Russian Honey Cake Recipe (Lemon Medovik)

Instructions

Cake Sheet

1. Put a bowl on top of a pot of boiled water, add butter, sugar, and honey, and mix until the butter melts.
2. Add eggs and vanilla extract, mix evenly, add baking soda, mix, and remove from the pot.
3. Add lemon zest for 1 lemon, sift flour, and knead with your hands to form a loaf.
4. Remove the dough, put it on paper foil, roll it out to a thickness of 3mm, and cut it into an 18cm mold.
5. Make a hole with a fork and bake in an oven at 180 degrees for about 5 minutes. Bake repeatedly.
6. Cut the baked cake sheet into a 15cm mold, gather the remaining pieces, and crush them finely or grind them in a blender.

Lemon Curd

7. Mix eggs, add sugar and salt, and mix, then add cornstarch and mix.
8. Add lemon juice, lemon zest, and milk, mix, and heat over low heat.
9. Heat it enough to avoid a fishy taste, so heat it for 7-8 minutes and remove from heat.
10. Add butter and mix, strain through a fine sieve, put in a bowl, and cool in the refrigerator.

Cream making

11. Add sour cream, powdered sugar, and honey and mix.
12. Whip about 70-80% fresh cream and mix.
13. Put the cake sheet in the mold, squeeze the cream, and stack it, leaving some cream.
14. Squeeze the lemon curd on the cake sheet once every 3 sheets.
15. Cover with plastic wrap and ferment overnight in the refrigerator.
16. Apply the remaining cream on the outside and add finely ground cake sheet powder.
17. Squeeze the cream and top with lemon curd.