Honey Cake Recipe

Name: Honey Cake Recipe
Prep time: 127 min
Cook time: 7 min
Yield: 6
Cuisine: Rusa
Ingredients: 3/4 cups honey, for the cookie; 1 cup butter, for the cookie; 1/2 cups sugar, for the cookie; 2 egg yolks, for the cookie; 1/4 teaspoons baking soda, for the cookie; 1 tablespoon white vinegar, for the cookie; 1 ounce brandy, for the cookie; 2 cups flour, for the cookie; flour, for rolling out; 2 cups whipping cream, for the cream; 1/4 cups honey, for the cream; 1 teaspoon vanilla essence, for the cream; crushed cookies, for decoration; mixed berries, for decoration; bee pollen, for decoration

Yamilette González

Enjoy this delicious honey cake, which is made with a soft and crunchy butter and honey cookie, then covered with a smooth cream with a light flavor of honey and vanilla. Dare to try "Medovik," it's a classic of Russian pastry!

Reviewed by Editorial Team of Kiwilimón

Published: 31-01-2023

Preparation

7 mins

Low

Place the honey, butter, and sugar in a bowl. Use a double boiler and cook while stirring for 10 minutes or until the ingredients are incorporated. Reserve. Add the egg yolks, baking soda, lemon juice, and brandy in another bowl and mix very well. Reserve. Mix the two preparations you made in a larger bowl, gradually incorporate the sifted flour, mix with a spatula until combined, cover with cling film, and let rest in the refrigerator for 30 minutes. Reserve. On a floured table or smooth surface, divide the dough into 10 portions; preferably, all should weigh the same so that the disks are of the same thickness. Use a rolling pin to roll out the dough until you obtain circles of 15 cm in diameter and cut the circles on the parchment paper, leaving the leftover dough on the tray. Bake at 210 °C for 5 minutes. Let cool for 10 minutes before unmolding and keep the leftover dough. Repeat the process until you have 10 disks. For the cream: Pour the heavy cream and honey into a bowl and use a stand mixer to mix until it doubles in size, finally adding the vanilla extract. Reserve. To assemble the honey cake: Place a disk of dough on a cake base, add a little whipped honey cream, a disk, and repeat the process until forming a tower. Refrigerate for 15 minutes. Cover the cake with the remaining cream. Refrigerate and reserve. With the help of a grater, crush the cookie scraps. Reserve. Cover the honey cake with the crushed cookie and decorate with berries and pollen.