Medovik Cake or popularly known as the Russian Honey Cake made up of layers of crispy thin cake along with layers with thick cream cheese frosting with the notes of honey and caramel, is a decadent and absolutely delicious treat for any special occasion.
|For Honey Dough Sheets|
|Caster sugar||15 gm|
|Bicarbonate of soda||½ tsp|
|Flour (AP)||195 gm|
|For Honey Cream Frosting|
|Whipping Cream||350 gm|
|Caster sugar||35 gm|
Method of Preparation:
Honey dough sheets:
- Melt honey, caster sugar and butter in a saucepan until the sugar dissolves.
- Pour the mixture into a large mixing bowl and allow it to cool down.
- Add eggs 1 by 1 and mix until combined after each addition.
- Sift flour and bicarbonate of soda together and add to the base. Mix until it forms a sticky dough.
- Allow the dough to rest in the fridge for 15-20 minutes.
- Scale 7 pieces of 100 gm pieces.
- Roll them to 1-2 mm thin, 220 mm diameter rings. Roll the leftover to a thin sheet and dock them all.
- Bake the 7 sheets at 160°C for 7 minutes or until light golden brown.
Honey cream frosting:
- Whisk whipping cream, honey and icing sugar to a medium peak stage.
Note: Keep in the fridge until use.
- Stick the 7 round sheets together with 45 gm of cream.
- Spread the leftover cream on the top and side and set it in the freezer.
- Blitz the leftover biscuit in the kitchen processor.
- Cover the cake with the crumbs and keep it in the fridge until serving.
Chef Vrushali Jadhav
Developing a strong affinity towards cooking at a very young age made Vrushali do her Bachelors’ in Hotel Management from IHM Goa, in order to pursue her passion to have a career in the world of culinary. Her dedication and commitment to excel have made her a name in the Culinary Fraternity in the UAE.
Vrushali’s Professional career started with the Jumeirah Hotels & Resorts, spotting immense talent in her which got her the opportunity to be a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from Jumeirah Group to Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef for over 7 years making the hotel a popular F&B offering in Dubai.
After years of industry experience, she embarked on the teaching path and joined ICCA Dubai to share her knowledge with aspiring young chefs. Later on, she also became a certified Gelato Trainer by Carpigiani Gelato University, along with being a Patisserie Instructor at ICCA. In her journey as a Pastry Chef, she has travelled to Switzerland, Malaysia and Italy for work and training purposes with world-class master chefs.