This super quick 30 min honey cake (medovik) will blow your mind. If you are a big fan of honey cakes and don’t like rolling out the dough, I have found a solution for you - Honey cake that requires no rolling! It will have less layers than standard honey cake, but they will be just as tall and delicious. I made this a heart shape for Valentine’s Day and because its super cute, I hope you make this cake!
150 gr unsalted butter
2 large eggs
200 gr of granulated sugar
300-320 gr of plain all purpose flour
1 teaspoon of baking soda
2 large table spoons of good quality honey
Cream in between
300 gr of sour cream
300 gr double/heavy cream
200 gr icing sugar * (you can add less or more if you like it sweeter)
1 tbsp of vanilla extract
Step 1: In a deep pot add butter, sugar and honey and melt it over a medium heat. Use a whisk and move the mixture about, until it completely melts.
Step 2 : Once its melted, leave the mixture for 30 seconds or so, or until it starts to bubble, once you see its bubbling, add baking soda and start mixing with your whisk straight away and fast. The mixture will triple in size and change colour.
Step 3 : Reduce the heat, and keep mixing for 3 min until the colour will change to amber gold, but never stop whisking, or the mixture will burn quite fast.
Step 4 : Leave the mixture to cool down to room temperature, you can place in a different bowl and keep whisking it so it cools down faster.
Step 5 : Once it has cooled down, add 1 egg at a time, and keep mixing with an electrical whisk, so its easier and then add second egg.
Step 6 : Then add sifted plain flour in stages and keep whisking. Once everything is incorporated, divide the mixture between 2 bowls.
Step 7 : Take a silicon mat or baking tray lined with parchment paper and place first half of the dough. Wet both of your hands, and stretch the dough across the whole tray, once it becomes sticky - wet the hands again and keep going until the dough is evenly stretched and shaped. This should take you few min to do, you will get the hang of it. You can also use a spatula, but make sure it is wet also. And repeat with second layer.
Step 8 : Bake each layer for 12-15 min at 200 C or 400 F.
Step 9 : Once baked, take it off the baking tray and cut the desired shape as soon as possible, the dough will be soft while hot and will harden once it cools down, so it is important to cut it straight away. I have made my own heart from cardboard and the size of it was 20 cm / 8 inch wide, and 20 cm/8inch height.
Step 10 : Keep the leftover dough, you can cut more shapes out of it, as there is plenty left. I used small heart shaped cookie cutter and managed to get around 14 hearts from the entire dough.
Step 11 : Make the cream, in a bowl. Add sour cream ( make sure its full fat, or it won’t work, as the sour cream will be too liquid), then add vanilla extract, double/heavy cream and icing sugar and whisk everything until soft perky peaks and set aside.
Step 12 : Place cream in between each layer, I like to use a lot of cream, as the sponges take it all. And then use the left over dough to cover the cake. ( Blitz the leftover dough with a rolling pin or crush in a food processor).
Step 13 : Decorate the cake as you wish, and place in a fridge for at least 3-4 hours, best overnight. Enjoy!
150 гр несоленого масла
2 больших яйца
200 гр сахара
300-320 г обычной муки
1 чайная ложка пищевой соды
2 большие столовые ложки меда хорошего качества
300 гр сметаны
300 гр сливки
200 г сахарной пудры * (вы можете добавить меньше или больше, если хотите, слаще)
1 столовая ложка ванильного экстракта
Медовый тортик быстрым способом приготовления. Получается безумно вкусный и ароматный. Готовится очень просто, раскатывать ничего не нужно, по времени занимает буквально 30 минут.