Cake "Medovik" - step-by-step recipe with photos on the

Cake "Medovik" - Photo Step 1

Prepare ingredients.

Cake "Medovik" - photo Step 2

We take a small bowl, beat eggs in it with soda.

Cake "Medovik" - photo Step 3

Take a deep saucepan, put honey and 1 cup of sugar there. We put on a slow fire.

Cake "Medovik" - photo Step 4

On slow fire, stirring, bring a mixture to a boil. Sugar by that time completely dissolved in honey.

Cake "Medovik" - photo STEP 5

When the mixture starts slowly boiled, we enter a mixture of eggs with soda, prepared at the very beginning. Quickly stirring a spoon, continue to heat the mixture. When the mixture increases in volume and become like a foam, remove the mixture from the fire.

Cake "Medovik" - Photo Step 6

In the resulting mass in small portions we introduce flour. We knew the dough with a spoon (with your hand to knead the dough for this cake is uncomfortable).

Cake "Medovik" - Photo Step 7

You should get a dense, viscous dough.

Cake "Medovik" - photo Step 8

The resulting dough we divide on 10 equal parts, each of which is finely rolled. It is necessary to do it on the flour of the working surface.

Cake "Medovik" - photo Step 9

From rolled dough layers need to cut round cakes. As an outline, you can use a suitable plate with a diameter. Dough trimming do not throw away - they will still be needed. In general, it is necessary to roll this dough quickly - it hardly hardens and loses elasticity.

Cake "Medovik" - Photo Step 10

Round cakes together with trimming put in the oven, preheated to 200 degrees.

Cake "Medovik" - Photo Step 11

We bake exactly 5 minutes, after which we take out of the oven.

Cake "Medovik" - Photo Step 12

The cakes are still retaining, and trimming with your hands in a large crumb.

Cake "Medovik" - Photo Step 13

Now it is necessary to cook cream. Sour cream mix with a glass of sugar.

Cake "Medovik" - Photo Step 14

Slightly whipped with a mixer to pomp.

Cake "Medovik" - photo Step 15

We form a cake. To a large flat plate put the first cake (preferably - the most even, because it serves as the basis of the whole design) and generously lubricate it with cream.

Cake "Medovik" - photo Step 16

We are uncomplying formed a cake, laying down the cakes on each other and scrubby them with cream.

Cake "Medovik" - Photo Step 17

We take half of the crumbs that we got from cropping crops, add a tablespoon of cream to them. Mix.

Cake "Medovik" - Photo Step 18

The resulting wet crumb is needed to cool off the cake from all sides, giving him a neat shape, smoothing the irregularities, etc.

Cake "Medovik" - photo Step 19

The remaining part of the crumbs need to grind even less. Invertible small crumbs, we sprinkle the cake throughout its surface.

Cake "Medovik" - photo Step 20

We send a cake to the refrigerator at least 5-6 hours, after which the "Medovik" will be ready to use. Bon Appetit! ;)

Average rating: 4.6, total votes: 1885

Classic Cake Medovik has noble origin - it was the Russian emperors for the first time to appreciate this dessert. Cake quickly gained popularity, and now there are dozens of variations of his recipe. Honey cakes tend to bake in large quantities and glorify sour cream or other cream. The prerequisite condition of the gentle honey is a long impregnation for 8-10 hours.

Classic Cake Medovik - 10 simple recipes step by step with photos

Cake Medovik: Classic Soviet Time Recipe

In the Soviet times, Housing was often called the "Ryzhik" because of the bright brown color of the cortex. The dough was prepared in a water bath, soaked cakes with sour cream, and the finished cake was sprinkled with a crumb of crumbling of the dough.

Cooking time: without impregnation - 2 hours.

Number of portions: 10.

Calories: 419. kkal

Proteins: 5.3. г

Fats: 22.8. г

Carbohydrates: 49.2. г

  • Prepare the test of the dough on a water bath. To do this, warm the water in a saucepan. In the tank of a suitable diameter (in order to keep on a saucepan well, but did not touch the water in it) put butter, sugar and honey, melt, stirring.

  • Melted mass remove from fire. It should be homogeneous consistency and saturated dark yellow color.

  • In a separate appearance, beat the eggs with a mixer, stirring them in advance with soda. You can extinguish with a soda by vinegar so that when baking, it was not exactly the flavor and smell.

  • Connect whipped eggs with melted oil, sugar and honey. Make sure the sweet mixture is too hot, and pour eggs gradually, mixing all the contents.

  • Flour to sift in advance and pour in small portions to the egg-honey mixture. Or you can immediately add flour through a sieve, periodically smearing the dough. The dough should be dense, but soft.

  • To form a more dense workpiece from the test. To do this, pour flour on the work surface and rolling through the dough, warm up it until it turns out a flexible piercing mass that does not stick to the hands.

  • Press the dough shape of the baton (cylinder) and divide it to the desired number of parts - by the number of planned cakes. You can roll out of pieces of balls and cover with a napkin, while you will roll out the layers.

  • On a sheet of parchment or silicone rug to roll off every lump of dough in a very thin circle. Align the edges of the circle using a form or any appearance of a convenient diameter. Uneven edges can not trim, but breaking after baking

  • Bake the cakes in turn in the hot oven - at a temperature of 200 degrees. For each cake, it takes about 2-3 minutes.

  • Trimming baked dough grind in a blender or expand manually.

  • Prepare sour cream, whipping sour cream with powdered sugar and adding lemon juice. You can add some vanillina.

  • Loose all the cakes with sour cream, be sure to lubricate the sides. Fold them on each other and sprinkle with a crumb of dough. Put the cake in the refrigerator for 8-10 hours to be so impregnated. Finished honey to decorate to your taste.

Bon Appetit!

Delicious honeycomb with custard at home

The custard creates a special taste that resembles the taste of eclairs. Get ready for the fact that the cream will have to cook on the stove.


  • Eggs - 2 pcs.
  • Honey - 2 tbsp. l.
  • Sugar - 1 tbsp.
  • Flour - 3-4 tbsp.
  • Creamy oil - 50 g.
  • Soda - 0.5 h. L.

For cream:

  • Eggs - 2 pcs.
  • Milk - 500 ml.
  • Sugar - 0.5-0.7 Art.
  • Flour - 2 tbsp. l.
  • Butter cream - 100 g.
  • Vanilla sugar to taste.

Cooking process:

  1. Mix in the container, which can be placed on fire, oil, sugar and honey. On slow heat to melt everything so that no sugar crystals remain. Cool a sweet mass.
  2. Eggs with a fork or mixer.
  3. Flour to sift and mix with soda. Whether to extinguish the soda vinegar - the decision remains yours. And if you use a baking powder, it is better to add it at the end of the kneading test.
  4. The flour is gradually interfering in a mixture of oil, sugar and honey, and then pour whipped eggs into the dough, mix well. The dough must be thick, but in no case tough. Be sure to achieve its elasticity, kneading hands.
  5. To form balls from the test - 7-9 pieces, cover them with a food film and put on a refrigerator for a while.
  6. Prepare custard. In the container mix eggs, sand sugar and vanilla sugar, flour. Put on the fire and stirring, pour the milk to the flower. Try to interfere with as often as possible and rhythmic so that the flour lumps are not formed. Gradually, the cream will acquire a thick consistency, then remove it from the stove.
  7. In the hot cream, lay the creamy oil and stir up to dissolution. Give the cream cool, cover with its food film.
  8. Bake the cakes from the dough, giving them a round shape. Each korzh should be baked for 3 minutes in the oven with a temperature of 200 degrees. Also in hot, they are better to cut uneven edges, leaving a crumb for further putting.
  9. When the cakes and cream are cooled, to impregnate every cake cream and fold them into the pyramid. To deceive the cake from all sides with cream, sprinkle with a crumb of test trimming and give to impregnate in the refrigerator for several hours. Good leave a cake for impregnation for the night.

Bon Appetit!

This recipe uses traditional sour cream cream, which can be prepared both with sugar and powdered sugar. Walnuts will need walnuts.


  • Eggs - 3 pcs.
  • Sugar - 200 g.
  • Butter cream - 100 g.
  • Flour - 400-500 g
  • Honey - 3 tbsp. l.
  • Soda or baking powder - 1 tsp.

For cream:

  • Sour cream oily - 800 g.
  • Sugar - 230 g

For decoration:

Cooking process:

  1. Prepare the dough for korzhi in a water bath. To do this, in a deep saucepan, put boil water. In another capacitance of a suitable diameter, mix the oil, honey and sugar, put on a saucepan with water and stir the mixture to dissolve sugar grains.
  2. Add soda and stirring, bring the mixture to brighter and increase in volume. Remove the container from the plate.
  3. Beat the eggs in a separate dish using a mixer, and after entering them into a cooled mixture of honey with butter and sugar.
  4. Flour, sift through a sieve, mix with the rest of the products. Perhaps it will be not enough thick mass, then add flour.
  5. Dough to divide on as many parts as needed to cherry. From the specified number of ingredients will turn out about 5-7 cores.
  6. Bake the cakes on parchment paper in the oven, heated to 180-200 degrees. Baking time - 3-4 minutes. After extracting from the oven, the cakes need to be cut to be smooth.
  7. Sour cream mix with sugar or powdered sugar and beat the mixer to the desired degree of thickness. You can add a little lemon juice for sourness.
  8. Distribute the cream on the korzh, be sure to deceive the sides. Crimples of the cortex is destroyed in the crumb and sprinkle from all sides the cake.
  9. Walnuts can be crushed or use nuclei halves to decorate a honey. Send a cake for impregnation to the refrigerator for 6-10 hours.

Bon Appetit!

Simple prescription of hund with condensed milk and butter

Oil cream with condensed milk combined with honey jams. Well complement this alliance walnuts. The cake is sweeten sweet and dense than with sour cream.


  • Eggs - 2 pcs.
  • Honey - 2 tbsp. l.
  • Flour - 350-500 g
  • Soda - 0.5 h. L.
  • Sugar - 200 g.
  • Creamy butter - 150 g

For cream:

  • Creamy oil - 300 g
  • Condensed milk - 1 bank.
  • Walnuts - 150 g.

Cooking process:

  1. On the water bath or simply on the stove to put a container with honey, sugar and butter. Do not let boil, but heated to that time until everything dissolves.
  2. Add to a mixture of soda and, quickly stirring, remove from the stove.
  3. In the cooled oil with honey and sugar, drive eggs and mix.
  4. Flour to add portions, sieving it through a sieve. To knead the homogeneous thick dough. Do not rush to add flour if the dough seems to you liquid. It should stand in the refrigerator 30-60 minutes, after which its consistency will change somewhat.
  5. After sprinkling the work surface with flour and lay out the dough. Now you need to objectively appreciate its elasticity and leafness. If sticking to the hands, add flour. Get the best dough and divide it into parts (at least 5)
  6. Each part to roll out with a rolling pin thin and give the desired shape - a square, a circle, heart, etc.
  7. The oven heat up to a temperature of 200 degrees and alternately bake the cakes - each 3-4 minutes.
  8. While cool the cakes, cook cream. To do this, beat a blender oil and condensed milk.
  9. Nuts are divided into two parts - one of them will go into cream, the other is for the creation and decorations.
  10. Lubricate cords with cream and some of them sprinkle with crushed nuts.
  11. The crumb obtained from the trimming of the test, mix with crushed nuts and sprinkle a cake mixture. The remaining nuts decorate dessert from above. Leave your honey to soak in the refrigerator for several hours.

Bon Appetit!

Classic honeycomb with boiled condensed milk

Medovik on this recipe is very sweet, with a drum, pleasant cream. For leveling excessive sweets in the cream, you can use fresh berries with sourness.


  • Flour - 400-500 g
  • Honey - 2-3 tbsp. l.
  • Butter cream - 100-120 g.
  • Eggs - 3 pcs.
  • Soda or baking powder - 1 tsp.
  • Sugar - 1 tbsp.

For cream:

  • Boiled condensed milk - 1 bank.
  • Creamy butter - 200 g.
  • Fresh berries (cherry, raspberry, currant) - 150 g.
  • Milk fresh - for impregnation.

Cooking process:

  1. Melt in the tank oil with sugar and honey. This can be done on the stove, in the microwave, in a water bath.
  2. Add to a hot mixture of soda (the baking powder is used at another stage of preparation) and mix well.
  3. Cool the mass and add one eggs to it, kneading each.
  4. Flour pour into the prepared mixture of honey, oil, sugar and eggs. If you are not soda, but a baking powder, it needs to be added to a common mass with flour. The dough will get immediately as for rolling.
  5. Share the dough on equal parts and roll out in the right form with subtle formations - not thicker 0.5 cm.
  6. Fully cakes with a fork or toothpick in several places so as not to swell when baking. It is better to immediately prepare all the layers, because they are baked very quickly - literally in 3 minutes. The temperature in the oven should be about 200 degrees.
  7. Mix boiled condensed milk and butter and beat them blender.
  8. Corges to smear first with milk, and then cream. For every second root after the cream lay out fresh berries. Cheating with cream cake from all sides.
  9. Slip the housing krzyk. If it is not left of cake baking, you can open cookies or gingerbread cookies. For impregnation send cake to the fridge for the night or a few hours.

Bon Appetit!

Step-by-step recipe for the preparation of a housing in a frying pan

As the cakes in the honey are very thin, they can be baked right in a pan, like pancakes. The cake will be as tasty, while you do not have to mess with bends and oven.


  • Eggs - 2 pcs.
  • Butter cream - 100 g.
  • Flour - 0.5 kg.
  • Sugar - 1 tbsp.
  • Honey - 3-4 tbsp. l.
  • Soda - 1 tsp.
  • Sour cream - 2 tbsp. l.

For cream:

  • Sour cream - 600 g
  • Sugar powder - 300-400 g
  • Vanillin - 10 g
  • Berries, nuts or chocolate for decoration.

Cooking process:

  1. Melt on the stove or in the microwave butter with honey.
  2. Beat into the lush foam eggs with sugar, and then add 2 spoons of sour cream and mix.
  3. Soda interfer in a mixture of oil and honey. A noticeable reaction will occur, which is expressed in lightening the mass and increase its volume.
  4. Then connect the contents of two tanks.
  5. Add flour, kneading the dough first with a spoon, and then with your hands. It should be pliable, rolling well.
  6. From the test to form 5-6 balls of the same size and roll them into the circle in the diameter of the frying pan, on which the cakes will be prepared. On the one side of the circle, throwing a fork.
  7. Shot to warm up the pan. It is important that it is not damaged inside, because it is necessary to fry the cakes without butter, and they should easily lag behind the surface. On each side, the cakes fry 1.5 minutes on medium heat.
  8. Sour cream mixed with powdered and vanilla and whipping a mixer. You can sour cream mix with condensed milk.
  9. When pancakes are cooled, generously missed their cream and fold into the stack. Firing the edges of the cake, deceive the sides with cream. You can sprinkle a cake from all sides by crumb to the rest of the cortex. Decorate the honey chocolate, nuts or berries. A few hours later, you can serve on the table.

Bon Appetit!

Simple Candy Recipe on Water Ban

The dough on the water bath is obtained very elastic and baked smoothly, without bugs and cracks. It is important not to overheat it, but also do not cut the cakes.


  • Eggs - 2 pcs.
  • Honey - 3 tbsp. l.
  • Flour - 400 g.
  • Oil - 100 g.
  • Sugar - 150 g
  • Soda - 0.5 h. L.

For cream:

  • Condensed milk - 200 g
  • Sour cream - 400 g
  • Sugar powder - 150 g
  • Vanillin - 0.5 h.

Cooking process:

  1. Prepare dishes for the design of a water bath. Take a saucepan for heating water and container with the same diameter, but not deep. Pan with water to put on the stove.
  2. In the second container, mix eggs, honey, sugar and soda, all whipped for a fork. Then add soft butter and put a soulful into an open pan with water.
  3. Turn on the stove, bring water in a saucepan to a boil, and stirred in the upper ass, without letting it boil. It will increase in volume, covered by foam. In such a state, the mass should be held on a water bath for a few minutes, and then remove.
  4. To the cooled mixture, pour flour, knead the dough and lay it out in the package or under the film, and then put in the refrigerator for 2 hours.
  5. In the refrigerator, the dough is divided into 6-8 parts, from each to roll a thin root.
  6. Bake the cakes in the oven, without overpowing them. Remember that the thin dough for the honey is quickly prepared, one crude bakes just 2-3 minutes at a fairly high temperature - about 200 degrees.
  7. Create cream from sour cream, condensed milk and sugar powder, as well as vanillin. All components you just need to beat the mixer. It is allowed to use a thickener for cream if the cream hard does not become dense.
  8. To deceive cakes with cream. Give him a little to absorb and folded the honey circles one on one. The surface is also covered with a cream mass. Choose a sprinkle? It can be a crumb of crumbling of a baked dough, or coconut chips, or just sugar powder.
  9. Take the cake for the night in the fridge, and then decorate to your taste.

Bon Appetit!

Classic Cake Honeycomb Cooked in Multicooker

Cooking a honey in a slow cooker will save you from the hassle of the dough rolling. The cake is preparing much easier than in the oven or on the stove, and it turns out dessert gentle and air.


  • Flour - 1.5 tbsp.
  • Eggs - 3 pcs.
  • Sugar - 0.5 Art.
  • Honey - 3 tbsp. l.
  • Basin - 1 tsp.

For cream:

  • High fatty sour cream - 2 tbsp.
  • Sugar Powder - 200 g.
  • Vanillin - 0.5 h.
  • Lemon juice - 0.5 h.

Cooking process:

  1. Eggs and sugar beat into a homogeneous magnificent mass.
  2. Honey pour into eggs with sugar and beat everything together. If honey is too thick or he cried up, it is pre-melt it in a water bath or in a microwave, but it does not give to boil. Melted honey pour into the egg mixture with a fine trickle and immediately beat.
  3. Mix the flour with a breakdler and pour into the egg-honey mass, stirring everything until uniformity. The dough is obtained similar as for the pan.
  4. Multicooker's bowl with oil, turn on the "Baking" mode, and set the temperature to 150 degrees.
  5. Pour the dough into the bowl, close the lid and bake 40-50 minutes. Even if it is very curious, what happens to the test, in no case do not open the cover, otherwise your magnificent honey will fail, it risks fall. When the time came out, get bakery biscuit from a slow cooker and cool.
  6. For cream, beat sour cream with sugar powder. Add vanillin and lemon juice. For density, you can use the cream thickener.
  7. The cooled honey biscuit is divided into 3-4 embers, cutting with a sharp knife or a special tool for corthing. You can cut the lower root to cut completely thin and put it on the crumb to sprinkle the cake.
  8. Begin the cakes with cream, to deceive it abundantly from the sides, sprinkle from all sides with a crumb. Decorate at your request. Such a cake is impregnated very quickly, so you can try it almost immediately after cooking, but it is better to give to stand at least an hour.

Bon Appetit!

Spanish chocolate Medowik

This cake looks very exquisite and festively, so suitable for a loud celebration. And in the korzh, and in the decor there is a chocolate taste. It is recommended to decorate the top of the cake with fresh or canned berries.


  • Flour - 400 g.
  • Cocoa - 2 tbsp. l.
  • Honey - 3 tbsp. l.
  • Eggs - 2 pcs.
  • Butter cream - 100 g.
  • Soda - 0.5 h. L.
  • Sugar - 150 g

For cream:

  • Milk - 400 g.
  • Sugar - 200 g.
  • Starch - 20 g.
  • Eggs - 1 pc.
  • Creamy butter - 200 g.
  • Vanillin - 0.5 h.

For glaze:

  • Cocoa - 1 tbsp. l.
  • Sugar - 3 tbsp. l.
  • Milk - 1 tbsp. l.
  • Oil - 2 tbsp. l.

Cooking process:

  1. To prepare the base of the test you need to use a water bath. It needs to warm the mixture of oil, sugar, honey and eggs. Stirring all these products, hold them on the bath for about 7 minutes after water boiling in the bottom capacity. Then add soda, reduce the fire and hold another 3-4 minutes. Cool a lot.
  2. Mix with cocoa and pour to the cooled mixture. To knead the dough suitable for rolling texture, that is, it should be militant and in moderation thick.
  3. From the test to make 6-8 balls of the same size and, cover with their film or placing in polyethylene, put in the refrigerator. So the dough comes to the desired state.
  4. Roll the balls in the pellets and bake the oven at 200 degrees. The time of finding cakes in the oven - 2-3 minutes.
  5. Prepare custard. First, in the water bath or on the plate heat the sugar, egg, starch. After pouring in a mixture of milk, kneading the mass. It should noticeably thicken. Remove the cream from the fire, put the oil into it, and then cool a little mass and beat it with a mixer.
  6. Cream to lay baked and cooled cakes.
  7. Swim the icing: in the tank mix sugar, cocoa and milk and put on fire. When the mass is warm well, knead it carefully, but not boil. Remove the icing from the fire, add oil to it and mix. Cool and coat with chocolate mass of honey. From above you can lay out fresh or canned berries.

Bon Appetit!

Simple and delicious honey housing without critting

In this recipe, the dough for the honey is obtained by liquid consistency and baked in the form, and not rolled. This saves the hostess time, well, and the taste of the dessert from ease of preparation does not suffer.


  • Fresh liquid honey - 3 tbsp. l.
  • Sugar - about 200 g.
  • Creamy butter - 150 g
  • Milk - 50 ml.
  • Soda - 0.5 h. L.
  • Flour - 250 g
  • Eggs - 2 pcs.

For cream:

  • Cream with wability 30-35% - 300 g
  • Sugar powder - 150 g

Cooking process:

  1. Prepare the dough in the traditional way: beat eggs with sugar with a mixer and set aside. Misching flour with soda. Pour into it melted butter, honey and milk, mix, and then introduce eggs with sugar. It turns out a pretty liquid dough that needs to be very well a spoon.
  2. The shape is fastened with parchment or lubricate the oil and sprinkle the bottom and the walls of the flour. To pour the dough into it, shake it lightly and go into the oven. The base of the cake is baked approximately 40-50 minutes at a temperature of 180 degrees. The oven during baking does not need to open, only if closer to the completion of the baking will begin to burn the top, you can cover it with foil.
  3. Cool baked "pie" and divide it on cakes - 3 or 4 - as you wish. If the top turned out to be uneven, you can put it on the crumb. Either you can do so from the bottom, separating the thin layer and grinding it.
  4. Cream, necessarily cold, combine with sugar powder and beat into cream.
  5. The cakes of the honey wove the cream from the soul, as generously pour from above and on the sides. At will, you can add any stuffing to the cream: berries, chocolate pieces, nuts, etc. Slip the cake to the crumb and hold a little in the refrigerator.

Bon Appetit!

The prescription of the honey appeared about 200 years ago, when the cook of Emperor Alexander I prepared a delightful dessert for his wife. The name of the culinary is not preserved in history, but the Russian honey cake has become a classic confectionery art. Now there are many recipes for delicious Medovikov, however, the initially famous cake was honey cakes with sour cream. How do you cook a honey now?

Simple dough recipe for honey

Master class: Cake Medovik at home

Each hostess has its own preparation recipe at home, because the cake baked with her own hands is much better than factory baking, in which dyes, preservatives and flavoring additives are added. Why is it artificially improving the taste of the already beautiful dessert?

To prepare the test you need a little liquid honey, floral or lime, eggs, sugar, butter (it should not be replaced by margarine), flour and baking powder.

First, honey, sugar and oil melt on the water bath, then whipped eggs, baking powder and some flour, whipping a mixture with a mixer and rubbing so that there are no lumps. The kneading dough on the water bath makes the cakes especially soft and gentle. After the mixture was removed from the fire, the dough is brought to such a consistency so that it can be rolled out, and then put 40 minutes in the refrigerator. Interestingly, German Housing is prepared using yeast, there are also lean recipes without eggs and oil.

Crem Recipe for Honey

Master class: Cake Medovik at home

Cream for honey cake is made simply - sour cream is whipped with sugar, sometimes condensed milk is added to it. Sour cream should be very fresh, cooled and with a high percentage of fatty so that the cream turns out to be more air and velvety. The cream prepared on the basis of liquid sour cream, the cakes are perfectly impregnated, but there will be no cream layer between them. If the sour cream is liquid, pour it into the gauze, folded several times, and leave for 3 hours to the glasses of excess fluid. Sour cream thickens and be perfectly cheb.

If you instead of sugar use sugar powder, the texture of the cream will become more pleasant, and the sugar grains will not creak on the teeth. Cream can be added coconut chips, nuts, jam, jerking, crushed fruits, some orange or lemon zest, cocoa or chocolate. Very tasty in this cake and custard.

By the way, the honeycomb is done with oil cream: for this, soft butter (at least 82.2% fat) is whipped with boiled condensed milk for 10-15 minutes until the mass increases in volume. If the cakes are missed with different creams, alternating layers, the cake will acquire an original taste, since sour cream sourness will be happy with the sweetness of condensed milk and the honey will not be so apparent.

How to make cords for honey

Master class: Cake Medovik at home

The abandoned dough is divided into pieces by the number of cortex, and each piece is finely rolled into the circle. The remaining dough at this point should be covered with a napkin or food film, otherwise it dries. Typically, in a standard recipe, it turns out about 7-10 corsi, for the alignment of which you can apply a plate, shape or other template.

The cakes in several places are pierced with a fork, lay out on a baking sheet and baked in turn of 5-7 minutes in the oven. After baking, the shape of the crude is adjusted by cutting the edges with a knife, besides, they are obtained more evenly and beautiful when they are cut in finished form. After that, the cakes are cleaned with cream and sprinkle and sprinkled on the sides of chopped biscuit trimming, nuts and chocolate. Covering cake cream, do not forget about the edges of the cortex, so that they are also well soaked and were soft.

Several secrets from pastry

Master class: Cake Medovik at home

Do not use buckwheat and acacia honey test: Despite the disjiest taste and the aroma of these types of honey, the cakes will be a little bitter. Honey should be liquid so that the dough is homogeneous in structure, so it is better to melt sugar honey on a water bath.

Eggs before kneading the dough, be sure to lay out from the refrigerator - they should be room temperature, and the flour is better to sift to the cakes to get light and air. When the dough is kneaded in a water bath, the water in the saucepan must not be brightened, and a slightly boull, that is, the fire should be made small. If instead of soda you use a baking powder, add it at the end of the mixing. Some hostesses advise add soda not in the process of cooking the test, but to the eggs during the beating - so they increase faster in volume.

Another valuable advice: When you begin to collect a honey, first lay out a little cream on the dish, and then put the first root that the cake gets more and softer.

Classic Medivik, cooked at home: Step by step recipe with photos

Master class: Cake Medovik at home

We offer you a step-by-step prescription of the honey. With our instructions, you will quickly master this confectionery art.

Ingredients: Eggs - 3 pcs., Creamy oil - 50 g, Sugar - 600 g (300 g in dough and cream), liquid honey - 150 ml, soda - 1 tsp, flour - 500 g, sour cream - 500 g.

Cooking method:

1. Fill with a large saucepan with water and put on fire.

2. In a small saucepan, mix eggs with sugar and sweat a lot to a lush foam.

3. Add creamy oil, honey and soda to whipped eggs.

3. Put a saucepan on a water bath and stir the mixture for 15 minutes until it increases in volume by 2 times. Mass should become easy and air.

4. Practice 1 tbsp. l. Flour and stir, breaking lumps, another 3 minutes.

5. Remove the saucepan from the fire and knead the soft and plastic dough with the remaining flour.

6. Divide the dough on 8 balls, wrap them into the food film and hold half an hour in the refrigerator.

7. Roll off each bun in a round and thin cake.

8. Put the root on the baking sheet, lubricated with butter or covered with bakery paper. Bake 3 minutes at a temperature of 180 ° C.

9. Cut the kids around the edges and cool them down, and crumble trimming.

10. Make cream from sour cream and sugar, whipping a mixer mixer.

11. Collect the cake, missing the cakes with cream.

12. Complete the Credit Krozhet, which remained from the cortex.

13. Leave the cake by 1.5-2 hours at room temperature so that it is soaked, and then hold it in the refrigerator at least 8 hours.

Classic Medovik can be decorated with chocolate or nutpopling, and add some crushed fruit to cream. Prepare more, because the cake is eaten very quickly. Enjoy your meal!

Gourmet Honey Cognac

Master class: Cake Medovik at home

This is a recipe for the most tasty honey, which can be cooked on any holiday, and if the cake is tasting the children, cognac can be replaced with fruit syrup.

Melt on the water bath 1 cup of sugar, 100 g of butter and 2 tbsp. l. Honey. Wake up separately 3 eggs and 1 tsp. Soda, pour to the egg and oil, and then remove the saucepan from the fire and quickly knead the dough by adding 4 cup flour. Divide the dough on 8 parts and roll out of each round crude, and then bake at a temperature of 200 ° C for 7-10 minutes. Align the edges of warm cakes and impregnate them with syrup prepared from 130 g of sugar, 120 ml of water and 2 tbsp. l. Cognac - To do this, you need to mix water with sugar, bring to a boil, cool and add cognac. Put the cakes on each other and lubricate them with a cream prepared from 0.5 kg of sour cream, whipped with a glass of sugar. The top and sides of the hub, too, lubricate the cream and sprinkle the biscuit crumb, and then in your taste decorate the cake with nuts, chocolate or marmalade. Call guests and enjoy a delicate dessert that melting in your mouth!

Quick Medovik for an hour and a half

Master class: Cake Medovik at home

If there is no time, you can use this recipe, which is different from the classic preparation scheme. You bake not 7-10 cores, and one high biscuit, which is cut into a few cogs.

Wake up 4 protein with a glass of sugar, and then add gradually 4 yolks, 3 tbsp. l. Honey, 1 tsp. Gaschained soda and 1.5 glasses of flour. The dough should be similar to thick sour cream. Pour it into a shape, lubricated with oil, and bake the biscuit of half an hour at a temperature of 170-180 ° C.

Ready biscuit will be high (about 10 cm), fluffy and air. Cut it on 5 cakes and wake with cream made of 400 ml thick sour cream and 0.5 cup of sugar powder. Add a bit of raisins and walnuts to cream, decorate them with a honey, give the attachments to soak and serve the dessert on the table!

On our site you will find many prescriptions of housing with photos and with detailed instructions for the preparation of this cake. Thanks to the chef Alexander I for what he invented this delicious dessert, thanks to which life seems even more beautiful ...

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