Medovik is probably the greatest Russian cake of all time. With honey as its most important ingredient, this multi-layered biscuit pie has a tender taste thanks to its creamy filling. This cake was invented in the early 19th century by an unknown confectioner that worked at the court of Tsar Alexander I.
In the Soviet era the medovik cake was a hit among housewives, in particular because the ingredients were available even during product shortages. Nowadays this honey cake is held in high regard among both chefs and the wider public.
There are many variations of medovik. We will cook a version with condensed milk, one of the typical products from the Soviet epoch. Cooking a medovik cake requires time and patience but the result will not let you down.
Let's begin! Make sure you have:
550 grams (4.3 cups) flour
230 grams (1.2 cups) sugar
350 grams (1.5 cups) butter
100 grams (0.3 cups ) honey
360 grams (1 cup) condensed milk
1 teaspoon baking powder
Here we go!
First we should prepare the dough for the layers.
Now for the sauce:
Do not put the cake into the fridge immediately: keep it out for 3-4 hours at room temperature to let the sauce soak through the layers.
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