Honey Cake Recipe, Medovik Recipe - Медовый торт, Невероятно вкусный "Медовик"

Hi guys! Welcome to another episode of Alla's Yemen Food. Today I'm making something that's been requested so much by Lidia and Katerina. It's a honey cake. In Russian it's called medovik, which is a very, very traditional old cake that we used to have on every single birthday, every single New Year party, and it's just amazing. It's got several layers, and between the layers you get that sweet buttercream filling, and you can just eat so much of this cake. And I know you've been requesting it for a while, so here it comes. Stay with me. To start off, we have to work really quickly. We're going to melt our butter in a large pan with the sugar. All the ingredients will be listed below in the description box. We need to make sure that the mixture is melted but it's not hot and still warm. We are going to put the eggs after that, so we don't want to turn them into scrambled eggs. I'm just going to turn it off and stir until it's all mixed in. So now when the mixture is all incorporated, we're going to cook this for seven minutes on the low heat until the batter doubles in size. As you can see my mixture doubled in size, so all we're going to do now is add our flour and mix it really really quickly. Okay, my mixture is done. It's going to be very hot and very sticky, so I'm going to place it on the surface. Now we need to roll out 12 to 15 same pieces of the dough. Make sure you use flour in your hand while you're going to knead the dough. I'm going to cut out one piece and we're just going to roll it out into a circle shape. If it's too sticky, you can always add a bit more flour. But if it's too much flour, it will be very, very hard to roll it out. So just do it very slowly until you get a circle. Okay, we'll roll it out to about this size. I'm going to use smaller plates, although if you want a larger cake, you can do that. I'm going to use a plate to make sure it's all the same sizes. I've preheated my oven to 350 Fahrenheit or 180 degrees. Put that on. Place this onto our baking sheet with parchment paper, sorry baking tray, and we bake this for about two to three minutes, just keep checking when it's ready. So in a different bowl we're going to combine our cream cheese, this is all for the filling, sour cream, milk, and we also like to add a bit of vanilla extract. We're going to mix that and then whip our double cream as well. I've whipped my cream, just like that, and I'm going to add this into the mixture. Make sure you don't over beat your cream, otherwise it will turn into butter. So once everything is here, we're just going to fold this together, make sure we still leave the air in the mixture. So delicious in the house, you can really smell this honey cake flavor, and it just reminds me of childhood so much. I've done about 10 layers, now again, if you work faster, you can make thinner layers, just as many as you can. I've got all my layers, they've been cooling down for about 10 minutes, and I've got my cream, so we're going to layer the cake now into pretty, pretty layers. Okay, so I've got my first layer here. I'm going to put the cream around. I like to put a lot of cream. Don't worry if it falls out. We're going to decorate the cake around. Now it's time to decorate my cake. Now you can use your imagination as much as you want here. I like to do it this way. So these are the crumbs from the extra dough left, so I'm just going to sprinkle them on top of the cake. I've grated some white chocolate, which I'm going to place on top in the middle. The last bit I'm going to do is decorate it with some crushed walnuts around the cake. Now, just using your hand and by pressing onto the cake, I'm going to spread the mixture. Okay, once it's all done, I'm just going to decorate it with some rosemary, raspberries. I also like to put a few cherries on the side. Finally, I'm just gonna put a drop of icing sugar, just like that. I just can't wait to dig in. It's one of my favourite cakes. You can actually do them in different sizes and shapes, but I like to do it this way. I'm just gonna... It's hard because it's so gentle. Amazing! It brings me back to that childhood memory. This cake, all the time. The sponge is just so sweet and so soft. You can really taste the honey and the cream just complements the whole cake together. And the little nuts around it just give that extra zing. It's really, really nice. Guys, I really, really hope you try this cake. It's really, really famous in Latvia and Russia. So try this. Let me know if you have. Post pictures below. And I'll see you all next week. Bye.