Medovik cake with sour cherries
I only recently discovered this cake and the first time I tasted it it was immediately “love at first sight”!! I particularly loved the pairing of the sour cherries, the whipped cream and the sour cream, and with so many thin layers, it’s simply delicious… 😋 This cake is perfect for any occasion, from a simple family lunch to a birthday or any kind of celebration.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Day
- Preparation time: 30 Minutes
- Cooking time: 5 Minutes
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the medovik cake with sour cherries:
- 1/4 cups sugar
- 1/2 cups butter
- 4 1/4 cups all-purpose flour
- 3 1/2 tbsps honey
- 1 tsp baking soda
- 3 eggs
- 2 cups sour cherries (visciole), pitted
- 1/4 cups sugar
- 1 2/3 cups sour cream
- 1 2/3 cups heavy cream (for whipping)
- 1/2 cups sugar
Steps
For the preparation of the medovik cake with sour cherries watch the video HERE.
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Preparing the discs:
First, melt the honey and butter in a bain-marie, then add the baking soda. In a bowl combine the sugar and the eggs and mix.
Add the melted mixture while stirring, cook for a few minutes, stirring constantly. Remove from the bain-marie and add the flour.
Knead quickly, then wrap the dough in plastic wrap and refrigerate for a few hours. After a few hours, take the dough out of the fridge and divide it into 8 equal parts.
Dust a little flour on the parchment paper and roll out one piece at a time. Cut out a 8/9-inch disc. Prick the dough and continue the same way with the other pieces of dough.
Bake at 356°F for about 5 minutes.
Preparing the sour cherries:
In a saucepan put the sugar and the sour cherries and cook for about 10 minutes, then let cool completely.
Preparing the cream:
Combine the sour cream, the sugar and the heavy cream and whip until combined and slightly thickened.
Assembly:
Put a little cream in the center of the cake base.
Place the first disc. Add a layer of cream, another disc, another layer of cream,
also add some of the prepared sour cherry mixture (I alternated: one layer with cherries, one without) and continue like this with all the discs. Cover the entire cake with the remaining cream. Clean the edges if necessary.
Crumble the leftover dough and cover the whole cake. You can do this with your hands or using a spatula. Remove the excess and refrigerate for a few hours or preferably for a whole day.
Enjoy your meal!
