Medovik is one of the most popular cakes in Russia.  It is also known as Honey or medoviy cake. It’s a honey torte with layers and layers of melt in your month honey cake; each layer is soaked with a caramel creamy filling.  There are many variations of this famous Russian cake. I have previously posted “Cake Rijik” with sour cream filling.. Yum!!! and my “Autumn Spice Honey – Medovik cake”was big hit during holidays..  Hope you enjoy my new version of Medovik with Caramel creamy filling!!

Serves 8-10

Ingredients:
Layers:
2 eggs
2 Tbsp. honey
1 cup sugar
1 stick butter
1 tsp. baking soda
1 Tbsp. vinegar
3 1/2 cups flour + about 1/2 cup for rolling
Filling:
2 cans cooked condensed milk – Dulche de Leche
1 1/2 sticks unsalted butter, room temperature
 
Direction:
Layers:
Get a saucepan and mixing bowl that would fit the top of the saucepan for a double boiler. Add water (about 4-6 cups) to the saucepan and bring it to a simmer; in a mixing bowl combine eggs, sugar and honey. Add butter and place the bowl on top of the saucepan and mix until the mixture will warm up, butter gets melted, sugar gets dissolved and everything will get combined.

Turn off the heat and take mixing bowl down. Add baking soda mixture (in separate little bowl mix baking soda with vinegar), and mix well.  Gradually add in flour. The dough should be kind of soft. Cover the dough with plastic and refrigerate for 20 minutes. (it will thicken).

After dough has been refrigerated, transfer it onto lightly floured flat surface and shape into a log.  Then cut it into 7 equal sections.
Preheat the oven to 400F.
Take wax paper and cut 11 inch long sheets.  You will need at least 7 of these; one per layer.
Next, take one piece of dough, place it at the center of the floured wax paper, sprinkle some flour on top of the dough and roll into a thin flat circle.

It needs to get about 9” circle. Next, using a large 9” circle bowl, place onto the rolled dough upside down, so the edge of the bowl in touching the dough. Using a sharp knife, cut the dough around the edges of the bowl. Lift the bowl and you should have a perfect circle.

You can roll all the circles of dough and then bake, or can bake as you go, one at a time.
Combine all the scraps from the sides and at the end roll it to one layer (it does not have to be perfect shape; I crush that and use crumbs to decorate the sides of the cake.)
For baking, place a baking sheet on the middle rack in the oven.
Take the wax paper with the rolled and cut dough on and place it on the baking sheet.
Bake for about 6-7 minutes, take it out, let cool and peal the wax paper from the baked layer.
Continue until all of the sections of the dough are baked.
 
Filling/Cream:
With electric mixer beat butter until soft and creamy, add condensed milk  and beat the  cream until it will thicken and fluffy, for about 4-5 minutes.

Assembling the cake:
Place one layer onto the cake platter, spread 3-4 tablespoon of filling evenly over the layer, place another cake layer on top of filling and repeat until you finish all the cake layers.

Cover the entire cake (sides and top) with remaining filling.


Crush the extra baked layer into fine crumbs and place them in bowl. Sprinkle the cake crumbs on sides and top of the cake.


Decorate as desired. Keep at room temperature for couple hours and refrigerate cake until ready to serve.
Enjoy!!!