How to make
Prepare the cake layers. Beat the egg and sugar, then slowly add the milk, honey, baking soda and butter. Boil over low heat until golden brown, about 30 minutes.
Then immediately add the sifted flour and mix. You should get a smooth dough, work quickly so that it does not harden. Divide the dough into 5 balls.
Roll out each one into a crust with a thickness of 3 to 5 mm. and a diameter of about 11″ (28 cm), onto baking paper. Bake in an oven preheated to 360°F (180°C) for 4-5 minutes and make sure to pierce them with a fork beforehand.
Keep an eye on them during baking, since they bake quickly. After baking, cut them out using a large plate so that they are of one size, grind the scraps, add grinded walnuts to them for the cake coating.
For the cream, mix the whipped cream, caramel milk and the boiled and cooled pudding, prepared according to the instructions on the package.
Place the first layer on a cake tray, spread with cream, place a second layer, cream, etc. Spread the cream on the sides and top as well.
Coat with the mixed walnuts and cake layer crumbs - everywhere. The honey cake is decorated with the mixed melted chocolate and oil.
Refrigerate it for at least 8 hours.
The Honey Cake with Caramel Cream (Medovik) is ready.
If you like the Medovik cake, try the other Russian Pavlova cake or classic Garash cake.
