Dessertscookinglsl5.0
HONEY LAYER CAKE "MEDOVIK" RECIPE
Honey Layer Cake "Medovik" Recipe -wafer thin layers of honey cake and rich custard pastry cream make this cake insanely delicious.
👥 12 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 30 min🔥 Cook: 1h👤 Mira Lyubenova📖 cookinglsl
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●whisk
- ●bowl
- ●spatula
- ●stove
- ●oven
- ●pan
- ●food processor
📝 Preparation Steps
1
For the custard:
2
In a saucepan combine milk and flour, whisk to combine, make sure there are no clumps. Bring to a simmer, stirring frequently, don't let it boil. Remove from heat.
milk3 cups
3
In the mean time in a deep bowl, combine egg yolks, sugar and vanilla extract. Whisk to combine.
egg yolks6vanilla extract (I used alcohol-free)2 tsp
4
Slowly add hot milk to egg yolk mixture, whisking constantly, so the egg yolks don't cook.
milk3 cupsegg yolks6
5
Return mixture to the saucepan and cook over medium heat, stirring constantly for ⏱️ 8 minutes. At this time, custard should have formed and should be covering the spatula in a thin layer. Remove from heat and stir in butter. Transfer to a bowl, let custard cool at room temperature for ⏱️ 20 minutes, then cover and refrigerate for ⏱️ 1 hour until cold.
6
For the cake layers:
7
In a saucepan, whisk together honey, sugar, butter and eggs. In a small bowl combine baking soda and vinegar, let it bubble, this will prevent from the soda taste to be present in the cake layers. Add mixture to the saucepan.
large eggs (, lightly beaten with fork)4baking soda1 tspvinegar2 tsp
8
Transfer to the stove top and cook over medium, stirring constantly for ⏱️ 8 minutes. This mixture will bubble and first and double its size, then it will turn into darker amber color. Remove from heat and let it cool for ⏱️ 4-5 minutes.
9
Start by adding 2 1/2 cups flour, a little at a time to the saucepan, mixing to incorporate with a spatula. Make sure there are no lumps. Slowly add the remaining 1/2 cups of flour. The dough might be a little oily, but not sticky.
10
Preheat oven to 350F.
11
Dust a working surface with flour and transfer the dough on it. Form a ball, then cut into 8 even pieces.
12
Roll each piece into a circle. You can either make 8 or 9-inch layers. I like to use the bottom of a spring form pan, a 9-inch one in this cake to guide and cut out circles with the same size and shape.
13
You can roll cake layers over parchment paper and then bake them directly over it. Reserve the scraps left after cutting the layers for later.
14
Repeat with all 8 balls of dough.
15
Bake layers for ⏱️ 4-6 minutes each, until golden.
16
Transfer to a wire rack and let them cool completely.
17
Place scraps on a baking pan and bake for ⏱️ 5-6 minutes, until golden. Let them cool, then transfer to a food processor and process until you get fine crumbs.
18
To assemble the cake:
19
Start by placing the first layer on a plate. Spread a generous amount of filling over it. Top with the second layer and add custard. Repeat with the remaining layers. Spread custard over the sides of the cake and on top, over the last layer. Refrigerate for ⏱️ 20 minutes.
20
Add a second layer of custard over the whole cake and top with crumbs. Gently try to place crumbs over the sides of the cake, too.
21
Refrigerate for at least ⏱️ 6 hours.
22
Serve and enjoy!
Nutrition Facts
calories
481 kcal
fat Content
21 g
serving Size
1 serving
fiber Content
1 g
sugar Content
35 g
sodium Content
486 mg
protein Content
9 g
cholesterol Content
198 mg
carbohydrate Content
63 g
saturated Fat Content
12 g
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