Френска Селска Торта| Торта Медовик | Cake Medovik

Cake Medovic – Russian Honey Cake Recipe| Френска Селска Торта |Торта Медовик - In Our Kitchen Ingredients List/ Необходими продукти: For the Layers/За блатовете: 1 Egg / 1 Яйце 150g Sugar / 150 г захар 200ml Milk / 200 мл прясно мляко 2 Tbsp Honey /2 с.л. мед 50g Melted Butter / 50 г разтопено масло 2 Tsp Baking Soda / 2 ч.л. сода бикарбонат 400g Flour / 400 г брашно For the Cream/ За крема: 1 Liter Sour Cream/ 1 л Заквасена сметана ½ cup sugar/ 1/2 ч.ч. захар Lemon Zest/ Настъргана кора от лимон 70 ml whipping cream/ 70 мл сметана 1 Tsp Vanilla / 1 ч.л. ванилия For Decoration / За украса: 200g Walnuts / 200 г орехи 1 small jar 200g Blueberry Jam ( optional)/ 1 малко бурканче - 200 г сладко от боровинки ( ако желаете) #френскаселскаторта #cake #medovik Let’s start at the stove. In a middle size pot start by melting the butter on medium heat. Add the sugar, milk and the egg – keep mixing well with a whisk. At this point you can add the honey and the baking soda. Keep mixing the whole time – it takes about 25 min till ready. The mixture will increase its value almost 5 times (because of the baking soda) and will look like caramel at the end. At that point it is ready. Remove from stove and mix in the flour while still hot. Mix well with a spoon till the mixture turns into dough. Knead with your hand to form it. The dough will be about 900grams. Separate it into 7 equal sized balls (use scale to measure them). Sprinkle a little flour and start rolling out each ball into a layer. They have to be slightly bigger than the cake pan that you will use. Each layer is really thin almost see through. Our cake pan is 25 sm (9 in) diameter. You can start baking each layer one at the time, while rolling out the next one. Important tip ….Bake for 3-4 min at preheated oven at 350F. Don’t overbake, because we need them soft and not crunchy! I always use timer, and find it super helpful! Repeat till all the layers are baked. Use the inner side of the cake ring to cut out perfect circles and collect the left overs (we need them for later). To make the cream – start by mixing in a medium size bowl the sour cream, whipping cream ( I whipped it by hand with a whisk in a separate bowl first), sugar, lemon zest and vanilla. Mix well with the help of a spoon till smooth. Let’s put the cake together – start by placing parchment paper on the bottom of the cake ring, than the cake crust, followed by the cream (use like 2-3 spoons of it and spread evenly). Sprinkle chopped walnuts on top (I use my blender to chop them). Continue with the second layer, followed again by part of the cream and chopped walnuts on top. If you decide to use blueberry jam – put half of it now. (about 100g). Continue to alternate crust, cream and walnuts. After the 4th layer add the second half of blueberry jam. Alternate till you use all the crusts and finish off the cake with cream. Place the cake in the fridge for 2 hours, as well as the leftover cream. Save enough cream to have for the sides of the cake and to repeat the top as well! Save some of the walnuts too. In your blender chop all the leftovers from the crusts and add to the walnuts. After 2 hours the cake is already cooled and we can do the final touches. With a knife carefully separate the cake from the cake ring. Remove the ring and spread the leftover cream on the sides of the cake and repeat the top of the cake. Now sprinkle the walnut- crust leftovers on top and sides of the cake. The cake is now ready – refrigerate for at least 6 hours (preferably overnight) and enjoy! If you like our videos, don't forget to Subscribe so you don't miss on many more delicious recipes! With Lots of Love, In our Kitchen