Medovik

Method

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1. Melt the honey, caster sugar and butter in a heatproof bowl over simmering water.

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2. Whisk in the bicarbonate of soda; the mixture will foam up dramatically. Keep whisking 2 minutes.

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3. Take off the heat, cool 5 minutes, then whisk in the beaten eggs.

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4. Fold in the flour and salt to make a soft, sticky dough. Chill 40 minutes.

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5. Divide into 9 pieces and roll each between baking paper into a 22 cm round.

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6. Bake each at 180C for 4 minutes, until golden. Trim to a neat circle while hot and keep the trimmings.

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7. Whisk the cold soured cream with the condensed milk, vanilla and lemon juice to a thick spreadable frosting.

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8. Stack the layers with frosting between each, using about 4 tbsp per layer.

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9. Cover the top and sides with the remaining frosting.

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10. Crush the trimmings with the walnuts and press them over the whole cake, then refrigerate overnight before slicing.

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Chef’s Tips

• The layers are meant to be hard. They soften overnight.
• Trim while hot; cold layers shatter.
• Keep the trimmings — they are the coating.

Pairing Suggestions

• Black tea
• A long afternoon
• More soured cream

Storage & Reheating

Keeps 4 days refrigerated and is best on days two and three.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.