I made Madovic, a traditional Russian honey cake ~
There’s a lot of honey in the sheet dough, so it’s crispy yet firm after baking.
It needs to be baked thinly and stacked one by one, so it takes a long time and takes a lot of hands, but it’s a new-looking cake, so it looks different ~
There is a lot of sour cream in the sand cream, so you can feel a new taste that you have never tasted before.
I tried to decorate the sheet to be put on the top to make a honeycomb feeling by baking it in a hexagonal pattern ~
You should eat the Medovic cake in the refrigerator for about a day so that the cream is soaked in the sheet and you can feel the proper taste and texture.
You should use acacia honey rather than honey with a strong scent like chestnut honey.
Russian Honey Cake Medovik
Ingredients
Instructions
Recipe video
Enjoy