Cake Medovik Special
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!
Ingredients
Servings 6- 150 g flour
- 1 tbsp. Teddy bear
- 20 g butter at room temperature
- 100 g of dark brown sugar
- ½ tsp drinking soda
- 1 large egg
- 320 ml milk
- 4 yolks
- 100 g of honey
- 60 g sugar
- 25 g gelatin
- 250 ml cream with a fat content of at least 30%
- odorless vegetable oil for lubrication
- raspberry
- mint
Cooking
Step 1
Prepare the dough for the honey cake. Sift flour with salt and baking soda.
Step 2
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
Preheat oven to 190°C. Line a baking sheet with baking paper for the Medovik cake.
Step 4
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
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
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
Remove the cream for the special honey cake from the steam bath, strain, cover with cling film and cool to room temperature.
Step 8
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.