17
April

Russian Honey Cake (Medovik)

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madnad

Russian Honey Cake (Medovik)

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Ingredients

Biscuit layers

  • 120g Unsalted Butter
  • 3 tablespoons Honey
  • 200g Light Brown Sugar
  • 500g Plain Flour
  • 1 teaspoon Baking Powder
  • 3 Large Free-range Eggs

Cream filling

  • 480ml Whole Milk
  • 3 Large Free-range Eggs
  • 40g Cornflour
  • 225g Dulce de leche
  • 2 tablespoons Honey
  • 200g Unsalted Butter (cubed)

Directions

1. Pre-heat oven to 190°C / 375°F / Gas Mark 5
2. Place a saucepan over a low-medium heat and add the butter, sugar and honey. Stir gently until the sugar has melted and allow to cool
3. Sift together the flour and baking powder in a large mixing bowl. Pour in the butter-sugar mixture
4. Beat the eggs and add to the mixer, then mix on a low-medium speed until everything is combined. Your dough should be soft and a little sticky
5. Turn out onto a lightly floured surface, and with floured hands, press to form a smooth ball
6. Divide into 8 equal pieces. Cover with a slightly damp tea towel to prevent them drying out
7. One piece at a time, roll out thinly into a circle on a piece of grease proof paper
8. Place on a baking tray, and using a 8"/20cm cake tin, cut out a circle but leave the 'scraps' on the tray
9. Dock the circle with a fork, then bake for 5-7 mins or until it just starts to colour. Slide the paper onto a cooling rack and allow the disk to fully cool. Repeat for the other 7 layers
10. Take the 'scraps' and blitz in a food processor or crush in a bag with a rolling pin until you have crumbs, then place to one side
11. To make the cream filling, reserve about 100ml of the milk, then heat the rest until just scalded but not boiling
12. Mix the reserved milk with the cornflour until no lumps remain, then whisk in the eggs
13. Add a little of the hot milk to the cornflour slurry to temper the eggs, the add the slurry to the warm milk whisking the whole time
14. Bring the mixture to a simmer over a moderate heat, whisking constantly, until thickened
15. Take off the heat and whisk in the butter. Cover the surface with cling film and allow to cool
16. Once cooled to room temperature add the dulce de leche and honey
17. Divide the cream mixture evenly over each of the biscuits. Spread to cover them entirely
18. Stack one covered biscuit on top of the other and continue until all the biscuits are stacked
19. For the cream that has squeezed out, use a palette knife to smooth it evenly around the sides
20. Sprinkle the crushed scraps so that they completely cover the top and sides. Refrigerate for at least 8 hours, or over night, before serving
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