Svetlana has in fact stolen the recipe for her Medovik for Russian Revels Cooking with a Story event from her girlfriend – because her, Svetlana’s that is, husband loved the friend’s cake so much.
This gives the saying ‘the path to a man’s heart…’ the whole new meaning – ehhh, a path through a friend’s stomach, initially?
Svetlana is one of our more highly educated cake competitors. She’s a GP and originally from Belorus. I love how her surname suits the competition!
The intricate layers of the best medovik ever!
What you will need:
- 2 eggs
- 200g sugar
- 2 tbsp honey
- 2 tsp (levelled) bicarbonate soda
- 50g butter
- 600g flour
- 3 pots of sourcream (480g each)
- 1 cup of sugar
What to do
- Put the eggs, sugar, honey and butter in a saucepan and place over a medium heat – until sugar is fully dissolved and a foam starts to appear.
- At this point add soda – the mixture will foam up a bit. Take off the heat.
- Add the flour. Mix all really well and let the mixture cool a bit. Pre-heat the oven to 180C.
- Then start making the dough circles by tearing a bit of dough from the mixture, a ball about 2 cm in diameter and roll out very thinly. Aim to make a circle of around 25 cm.
- Bake in the oven until golden (7 to 15 minutes). Cool.
- Make the cream by mixing vigorously sourcream with sugar.
- To assemble the cake spread the cream generously over each circle. Don’t be greedy!
- Decorate the top as you like. Svetlana used ground walnuts, physalis, honey, grounded up dough circles (just make an extra, then grate and sieve).
Important – that the cake ‘sits’ for good 12 hours so that each layer soaks up the flavours.