Medovik

Ingredients

Instructions

1. 1

   Preheat the oven to 180°C fan (or 190°C conventional). Line 2 baking trays or large flat trays with baking paper. In a heatproof bowl set over barely simmering water, combine the honey, unsalted butter, granulated sugar, and fine salt. Stir until melted and smooth, then whisk in the baking soda; the mixture will foam and deepen slightly in colour, which is the classic honey-caramel base of Medovik. Remove from the heat and cool for 2 minutes so the egg does not scramble.

2. 2

   Whisk in the egg until fully incorporated and glossy. Add the plain flour and mix with a spatula until a soft, slightly sticky dough forms. It should hold together but still feel tender; avoid adding extra flour here or the layers can become tough.

3. 3

   Turn the dough onto a lightly floured surface using some of the extra flour for dusting. Divide into 6 equal pieces. Roll each piece between sheets of baking paper into a very thin round about 16 cm across. If the dough softens too much, chill or freeze the rounds for 3 to 5 minutes so they bake evenly.

4. 4

   Bake the rounds in batches for 4 to 5 minutes each until deep golden honey-brown. While still hot, trim each one using a 15 cm plate or ring as a guide; reserve all trimmings. Let the layers cool completely on a rack. Bake the scraps for 1 to 2 minutes more if needed until crisp, then cool.

5. 5

   Crush the cooled trimmings into fine crumbs with your hands or in a small processor. For the frosting, whisk the full-fat sour cream, icing sugar, and vanilla extract just until smooth and lightly thickened. Do not overwhisk; sour cream can loosen if beaten too aggressively.

6. 6

   Assemble the cake: place 1 cake layer on a plate and spread with a thin, even layer of frosting, about 2 generous tablespoons. Repeat with the remaining layers, stacking neatly. Cover the top and sides with the remaining frosting, pressing gently as you stack so the layers settle without cracking.

7. 7

   Cover the entire cake with the reserved cake crumbs, pressing them lightly onto the sides and top for the traditional finish. Rest the cake for 20 minutes at cool room temperature or in the fridge so the layers begin to soften and the frosting sets slightly. Slice carefully with a serrated knife and serve.

Nutrition per serving

Notes

• •For the cleanest layers, roll directly on baking paper and stack the unbaked rounds flat while you work.
• •Traditional Medovik improves as it sits; if you have extra time, chill it for 6 to 12 hours for the softest, most melded texture.
• •Use full-fat sour cream with a thick consistency; very loose sour cream can make the filling runny.
• •A tablespoon of the sour cream can be replaced with lemon juice for a slightly tangier frosting, though the classic version is milder.

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