Medovik: A Taste of Sweet Nostalgia

The smell of my earliest childhood is interwoven with the colours of blue violets, yellowish-green cornflowers, and nymphs in the middle of an acacia forest close to my grandmother's house, near a stream that in early spring, filled with water, would arouse fear and joy in people in equal measure. I always loved that Sunday at my Nanna's, especially if it was a holiday. Then there had to be this cake on the table - Medovik, which no one could resist. Now I leave you with this wonderful recipe... Imagine, this recipe is from 1948! Fear not, it's a lot of work, but the satisfaction is immense!

Ingredients:

Cake

- 5 tablespoons of flower honey

- 150 grams of sugar (crystal)

- 3 eggs

- 150 grams of butter

- 1 teaspoon of baking soda

- 600 grams of smooth flour tipo 0

- 3 tablespoons of cocoa powder

Cream

- 380 grams of condensed milk

- 600 grams of sour cream

Instructions:

Prepare the Cake

1. Mix Wet Ingredients: In a large bowl, beat the eggs and sugar together. Melt the butter and add it to the bowl with the beaten eggs and sugar mixture.

2. Mix Dry Ingredients: In another bowl, sift the flour together with the cocoa powder.

3. Melt the Honey: Place the honey in a saucepan over moderate heat to melt. When it begins to boil slightly, add the baking soda and stir until the honey lightens in color and starts to foam.

4. Combine Ingredients: Gradually add the foamy honey to the egg mixture. Mix with a mixer until well combined. Then, slowly add the flour mixture.

5. Knead the Dough: Start mixing the dough with a whisk, then transfer it to a floured surface. Knead by hand until you have a smooth dough.

6. Divide the Dough: Divide the dough into 8 equal parts and form them into balls. You’ll be making 9 crusts in total using the leftover dough.

7. Roll Out the Dough: Cut 8 sheets of baking paper the size of your oven tray. Place a ball of dough on each sheet and roll it into a circle about 25 cm in diameter. Use a mold or ring to cut out a perfect circle, and save the excess dough to form the ninth crust.

8. Bake the Crust: Preheat the oven to 170°C (338°F). Prick each crust several times with a fork and bake for 5-7 minutes until golden brown. Allow the crusts to cool slightly before transferring them from the paper.

Prepare the Filling

9. Mix the Cream: In a mixing bowl, combine the condensed milk and sour cream. Beat briefly with a mixer until just combined. The filling should be slightly runny, as it will soak into the honey crusts, adding flavor and moisture.

Assemble the Cake

10. Layer the Cake: On a tray, place the first crust and cover it with a generous layer of cream. Repeat this step with all 8 crusts. Use the extra crust to crumble over the top.

11. Finish the Cake: Cover the entire cake with a thin layer of the remaining filling. Press the crumbled crusts onto the sides and top of the cake. Feel free to use any leftover dough for decorative shapes, such as hearts or flowers.

12. Chill: Let the cake rest overnight in the refrigerator. This allows the crust to absorb the cream, making it wonderfully moist and flavorful.

Serving

Prepare this cake at least one day before serving to allow the flavors to meld perfectly. Enjoy it with a hot cup of coffee and good company!

Bon appétit!