New Year's Honey Cake (Medovik

• Vegetarian

• Refrigerated

  • 3 Eggs

• Condiments

  • 6 tbsp Honey

• Baking & Spices

  • 1 tsp Baking soda
  • 4 cups Flour
  • 1 Powdered sugar
  • 1 pinch Salt
  • 1 1/2 cup Sugar
  • 2 tsp Vanilla extract

• Nuts & Seeds

  • 2 cups Various nuts

• Dairy

  • 2 packages (500 ml each sour cream, full fat
  • 10 tbsp Butter
  • 3 tbsp Milk

Found on gastrosenses.com

Description

Ingredients

• Cake Ingredients:
• 3 tbsp milk
• 6 tbsp honey
• 10 tbsp butter
• ½ cup sugar
• 1 tsp baking soda
• 3 eggs
• 4 cups flour
• pinch of salt
• Sour Cream Filling:
• 2 packages (500 ml each) sour cream (full fat)
• 1 cup sugar
• 2 tsp vanilla extract
• 2 cups various nuts, finely chopped
• powdered sugar for dusting (optional)

Directions

• Over double boiler combine the honey, sugar, salt and milk. Heat the mixture for 2-3 minutes stirring constantly. Add butter and mix until fully incorporated. Add baking soda whisking vigorously. The mixture will foam, rise and lighten in color. Keep stirring until the mixture caramelizes, about 10-12 minutes. Turn off the heat and set aside to cool slightly.
• In a separate bowl whisk the eggs and add them to the honey mixture. Mix well, then sift in the flour. Kneed by hand or in the standing mixer until the soft dough comes together. Cover the dough with plastic wrap and leave it to rest for 20 minutes.
• Preheat the oven to 375 F and line 2 baking sheets with parchment paper.
• Divide the dough into 12 even pieces, about 1 ice cream scoop each. Roll each piece out between two sheets of parchment paper into a thin circle, about 9-10″. Transfer the dough onto the baking sheet and prick it with the fork all over. Bake for 5 minutes or until golden brown. Continue with the rest of the dough.
• Once cake layer is baked remove from the oven and while still warm cut off the edges to make a perfect circle putting a 9″ plate or base from a springform mold on top. Keep the scraps for later.
• While the cake layers are baking prepare the filling by combining the sour cream, sugar and vanilla. Whip the filling until combined and fluffy. Spread 2-3 generous tablespoons of filling over each cake layer and sprinkle with chopped nuts. Spread the remaining sour cream filling over the top and sides of the cake covering completely.
• Place the reserved cake scraps in the food processor and pulse to make fine crumbs.
• Decorate the cake with the crumbs, nuts and powdered sugar. I also ended up with a few leftover pieces of dough which I used to make a few cute pine cones.
• Cover the honey cake with plastic wrap and refrigerate overnight. This cake needs time to absorb some of the cream and soften, so be patient. It’s worth the wait!