Name: Medovik cake with egg yolks
Prep time: 1 min
Cook time: 1 min
Yield: 0
Ingredients: Flour - 380 gram; Sugar - 120 gram; Egg yolk - 4 PC.; Butter - 75 gram; Honey - 75 gram; Soda - 1,5 Tsp; Sour cream - 1 L; Sugar - taste

Recipe information

Cooking:

1 min.

Servings per container:

Source:

More details

Ingredients for - Medovik cake with egg yolks

1. Sour cream - 1 L

2. Sugar - taste

Dough

1. Flour 380 gram

2. Sugar 120 gram

3. Egg yolk 4 PC.

4. Butter 75 gram

5. Honey 75 gram

6. Soda 1,5 Tsp

How to cook deliciously - Medovik cake with egg yolks

1. Stage

In a separate saucepan, mix together the honey, oil, and baking soda. Put on a water bath, on medium heat, stirring. The mass will begin to foam and increase in volume.

2. Stage

Beat the yolks with sugar until light and fluffy.

3. Stage

While continuing to stir, bring the mixture to a caramel color, the more you hold the mixture, the richer the color will be. This process takes 5-10 minutes. Remove the pan with the caramel mixture and, stirring intensely, introduce the egg mixture.

1. Stage. Medovik cake with egg yolks: While continuing to stir, bring the mixture to a caramel color, the more you hold the mixture, the richer the color will be. This process takes 5-10 minutes. Remove the pan with the caramel mixture and, stirring intensely, introduce the egg mixture.

4. Stage

Sift the flour into the pan with the liquid ingredients. Do not overmix; the dough should be very, very soft. Knead the dough with a wooden spatula. Cover the dough with clingfilm (it is important to wrap it in clingfilm so it doesn't dry out) and leave it in a warm place for 30 minutes.

1. Stage. Medovik cake with egg yolks: Sift the flour into the pan with the liquid ingredients. Do not overmix; the dough should be very, very soft. Knead the dough with a wooden spatula. Cover the dough with clingfilm (it is important to wrap it in clingfilm so it doesn't dry out) and leave it in a warm place for 30 minutes.

5. Stage

The dough on the table and divide into pieces, I divided into 12 pieces (and cover with foil, while you roll out 1 cake, the other pieces under the foil), since the diameter was small 18, we got 12 cakes. Roll out each piece of dough into a thin layer on floured baking paper. Bake the cakes in a preheated oven at 180 degrees until golden, the cakes bake quickly. For convenience I take 2 sheets of baking paper, on one of them I roll out, cut out the desired diameter of the crust and put the sheet with the crust on a tray and in the oven, while it bakes, I use the second sheet of paper to roll out and cut out the next crust, after the crust is ready, I take out the tray, remove the paper with the finished crust from the tray and put the second sheet with the already rolled out and cut out the second crust, it turns out very quickly.

1. Stage. Medovik cake with egg yolks: The dough on the table and divide into pieces, I divided into 12 pieces (and cover with foil, while you roll out 1 cake, the other pieces under the foil), since the diameter was small 18, we got 12 cakes. Roll out each piece of dough into a thin layer on floured baking paper. Bake the cakes in a preheated oven at 180 degrees until golden, the cakes bake quickly. For convenience I take 2 sheets of baking paper, on one of them I roll out, cut out the desired diameter of the crust and put the sheet with the crust on a tray and in the oven, while it bakes, I use the second sheet of paper to roll out and cut out the next crust, after the crust is ready, I take out the tray, remove the paper with the finished crust from the tray and put the second sheet with the already rolled out and cut out the second crust, it turns out very quickly.

6. Stage

Stack the finished cakes one on top of the other. Bake all the subsequent cakes in this way. The last one to sprinkle on the cake. Tip: While the cream is cooking, wrap the cooled cakes in paper or clingfilm. For the cream take 500g of sour cream 27% and 500g of sour cream 15%, beat with sugar. I put 2.5 tablespoons of the cream on each crust. Spread the cream over the layers, sprinkle the crumbs on the sides and leave at room temperature for 2 hours, then place in the refrigerator overnight.