among the most delicious dessert recipes is A Detailed Guide So You Can Make The Perfect Medovik

Medovik is a Russian honey cake, known for the long time it takes to make. It consists of layers of sponge cake with a cream filling and nuts or crumbs made from leftover cake. There are several variations of this cake, but one of the main ingredients and identifying features of this cake is the honey which gives it it's characteristic taste and flavor. So, especially if you're a fan of honey, make this delicious cake and impress your guests with a dessert that’s sure to sweep them off their feet. Simply follow this most delicious dessert recipe and you’re good to go.

Ingredients:

For the burnt honey:

• 100 gm honey
• 2 tbsp cold water

For the cake:

• 85 gm honey
• 30 gm burnt honey (that is prepared from the ingredients mentioned above)
• 67 gm light brown sugar
• 80 gm salted butter, cubed
• 1/2 tsp vanilla paste
• 110 g eggs ~ 2 large eggs
• 340 gm plain flour
• 3/4 tsp bi-carb soda
• 1/2 tsp cinnamon powder
• 1/4 tsp salt

For the sour cream frosting:

• 380 gm heavy cream (minimum 35% fat)
• 160 gm sour cream
• 50 gm burnt honey (that is prepared from the ingredients mentioned above)
• 20 gm light brown sugar

For the garnishing:

• 20 gm hazelnuts, roasted and chopped, optional

Directions:

• First, make the burnt honey. For this, in a small pan, add the honey and place over medium heat. Cook until the honey starts to caramelize. It will turn into a deep amber color and start to smoke slightly. After about 10 minutes of cooking, remove from heat and add the cold water. Mix well. Set aside.
• Preheat the oven to 350°F or 177°C.
• Now make the cake. For this, add the honey and burnt honey to a large bowl. Mix well. Then add the butter and mix well. Then add the brown sugar and vanilla paste and mix until thoroughly combined. Keep mixing till the sugar dissolves completely.
• Now place this bowl on a larger bowl filled with water and cook until the mixture is hot. Whisk occasionally to combine and prevent the bottom from sticking to the base of the pan and burning. Then remove from heat and set aside.
• In a bowl, add the eggs and whisk well. Set aside.
• In another bowl, add the flour, bi-carb soda, cinnamon powder and salt. Mix well and set aside.
• Now whisk the honey butter mixture and slowly pour the eggs into it. Mix it in. then add the dry ingredients to the bowl and stir well. It will look like a thick, sticky dough.
• Divide the dough into four parts. Place one part on a baking tray. Place baking paper on top and roll it out. Then remove the paper. Bake for about 10 minutes or until there’s a deep golden brown color. Then repeat with the other parts. You should have four layers of cake.
• Take the excess trimmings on a baking tray and bake for about 5 minutes, or until fully crisp. Then let it cool. Then beat until it's a coarse crumb. Set aside.
• Now prepare the frosting. In a bowl, add the heavy cream, sour cream, burnt honey and light brown sugar. Beat with a handheld mixer or a stand mixer with a paddle attachment. Beat until stiff peaks form. Refrigerate.
• Place one layer of cake on a plate. Add a dollop of the frosting and spread it evenly using the back of a spoon. Then add another layer and more frosting. Repeat till all the cake layers are added. Cover the top and sides of the cake with frosting. Refrigerate for 10 minutes. Then cover the entire cake with the coarse crumbs you made earlier, gently taking the crumbs in your hand and then pressing it against the frosting. Then refrigerate for eight hours or overnight. Then pipe any leftover frosting on top. Garnish with hazelnuts.
• Cut into slices and serve cold, with coffee or as is.

Notes, tips and tricks:

• Use good quality honey, since the quality of the honey will directly impact the taste of the cake.
• The heavy cream should have minimum 35% fat, but full fat is preferred for a creamy, delicious frosting.
• Store leftover cake in an airtight container in the fridge for a week.