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 minu...