Medovik (Russian honey cake)

 Traditional Russian honey cake with sour cream. In Russia sour cream is less sour so depending on the sourness the quantity of sugar should be adjusted. It is recommended to leave the cake in the fridge until next day so that sugar fully combines with sour cream.


Category: Desert
Prep time: 30 mins
Cooking time: 10 mins

Ingredients:
80g honey
200g powdered sugar
200g butter
3 eggs
1 tsp baking soda
Pinch of salt
180-200g flour

For the cream:
400g sour cream with 20-25% fat content
3 tbs powdered sugar

Method:
Heat up the honey in a sauce pan over medium heat then add the baking soda and continue to heat up while constantly stirring until it browns.
Stir in the butter.
Using an electric mixer mix the eggs with sugar and add a pinch of salt then add in the honey mixture.
Add the flour and make the dough for the cake.
Put a piece of baking paper on a baking tray then divide the dough mixture into 2 thin layers. Bake each layer in a preheated oven about 6-8 minutes.
Divide the baked dough into equal pieces, each should yield from 2-4 pieces depending on the size of the dough. Cut off the uneven edges and shred them into crumbs using a food processor. These will be used later to decorate the cake.
Mix sour cream with powdered sugar and smear it over the dough layer by layer.
Sprinkle the previously shredded edges over the cake and leave to rest over night.



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