8 layer honey cake (Medovik) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 tbsp. ( 1/4 cup) honey
3/4 c. granulated sugar
2 tbsp. unsalted butter
3 large eggs (room temperature beaten with a fork)
1 tsp. baking soda
3 c. all-purpose flour
Sour Cream Frosting:
32 oz sour cream
2 c powdered sugar
1 c. heavy whipping cream
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Directions: |
Directions:1. Add 3/4 cups sugar, 1/4 cup honey and 2 Tblsp unsalted butter to a medium sauce pan and melt them together over medium low heat, whisking occasionally until sugar is melted (5-7 minutes) Don’t put them over high heat they may scorch to the bottom.
2. As soon as sugar is dissolved, remove from heat and while still hot add in your beaten eggs in a slow steady stream while whisking vigorously until all of your eggs are incorporated ( whisk constantly so that you don’t end up with scrambled eggs)
3. Whisk in the baking soda until no lumps remain, then fold in you 31/2 cups flour ( 1/2 cup at a time) with a spatula until dough reaches clay consistency and does not stick to your hands. Mine took exactly 3 cups of flour ( measured precisely scraping off the top of the cup.
4. Cut dough into 8 equal parts and move onto the next step right away. These roll out best when still warm.
5. On a well floured surface roll out each piece into a thin 9 inch circle. I also use parchment paper to roll all pieces. I keep one on top of the dough and use the rolling pin to roll over the parchment paper. I also use a piece of parchment paper for the bottom.
6. Use a cheese cake bottom to cut a perfect circle. Keep scrapes for later.
7. Pick up the parchment paper and place directly on the rack for baking. Bake at 350 degrees for 4-5 minutes or until golden brown. Transfer to a cooling rack and let cool completely. Repeat until all layers are cooked to a golden brown. |
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Number Of
Servings: |
Number Of
Servings:12 |
Personal
Notes: |
Personal
Notes: This is Brent’s birthday request after many years of chocolate eclair cake.
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