Cream for "Medovik"

Medovik cake is a delicate and airy dessert with a stunning honey aroma. For many, the mention of this delicacy evokes nostalgia and associations with childhood and birthdays. Despite the wide variety of cakes available in stores, homemade Medovik has always been and remains the most popular and sought-after among its true connoisseurs.

Medovik is renowned not only for its exceptional taste, but also for its versatility, affordability, and ease of preparation. If you're tired of the classic sour cream and buttercream filling, you can change the flavor of your favorite treat by experimenting with fillings. Here's a selection of the best fillings for Medovik cake.

A very tasty custard for "Medovik"

This is the most delicious custard for honey cake. It's very aromatic, airy, and just the right thickness. This custard adds tenderness to the cake, perfectly soaks the layers, and brings out their rich honey flavor.

Ingredients

• Milk - 500 ml
• Eggs C1 - 2 pcs.
• Sugar - 150 g
• Flour - 50 g
• Vanilla sugar - 10 g
• Butter - 200 g

Cooking time: 1.5 hours

Servings: 1 (enough to soak 8 honey cake layers with a diameter of 22 cm)

Step-by-step recipe

Step 1

Pour sugar, vanilla sugar, and flour into a saucepan.

Step 2

Add eggs to sugar and flour.

Step 3

Mix all ingredients thoroughly with a whisk until smooth.

Step 4

Add milk to the mixture little by little. Stir well with a whisk until smooth.

Step 5

Place the saucepan over low heat, stirring the mixture constantly to prevent lumps from forming.

Step 6

Cook the cream until it thickens. As soon as bubbles begin to appear, remove the saucepan from the heat.

Step 7

Pour the custard into a bowl, cover with cling film in contact and leave to cool at room temperature.

Step 8

Place soft butter in a separate bowl.

Step 9

Beat the butter with a mixer at medium speed for 2-3 minutes until it turns white.

Step 10

Gradually add the cooled custard mixture to the whipped butter, beating well each time with a mixer.

Step 11

The aromatic custard is ready, you can spread it on the cake layers.

Butter cream for "Medovik"

This simple and easy-to-make frosting will delight any sweet tooth. It's also perfect for frosting honey cake layers. The result is a light, snow-white, shiny frosting that will be a stunning addition to your cake.

Ingredients:

• Cream 33-35% – 500 ml
• Powdered sugar – 5 tbsp.

Cooking time: 15-20 minutes.

Servings: 1

Step-by-step recipe

Step 1

We prepare the ingredients and necessary utensils.

Step 2

Pour the pre-chilled cream into a whipping bowl.

Step 3

Sift the powdered sugar through a sieve to avoid lumps.

Step 4

Add powdered sugar to the cream.

Step 5

Beat the cream with powdered sugar using a mixer for 7 minutes (1 minute at low speed, then at maximum speed).

Step 6

You can tell the cream is ready by its increase in volume and thickness. Properly whipped cream will hold its shape and not leak.

Cream “Ice cream” for honey cake

This moderately sweet, not too rich cream perfectly soaks the cake layers. Plombir crepe tastes like melted ice cream. When cooled, the cream holds its shape perfectly, making it perfect for decorating.

Ingredients:

• Sugar – 110 g
• Flour – 3 tbsp.
• Sour cream 20% – 350 g
• Butter – 120 g
• Condensed milk – 150 g
• Eggs – 1-2 pcs.
• Vanilla sugar – 10 g

Cooking time: 40-60 minutes.

Servings: 1

Step-by-step recipe

Step 1

Prepare the ingredients.

Step 2

Break the eggs into a metal bowl, add sugar, and mix thoroughly.

Step 3

Add sour cream to the resulting sugar-egg mixture, pour in flour and thoroughly mix the resulting mass until smooth.

Step 4

Prepare a double boiler: pour about two centimeters of water into a heavy-bottomed saucepan. Bring the water to a boil.

Step 5

Place the metal bowl with the cream mixture over the resulting double boiler. Stirring constantly, prepare the custard portion of the cream.

The cream should be fairly thick, lump-free, and smooth. You can tell it's ready by the presence of a continuous groove.

Step 6

Cool the resulting mixture, covering it with cling film so that the entire surface of the cream is in contact with the film. Otherwise, a crust may form on the cream.

Step 7

In a separate bowl, beat the butter with a mixer until you get a homogeneous white mass.

Step 8

Add the cooled custard mixture to the butter, a little at a time, and continue whisking. The finished cream will be smooth, airy, and delicious.

Before assembling the cake, it is recommended to cool the Plombir cream slightly.

Cream for "Medovik" with condensed milk

Sour cream with condensed milk turns out very tasty, in addition, it holds its shape perfectly and has an attractive appearance.

Ingredients:

• Sour cream 25-30% – 500 g
• Condensed milk – 150 g
• Lemon juice – 25 ml
• Vanilla extract – 1 tsp.

Cooking time: 15-20 minutes.

Servings: 1

Step-by-step recipe

Step 1

We prepare the necessary ingredients.

Step 2

In a deep bowl, mix sour cream, condensed milk, add vanilla extract.

Step 3

Beat the resulting mixture with a mixer for 3-4 minutes until a homogeneous white mass is obtained.

Step 4

Without stopping whisking, gradually pour in the lemon juice and mix.

Step 5

After adding lemon juice, beat for another 2 minutes.

Step 6

The result is a strong cream without the use of additional thickeners.

Sour cream for "Medovik"

What could be better than tender, melt-in-your-mouth honey cakes soaked in airy sour cream? It's an unforgettable taste of childhood! I offer you the simplest recipe for a classic sour cream filling, perfect for the Medovik cake.

Ingredients

• Sour cream 20-30% - 1 kg
• Powdered sugar - 140 g
• Vanilla sugar - 1 tsp.

Cooking time: 20-30 min

Servings: 1 (enough for a honey cake layer with a diameter of 21-22 cm)

Step-by-step recipe

Step 1

Pour powdered sugar into a bowl with cooled thick sour cream.

Step 2

We also add vanilla sugar to the sour cream.

Step 3

Mix the ingredients well using a whisk.

Step 4

Then thoroughly beat the sour cream mixture until smooth and thickened.

Step 5

The delicate, glossy sour cream for the honey cake is ready.

Step 6

We can start assembling the cake.

Semolina cream for honey cakes

This is a delicious and delicate custard with a creamy flavor reminiscent of ice cream. It's very easy to make using readily available ingredients.

Ingredients:

• Milk – 600 ml
• Butter – 150 g
• Sugar – 150 g
• Semolina – 4 tbsp.
• Cream 33% – 200 ml
• Vanilla sugar – 15 g

Cooking time: 40-60 minutes.

Servings: 1

Step-by-step recipe

Step 1

Prepare the dishes and ingredients.

Step 2

Prepare regular semolina porridge: pour milk into a saucepan, add sugar and vanilla sugar. Mix well. Bring the mixture to a boil and, stirring constantly, pour in the semolina in a thin stream. Cook until the porridge thickens.

Step 3

Cover the semolina porridge with cling film so that the plastic touches the surface of the porridge, and leave to cool.

Step 4

Once the porridge has cooled completely to room temperature, continue preparing the cream. To do this, pour the melted butter into a bowl and lightly beat it with a mixer until fluffy.

Step 5

Next, gradually add the semolina porridge to the butter, one tablespoon at a time, and continue whisking. Once all the porridge and butter have been combined, the cream is almost ready.

Step 6

To give the cream an extra touch of creaminess, we recommend adding whipped cream. To do this, whisk the chilled cream until stiff peaks form.

The most delicious cream with semolina for "Medovik" is ready.