Медовик - Самый Зимний Торт! | Классический Рецепт | Medovik – Russian Honey Cake

This is a classic dough recipe, but there are different methods. The cream can also be custard, butter, or sour cream with sugar. Also check out the collection 23 Desserts for the Holiday Table:    • 23 Десерта для Праздничного Стола | Подбор...   Recipe: 20-22 cm diameter cake (8 layers) 1 cup = 250 ml volume Cake layers: 3 level cups (~450 g) sifted flour 2 eggs (I used C1) 100 g butter 3 tbsp honey 1 cup (~200 g) sugar 1 tsp baking soda Cream: 600 g 20% ​​sour cream 1 packet (16 g) sour cream thickener (I used Dr. Oetker) 1 can (370 g) boiled condensed milk Measure out the flour. Stir the eggs with a fork. Place the butter, sugar, and honey in a medium, heavy-bottomed saucepan. Place over low heat until the butter and sugar are melted, stirring occasionally. (If the saucepan is not heavy-bottomed, it's better to use a double boiler.) Once the mixture is smooth, add the baking soda, stir, and gradually pour in the eggs. The dough may begin to foam immediately, or it may take a little longer as it heats. The mixture may also darken slightly; this is normal. Stir for a couple more minutes; once the mixture begins to boil, remove from heat. Add about half the flour, mix well, then add the remaining flour (watch the consistency of the dough to avoid over-flouring it. It should be very soft, sticking to the spatula, but not too much to your hands; it will become less sticky as it cools). (I also make it another way, combining the butter, sugar, honey, and eggs all at once. Heat everything over low heat or in a double boiler, then add baking soda.) Dust the countertop with flour, place the dough on it, press it lightly, and roll it into a log. Cut into 8 pieces, roll into balls, place on a floured countertop, cover with plastic wrap, and let rest for 10 minutes. Roll out very thinly on parchment paper or a silicone mat, then trim into circles using a plate or a 20-22 cm diameter baking pan. Set the scraps aside, prick the dough with a fork, and bake in a preheated oven at 190°C for 3-4 minutes, until golden brown (depending on your oven; 180°C may be enough for you). Turn the finished cake over, remove the paper, let cool, and only then stack them. Grind the scraps into crumbs using a blender, or place them in a bag and crush with a rolling pin. Place about two tablespoons of frosting on each cake layer (try to make sure there's enough for all the layers and frosting). Cover the finished cake with frosting on all sides and sprinkle with crumbs. Refrigerate for at least 4 hours, or preferably overnight, to set. Sprinkle with toasted walnuts and pomegranate seeds, if desired. Baker Store: https://bakerstore.ru/?tracking=Shpilko 5% discount with coupon: Shpilko Rotating stand https://bakerstore.ru/podstavki-dlya-... I'm on VKontakte: https://vk.com/tanyashpilko I'm on Instagram:   / tanyashpilko   Advertising and collaboration: [email protected] Recipe: 8-9" cake (8 layers) 1 cup = 250 ml Layers: 3 cups (~450 g) all-purpose flour, sifted 2 medium eggs 100 g butter 3 tbsp honey 1 cup (~ 200 g) sugar 1 tsp baking soda Sour Cream Frosting: 600 g sour cream 1 package (16 g) cream thickener, if needed, if your sour cream less than 25% fat (Dr.Oetker) 1 can (370 g) Dulce de Leche