Cooking process
For me, “Medovik” is not just a very delicious and tender cake, but also a cake with the taste of childhood. Since it was he who was a frequent guest on any festive table.
There are a lot of recipes for “Medovik”, and today I want to offer you the option of making a “Medovik” cake in a frying pan. Such a cake is prepared very simply and quickly enough, if you do not take into account the time for cooling the dough. There are practically no special subtleties in the preparation process, the most important thing is to knead a soft dough (at first glance it may seem that it is too soft), because it is thanks to this that the cakes after baking remain tender and airy.
Prepare the ingredients for the preparation of the dough.
We combine butter, sugar and honey in a saucepan.
We send it to the stove and heat the mixture on a small fire until it becomes homogeneous, the sugar should dissolve. The mixture is not boiled until boiling.
The resulting mixture is removed from the fire, and while it’s still hot, we put soda into it. Mix well, so that the soda is evenly distributed. Almost immediately, the mass brightens and slightly foam. We pour the resulting foam into a bowl, in which we will knead the dough, and leave the minutes for 5, so that the mass is slightly cooled.
In the cooled honey mass, add one at a time three medium eggs. After each new egg, mix thoroughly with a whisk.
Add sour cream and stir until homogeneous.
At the very end, we introduce into our dough sifted flour.
Stir the dough with a spoon until smooth consistency is obtained. The dough should be very soft, viscous and sticky. More than indicated in the recipe, flour is not added, so as not to hammer the dough. We close the bowl with the test film and send it to the refrigerator for 2-3 hours minimum or for the whole night, during this time it should rest and become considerably condensed.
Chilled dough is taken from the refrigerator and divided into 6-7 equal parts.
One part of the dough is left on the table for work, and the remaining parts are lightly dusted with flour, we put it on the dish and send it to the refrigerator. We take pieces of dough from the refrigerator as needed.
Each piece of dough is rolled into a circle with a thickness of about 3-4 mm and a diameter equal to the diameter of our frying pan, on which we will fry the cakes for “Medovik”.
We heat the plate on a plate with a thick bottom and gently transfer the rolled layer of dough to it. If during the transfer of the cake slightly deformed, then very quickly we correct all the flaws with our hands. Fry the cake first on one side until the surface of the dough on top becomes matte and will not cover with small bubbles.
The blade is very neat (the cakes are tender enough and fragile and can easily break) turn the cake to another stance and fry it for another 1 minute – until a light blush.
Remove the cake from the frying pan and trim it to the desired diameter (I fried the cakes in a frying pan with a diameter of 24 cm and cut them to a diameter of 22 cm). We collect the scraps together – they will go to the sprinkling, and we will shift the cake to the grate to completely cool it.
Prepare in this way the cakes from the remaining pieces of dough.
Cooking the cream.
Combine fatty sour cream with plain sugar and vanilla sugar. Stirring. Add the whole lemon peel and juice from half a lemon (the amount of peel and juice select to your taste, if desired, it can not be added at all). Thoroughly mix the cream with a whisk until the sugar completely disappears.
The cream is ready.
We’re collecting the cake. Each cake is carefully blotted with plenty of sour cream and add them in a tight pile. From the edges of the cake with a spatula we take away excess cream.
Scraps from the cake are broken into smaller pieces, put into a frying pan and, often stirring, slightly dried, so it will be easier to grind them into crumbs.
Dried and cooled cuttings are crushed into a crumb with the help of a combine.
With the crumbs, sprinkle the cake from all sides.
That’s all! Cake “Medovik” in the frying pan is ready. Let him soak for 3-4 hours, and you can try.
Bon Appetit!
Cake “Medovik” in the frying pan
Prepare a cake “Medovik” with sour cream can be incredibly simple and fast and even without using an oven, in a frying pan!
Ingredients
Butter – 100 g
Honey – 100 g
Sour cream – 50 g
Sugar – 120 g
Flour – 400 g
Eggs – 3 pieces.
Soda – 1 tsp. (without a slide)
For cream:
Sour cream (25-30%) – 700 g
Sugar – 180 g (or to taste)
Vanilla sugar – 1 tsp.
Lemon – 1 pc.
Cooking process
For me, “Medovik” is not just a very delicious and tender cake, but also a cake with the taste of childhood. Since it was he who was a frequent guest on any festive table.
There are a lot of recipes for “Medovik”, and today I want to offer you the option of making a “Medovik” cake in a frying pan. Such a cake is prepared very simply and quickly enough, if you do not take into account the time for cooling the dough. There are practically no special subtleties in the preparation process, the most important thing is to knead a soft dough (at first glance it may seem that it is too soft), because it is thanks to this that the cakes after baking remain tender and airy.
Prepare the ingredients for the preparation of the dough.
We combine butter, sugar and honey in a saucepan.
We send it to the stove and heat the mixture on a small fire until it becomes homogeneous, the sugar should dissolve. The mixture is not boiled until boiling.
The resulting mixture is removed from the fire, and while it’s still hot, we put soda into it. Mix well, so that the soda is evenly distributed. Almost immediately, the mass brightens and slightly foam. We pour the resulting foam into a bowl, in which we will knead the dough, and leave the minutes for 5, so that the mass is slightly cooled.
In the cooled honey mass, add one at a time three medium eggs. After each new egg, mix thoroughly with a whisk.
Add sour cream and stir until homogeneous.
At the very end, we introduce into our dough sifted flour.
Stir the dough with a spoon until smooth consistency is obtained. The dough should be very soft, viscous and sticky. More than indicated in the recipe, flour is not added, so as not to hammer the dough. We close the bowl with the test film and send it to the refrigerator for 2-3 hours minimum or for the whole night, during this time it should rest and become considerably condensed.
Chilled dough is taken from the refrigerator and divided into 6-7 equal parts.
One part of the dough is left on the table for work, and the remaining parts are lightly dusted with flour, we put it on the dish and send it to the refrigerator. We take pieces of dough from the refrigerator as needed.
Each piece of dough is rolled into a circle with a thickness of about 3-4 mm and a diameter equal to the diameter of our frying pan, on which we will fry the cakes for “Medovik”.
We heat the plate on a plate with a thick bottom and gently transfer the rolled layer of dough to it. If during the transfer of the cake slightly deformed, then very quickly we correct all the flaws with our hands. Fry the cake first on one side until the surface of the dough on top becomes matte and will not cover with small bubbles.
The blade is very neat (the cakes are tender enough and fragile and can easily break) turn the cake to another stance and fry it for another 1 minute – until a light blush.
Remove the cake from the frying pan and trim it to the desired diameter (I fried the cakes in a frying pan with a diameter of 24 cm and cut them to a diameter of 22 cm). We collect the scraps together – they will go to the sprinkling, and we will shift the cake to the grate to completely cool it.
Prepare in this way the cakes from the remaining pieces of dough.
Cooking the cream.
Combine fatty sour cream with plain sugar and vanilla sugar. Stirring. Add the whole lemon peel and juice from half a lemon (the amount of peel and juice select to your taste, if desired, it can not be added at all). Thoroughly mix the cream with a whisk until the sugar completely disappears.
The cream is ready.
We’re collecting the cake. Each cake is carefully blotted with plenty of sour cream and add them in a tight pile. From the edges of the cake with a spatula we take away excess cream.
Scraps from the cake are broken into smaller pieces, put into a frying pan and, often stirring, slightly dried, so it will be easier to grind them into crumbs.
Dried and cooled cuttings are crushed into a crumb with the help of a combine.
With the crumbs, sprinkle the cake from all sides.
That’s all! Cake “Medovik” in the frying pan is ready. Let him soak for 3-4 hours, and you can try.
Bon Appetit!