Honey Layer Cake (Medovik) - Cuisine Magazine - From New Zealand to the World
The Russian honey cake has made the rounds of the local bakeries here in Melbourne and if you’ve been lucky enough to sink your teeth into one, you’ll know why.
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Ingredients
- BURNT HONEY
- 250g (9 oz) honey
- CAKE BATTER
- 65g (2¼oz) burnt honey (see recipe)
- 225g (8 oz) caster (superfine) sugar
- 200g (7 oz) unsalted butter
- 6 eggs
- 2½ teaspoons bicarbonate of soda (baking soda)
- 450g (1 lb) plain (all-purpose) flour
- 1 teaspoon ground cinnamon
- 1 teaspoon fine salt
- DULCE DE LECHE HONEY CREAM
- 125g (4½ oz) burnt honey (see recipe)
- 400g (14 oz) dulce de leche (see recipe)
- 600ml (21 fl oz) thickened (whipping) cream
- 450g (1 lb) sour cream
- pinch of salt
- DULCE DE LECHE makes 400g (14 oz)
- 400g (14 oz) tin sweetened condensed milk
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