Medovik with raspberry
Description
Goes perfectly with tea and coffee. From this amount of ingredients I ended up with a 2.6 kg cake. I made the cake for the New Year’s table, so I decorated it with mandarins. But you can decorate it with any other fruit or sweets. In summer you can use fresh raspberries. If decoration doesn’t matter, you can leave the cake with just a crumb coating. The bake is ready. Serve at the table.
Instructions
- 1
Step 1
To make honey cake, prepare all the ingredients. Pay attention to the quality of the honey — it must be natural. Sift the flour in advance through a sieve.
- 2
Step 2
Combine the butter with the honey and melt on the stove. Then cool so the mixture is not hot.
- 3
Step 3
Separately, mix the eggs with the sugar.
- 4
Step 4
Then mix the honey mixture and the egg mixture. Return the saucepan to the heat and, stirring constantly, bring to a boil.
- 5
Step 5
Add the baking soda. Mix it in.
- 6
Step 6
The mixture will begin to foam and increase in volume. While stirring, keep it on the heat for one minute. Then remove the pan from the heat and cool until warm.
- 7
Step 7
Gradually fold the flour into the cooled mixture. You should end up with a thick honey mixture that still sticks to your hands. Cover the dough with a lid and let it rest for about 40 minutes. The dough will relax, finish developing, and stop sticking to your hands. This step reduces the total amount of flour needed, so the layers will be more porous and absorb the cream better.
- 8
Step 8
While the dough is rising, prepare the raspberry filling. Mix the raspberries with the sugar, starch, and flour. Add a little water. Stirring constantly, bring the mixture to a boil. As it heats, the filling will thicken. Then let the filling cool.
- 9
Step 9
From the finished dough you can now roll out the layers. I got 9 layers 22 cm in diameter. Seven layers go into the cake, and two are for coating the cake with crumbs.
- 10
Step 10
Roll the dough into a thin round sheet, cut out a circle with a cutter, and remove the excess dough. Prick the sheet all over with a fork so the dough does not puff up during baking. Bake the sheets at 180 degrees for 2–3 minutes each. Then cool all the sheets.
- 11
Step 11
To make the cream, whisk the sour cream with icing sugar. Set aside 200 grams of sour cream and a little icing sugar for decorating the outside of the cake.
- 12
Step 12
Spread the sponge layers with cream and add the raspberry filling. In my case, the filling only goes between some of the layers (not every one). If you want raspberry in every layer, make twice as much filling.
- 13
Step 13
Assemble the cake this way. Press each layer lightly against the next.
- 14
Step 14
Wrap the cake in acetate film and tighten it into a ring. Press down on the top sponge layer so the filling inside spreads more evenly. Refrigerate the cake overnight.
- 15
Step 15
The cake has set and soaked through. Remove the ring and the film. Thanks to them, the cake comes out even.
- 16
Step 16
Crush the reserved cake layers into crumbs.
- 17
Step 17
Whip the reserved sour cream with powdered sugar. Lightly spread it over the sides and top of the cake.
- 18
Step 18
Sprinkle the cake with the resulting crumbs. You can sprinkle only the sides or the entire cake.
- 19
Step 19
Decorate the cake to your taste.
- 20
Step 20
Your delicious honey cake with raspberry is ready!
- 21
Step 21
Enjoy your treat!