Cake
Vertical honeycake
Prep Time: 20 min / Cook Time: 20 min / Total Time: 40 min
Without rolling!
For 20 minutes + time to cool!
You definitely need this recipe. The cake is 12 cm high and about 10 cm in diameter (weight of about 1.1 kg) I advise you to collect in a sliding form
Author and photographs: Olga
Follow on InstagramIconic Russian honey cake "Medovik" - is something everyone needs to try at least once. Layers upon layers of honey goodness filled with the most delicious cream. It’s quite unforgettable.
Vertical honeycake
Yield: 7 servings
Ingredients
Dought for cake
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100 gr honey
-
90 gr sugar
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50 gr butter 82%
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1/2 tsp soda
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70 gr sour cream (20% or more)
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a pinch of salt
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1 egg
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150 gr flour
Cream
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300 gr mascarpone
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300 gr cream 33%
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200 gr sour cream (above 20%)
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Vanilla
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90-100 gr of powdered sugar (I do not advise adding more)
Instructions
Preheat the oven to 170 degrees.
And at this time - combine honey, sugar, and butter in a saucepan and brew until the first bubbles (about 2 minutes)! When you saw bubbles - throw soda!
And you need to interfere until the FOAM RISE - to a red color (this is about 1-2 minutes).
Then - remove it from the hot plate.
Beat the sour cream with an egg and a pinch of salt with a whisk until smooth (no need to be zealous - just until smooth).
Pour the still hot honey part into the sour cream and egg mass in a thin stream - intensively stirring with a whisk.
Now is the time for adding flour to the wet part. Mix the dough until smooth. I distribute half of the dough (or 250 grams) on a mat in the form of a rectangle measuring 24 cm * 40 cm (or to the edges of the baking sheet).
I put it in the oven and baked until a confident red color (this is 7 maximum 10 minutes).
While the first cake is baking, take the second baking sheet and spread the 2nd part of the dough into the same rectangle.
I take out the first cake, cool it for 10 minutes - then cut it into 2 rectangles along the long side (we get a flexible strip 12 * 40 cm).
When the second cake is finished, let it cool for 10 minutes (while whipping the cream - step 4) and cut it in the same way (into 2 strips 12 * 40).
Everything is done! We have 4 strips ready - we will twist them into a roll.
Take all the ingredients for the cream, and place them on a deep plate.
Beat with a mixer until soft peaks.
Yes, everything is really very simple 3-4 minutes and the cream is ready.
ASSEMBLY
We apply 1/4 of the cream on 1 strip (Do you remember - we cut into strips 12x40 cm?), twist.
Spread the whipped cream all over the top. It’s easier to neatly cut the strips without the whipped cream on top, so that’s why I recommend cutting before topping.
You don’t have to wait before rolling it - the strips are flexible - we twist them with a roll.
Working with 1 strip at a time, gently roll the cake strip back up. Connect the end of the first rolled strip with the next, continuing to roll and wrap.
Etc! Then - we pack our thick roll in a cling film and fix it with a sliding form - if you have one. (if you don't have it - you can use just cling film - clasping the cake tightly) You now have 1 large cake spiral. Turn it upright so one of the spiral ends is exposed at the top. Chill the shaped vertical cake for at least 45 minutes before decorating.
Also - if you don’t have a form, then it’s better to make a roll BELOW - for example, 8 cm high...
To do this, cut each cake into 3 strips (3 * 8 = 24 cm). Fast! It took longer to write!
