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Medovik is a classic Russian honey cake. Soft and scrumptious, medovik is a dessert that dates back more than 200 years. Legend has it that the first medovik honey cake was created in the 1820’s by a personal chef for the wife of Russia’s czar Alexander I.
Polzine’s Russian honey cake is an interpretation of the classic medovik torte. She adds more butter to the batter to create thin, spongy layers, and uses burnt honey. This honey adds a caramelised depth and a welcome hint of bitterness to the floral sweetness.
A Medovik Torte can easily feed a crowd! Simply double the recipe and leave rectangular. Assemble as instructed reserving a layer for crumbs. What ingredients go into a Russian Honey Cake? Eggs- need 3 eggs for this Medovik. Honey- 1 cup is ideal. All-purpose flour- a low gluten flour. Baking soda- will make the sponge cake layers rise.
How to Make a Honey Cake: 1. Add 3/4 cup sugar, 1/4 cup honey and 2 Tbsp unsalted butter to a medium sauce pan and melt them together over medium/low heat, whisking occasionally until sugar is melted (5-7 mins). Don’t put them over high heat or they may scorch to the bottom. 2. As soon as the sugar is dissolved,…
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