The recipe of the Empress — with a modern twist!
Victoria DreyRemove the bowl from the bain-marie and let it cool a bit. The pastry batter should stay warm. Add eggs and stir to prevent curdling.
Source: Victoria Drey
2. Sift flour with a strainer and gradually add into the batter, which should not be too watery but not too thick.
Source: Victoria Drey
The consistency should be like on the photo below. The batter, by the way, smells like honey heaven. Put it in a plastic bag and leave in the fridge for about 30 minutes. Now you have enough time to prepare the cream.
Source: Victoria Drey
3. Place sour cream in a clear bowl, and add a splash of vanilla, and sugar to your taste. If you don’t want the cream to be too sweet, then 1.5-2 tablespoons of sugar will suffice.
Source: Victoria Drey
Beat the cream until it becomes thick and put it in the fridge. Take the batter out of the fridge and form into round pieces.
Source: Victoria Drey
4. Roll each piece thin: keep in mind that the batter will rise double in size when baked in the oven. Don’t forget to make small holes on the surface with a fork. This will prevent the pastry from cracking in the oven.
Then cut into circles and bake gradually for 3-5 minutes at 200 °C (400 °F).
Source: Victoria Drey
The result will be lots of small rounded honey korzhi (flat cakes), and some extra pieces of the baked pastry.
Source: Victoria Drey
Don’t throw away the extra pieces! Actually, try not to eat them because they're insanely tasty. Mix them in your blender and let sit for a while. You can then use for decoration.
Source: Victoria Drey
5. Now, all you have to do is assemble your medovik cakes. One layer of korzh, one layer of cream, and repeat.
Source: Victoria Drey
Finally, decorate the cakes with the blended pastry pieces, as well as fruits and berries. Voilà, you have your original Russian medovik with a modern twist. Be careful not to devour all these delicious honey cakes at once!
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