Medovnik Cake

Introduction

Medovnik is a type of delicious honey cake. Its very famous in Czech Republic. Well, I read somewhere that it originated in Russia. Does it really matters where it originated from? It tastes great, that's all I care :). Medovnik consists of thin plates, which are associated with thick cream. Before eating the cake leave it in refrigerator for at least a day. When I thought of making Medovnik, as usual I looked up in the internet for recipes. I could hardly find some recipe in English, most of them were in Czech. Then I thought of translating it, thanks to google translator. But still, you know how these translator works, I could not understand all of it. I did not want to spoil my cake. With the help and discussing with my friend and offcourse with the help of the recipes online, although not in English, I successfully made most tasty honey cake I have ever had. I will try my best to explain the recipe to you. Trust me, it takes some time to prepare but it is worth trying. Enjoy!!

Overall recipe of the cake can be divided into two parts: the body & the cream

Ingredients for the body (dough)

• 3 cups of white flour
• 2 tablespoon of baking powder
• 3 tablespoon of honey
• quarter cup of butter
• 1 whole egg
• 1 egg yolk
• 1 cup sugar

Ingredients for the filling cream

• 500 ml of whipping cream
• sugar as per taste
  

The Process

Take flour in a bowl and add baking powder, sugar and mix it well with spatula. Now add eggs, honey and butter to it and mix it thoroughly. Knead the dough until it forms the circular ball. Well, dont worry much about the shape of the dough. Now, take out 20% of the dough and place it somewhere else. We will discuss what to do with it later. Divide the remaining dough into two equal parts. Roll the first piece of dough with the help of the rolling pin like the one while making pizza dough in my earlier post. Repeat the process for second piece as well.

Now, its time to bake. Pre-heat the oven for 5-10 minutes at 200 ° C. Now bake both of the rolled dough for 10 minutes one after the other. Remove the baked dough and slice each of them to two parts with the help of knife. Be careful while doing so. By now you have four pieces of circular baked dough. You are ready to decorate your cake. Let me reveal the secret behind that small piece of separated dough :). Roll and bake this small piece of dough like other pieces. Since this rolled dough is thinner, it will be crispy after baking. Crush it until it becomes almost powder.

Place one layer of baked dough on a big plate or baking paper, wherever you want to store the cake. Spread the cream filling over it. Place another layer of baked and sliced dough and repeat the process for all the slices of baked dough. Now on the top-most layer spread the cream and spread the crushed powder homogeneously on the top of the cream layer. Also spread the cream at the circumference of your cake and spread the powder. Thats all you need to do. It is ready but sad part is that you still need to wait 24 hrs more to eat. Keep the cake in refrigerator for 24 hours and it's all yours then. Bon appetit!

Sorry I forgot to mention how to make the filling cream. Its simple take whipping milk and add sugar as per test to it. You can easily get whipping milk in supermarket. Whip the mixture nicely. If you are using hand whisk then whisk it for around 20 minutes until it becomes creamy. If you are using electric whisk, 4-to-5 minutes should be enough. Don't worry if you happen to have extra cream, you can always add cream as much as you like. You can also serve this cream with other things like strawberry and other type of cake. If you think its too much of work, you can buy readymade cream in the supermarket