Торт Медовик с грушевой начинкой, так вкусно! Торт тает во рту!

Dough: 1. Flour - 440 g 2. C1 eggs - 3 3. Sugar - 130 g 4. Salt - 1/4 tsp 5. Honey - 90 g 6. Butter - 130 g 7. Baking soda - 1 tsp Whisk the eggs, salt, and sugar until fluffy. Transfer to a heavy-bottomed saucepan. Add the butter and honey, place over low heat, and stir constantly until hot (55°C). Remove from heat. Add the baking soda and stir vigorously until the mixture is dissolved. Gradually add the flour and knead into a soft dough. Divide the dough into the desired number of layers. Refrigerate for 1 hour. Roll the dough out on parchment paper into thin layers, prick with a fork, and bake for 3-5 minutes at 180-200C, until golden brown. Pear compote: 1. 860g pear 2. 86g sugar 3. 1/4 cinnamon 4. 1/4 ginger 5. 3 tsp starch 6. 50 ml water 7. 1 lemon zest 8. 1/2 tsp lemon juice Pour sugar into a saucepan, top with the peeled and sliced ​​pear, ginger, cinnamon, lemon zest, and lemon juice. Place over medium heat and simmer until reduced by half. Add cornstarch to the cold water, stir, and add to the pear compote. Boil for 1 minute and remove from heat. 9. 220 Bloom Gelatin - 3 g 10. Water - 12 ml Soak the gelatin in water. Add the gelatin to the reserved, hot compote and mix well. Transfer to a 20 cm diameter ring and refrigerate for at least 3 hours. Cream 1. Cream cheese (Hochland, Philadelphia) - 400 g 2. Condensed milk - 320 g 3. Cream 33% - 200 g Mix the cream cheese and condensed milk with a mixer or blender. Add whipped cream. The cream is ready! Italian Meringue 1. Egg whites - 68 g 2. Sugar - 100 g 3. Water 25 ml. Salt/citric acid - pinch - pinch Whisk the egg whites with a mixer until bubbles form. In a heavy-bottomed saucepan, make a syrup with the sugar and water. While the egg whites are constantly whisking, slowly pour the boiling sugar syrup into the egg whites. Continue whisking until stiff peaks form. The meringue is ready. Assembly. Assemble the cake layer by layer. Cake layer - cream - compote - cake layer - cream - compote. Lastly, add a layer of gelled compote and garnish with Italian meringue, mint, and lemon wedges. ********************************************************************** Notes: 1. The cake layers can be stored in a dry place for a very long time, just like crackers. 2. To avoid searching for high-quality boiled condensed milk at the store, you can boil it yourself. 3. If you bought low-quality honey, meaning the baking soda and honey don't react, you can add an equal amount of lemon juice; it will neutralize the baking soda. (Stuff happens.) *********************************************************************** *************************************************************** ✏️ Collaboration: [email protected] ✏️ Chat: https://t.me/+kQxwODbqifI4YmFi 😎 Telegram: https://t.me/takvkusno96 😎 VK: https://vk.com/tak_vkusno96 😎 VK video https://vk.com/video/@tak_vkusno96 😎 Zen https://dzen.ru/tak_vkusno96 😎 Odnoklassniki https://ok.ru/group/70000016064490 😎 YouTube    / @takvkusno   **************************************************************** If you want to help develop the channel, watch this video to the end! Donate money to the author: SBER: 2202 2009 5940 3419 (Evgeny) T-bank: 5536 9139 4993 2061 (Evgeny) Donationalerts (For all countries): https://www.donationalerts.com/r/tak_... Please leave a comment on the translation; I really enjoy reading them! If there's no comment, then somewhere in the world there's just one Zhenya sad))??? #Medovik #cake #TAKVKUSNO! #isupovevgeny