Friday 26 September 2014

Medovnik


For me some dishes are associated with a memories, so this "Medovnik" cake reminds me of a wonderful time we spent in Prague and even takes me back to the beautiful architecture of old town, smells, tastes ...






Cake Layers Ingredients:
4 Tbsp (1/4 cup) honey
3/4 cup sugar
2 Tbsp unsalted butter
3 large eggs, beaten
1 tsp baking soda
3 cups all-purpose flour

Method:
1. Add 3/4 cup sugar, 1/4 cup honey and 2 Tbsp unsalted butter to a medium sauce pan and melt them together over medium/low heat, whisking occasionally until sugar is melted (3-4 mins). Don’t put them over high heat or they may scorch to the bottom.
2. Remove from heat and while it’s still hot (not boiling), add in the beaten eggs in a slow steady stream while whisking vigorously until all of your eggs are incorporated (whisk constantly so you don’t end up with scrambled eggs).
3. Whisk in the baking soda until no lumps remain, then fold in 3 cups flour 1/2 cup at a time with a spatula until the dough reaches a clay consistency and doesn't stick to your hands. Mine took exactly 3 cups flour.
4. Cut the dough into 8 equal pieces roll out the dough when is still warm (cover with cling film to prevent from drying out)
5. Roll each piece out into a thin circle (very thin, straight on the parchment paper you will be baking on). You can sprinkle the top with a little flour to keep the dough from sticking to your rolling pin. Take a ~23cm plate or form to cut a circle, keeping the scraps for later.
6. Bake each layer for 4-5 min. at 180 degrees Celsius.
7. Bake the scraps from which you'll make a crumbs later .

For the cream:
2 cups milk
3 egg yolks
2 Tbsp (40 gr) corn flour
250gr dulce de leche (варёная сгущёнка)
1 Tbsp honey
250 gr unsalted butter at room temperature

To make the cream:
In a saucepan, heat the 1 1/2 cups of milk, but don't boil.
In a small bowl, whisk the remaining 1/2 cup of milk with the eggs and corn flour until smooth. Slowly whisk the egg yolk mixture into the warm milk; bring to a simmer over moderate heat, whisking constantly until very thick, 2 minutes. Remove from the heat and cool. Whisk in the butter and dulce de leche .

To assemble the cake:
Top each cake layer with about 3-4 tbsp of cream and spread it around evenly. Repeat with all the cake layers. As you place the layers on top of each other, some of the frosting will come out of the sides. Spread it out evenly over the sides. Sprinkle the crushed cake layer scraps over the sides and on a top of the cake.

Leave the cake in the refrigerator for about 8 hours or overnight. Enjoy!!!

Tbsp = table spoon
Tsp = tea spoon

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