Freedom from Torture - Sahar's Medovik Tort (Russian honey cake)

Sahar's Medovik Tort (Russian honey cake)

During the 18th century, honey was used as a natural sweetener rather than sugar. A young chef created the honey cake in order to impress Empress Elizabeth. However, its popularity increased during the Soviet Era. Most people in Eastern Europe and Soviet countries love this cake. Personally, I learned how to make this cake from my aunt who lived in Russia for many years. To make this cake is quite a laborious process - however, the result is amazing. - Sahar

Print the recipe here

Read the story behind Sahar's family recipe here

Ingredients:

Dough:

200 grams of Butter

2 Tablespoons of raw Polish honey (Clear)

1 cup of Sugar

3 eggs

1 ½ tablespoon of Baking Soda

3-4 cups of Flour

Filling:

700-800 ml of Sour Cream

1 ½ cups of powdered sugar

Toppings:

1 cup of walnuts

1 cup of almonds

½ cup of strawberries

½ cup of raspberries 

Method:

- Beat the eggs and the sugar together.

- Over a stovetop in a medium-sized saucepan, combine the butter and honey. Keep the heat very low and stir constantly. Add the mixture of egg and sugar. Also, add in the baking soda and stir. Keep the mixture warm and stir constantly for 5-8 minutes until it doubles in size.

- Transfer the contents to a very large bowl. Add in sifted flour slowly. Add one cup and continue until you form a dough.

- Wrap the dough in cling film and refrigerate for 30 minutes.

- Cut the dough into 8 equal sized pieces.

- Put a towel over the other pieces so they do not try out.

- Roll out the dough into a circle, the size depends on you.

- Indent the layer with a fork so you create small indents all over the layer, you do this to allow the cake to be able to absorb the cream later on.

- Bake each of the layers in the oven at 180C for 3-6 minutes or until golden brown. Be sure to check on it once during the 3-6 minutes.

- Keep the scraps from each layer. Bake them and crush them into dust.

- Once all the layers are baked, combine the sour cream and powdered sugar and whisk until fluffy.

- Put the cream in between the layers and be generous. Make sure to cover the sides and the top of the cake.

- Take the biscuit dust and place it all around the sides and the top of the cake.

- Grind the walnuts and the almonds.

- Sprinkle the nut mixture all around the sides of the cake and on top of the cake,

- Place the strawberries and the raspberries on the top layer of the cake.

- Place the cake in the fridge for 15-24 hours.

- After the wait, cut the cake and enjoy!

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