Traditional Belarusian Medovik
Medovik, a beloved dessert in Belarus, has its roots deeply ingrained in Eastern European culinary traditions. This honey cake, characterized by its multiple layers and rich, sweet flavor, is a testament to the ingenuity of Belarusian bakers over the centuries. The word "Medovik" is derived from "med," which means honey in Russian and many Slavic languages. It is said that the first iterations of Medovik were created in the 19th century for the Russian Empress Elizabeth, by a young chef eager to win her favor despite her dislike for honey. Surprisingly, the dessert became her favorite.
Ingredients
- Flour - 500 grams
- Honey - 200 grams
- Sugar - 150 grams
- Butter - 100 grams
- Eggs - 2 large
- Baking soda - 1 teaspoon
- Vinegar - 1 tablespoon
- Sour cream - 500 grams
- Vanilla extract - 1 teaspoon
- Condensed milk - 200 grams
- Nuts (optional, for garnish) - 100 grams
Preparation
To prepare this legendary Medovik, you need the patience to create thin, even layers that are baked perfectly and filled with luscious cream. Begin by gathering all your ingredients and ensuring your kitchen space is well organized to facilitate the preparation process.
Step 1: Making the Dough
In a medium saucepan, combine honey, sugar, and butter. Melt over medium heat, stirring continuously until the mixture is smooth and homogeneous. Let it cool slightly, then add the eggs one at a time, whisking quickly to incorporate. In a small bowl, mix baking soda with vinegar and add to the mixture. Carefully fold in the flour, creating a dough that is soft yet firm enough to roll.
Step 2: Rolling and Baking the Cake Layers
Divide the dough into 8 equal parts. Preheat your oven to 180°C and prepare a baking sheet. Roll each portion into a thin circle, about the size of your baking sheet. Carefully transfer it to the sheet and bake each layer for about 5-7 minutes, or until golden brown. Use a plate as a guide to trim the edges after baking to ensure uniformity. This process requires attention, so set a cooking timer.
Step 3: Preparing the Cream Filling
While the layers are cooling, mix sour cream, condensed milk, and vanilla extract until smooth and creamy. This mixture should be thick enough to hold the layers together without oozing out.
Step 4: Assembling the Medovik
Start with one layer of baked dough, apply a generous portion of cream, and spread evenly. Repeat until all layers are used. Spread the remaining cream on the top and sides of the cake. If you choose to use nuts, crush them and sprinkle over the cake as a garnish.
Serving and Enjoyment
Medovik is best enjoyed after allowing it to set in the refrigerator for several hours or overnight. This time allows the cream to soften the layers, creating a harmonious, melt-in-the-mouth experience with every bite. Pair it with a cup of tea or coffee for a delightful dessert that embodies the rich heritage and flavor of Belarus.