Today we’re showing you how to prepare the tiny version of our медовик (Medovik), a delicious cake flavoured with honey, where the dough layers alternate with a rich cream made of strained yogurt, honey and dulce de leche 😀 .
The best news for today is not the recipe, but the format of it! That’s right, this is our first video recipe :D!
If you try one of the recipes on the blog, take a photo and publish it on Instragam with the hashtag #fratelliaifornelli and tagging our profile @fratelliaifornelli.
Mini Medovik Russian honey cake – мини торт медовик
Ingredients
For the shortcrust pastry
- 250 g white flour
- 1 egg
- 100 g brown sugar
- 40 g butter
- 60 g wildflower honey
- half packet baking powder
- 1 pinch salt
For the filling
- 300 g Greek yogurt
- 125 g mascarpone cheese
- 200 g dulce de leche
- 70 g honey
- 2 gelatin sheets
- 25 ml milk
Instructions
For the shortcrust pastry
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Gently melt the butter with the sugar in a pan. Then add the egg and the honey, but do not heat the mixture too much in order not to damage the egg.
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Now add the flour sifted with the baking powder and the salt.
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Knead energetically till the dough is smooth and compact, then roll it out with a thickness of about 0,3 cms.
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Now, using a 8 cms pastry cutter, cut 16 discs and bake them at 180° for 10 minutes.
For the filling
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Soften the gelatin sheets in cold water, then melt it in the milk warmed up.
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Combine all the ingredients left (strained yogurt, mascarpone cheese, dulce de leche sauce and honey), using a metal whisk to dissolve the possible lumps.
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At last, add the milk mixture and let it rest in the fridge for about two hours or in the freezer for one hour.
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Now you can start building the layers up, by starting with a shortcrust pastry disc.
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Delicately spread one tablespoon of filling on each layer.
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Use the leftover cream to cover the sides and the top of your medovik.
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From this moment on, you can do what you feel like with the decorations :). We have used the pastry cuttings: we have baked them in the oven as biscuits, minced and sprinkled on all the sides of the cake. And we have left the top as smooth as a mirror and added some chocolate flakes here and there.
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Once you have finished, let the cake rest for a day and a half in the fridge, so the layers will nicely soften and the flavours perfectly combine together.
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And now, we just have to wish you приятного аппетита! 🙂
Notes
Dulce de leche
The dulce de leche is a milk cream that comes from Argentina. The milk is sweetened and cooked for a very long time, in order to caramelize it and give it that delicious toffee taste. If you could not find it at the grocery, don’t worry, you can make it yourself very easily.
Buy a tin of condensed sweetened milk. Put it into a pression cooker, cover with water, close your cooker and turn on the heat. Wait 35 minutes from the whistle, then remove your tin and let it cool down before opening. Now, your dulce de leche is ready! If you do not use all the dulce de leche in this recipe, you can keep it in the fridge for a few day… Or, better, spread it onto a slice of bread and enjoy!