MEDOVIK SA MALINAMA - MEDENA TORTA

Medovik or honey cake is the cake of cakes, what else can we say about this beauty. And now Medovik with raspberries has some special charm. I added a fruity note of fine raspberries to the usual Medovik, which admittedly does not lack anything, based on some original recipes. It's wonderful that raspberries don't drag anything to their side, this is still definitely Medovik, but they simply add something like when you put some kind of spice in dishes, it adds something undefined but nice. I always maintain that even though Medovik looks unusual it is one of the simpler cakes to make, you don't need any knowledge, at least no more than you need to have to bake cookies. You just need patience. I recorded the first medovik recipe 6 years ago and since then it has been one of the most viewed cakes on my channel. This was my favorite cake for a long time until I dared to come up with my own versions of some other cakes. Its competition, especially in summer, is Italian strawberry cake, Manila, Tiramisu cake, Pavlova and others. INGREDIENTS FOR CRUSH: 6 medium-sized eggs (55-65 g) 280 g of sugar 6 tablespoons of honey 1 tablespoon (tablespoon) of baking soda 250 g of butter flour as needed (about 850 g) INGREDIENTS FOR THE FILLING: 1.5 kg of sour cream or sour cream (it is best to use full-fat) 350 g of sweetened (sugared) condensed milk INGREDIENTS FOR RASPBERRY DRESSING: 500 g of frozen raspberries 20 g of corn starch or thickener 100 g of sugar PREPARATION OF CRUSH FOR RUSSIAN MEDIVIK Prepare 6 eggs and separate the whites from the yolks. Start whipping the egg whites and when they are only slightly whipped, start adding 280 g of sugar spoon by spoon. Beat until you get a firm and foamy mass. At the end, add the egg yolks and beat for another minute. Put this mass to steam at a moderate temperature. That means put one pan, put water in it and put a bowl with eggs on top of that pan. The water in the pot should boil, but only gently. Cook for about 20 minutes on very moderate heat. Stir gradually so that the eggs and sugar cook evenly. In this case, you do not have to think too much about temperature and pasteurization as in the case when you prepare eggs in this way for fillings that are not cooked additionally. These eggs will later be baked in their shells, so it is not necessary to pasteurize them. Add 6 spoons of honey while the bowl is still steaming and mix gradually. Add 1 tablespoon of baking soda. You will notice how this mass begins to foam, and this is all due to the reaction of baking soda. Your pelvis should be larger so that the mass does not come out of your pelvis due to the reaction of baking soda. Add 250 g of butter, little by little. Mix all this and keep it on steam until the butter melts. Leave the mass to cool a little with occasional stirring. When the mass has cooled down or is lukewarm, start adding flour. Use soft flour (type 480 or 500) or a mixture of hard and soft flour. The amount of flour depends on how much you cooked the mass and the size of the eggs, but I advise you not to add more than 850 g. Leave the dough in the fridge for about 1 hour or at least half an hour so that the butter in it is pressed. Divide the dough into about 15 equal parts. For me, each part weighed 130 g. Sprinkle the surface of a cotton napkin with flour and gently roll out the first part of the dough to a thickness of about 2 mm. You can also sprinkle the dough with flour, but not too much, but just enough so that it does not stick to you. Transfer the roughly rolled out dough to a pan lined with baking paper. Place the upper part of the cake mold (I use a 26 cm diameter mold) and roll out the dough so that all the crusts are the same size. Do not throw away the ends, but leave them and move them and use them for additional crusts. Bake each crust at 170 °C for about 4 minutes, depending on the oven. You have to be very careful because the crust can burn in 10 seconds. Leave the peels on a completely flat surface so that they do not warp but remain flat during cooling. While you are rolling out the crusts, it is best to keep the dough in the fridge to keep it cold because it is easier to roll out that way. Honey cake recipe recipe for medovik honey recipe honey cake recipe how to make honey cake honey pie recipe Russian medovik