Honey Cake (Medovyk)
Fragrant thin honey layers with tangy sour cream filling — the timeless honey cake that melts after a night in the fridge.
Ingredients
- Honey100g
- Sugar200g
- Butter100g
- Eggs2pcs
- Flour450g
- Baking powder10g
- Sour cream600g
- Vanilla sugar10g
Steps
- 1
Melt honey, half the sugar and butter in a saucepan; off the heat whisk in eggs and baking powder.
- 2
Stir in flour to form a soft warm dough and divide into 8 balls.
- 3
Roll each ball thin, bake at 180°C for 4-5 minutes and trim while hot; keep the scraps.
- 4
Whip sour cream with remaining sugar and vanilla sugar for the filling.
- 5
Stack the layers with sour cream between them, coat the top and sides.
- 6
Crush the scraps and cover the cake; refrigerate at least 8 hours before serving.
Nutrition per serving
8gProtein
60gCarbs
18gFat
430Calories
