Passport & Plate - Honey cake Medovik

eatwithjoy — Thu, 13 Mar 2014 15:04:12 GMT

Ingredients
Dough:
2 eggs
1 1/5 cups of sugar
3 tablespoons of honey
1 teaspoon of baking soda
2 1/5 cups of flour
100 grams of butter
unique tip - cacao powder on the edge of the knife
Filling:
500 grams of Sour cream
150 grams of sugar
1 teaspoon of vanilla sugar
Accessories:
Spatula
Pot
Bowl
Pergament paper
Oven-tray
Rolling-pin

How to prepare this recipe
1. Pre-heat your oven to 190 C.
2. Make a double-boiler: take a pot and boil some still water in it. Then put a bowl into the pot. (You can use nonstick pot with thick bottom also)
3. Melt the butter in a bowl.
4. Add sugar and honey to melted butter. Slowly mix it to combine.
5. Take your double-boiler off the heat.
6. Add eggs, baking soda and mix it well.
7. Slowly add cacao powder and flour.
Important tip about the flour: when you add flour look at the consistence, cause if you add too much - the dough will be hard to roll and layers will be hard too.
8. Mix well and split the dough into 10-12 parts.
9. Roll each part in a thin circle or square (i like to make it square as my granny does)
10. Don`t throw away any excess. Bake it you will need it at the end.
10. Bake each layer for 2-5 minutes on baking paper (depends on your oven).
11. Make a creamy filling: mix sour cream and sugar until sugar totally dissolve.
12. Top each layer with generous amount of creamy filling. Top each side of your cake either.
13. Crumble excess and sprinkle your cake.
14.Put the cake in the fridge for 2-3 hours.
Serve with fresh berries as strawberry, raspberry or blackberry.

The story behind this recipe
There is a legend about the recipe of this cake that Empress Elizabeth I didn`t like honey, but young cooker didn`t know about that and made that cake. Empress liked it so much that she couldn`t believe that it was made from honey. In my family this cake has it own history. My grandmother always baked this cake in winter, especially for Christmas. When I was a child I used to help her on the kitchen, but she never allow me to take any bite of cake until it is totally ready. I could eat creamy filling, but not the cake. I used to tell her: “when I grow up I will make this cake every day and eat it while preparing as much as I want to”. She died a year ago. When I made this cake for Christmas all my family were about to cry, because from a small bite everyone who tried it – remembered my grandma. When I cooked this cake without her I felt like she`s watching me and helps me. And you know, I didn`t try even a small bite until the cake was totally ready.

Eat in the silence

Passport & Plate - Honey cake Medovik