Honey Russian cake (medovik) recipe

Put honey, sugar and butter in a medium saucepan. Melt it by whisking it over low heat for about 5-7 minutes from time to time until the sugar dissolves. As soon as the sugar melts, remove from the heat and add the scrambled eggs while still hot. Here, the process of adding the eggs to the mixture is very important, add it gradually and slowly, by pouring it in a thin, continuous way, continuing to beat rapidly until the eggs are completely mixed into the mixture. Add baking soda and mix. Continue to mix the flour 4-5 times with a spatula, slowly add and knead.

When the dough does not stick to the hand, divide it into 8 equal parts. Flour the counter well. Roll out each piece in circles approximately 23-25 centimeters in diameter. Cut it evenly with a 23-centimeter pot lid. Place them on a baking paper spread pan, two at a time, and bake in the oven preheated to 175 degrees for 4-5 minutes until golden like a pomegranate. After cutting with the pot lid, put the pieces on the edge of the oven, cook them for 4-5 minutes and pull them in the food processor after cooling.

Whisk the milk cream until solid. In another bowl, whisk the labneh or sour cream and powdered sugar thoroughly. Add to the previously whipped milk cream and mix until it becomes homogeneous. Put the first layer of the cake on a flat plate and cover all sides with a lot of cream on it. Put the second layer on top of it, cover with cream and continue this process until all layers are finished. Since the biscuit layers will absorb the cream, keep the amount of cream you put in between.

After all layers are finished, cover the side and top of the cake with the remaining cream. Sprinkle the crumbs that you bake on and around the sides and passed through the food processor. Keep it covered overnight in the refrigerator.

Serve with fresh fruit (such as strawberries, blackberries) as desired.