Medovyk (Layered Honey Cake)
Ingredients
- 3 tbsp honey
- 3 eggs
- 3 ½ oz butter
- 8 oz sugar
- 14 oz flour
- 1 tsp soda
- 2 ½ cups milk
- 2/5 oz vanillin
Instructions
- Melt the honey, 0.2 oz butter (6g), and 1 cup (200g) of sugar in a water bath. Stir continuously. Leave it to sit melted for 5 minutes until fully combined. Add the soda. Stir for another minute.
- Set the honey batter aside. Let it cool for 2-3 minutes.
- Add 2 eggs. Stir quickly with a whisk. Add 12 oz (350 g) flour. Stir the pastry well. Place it in the freezer.
- Take the pastry out of the freezer. Divide it into 8 equal parts. Shape every piece into a ball and put them into the freezer again.
- Heat the oven to 390 ºF (200 ℃).
- Take one ball out of the freezer. Roll it into a thin circle on a flat work surface dusted with flour.
- Use the bottom of a spring form pan to trace a pastry circle. Put the trimmings aside.
- Line the baking tray with baking parchment. Place the pastry on top. Place the pastry trimmings round it. Bake for 3-5 mins.
- While one layer is in the oven, make the second layer. Repeat for 8 layers. Put them aside and allow to cool.
- Combine half a cup of milk, 1 egg, a cup of sugar, and 1 oz of flour. Bring the remaining milk to a boil. Pour the milk into the egg batter and stir well. Cook the cream until dense.
- Add the vanilla sugar to the cream. Stir and set aside. Add 1.8 oz of softened butter and whisk the cream well. Cool the cream.
- Poke the pastry layers with a fork so the cream soaks in. Spread the cream (2-3 tbsp for every layer) over the pastry layers. Put them on top of each other. Generously coat the top and sides with cream.
- Crumble up the pastry trimmings. Sprinkle the top and sides of the honey cake with the trimmings.
- Cool the honey cake for at least 8 hours. Serve.
Notes
Tried this recipe?Let us know how it was!