Honey & Raspberry Medovik: A Delightful Layered Cake

Indulge in the sweet and aromatic flavors of our Honey & Raspberry Medovik. This delightful cake is a harmonious blend of rich honey-infused layers, complemented by the tartness of raspberry jam and the smoothness of vanilla custard. Each thin layer is baked to a golden brown and then assembled with careful attention to create a stunning, multi-layered dessert. The final touch of crushed biscuits on the exterior adds a delightful texture. Perfect for special occasions or as an elegant treat, this cake is sure to enchant with its delicate flavors and sophisticated presentation.

Ingredients:

• For the Cake:
  • 3 eggs
  • 400 g honey
  • 100 g sugar
  • 150 g butter
  • 1 tbsp vanilla paste
  • 300 g flour
  • 1 tsp baking powder
  • 3 tsp cinnamon
  • 1 tsp cardamom
  • 1/3 tsp nutmeg (or 4 tsp pumpkin/Christmas spice)
  • Raspberry jam for layering
• For the Vanilla Custard:
  • 500 ml milk
  • 3 eggs + 1 egg yolk
  • 1 tbsp vanilla paste
  • 40 g cornstarch
  • 150 g sugar
  • 200 g cream cheese

Instructions:

1. Prepare Honey Mixture:
   • Simmer honey and sugar in a pot until slightly brown (7-10 minutes).
   • Reduce heat and stir in butter.
2. Whisk Eggs:
   • In a bowl, whisk eggs with a pinch of salt until doubled in size. Add vanilla paste.
   • Gradually add honey-butter mixture, continuing to whisk.
3. Prepare Batter:
   • Fold dry ingredients into the egg mixture.
   • Preheat oven to 180°C (fan setting).
4. Bake Layers:
   • For round layers: Draw equal circles on parchment paper using a 20 cm cake pan. Spread a thin layer of batter (2 mm) within the circles.
   • For square layers: Use your oven tray lined with parchment.
   • Bake for 7-8 minutes until golden brown.
5. Make Vanilla Custard:
   • Combine milk, eggs, sugar, and vanilla in a saucepan. Mix some of the milk mixture with cornstarch, then return to the saucepan.
   • Stir over medium heat until thickened. Cool completely and mix in cream cheese.
6. Assemble the Cake:
   • Cut baked honey layers to desired size.
   • Spread raspberry jam and vanilla custard between each layer.
   • Coat the outside of the cake with custard and adhere crushed biscuits or leftover cake crumbs.
7. Chill:
   • Refrigerate for at least 5 hours before serving.

Enjoy this Honey & Raspberry Medovik, a cake that’s as delightful to eat as it is to behold, perfect for those who appreciate the art of baking and the joy of a well-crafted dessert. 🍯🍰🍓🌿