This luscious, soft, and delicious Lavender Medovik – Russian Honey Cake is an excellent choice for all honey…and lavender lovers!
Lavender Medovik – Russian Honey Cake
Hello, my friends. I hope your week has been treating you well. I am going to keep it short the second post in a row. It’s been cold and rainy outside for two days (Today we had only 6 degrees C above zero, but trust me – it felt like below zero!) And I tend to be sleepy and lazy when it rains. I tend to be sleepy and lazy on a sweltering day too, but that’s not the case today.
Besides, how needs a lot of words when a delicious cake is involved? This Lavender Medovik – Russian Honey Cake won’t disappoint you. One month ago I posted a classic version of a Medovik. I also announced that I made another twist for my birthday, along with this fabulous cheesecake. I also asked you to guess what kind of twist was that. I’ve got the winner! My congratulations go to Kelsie. Kelsie, your price is that you would send a box full of delicious sweets of your choice to me. I know, that’s a little unusual to reward the winner this way, but breaking tradition is a cool thing. Also, my contest – my rules.
The runner-up is David. David knows that I am a huge fan of a lavender-Irish cream combo, so he played this card. Although he didn’t get the precise answer, David will be rewarded by a box full of aromatic lavender (27,5 pounds). David, you can start thinking how you would you use it! And this combo? I must try it in this cake!
Jokes apart, that’s a seriously delicious cake. It’s almost identical to the classic recipe, and the lavender flavor is very subtle which is a huge plus for many people. Although I love lavender, I know a strong lavender flavor can easily ruin the entire dish, so the less – the better.
Also, this time I made a smaller cake which is perfect for a small family. Well, for some normal people this cake is good for a company of 4-6 people, but we are not normal when it comes to desserts!
In Russian tradition, a Medovik is mostly associated with winter. I agree – it’s so hearthy and rich. But I think this lavender version is good for summer time too. Perhaps, you should give it a try and let me know.
Buy for now.
P.S. Kelsie, I look forward to recieving my your prize! :)
about 5 - 5 and 1/2 cups pastry flour (sifted) + more for dusting
1 and 1/3 cans (300 gr each) sweetened condensed milk
300 gr salted butter, soften
1/2 - 1 cup honey (to taste)
400 gr. thick sour cream (18% at least)
few drops of lavender extract
In a large pan combine the honey, sugar, lavender, and butter. Cook over medium heat whisking until the butter is melted. Once it's melted, do not whisk the mixture (tilt the pan occasionally instead). When the mixture starts to slowly boil, you can let it caramelize for 2-4 minutes (for a deeper flavor) or proceed to the next step.
Add the soda whisking. The mixture will start foaming. It will also change the color (and even flavor), and will increase in volume.
Off heat and let cool few minutes.
Add the egg yolks constantly whisking with a whisk. Let the mixture stay 10-12 minutes. This step of cooling is important as the dough won't absorb too much flour which is good for the texture.
Start adding the sifted flour. You will need between 5 and 5 1/2 cups. Add 4 cups at once and then gradually add more. Don't mix it too long The dough will be soft, elastic, but a bit sticky (easy to roll out though). Don't add too much flour even if you feel the dough is sticky - instead dust the surface and rolling pin well.
Preheat oven to about 170 degrees C.
Roughly divide the dough into 12-14 pieces.
On the dusted surface (I also recommend doing it on parchment paper) roll out a piece of dough slightly large than the diameter of the cake (The diameter of my form was 20 cm). If you have a smaller form, the number of layer will be more.
Pierce the layer with a fork. Transfer onto a baking sheet and bake between 4-6 minutes depending on the thickness and your oven. Don't let the layers get too brown.
While the first layer is being baked, roll out another piece. Proceed with all dough. I had 13 layers (diameter 20 cm), you might have different number.
When the layer is ready, remove it from the oven, and while it's still hot, using a dish and knife, cut out the circle. Reserve the trimmings.
Cool the biscuits completely.
To make the cream, place the condensed milk in a large pot and place over medium heat for few minutes - just to warm it through. Remove from heat.
Add the butter and let it stand a minute - we don't need it to fully melt but soften well. Add the honey.
Using a mixer, start whipping the cream first on low speed (about 5-7 minutes) then gradually increasing to a maximum.
Add the sour cream and lavender extract (start with one-two drops when add more if feel adding) continue whipping until it's ready (about 5 minutes +-). Depending on your mixer, the complete process might take between 10-15 minutes. You don't need the cream too thick - the texture should resemble thick sour cream and be easily spreadable.
To assemble the cake, place the first layer and spread some (3-4 tbsp) of the cream. Let it stand one minute then place the second layer gently pressing it with your hands, and spread the cream. Repeat all layers letting the cake stand a minute between placing the layers.
Spread some of the cream over the edges as well.
Let the cake stand about one hour at room temperature to stabilize the cream.
In a meanwhile, using processor, finely grind the trimmings (You will need about 4-5 cups of them)
Generously cover the cake with the crumbles gently pressing them into the cake.
Refrigerate the cake for at least for overnight.
If you have any of trimmings and cream left (and you will likely have!), combine them in glass or a bowl - that would be a bonus dessert!