How to make
First, we make the sponge cake layers. We mix the butter, sugar and honey in a container that we will put in a steam bath.
While the mixture melts, we beat the eggs, adding the salt and soda and let it stand. Then we add them by stirring with a wire whisk to the mixture on the steam bath. Beat for 10 minutes in a warm place.
Remove from the heat and add the flour in portions by stirring. We put the dough in greased household foil, shape it into salami and put it in the refrigerator for at least an hour (to harden).
At this time, on sheets of baking paper, we outline circles where we will roll out the cake layers. The traced circles should be slightly larger in diameter than the diameter of the cake pan. They can be 6, 8, 10, it depends on how tall the cake pan is and how wide it is. The wider it is, the fewer layers we will make.
We cut the hard dough into the appropriate number of pieces, from which we form balls. Sprinkle (periodically) with flour and roll out the dough to the size outlined. To make it easier, we can cover the crusts with cling film and then roll them out.
Cake layers should become almost 1 mm thick. Prick with a fork and bake at 200°C. They bake quickly! Therefore, prepare at least 3 of them initially, and then in the meantime make the following ones. As soon as they are baked, we cover with the removed lower part of the cake pan to cut out regular circles. Set aside the side pieces. Wrapped in foil, these cake layers can last up to a week in the fridge.
We proceed to making the cream for the cake.
Beat the mascarpone with the condensed milk. Beat the butter with the powdered sugar. Combine the two mixtures and add the vanilla. We divide the mixture into as many parts as we have made cake layers, leaving one part for spreading the Medovik cake on the side.
Arrange sponge cake - cream, sponge cake - cream, finish off with cream. We put the remains of the baked cake layers in a bag and make them into crumbs by crushing them with a rolling pin.
Put the cake in the fridge to harden. Remove the side parts of the cake pan, spread with the rest of the cream and sprinkle the top and sides with the crumbs from the cake layers and return to the refrigerator again.
After a few hours the Medovik cake is ready.
Enjoy!
