Quick Budget Honey Cake (Medovik)
Easy to make and always delicious — a top pick! This quick, budget-friendly honey cake (Medovik) is a real lifesaver. It comes together incredibly fast and simply, using affordable ingredients.
nata
Recipe author
Quick Budget Honey Cake (Medovik)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 %
4 g
Fats 27 %
15 g
Carbohydrates 66 %
37 g
305 kcal
GI:
3
/
0
/
97
- If you like, you can swap the margarine for butter — it'll taste even better, though it makes the cake pricier. That said, don't reach for the cheapest margarine either; pick a good-quality one. No need to take the margarine out of the fridge ahead of time. Just cut it into large pieces and put it in a small saucepan over low heat. Add the sugar, the honey (liquid or crystallized both work), and the baking soda. Stir and cook over low heat until light brown — about 8 to 12 minutes. Stay at the stove, stir often, and don't let it burn. Take the browned mixture off the heat and stir in the (200 g) sour cream, straight from the fridge if you like. Mix well. Next, add the eggs — crack them into a separate bowl first, then add them to the batter, so a bad egg won't ruin everything. Beat with a whisk or mixer. Sift the flour and mix it in a little at a time until smooth; you can beat it again with the mixer. The batter should be smooth and pliable. Be prepared to need a bit more or less flour than stated — go by the consistency. Line your pans with parchment. Use any shape — round or square — or even same-size skillets. Pour in the batter: more for thick layers, less for thin (remember, thick layers can be split in half horizontally). Bake in an oven preheated to 350°F (180°C) for 10–15 minutes, varying with the layer thickness and your oven. Turn the hot layers out of the pans onto a rack to cool. Meanwhile, make the frosting by beating the (400 g) sour cream with the powdered sugar; adjust the sugar to taste. Trim the cooled layers so they're even, and crush the trimmings into crumbs with a blender or potato masher. Assemble the cake, spreading each layer generously with the sour cream frosting. (You could also use a different filling, such as a custard cream.) Frost the sides and top, then coat with the crumbs. That's it — the cake comes together fast! Chill it in the refrigerator until serving.
Caloric content of the products possible in the composition of the dish
- Sour cream with 30 % fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Honey - 400 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Table margarine - 720 kcal/100g
- Cream margarine - 720 kcal/100g
- Milk margarine - 743 kcal/100g
- Low-fat margarine - 384 kcal/100g
- Margarine sandwich - 688 kcal/100g
- Margarine for baking - 675 kcal/100g
- Margarine dietary - 366 kcal/100g
- Margarine bold 40 % - 415 kcal/100g
- Margarine - 720 kcal/100g
- Powdered sugar - 374 kcal/100g
- Baking soda - 0 kcal/100g
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