{Medovik Cake} – Tort Medovik

Medovik
 Medovik or Medovnik is a Russian cake made with honey and a filling that usually has sour cream, although I found recipes that use condensed milk or dulce de leche as well. However, due to its Russian origins, I tend to believe that the sour cream was the original filling.
As you probably expect already, this cake is very time consuming, especially baking the dough sheets part, but the final result is amazingly delicious and I think it’s well worth the effort and time, at least once in a lifetime. It’s a cake with interesting flavors and a gorgoues layering, a cake made to impress! The original recipe didn’t have walnuts, but I considered them a nice addition and I wasn’t wrong.
{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.
Medovik

 

Medovik
Medovik
Medovik
Honey Cake

 ROMANIAN!

Medovik sau Medovnik e un tort/prajitura de origine ruseasca cu miere si o crema care de obicei contine smantana acra, desi eu am gasit si variante care aveau o crema de lapte condensat sau chiar dulce de leche. Totusi, tinand cont de orginile retetei, tind sa cred ca varianta cu smantana e cea mai apropiata de original. E un tort destul de migalos, cu foi intercalate cu o crema pufoasa de smantana si nuca. Evident, ca orice tort/prajitura cu foi, nu se consuma imediat, ci dupa cel putin o zi, chiar mai mult astfel incat sa aibe timp sa-si traga suficienta umezeala din crema iar foile sa devina moi si parfumate.

Ingrediente foi:

  • 6 oua
  • 200g zahar
  • 80g miere
  • 110g unt topit
  • 1 lingurita vanilie
  • 1 1/2 lingurite praf de copt
  • 1 praf de sare
  • 800g-1000g faina alba cernuta
  1. Se mixeaza ouale cu zaharul pana compozitia isi tripleaza volumul. Se adauga untul topit si mierea apoi se pune compozitia pe baie de aburi si se mixeaza pana se infierbanta.
  2. Se ia de pe foc, se adauga vanilia si se incorporeaza faina cernuta cu sarea si praful de copt. Reteta cere 800-1000g faina pentru ca depinde foarte mult de umezeala din camera, de marimea oualor, de tipul de faina folosit. Eu in general folosesc fie faina 000 fie faina de tara, adusa de la bunici si am observat mari diferente intre cele doua in ceea ce priveste absorbtia de lichid. Continuati sa adaugati faina pana aluatul e maleabil si usor de framantat.
  3. Acoperiti aluatul cu o folie de plastic si lasati-l sa se odihneasca 30 minute.
  4. Se transfera aluatul pe masa de lucru si se imparte in 8-10 bucati egale.
  5. Intindeti fiecare bucata de aluat intr-o foaie cat de subtire posibil.
  6. Decupati un cerc folosindu-va de o farfurie mare sau fundul unei tavi de tort detasabile cum am facut eu.
  7. Se coace fiecare foaie la 180C pana devine usor aurie. Stati cu ochii pe cuptor caci se ard repede!

Resturile de aluat nu le reframantati ci le coaceti asa cum sunt pana devin maronii. Cand sunt coapte, macinati resturile de aluat intr-un pesmet fin. Eu am inclus aici si una dintre foi caci era cam maronie.

Ingrediente crema:

  • 500ml frisca lichida
  • 400g smantana acra (20% grasime)
  • 1/4 cana zahar pudra
  • 2 lingurite extract de vanilie
  • 100g nuca macinata
  • miere

Pentru crema, se mixeaza frisca cu zaharul pudra, apoi se adauga vanilia si se incorporeaza usor smantana acra. Va recomand sa folositi frisca naturala intrucat ceva vegetala se “strange”, se strica atunci cand adaugati smantana acra.

Avand toate elementele gata, incepem sa asamblam tortul. Puneti un foaie, intindeti cateva linguri de crema, presarati nuca macinata si adaugati miere dupa gust. Nu va sfiiti sa puneti mai multa crema caci foile vor absorbi mare parte din umezeala. Nuca nu era in reteta original, insa m-am gandit ca ar merge foarte bine si nu m-am inselat.

Continuati sa puneti o foaie – crema – nuca macinata – miere pana terminati toate cele 8-10 foi. Acoperiti tortul cu un strat subtire de crema si acoperiti cu pesmetul facut mai devreme. Decorati cu cateva jumatati de nuca si lasati tortul sa se odihneasca cel putin o zi inainte de a-l taia. Cu cat sta mai mult, cu atat e mai bun!
Medovik

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  1. la cate straturi are sigur e ceva de munca la el, dar la cum arata si cat de delicios si apetisant a iesit, se merita, un desert excelent 🙂