{Medovik Cake} – Tort Medovik
 
Ingredients:
Dough:
  • 6 eggs
  • 200g sugar
  • 80g honey
  • 110g melted butter
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1½ teaspoons baking powder
  • 800-1000g plain flour
Filling:
  • 500ml heavy cream
  • 400ml sour cream
  • 2 teaspoons vanilla extract
  • ¼ cup powdered sugar
  • 100g ground walnuts
  • Honey to drizzle
Directions:
Dough sheets:
  1. Mix the eggs with the sugar until triple in volume. Add the melted butter and the honey and place the bowl over a water bath. Keep mixing until the egg mixture is warm then remove from heat and stir in the vanilla. While still warm, begin adding the flour sifted with salt and baking powder. Depending on air humidity and the type of flour you use, you may need somewhere between 800g and 1kg flour. I recommend adding it gradually and stop when the dough is easy to knead. At this point, cover the dough with a plastic wrap and let it rest 30 minutes.
  2. Divide the dough into 8 to 10 equal portions.
  3. Place each piece of dough on a well floured working surface or on a piece of baking paper and roll it into a very thin sheet. Try to roll it as thin as possible.
  4. Take a large plate or a round pan and cut the dough into circles.
  5. Repeat with all the pieces of dough and bake in the preheated oven at 180C until slightly golden brown. Keep an eye on the oven because they tend to go brown very quickly.
Filling:
  1. Whip the heavy cream with the powdered sugar until fluffy then add the vanilla extract. Gently fold in the sour cream and mix until well incorporated.
To finish the cake:
  1. Take one sheet of dough and top it with a few tablespoons of filling. Sprinkle with ground walnuts and drizzle with honey. Continue with another sheet of dough, filling, walnuts and honey. Finally, cover the cake in a thin layer of cream and sprinkle with the cake crumbs you made earlier. Decorate with a few walnut halves and let the cake rest overnight or even for two days. Slice and enjoy!
Notes
The cake is best served 1-2 days later once the dough sheets had time to absorb enough moisture.

The leftover dough can be used to decorate the cake. Bake the leftovers until golden brown then grind the pieces into a food processor and use these crumbs to cover the cake with.
Recipe by Pastry Workshop at http://pastry-workshop.com/medovik-cake-tort-medovik/