Honey cake (Medovik)

There are many variations of the honey cake, with different fillings and different numbers of layers. But honey is the main ingredient in all recipes for this cake.

Today I want to share a simple recipe with short preparation time of the layers.

Ingredients:

5 tbsp honey

110 g sugar

430 g cake flour

0,5 tsp baking soda

10 g baking powder

4 eggs

For filling:

500ml whipping or double cream

350 g frozen strawberry (plus 2 tbsp of water and 5 tbsp of sugar)

Method:

1. Pour honey into the saucepan and bring to the boil.

2. Turn heat off and add baking soda. Mix well. The mixture will become foaming.

3. Meanwhile, in a mixing bowl combine eggs with sugar. Whip it on high speed of the mixer (stand or hand) until creamy texture and lightened in colour.

4. Pour honey mixture into the egg and continue to stir.

5. Add baking powder, and start to add flour spoon by spoon.

The mixture should be thick, but not too much, so that you can still pour it onto the oven tray, helping with silicone spatula.

6. Put baking paper on the oven tray. Pour the cake mixture and spread it over the tray. I used the tray size ....

7. Preheat the oven for 170 °C. Put the tray into the oven for around 20-30 mins. Bake until dry toothpick. I baked exactly 20 minutes.

8. Take it out of the oven and let it cool.

9. Make a rectangle shape of the cake - cut 1-1,5 cm from all edges. Then cut this rectangle in halves, and cut each part along. You will get four layers.

10. Transfer the scraps (which you cut from the cake) to the blender and turn it on for a few seconds for getting crumbs - this is for covering the cake.

For the filling, I used whipped cream and strawberry sauce.

1. Whip double or whipping cream until stiff peaks.

2. Put frozen strawberry into the saucepan, add 2 tbsp of water and 5 tbsp of sugar (add more or less sugar to your taste).

3. Bring to the boil, stirring occasionally. Reduce the heat and simmer around 10 mins until strawberries are soft.

4. Then use a stick blender to purée strawberries (or food processor).

Building of the cake:

Put first layer and spread strawberry sauce first, then cover layer with whipped cream. Repeat with all layers. Then cover built cake with whipped cream and sprinkle crumbs over it.

Note: you can also spread the sugar syrup over each layer for more moisture (use 100 ml and 40 g of sugar)

Put the cake into the fridge for at least 8 hours. Enjoy!