Cake Medovik Special

Cookinero 28 Jan 2023

Our special honey cake is very different from the traditional version. Firstly, the composition of the cake dough includes not white, but brown sugar, which enhances the taste of honey and adds pleasant caramel notes to it. Secondly, the cream of our Medovik is a real confectionery masterpiece - it is rather a light, refined mousse that can even be served as an independent dessert. The result is a very special Medovik cake, or rather, several small ones that can decorate a feast of even the highest level!

How to cook Cake Medovik Special

Step 1

Cake Medovik Special

Prepare the dough for the honey cake. Sift flour with salt and baking soda.

Step 2

Cake Medovik Special

In a bowl, mix eggs with sugar. Set the bowl over a pot of simmering water so that the bottom of the bowl is not touching the water. Beat the egg mixture with a whisk until the sugar dissolves. Add honey and butter, heat until the butter melts. Add flour mixture and stir until smooth.

Step 3

Cake Medovik Special

Preheat oven to 190°C. Line a baking sheet with baking paper for the Medovik cake.

Step 4

Cake Medovik Special

Spread the dough with a spatula or spread on a baking sheet with hands dipped in cold water. Bake the honey cake base until nicely golden, 5 to 7 minutes.

Step 5

Cake Medovik Special

Remove the cake from the oven and immediately cut out 6 small honey cakes, 7–8 cm in diameter. Transfer to a wire rack and cool.

Step 6

Cake Medovik Special

Prepare cream mousse for honey cake. Pour gelatin with cold water. Warm up the milk in a saucepan. Mash the yolks with sugar and honey in a heat-resistant bowl, pour in the warmed milk, stirring constantly. Set the bowl over a saucepan of simmering water and cook, stirring with a whisk, until thickened. Add squeezed gelatin, stir until completely dissolved.

Step 7

Cake Medovik Special

Remove the cream for the special honey cake from the steam bath, strain, cover with cling film and cool to room temperature.

Step 8

Cake Medovik Special

Whip cream to soft peaks. Stir in the cooled honey cream. Lubricate cooking rings with vegetable oil. Put honey cakes at the bottom of the rings. Fill with mousse and refrigerate for at least 2 hours. Pulse the crust trimmings in a blender or food processor. Sprinkle cakes, decorate with raspberries and mint.

Cake Medovik Special - FAQ About Ingredients, Baking Time and Storage

While all-purpose flour works best, you can substitute with a gluten-free blend for a gluten-free version, but the texture might be slightly different. You may need to adjust the liquid slightly.
The assembled cake can be stored in the refrigerator for up to 3 days. Make sure it's covered to prevent it from drying out.
Yes, you can use agar-agar as a vegetarian alternative to gelatin. Follow the package instructions for agar-agar, as the ratio may differ from gelatin.
Using a template (like a cake ring) while cutting out the baked layers will help ensure uniformity. Also, spreading the dough thinly and evenly on the baking sheet is crucial.
Yes, you can freeze the baked honey cake layers for up to a month. Wrap them tightly in plastic wrap and then in foil. You can also freeze the assembled cake, but the texture of the mousse might change slightly upon thawing. Thaw it in the refrigerator overnight.
If you don't have cooking rings, you can assemble the cake directly on a serving plate. The shape might not be perfectly round, but it will taste just as delicious! You can also use a springform pan lined with parchment paper.
Absolutely! You can decorate with other berries like strawberries, blueberries, or even fresh edible flowers. The choice is yours and depends on what's in season and your personal preference.

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