Medovik🍰 Russian Honey Cake Recipe with raspberries by Lisa Glinskaya😋

🍰 Medovik with raspberries
🍯 Dough:
100 g buckwheat honey (3.6 oz)
120 g sugar (6 tbsp)
120 g butter (4.3 oz, 82%)
40 g eggs (1 egg, small)
4 g baking soda (1/3 teaspoon)
300 g flour (2/3 lb)
🍯Prepare the dough.
1. Mix the butter and honey, warm it up.
2. Beat the egg and sugar, add the butter and honey and mix.
3. Mix flour and baking soda, add to the main mixture and mix.
4. Divide the dough into 8 portions and wrap each in clingfilm. Place in refrigerator for 1.5-2 hours.
🥛 Custard:
250 ml milk (8 fl.oz)
50 g eggs (1 egg)
30 g sugar (1 oz)
20 g butter (0.7 oz, 82%)
12 g flour (0.4 oz)
12 g corn starch (0.4 oz)
100 g sour cream (3.6 oz, 25-30%)
100 cream (3.6 oz, 30-35%)
🥛Prepare the custard.
1. Mix the egg with the sugar.
2. Add the flour and starch and mix.
3. Warm the milk and combine with the egg mixture. Return the mass to the saucepan, bring to a boil, simmering for 30-40 seconds.
4. Add butter, mix.
5. Transfer to a bowl, cover with cling film. Place in refrigerator for several hours.
6. Whisk together the cream and sour cream.
7. Knead the base, add the whipped cream and sour cream, mix.
😋Maspberry marmalade:
100 g raspberry puree (1.8 oz)
20 g sugar (0.7 oz)
3 g NH pectin (1/2 tsp.)
10 ml lemon juice (0.3 fl.oz)
😋Prepare raspberry marmalade.
1. Mix raspberry puree and lemon juice; heat to 80F.
2. Mix sugar, pectin, and add to the puree, stirring. Bring to a boil, simmering for 30 seconds.
3. Transfer to a bowl, cover with cling film, place in the refrigerator.
4. Crush the marmalade, transfer to a pastry bag.
😋Raspberry starch filling:
100 g mashed raspberries (3.6 oz)
20 g sugar (0.7 oz)
8 g corn starch (1 tsp.)
10 ml lemon juice (0.3 fl.oz)
1. Place the ingredients in a saucepan, stir with a whisk so there are no lumps.
2. Cook, stirring, until boiling. Boil for 1 minute. Let cool.
3. Stir the marmalade to make it soft and elastic before using.
🍰Bake the cakes.
1. Turn on the oven to 340F.
2. Take the dough out of the fridge, roll out between sheets of parchment into a circle 18 cm in diameter and 2 mm thick.
3. Prick the rolled out dough with a fork.
4 Place in the preheated oven for 4-5 minutes.
5. Cut out the circle from the prepared crust.
6. Roll out and bake all the crusts.
🍰Pick up the Honey Pie.
1. Line the sides of an 18 cm diameter mold inside with border tape.
2. Lay out a layer of cream, put a crust on top, then another layer of cream, raspberry marmalade and crust.
3. Lay out, alternating with the cream and marmalade, all the cakes.
4. Put the cake in the fridge for 7 hours.
🍰 For decoration:
fresh raspberries.
crumbled pastry leftovers
mascarpone cream
🥛Mascarpone cream:
150 ml cream (1/3 lb, 30%)
70 g mascarpone (2.5 oz)
20 g powdered sugar (0.7 oz)
🥛Prepare the cream.
1. Beat the cream, powdered sugar and mascarpone until steady peaks.
2. Transfer 1/2 of the cream to a pastry bag with a 10mm round nozzle.
🍰 Decorate the cake.
1. Remove the foil and mold from the cake.
2. Cover the sides of the cake with the cream and sprinkle with crumbs.
3. Place the raspberries on the cake, brush the berries with the icing.
4. Sprinkle the cream between the berries.