I was not going to post it, but it turned out so so good! My family used to make it every single year when I was a child. It is medovik-based recipe, but the filling is dulce de leche + butter. The final result is perfectly moist, rich and decadent cake!
by KoalaEnvironmental57
29 Comments
I would gladly destroy that. With my mouth
Looks lovely I love medovik!!
The biscuit layers scare me… too much work haha
I was going to ask if this is one of those honey cakes!
This looks wonderful!! Could I please get the recipe? I’m such a huge fan of honey cake and dulce de leche! It sounds like the perfect combo!
Omgggg
Yum! I’d love to try this!
looks incredible
It looks amazingly delicious and pretty too!
Oohhh interesting. Trying to imagine the taste of it
This is honestly STUNNING. What a majestic thing!
Looks pretty delicious to me, OP!
Can’t post pics that look scrumptious and tell us it’s ‘the best tasting cake I’ve ever made’, without including the recipe too ; )
Please share recipe
I NEED to make this. Dulce leech filling!!! Omg
Tasty!
Looks great still! I used to make this a lot and the house would smell so good. Maybe I should make it again! Thanks for the inspiration 🙂
I think it’s pretty 😍
Recipe please? It looks amazing!
That looks and sounds amazing!!
I mean this as a serious compliment but it looks like a mid 20th century ottoman lol it looks very cool & intriguing!
Yum!
Here is the recipe. It looks like a lot of work, but It was actually easy to make.
Honey biscuits:
* 500 g flour
* 2 eggs
* 200 g sugar (I used brown cane sugar, but any kind works)
* 80 g butter
* 115 g honey
* 2 tsp baking soda (make sure to use baking soda, not baking powder)
1. Beat the eggs with sugar until slightly frothy.
2. Add the butter, honey, and baking soda.
3. Mix well and place the bowl over a pot of boiling water.
4. Stir constantly while heating until the mixture turns a dark golden color and doubles in size.
5. Remove the mixture from the heat and gradually add the flour. Mix it well. It will be very sticky at first (I almost broke a spoon), but as it rests, it will become easier to handle and can be rolled out without sticking.
6. Cover the dough with plastic wrap and let it cool at room temperature (you can speed up the process by placing it in the fridge). Start rolling out the dough when it is just warm, not hot.
7. Once the dough has cooled, begin rolling out the layers. I took small portions of dough (100-110 g) and rolled each layer to about 5 mm thickness, directly on parchment paper. If the rolling pin sticks, sprinkle the dough lightly with flour.
8. Cut out a circle using a plate. Gather the scraps, combine them with more dough, and either roll them out again for another layer or bake them alongside the layers to use as decoration for the cake.
9. Bake the layers at 200°C (392°F). The layers bake quickly—about 3-5 minutes, depending on your oven. To prevent them from puffing up, prick the layers with a fork in several spots. Stack the baked layers and let them cool to room temperature. I made 11 layers.
10. Crush one layer into crumbs (by hand or in a blender) for decoration. I also added crushed peanuts to the crumbs, which tasted great!
Filling:
* 380 g dulce de leche (used Sweetened Condensed Milk Caramel recipe by RecipeTinEats)
* 180 g butter
Beat the room-temperature butter with the boiled condensed milk until smooth.
I thought the cake might turn out a bit dry, so I whipped 100 ml of heavy cream separately to add moisture.
Assembling the cake: cake biscuit – very thin layer of whipped cream – dulce de leche filling. At the end, cover the sides with the remaining cream and sprinkle with the crumbs from one of the layers.
Ugly cakes taste better than pretty ones. I will die on this hill.
That looks so dry, I need a glass of water just looking at it. Hopefully someone at the table knows the Heimlich maneuver. Lol 😂
Reminds me of a cake I grew up on – napoleon. Mmmm, that looks scrumptious
This is different. I think I like this.
Which is your prettiest cake?
Can I have some, please? **unhinges jaw**
OH MY SWEET LORD. As a latina living in a slavic country, I am absolutely flabbergasted. You have just expanded my culinary horizons, OP. THANK YOU.