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Beat the eggs with the sugar, then add the soft butter and honey. Put this mixture on the steam bath for a few minutes until the sugar and butter melt. Remove from the steam and add the baking soda quenched with lemon juice, vanilla and lemon peel. Then add the flour until the desired consistency is obtained. The dough should not be too hard to be able to stretch the sheets.
Divide the dough into 3 and spread each sheet on the work surface powdered with flour, then bake them on the back of the tray on which I put baking paper. Baking time is approx. 20 minutes.
When ready to cook, lightly peel off the pan and allow to cool.
How to prepare cream:
In a stainless steel pot with a double bottom, mix the sugar with 300 ml of milk and put it on the fire, stirring from time to time, to dissolve the sugar.
In another bowl, mix the rest of the milk (200ml) with the starch (using a whisk). Be careful not to make lumps!
Take the pan off the heat and pour this mixture over the hot milk (not to boil) from the stainless steel pan, in a thin stream, stirring vigorously with a pear-shaped wire and put back on the fire, stirring constantly so as not to let the cream it sticks and until it thickens like a pudding. Remove from the heat and let it cool a bit (to have a bearable temperature at your fingertips! If it is too hot, you can cheese). When it has cooled, gradually add the juice from a lemon. Put it in the fridge for 2 hours covered with a plastic wrap exactly on its surface so that it does not harden.
Separately, mix the butter (which should be at room temperature) until creamy. You can remove the butter 2 hours before it warms up to room temperature or you can cut it into cubes and soak it in the microwave, setting the oven every time for 10 seconds until it softens.
When the cream has cooled, add the butter rubbed foam over the cream in the pan and mix very well. Or vice versa, cream over butter, if the pan is not high enough to mix.
We put the first sheet in the tray and over it we put half of the cream, we put the second sheet on top then we put jam (if we want to put jam, if we don't put all the cream) then the third sheet on top.
Cover the cake with a clean napkin and let it soften for at least 3 hours.
Cut the pieces and serve powdered with sugar (or without).
It is delicious, the leaves melt in your mouth and the combination with lemon cream is sensational!
About Medovik and Smetannik
I think you know that there is also a Smetannik (Cream) cake that is very similar to the Medovik cake. It's a general blunder when you search for these recipes on the internet because they are often identical! That is, Smetannik also has leaves with honey and sour cream, just like Medovik. In other recipes Smetannik is with white sheets (see here), without honey. Nothing is clear & # 8230 I myself ate in Moscow (in 2017) Smetannik cake with honey sheets in a confectionery in the center. I was there for a few days at the Taste of Moscow (gastronomic festival) and I asked several local specialists about this dilemma. They laughed and said that people also have disputes over these two names: that Medovik comes from med (Russian lb. honey) which is contained in the leaves and Smetannik comes from the cream in the filling. And of course, the sour cream leaves were also prepared with honey in the past because people did not have access to sugar.
The history of the Medovik cake begins in the 19th century, during the reign of Tsar Alexander I. It is said that Peasant Elizabeth did not like desserts with honey and that she was somewhat fooled into eating Medovik cake without knowing that it had honey leaves. The culmination is that he liked it very much and asked the confectioner to repeat the experience & # 8211 see the story here. The fillings of this cake can be cream but also vanilla cream or condensed milk. We are already in the fog because the sheets with honey and caramelized condensed milk cream make up another cake: Marlenka! Just yesterday I published her recipe & # 8211 see here.
I chose to make my own sheets of honey, which I have been using for years and in Albinița (another cake of Russian origin) and bake them normally, in a large pan, in the oven. You mean, like, "normal"? Well, there are recipes where the sheets are baked either on the back of the tray or in the pan, on the stove. Everyone does as they have learned and we are not arguing now about a non-standard recipe. I will also offer you below the recipe for the white sheets for Smetannik Cake (Sour Cream) and you choose the option you like.
The cream cream is very easy to prepare by simply mixing the fatty cream (with at least 20%) and sour cream with powdered sugar and vanilla. We are talking about fermented cream that we use for papanas or sarmale. In some recipes it is mixed with a part of natural whipped cream made from sweet cream and I decided to use a creamy mascarpone to give and hold this cream for Medovik (or Smetannik) Cake.
From the quantities below results a tray of 20 & # 21530 cm with Medovik Cake with sheets of honey and cream (about 1.7 kg). Keep in mind that this cake needs 2 days of baking (after filling) and must be stored in the refrigerator!
Put the egg, butter, milk, honey and sugar in a saucepan and mix a little with the whisk, then put on low heat, stirring constantly. Leave it on the fire until it warms up a little and the sugar melts. Pour the mixture over the flour, add the baking soda soaked in lemon juice and knead a suitable hard dough.
Form a ball that divides into 4, spread four sheets on baking paper and bake on the back of the tray for 5 minutes (depending on the stove). Remove the sheets from the oven and place them on a flat surface to cool.
Mix the eggs with the sugar and vanilla, then add the starch and mix. The heated milk is poured thinly over the egg, then transfer everything to the pan in which the milk was boiled and put on low heat, stirring constantly until it thickens like a stronger pudding. If you use butter, rub it a little and put it over the cream and mix, and if you use whipped cream: beat the foam and incorporate it into the well-cooled cream. Divide the cream into 4 parts and grease the 3 sheets, the last one must remain without the cream. Put a mincer and a weight over the cake and leave it until the next day to absorb the cream. The next day, cut it in half in width, grease one of the parts with cream and put the other part, put the chopper and weight and leave for another 2 hours!
It is proportioned according to preference. The cake with honey leaves and vanilla cream can be left unattended, but the pieces must be cut wider!
Ingredients Albinița honeycomb:
For bee honey sheets:
- 600 grams of flour + 3-5 tablespoons of extra flour for sprinkling the worktop
- 150 grams of sugar
- 200 grams of honey (whichever you prefer, I usually use polyfloral honey)
- 20 grams (1 tablespoon) baking soda
- 100 grams of butter with 82% fat
- 1 or
- 1 teaspoon vanilla extract
- 1 pinch of salt
- 2-3 tablespoons of milk, as much as will be needed to smooth the dough
Milk and butter cream and filling:
- 300 ml. milk
- 150 grams of sugar
- 1 pinch of salt
- 80 grams of semolina
- 200 grams of butter with 80% fat
- 1 tablespoon vanilla extract
- 1 jar of 370 ml. sour jam (rosehip paste, apricot jam)
- vanilla powdered sugar for finishing the cake
Preparation Albinița honeycomb cake, video recipe:
Preparation Albinita honey bee cake, text version:
1. Bee is weighed directly into a saucepan. Add butter, salt and sugar and put on medium to low heat. Boil the composition until the sugar melts completely. Remove from the heat and allow to cool.
2. Sift the flour together with the baking soda into a large bowl. Make a hollow in the middle of the flour with a spoon and add the composition with honey and butter, already cooled well, then the beaten egg with a fork and vanilla extract. Mix at first with a wooden spoon until the liquid ingredients are incorporated into the flour, then turn everything over on the work surface sprinkled with flour. We also now turn on the oven, setting it at 180 degrees Celsius.
3. Knead the dough quickly, without insisting too much, just enough to obtain a homogeneous dough. Divide the dough into 4 equal pieces, the safest being to weigh them. Spread one by one, on the work surface sprinkled with flour, the 4 pieces of dough in the form of thin rectangular sheets (I give them dimensions
4. The trays are lined with baking paper, the sheets are rolled one by one on the twister and with its help, we transfer the raw sheets over the tray, unrolling them in place. Before baking the sheets, perforate them with a fork over the entire surface, preventing uneven growth in the oven.
5. Bake the sheets in turn, in the preheated oven at 180 degrees Celsius, at an average height, for 10 minutes each. Be careful, the hot sheets are very fragile, we must let them cool well in the tray or transfer them with the baking paper from the base on a flat surface until they cool completely. After cooling, the sheets will become very hard, so it is normal to happen.
6. Put the milk on the fire together with the sugar and salt. After the milk has boiled, add the semolina in the rain, stirring constantly with the pear-shaped teal and simmer for 4-5 minutes. Set aside and allow to cool completely, then add the soft butter (200 grams), cut into cubes and vanilla extract. Mix with the mixer on high speed until a frothy white cream is formed.
Assembling and portioning the cake:
7. For assembly, place the first sheet of honey in a tray of the right size and cover with half of the cream, leveling it very well. Cover the cream with the next sheet and lightly press on the entire surface. Put all the jam on the second sheet, then level it as well as possible. Cover the jam with the third sheet, press lightly and add the rest of the cream. After leveling the cream, cover everything with the last sheet of honey. Place a weight on top of the cake covered with a sheet of baking paper, a heavier shredder (as I did in the video) or a larger tray in which a weight evenly distributed over the entire surface of the cake (2-3 thick cards) is placed. , e.g). Leave the cake overnight in a cool place, during which time it will burn wonderfully.
8. The next day, straighten the edges of the cake with a long knife, then portion as desired (squares, rectangles, rhombuses), preferably in equal portions. After portioning, the surface of the cake is powdered with vanilla powdered sugar and can be served immediately. Have a great appetite!