Honey Cake (Medovik)

1. 1 Wheat flour 45 g
2. 2 Honey 12 g
3. 3 Sugar 25 g
4. 4 Eggspack 10 pcs ≈ $1.89 0.4 pcs
5. 5 Butterpack 180 g ≈ $1.60 12 g
6. 6 Baking soda to taste
7. 7 Sour cream 20%pack 300 g ≈ $1.80 90 g
8. 8 Powdered sugar 12 g
9. 9 Walnutspack 150 g ≈ $4.00 8 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Dough: In a heavy-bottomed saucepan, melt the butter⁵ with honey and sugar over low heat, stirring constantly, for 3–4 minutes. Remove from heat, stir in the baking soda—mixture will lighten and bubble.

2. Cool for 5 minutes, then beat in the eggs⁴ with a whisk until smooth. Gradually fold in the flour until the dough is soft, slightly sticky, and pliable. Divide into 8 equal portions and chill for 20 minutes.

3. Roll each portion out on parchment paper into a very thin (2 mm) round, 22 cm in diameter. Trim excess dough for crumbs.

4. Bake at 180 °C (350 °F) for 4–5 minutes per cake until golden. Level hot cakes on a plate and dry the trimmings, then crush into crumbs.

5. Frosting: Whip cold sour⁷ cream with powdered sugar for 2 minutes until smooth.

6. Assemble: Spread 2–3 tablespoons of frosting on each cake, extending to the edges. Repeat layers. Coat the top and sides with frosting, then sprinkle with crumbs and nuts.

7. Cover and refrigerate for 8–12 hours—the cakes will soften as they absorb the cream.