Medovik

🔥 Prep

• Measure 200g honey and place it in a small saucepan.
• Measure 150g granulated sugar.
• Crack 3 eggs into a bowl and whisk them lightly.
• Sift 400g all‑purver flour into a mixing bowl.
• Soften 100g butter at room temperature and cut it into small cubes.
• Measure 400g sour cream into a separate bowl for the filling.
• Line two baking sheets with parchment paper and have a rolling pin ready.

🔥 Cook

• 1. In the saucepan combine the 200g honey, 150g sugar, and 100g butter; melt over medium heat until smooth, about 3-4 minutes.
• 2. Remove from heat, let cool slightly, then whisk in the 3 eggs gradually until incorporated.
• 3. Stir in the sifted 400g flour to form a soft dough; knead briefly on a lightly floured surface until smooth.
• 4. Divide the dough into 8 equal portions (≈50g each) and roll each portion into a thin circle (~2 mm thick) on a floured surface.
• 5. Preheat oven to 180°C (350°F). Bake each layer on a prepared sheet for 5-6 minutes until lightly golden; cool on a wire rack.
• 6. For the filling, whip the 400g sour cream with 2‑3 tbsp sugar (optional) until smooth and spreadable.
• 7. Spread a thin layer of the sour cream filling on each cooled cake layer, stacking them; reserve some filling for the top and sides.
• 8. Cover the assembled cake with the remaining filling, smoothing the sides with a spatula.
• 9. Crush any baked scraps or extra dough pieces and sprinkle over the top and sides for decoration.
• 10. Refrigerate the cake for at least 6 hours, preferably overnight, to allow the layers to soften and flavors to meld.
• 11. Before serving, keep chilled and optionally dust with powdered sugar.

🔥 Serve

• Slice the Medovik with a sharp knife dipped in hot water for clean cuts.
• Dust the top lightly with powdered sugar or cocoa powder for an elegant finish.
• Serve chilled alongside a cup of black tea or coffee.
• Pair with fresh berries or a dollop of extra sour cream if desired.