Emilie Meyer
Medovik, a Russian honey layer cake, is traditionally baked in an oven. However, it is possible to cook this cake in a frying pan. The cake is made with multiple thin layers of honey and a tangy sour cream frosting. It is a soft, tender cake that melts in your mouth. The frying pan method was popularised by food blogger Galina and is said to be simple, fast, and delicious.
| Characteristics | Values |
|---|---|
| Can Medovik be cooked in a frying pan? | Yes |
| Traditional cooking method | Baked in the oven |
| Taste | No worse than the original |
| Texture | Somewhat different from the traditional Medovik |
| Dough thickness | 2-4 mm |
| Dough consistency | Soft |
| Dough preparation | Knead the dough until it is soft |
| Dough rolling | Roll out on a well-floured surface |
| Dough cutting | Cut into 8-10 pieces |
| Frying pan preparation | Use a thick-bottomed pan |
| Frying | Fry each side for 1 minute |
| Frying temperature | Medium/low heat |
| Frying time | 1 minute on each side |
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What You'll Learn
Medovik is a traditional Russian honey cake
The traditional method of preparing Medovik involves baking individual pancake-shaped layers in an oven. However, it is possible to cook the cake in a frying pan, which is a simpler and faster method that does not require an oven. The frying pan method was popularised by food blogger Galina, who posted about it on her Instagram page.
To make the cake in a frying pan, roll out the dough into a circle with a thickness of about 3-4 mm and a diameter equal to that of the frying pan. Heat the pan and gently transfer the rolled layer of dough to it. Fry the cake first on one side until the surface of the dough becomes matte and covered with small bubbles. Then, carefully turn the cake over and fry for another minute or until it develops a light blush. Remove the cake from the pan and trim it to the desired diameter. Repeat this process for each layer of the cake.
The ingredients for the cake include butter, honey, sour cream, sugar, flour, eggs, and soda. The ingredients for the frosting are sour cream, sugar, and vanilla. The soft dough is key to ensuring that the cakes remain tender and airy after baking.
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It can be cooked in a frying pan, without an oven
Medovik, a classic Russian honey layer cake, can be cooked in a frying pan without an oven. The cake is known for its multiple, thin honey layers and tangy sour cream frosting, which melts in your mouth.
Preparing Medovik in a frying pan is simple and quick. The most important part of the process is kneading a soft dough. The dough is then rolled into a circle with a thickness of about 3-4 mm and a diameter equal to that of the frying pan. The rolled layer of dough is gently transferred to a heated pan and fried on one side until the surface becomes matte and covered with small bubbles. It is then carefully flipped and fried for another minute or until a light blush appears. The cake is then removed from the pan and trimmed to the desired diameter. The scraps can be used for sprinkling.
The frying pan method produces a Medovik cake with a somewhat different texture than the traditional oven-baked version. However, it still retains the delicious taste that has made it a beloved dessert for generations.
- Butter: 100 g
- Honey: 100 g
- Sour cream: 50 g
- Sugar: 3/4 cup or 120 g
- Flour: 3 cups or 400 g
- Eggs: 3 pieces
- Baking soda: 1 tsp
- Lemon: 1 piece
- Vanilla sugar: 1 tsp
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The dough should be soft and pliable
Medovik, a Russian honey layer cake, is traditionally baked in an oven. However, it can also be cooked in a frying pan. The dough for Medovik should be soft and pliable. It is important to knead the dough well to achieve this texture. The softness of the dough ensures that the cakes remain tender and airy after frying.
To make the dough, you will need butter, honey, sour cream, sugar, flour, eggs, and soda. First, melt the butter and sugar in a large nonstick pot over medium to low heat. Do not let the mixture get too hot. Next, add the eggs, honey, and soda, and mix until well combined. Finally, gradually add the flour until the dough reaches a clay-like consistency and no longer sticks to your hands.
When rolling out the dough, it is recommended to use parchment paper or a double boiler to prevent the dough from sticking and becoming tough. The dough should be rolled into thin circles, approximately 2-4 mm in thickness, and then gently placed into the preheated frying pan. During frying, the cakes will become tender and fragile, so care must be taken when turning them over.
By frying Medovik in a pan, you can achieve a delicious cake with a slightly different texture from the traditional oven-baked version. This method is simple, fast, and does not require an oven, making it a unique and enjoyable way to prepare this classic Russian dessert.
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It's made up of multiple thin layers
Medovik, a traditional Russian cake, is made up of multiple thin layers of honey cake with a tangy sour cream frosting. The cake is so tender that it melts in your mouth. The more layers, the more impressive the cake looks, and it tastes delicious with fruit.
The process of making Medovik involves cutting the dough into equal pieces and rolling them out into thin layers. The thickness of each piece of dough can vary from 2mm to 4mm, but it should not be too thick as the dough will rise during baking. The thin layers of dough are then fried in a frying pan, one by one, until they are lightly browned on both sides. The cakes are very delicate, so they must be handled carefully to avoid breaking them.
Once all the layers are cooked, they are trimmed to the desired size, and the scraps are used for sprinkling. The layers are then cooled completely before being assembled with the sour cream frosting. The frosting is made by beating sour cream and sugar until fluffy, and it should be on the thinner side, not like typical buttercream.
Making Medovik in a frying pan is a simple and fast way to prepare this delicious cake without using an oven. The frying pan method may result in a slightly different texture compared to the traditional oven-baked version, but it is still a tasty and convenient option.
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The cake is tender and melts in your mouth
Medovik: A Tender Cake That Melts in Your Mouth
Medovik, a traditional Russian honey cake, is a tender, melt-in-your-mouth cake with a unique texture and flavour. This cake is usually baked in an oven, but it can also be cooked in a frying pan, resulting in a slightly different texture. The process of making Medovik in a frying pan is simple and quick, and the end result is a delicious, tender cake.
Ingredients and Preparation
The key to achieving a tender, melt-in-your-mouth texture lies in the preparation of the dough. The dough for Medovik is soft and delicate, and it's important to ensure it's not overworked. The ingredients for the dough include butter, honey, sour cream, sugar, flour, eggs, and soda, which come together to create a light and airy cake.
Each piece of dough is carefully rolled out into a thin circle, approximately 2-4 mm in thickness, and then gently placed into the frying pan. The frying process is done gently, with the cake being fried on one side until the surface becomes matte and free of bubbles. Due to the tenderness of the cake, it requires careful handling to avoid breakage.
Serving Suggestions
Medovik is a versatile cake that can be served in a variety of ways. It can be enjoyed as a simple treat or dressed up for more elegant occasions. The cake pairs well with whipped cream, strawberries, or other berries, adding a refreshing contrast to the rich cake.
Additionally, Medovik can be soaked with milk to enhance its moisture and flavour. This cake is best served at room temperature to fully appreciate its melt-in-your-mouth texture.
Medovik, whether baked in an oven or cooked in a frying pan, is a delightful dessert that captivates with its tender texture and delightful flavour. The frying pan method offers a unique twist on the traditional baking approach, resulting in a cake that is simple to prepare and a pleasure to savour.
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Frequently asked questions
Yes, Medovik can be cooked in a frying pan. The traditional method involves baking individual pancake-shaped layers in the oven, but frying them in a skillet is a workable alternative.
To make Medovik in a frying pan, you will need the following ingredients:
- Butter
- Honey
- Sour cream
- Sugar
- Flour
- Eggs
- Soda
- Lemon
- Vanilla sugar
First, beat the sour cream and sugar until fluffy. Then, cut the dough into 8-10 pieces and roll out thin layers, about 2-4 mm thick. Place the parchment on a preheated griddle, wait for the cake to set, remove the parchment, and fry until cooked on both sides. Finally, soak the cooled cakes with milk.
Medovik, also known as Honey Layer Cake, is a classic Russian recipe with multiple thin honey layers and a tangy sour cream frosting. It is a tender and delicate cake that melts in your mouth.
