Saturday, February 13, 2010

Multilayered honey cake for a Valentine's Day

Medovik

Quite unusual  idea for a Valentine's Day. It is not pink nor red, it doesn't have a heart shape but at least it's  so sweet... just like honey. ;)

I spotted this recipe on two beautiful Serbian blogs (thank you Ljilja and Marija). The authors mentioned that it was a very famous Russian cake. Actually it is also quite popular in Poland. There are many different versions of miodownik, as we call the cake in Polish. You may found it rolled like a Swiss roll or with honey-walnut topping. There are also many kinds of fillings (with wheat cream, sour cream or  a simple butter cream). I presented my Christmas version of this cake some time ago on my Polish blog.

Today I was tempted to try the multilayered Russian version  with simple sourcream filling. I modified the original recipe (that can be found here), changing some quantities and simplifying it a bit.

Medovik

I have to admit this cake is quite time consuming but definitely worth all the effort. The dough is a little bit difficult to spread in the pan (it is sticky and you want to have a very thin layer so it is easier to spread it with wet hands). You have to bake at least 3 layers (in order to obtain 9 final layers) and then spread them carefully with sour cream. The filling will be trying to escape outside the dough layers so it is important (vital) to use very thick cream with high fat content. I adjusted sugar and sour cream quantity in order to obtain the best results (IMHO). It was almost impossible for me to spread all 1,5 litre of cream over the layers, so I used instead only about 1 litre and 3/4 cup of sugar.
 
The cake must stay in the fridge overnight. Honey cake layers absorb some sour cream and get pleasantly moist and soft. Happy and sweet Valentine's Day!!

Medovik

Multilayer Honey Cake with Sour Cream Filling (Miodownik) 

flat baking pan 30 x 40 cm
3 large sheets of baking paper 
aluminum foil

Honey Dough:
3 large eggs
pinch of salt
220 g (1 cup) sugar
70 g (4 tbsp) butter
60 g (3 tbsp) honey
2 teaspoons baking soda
550 g flour

Filling:
1 litre sourcream 30-40% fat, or thick crème fraîche
170 g (3/4 cup) sugar
7.5 g vanilla sugar

Beat eggs with a pinch of salt and sugar until thay are creamy and fluffy. Melt honey and butter in the microwave or in the pan on the stovetop. Cool it and add to the egg mixture, mixing everything together. Add soda and mix again. Add the flour in batches, stirring with a wooden spoon, until you get thick but soft dough.

Preheat the oven to 180ºC. Divide the dough into 3 parts. With the aid of your wet hands spread each portion of the dough thinly in the pan lined with baking paper. Bake each layer for about 6-8 minutes, until it gets honey-golden (you must be very carefull and keep checking them in the oven, so they do not burn).

Mix the sourcream with sugar and vanilla sugar. Put into the refrigerator. When the honey cake layers are cooled completely carefully peel off the baking paper. Cut each layer into 3 sections (across the long side). This way you get 9 rectangular pieces.

Spread sourcream on 8 layers. The last one, which goes on top, will stay without the filling . Leave all of them for a moment so the cream moistens the cake a little (just for 5-10 min). On a large sheet of aluminum foil put the layers on top of each other (carefully transferring them with the aid of a long and broad knife). At the top stack the last layer without filling. If the sourcream spills out you may spread it on the sides of the cake. Wrap the honey cake thightly in the aluminum foil and put in the fridge. I spread the aluminum foil on a cutting board and then move it along with the cake to the refrigerator. Leave in the refrigerator overnight.  

9 comments:

Malin said...

This sounds lovely, to say the least! I will definately make this cake sometime, (in a future hopefully not too far ahead). Thanks for the recipe!

Ljilja said...

You really did a great job with this cake. It is time consuming, but tastes heavenly. I am glad you made it :))
Pictures are beautiful :))))

Lorna Yee said...

Your photography is stunning!

Sathya - said...

What an interesting cake. I've never heard of such a cake, but I think I would like it!

pityenlacocina said...

your photos are lovely, your recipes are amazing, and i am loving your blog more and more each time, keep up the good work! cheers from london,

Cherine said...

Beautiful recipe, beautiful cake and beautiful photos!!!

Agnieszka said...

@All, thank you very much for your kind comments. I'm so glad you like this cake and my photos of it.

Zo said...

Thank you so much for posting an English recipe!!! I had a similar cake last night at our local Russian restaurant, and it was the tastiest cake I have ever eaten. Can't wait until I have the time to make this!

Carmelo Mason said...

One of the best recipe that I have seen this year, I really like the plus of honey in this recipe.
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