I easily prepare medoviki for any holiday according to my mother’s recipe, I do not roll cakes.

Preparation of a classic medovik is troublesome and slow. Each cake cake must be separately rolled, cut and baked in the oven. You need to have patience and skill to guess so that the cakes are equally baked and not burned. Today I will tell you how to make a lazy mead without rolling crusts.



This recipe differs in the way of cooking cakes, but not in taste. The cake turns out to be tender, well soaked, because we will make not only cream, but also syrup for impregnation of the cake. Do not cut circles and stir dough with your hands. It's much easier. In honey, the quality of honey plays an important role. It is best to take farm honey, not from the store. If the crusts will feel the taste of soda, then the honey is not of high quality.

In this recipe, there is only one large cake to bake, which is divided into several parts. The cake is tall and delicious. It's a lot less trouble. If you have not cooked such a medow, I highly recommend trying. This is the simplest recipe available.



Test ingredients

• 300g flour
• 200g butter
• 4 tbsp honey
• 4 eggs
• 2 tsp soda
• 2g vanillin

Impregnation ingredients

• 80g sugar
• 100 ml of water

Cream ingredients

• 500ml cream
• 200g powdered sugar
• 700g sour cream

Preparation

1. In a pot with a thick bottom, paint butter with honey. When the mass is homogeneous, add soda to it and mix it well.
2. Beat the eggs with sugar and vanillin mixer until homogeneous. Then sift the flour 2-3 times. The more flour sieves, the more oxygen will be saturated, and the higher the cake will turn out.
   
   
   
   
3. Couple the honey mass with the eggs and flour. Beat the mass until it increases in volume by 2 times. Beat the mass at a low speed of the mixer, so that the crust is even.
4. Cover a deep baking pan with baking paper. Pour all the dough on the batter and level it with a silicone spatula.
5. Bake the cake for 15 minutes in an oven heated to 180 degrees. After 15 minutes, lower the temperature to 120 degrees and finish the cake. Check readiness with a toothpick. Keep an eye on the cake, as the ovens are different for everyone, and cooking times can vary depending on the oven’s power.
   
   
   
   
6. While the cake is baked, make a syrup: mix 80 g of sugar and 100 ml of water. Heat the water until the sugar dissolves. Let the syrup cool.
7. Hit the mixer cold fat cream 33% fat, no less. Blow the cream for 10 minutes until the mass thickens. Then add 200 g of powdered sugar to the cream and continue whipping the cream for another 2 minutes. Now mix the cream with sour cream 25% fat in several approaches, stir the cream with a spatula. Put the cream in the fridge.
   
   
   
   
8. Cut the edges of the cooled crust and turn it into a small crumb with a blender. Now cut the cakes into two parts, each of them is divided horizontally. That makes 4 cakes.
9. Soak the cakes with syrup and grease each cake with cream. To make the layers of the cream the same, divide the entire cream into 5 servings. Smear the edge and top of the cake with cream. Sprinkle the honeymoon with crumb. Leave the cake soaked in the fridge overnight.
   
   
   
   

I advise you to watch a video on the channel “Mother’s recipes”, where you will learn about the tricks of cooking a homemade medovik. The hostess tells in detail about each step of cooking and shares tips so that everyone can make a delicious cake the first time.

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Honey with cream of whipped cream and sour cream turns out to be more tender, the taste is somewhat reminiscent of a filling. But if you like the sour taste of sour cream, you can make cream only from it. The main thing is to take a good fat sour cream.

The key ingredient in honey is honey. It is best to take light liquid honey to make it easier to mix the dough. Sugared honey is also suitable, but it will have to be melted in a water bath. Refrain from dark varieties of honey, if you do not want to feel bitterness in the crusts. And to turn out a successful persistent cream, products for it must be well chilled. Especially if you're using cream. Do not forget that the cream should always be cooked with powdered sugar, as sugar can thin the cream and not dissolve during whipping. I wish you delicious experiments in the kitchen.