was created in the 18th century by a chef looking to impress Empress Elizabeth. However, there a very little records of the cake before the 20th century were it became a popular soviet dish.
Recipe
IngredientsCake (кекс)
1/4 cup honey (мед) 3/4 cup granulated sugar (сахар) 2 Tbsp unsalted butter (масло) 3 eggs (яйца) 1 tsp baking soda (пищевая сода) 3 cups unbleached flour (мука) Frosting (иней) 32 oz sour cream (сметана) 2 cups powdered sugar (сахарная пудра) 1 cup heavy whipping cream (взбитые сливки) |
.
|
How To Make a Honey Cake
Cake
Step 1. Beat the three eggs together in a separate bowl and set aside.
Step 2. Add the sugar, butter, and honey to a medium saucepan and melt them together over medium to low heat, stirring every once in awhile to make sure that the sugar does not burn.
Step 3. When the sugar has dissolved, remove the mix from heat and whisk in the beaten eggs in a slow, steady stream until they are all incorporated.
Step 4. Whisk in baking soda to the mixture then fold in flour with a spatula, 1/2 cup at a time. Fold until the dough reaches a clay consistency and does not stick to your hands.
Step 5. Cut the dough into 8 separate pieces.
Step 6. On a well-floured surface, roll each piece of dough into a 9" circle about 1/8" thick. Then place a 9"plate over the dough and trace around it with a pizza cutter until you have a perfect dough circle. Keep scraps for later.
Step 7. Transfer the dough circles to a baking sheet lined with parchment paper. Bake the dough, two circles at a time, at 350˚F for 4-5 minutes until golden.Transfer to a wire rack to let cool. Repeat with remaining layers.
Step 8. Bake the leftover scraps and let them cool completely. Transfer them to a food processor and pulse them until you have fine crumbs.
Frosting
Step 1. Beat the heavy whipping cream until stiff peaks form about 1-2 minutes on high speed.
Step 2. In a separate bowl, whisk together the sour cream with the powdered sugar. Fold the whipped cream into the sour cream and you have your frosting. Refrigerate until ready to use.
Assembly
Step 1. Spread about 1/3 cup frosting on each cake layer. Press the cake layers down gently as you go to keep the layers from having air gaps. Frost the top and sides of the cake with the remaining frosting.
Step 2. Dust the top and sides off the cake with the cake-crumbs, then cover with plastic wrap and refrigerate overnight. Add toppings of your choice. Enjoy!
Original Recipe: http://natashaskitchen.com/2014/03/09/8-layer-honey-cake-recipe-medovik/#_a5y_p=1451318
Sources: Eremeeva, J. (2012, September 01). Honey Coating a Controversy: Tort Medovik. Retrieved June 15, 2017, from https://www.rbth.com/articles/2012/09/01/honey_coating_a_controversy_tort_medovik_17863.html
Medovik. (2017, May 02). Retrieved June 15, 2017, from https://en.wikipedia.org/wiki/Medovik
Step 1. Beat the three eggs together in a separate bowl and set aside.
Step 2. Add the sugar, butter, and honey to a medium saucepan and melt them together over medium to low heat, stirring every once in awhile to make sure that the sugar does not burn.
Step 3. When the sugar has dissolved, remove the mix from heat and whisk in the beaten eggs in a slow, steady stream until they are all incorporated.
Step 4. Whisk in baking soda to the mixture then fold in flour with a spatula, 1/2 cup at a time. Fold until the dough reaches a clay consistency and does not stick to your hands.
Step 5. Cut the dough into 8 separate pieces.
Step 6. On a well-floured surface, roll each piece of dough into a 9" circle about 1/8" thick. Then place a 9"plate over the dough and trace around it with a pizza cutter until you have a perfect dough circle. Keep scraps for later.
Step 7. Transfer the dough circles to a baking sheet lined with parchment paper. Bake the dough, two circles at a time, at 350˚F for 4-5 minutes until golden.Transfer to a wire rack to let cool. Repeat with remaining layers.
Step 8. Bake the leftover scraps and let them cool completely. Transfer them to a food processor and pulse them until you have fine crumbs.
Frosting
Step 1. Beat the heavy whipping cream until stiff peaks form about 1-2 minutes on high speed.
Step 2. In a separate bowl, whisk together the sour cream with the powdered sugar. Fold the whipped cream into the sour cream and you have your frosting. Refrigerate until ready to use.
Assembly
Step 1. Spread about 1/3 cup frosting on each cake layer. Press the cake layers down gently as you go to keep the layers from having air gaps. Frost the top and sides of the cake with the remaining frosting.
Step 2. Dust the top and sides off the cake with the cake-crumbs, then cover with plastic wrap and refrigerate overnight. Add toppings of your choice. Enjoy!
Original Recipe: http://natashaskitchen.com/2014/03/09/8-layer-honey-cake-recipe-medovik/#_a5y_p=1451318
Sources: Eremeeva, J. (2012, September 01). Honey Coating a Controversy: Tort Medovik. Retrieved June 15, 2017, from https://www.rbth.com/articles/2012/09/01/honey_coating_a_controversy_tort_medovik_17863.html
Medovik. (2017, May 02). Retrieved June 15, 2017, from https://en.wikipedia.org/wiki/Medovik