GEORGIAN CUISINE
Medok – Georgian-style honey cake
30 November, 2016
Medok is an old and quite popular honey cake in Georgia. The cake was incorporated in Georgian cuisine from Russian Federation and its original name is medovik. Yet in comparison with traditional recipe, in Georgia the cake is usually prepared with milk cream instead of sour cream. The dessert is especially delicious when prepared using Georgian organic honey. Medok is usually prepared on different occasions, yet it is so soft and tasty that one cannot refrain from consuming it on ordinary
days as well.

Dough:

3 eggs
2, 5 cups of flour
1/2 cup of sugar
4 tablespoons of honey
2 teaspoons of soda

Cream:

3 cups of milk
100 g of butter
1 cup of sugar
One egg (optional)
Two tablespoons of flour
½ teaspoon of vanilla

Preparation:

In a saucepan over medium-low heat combine butter, sugar, and honey, cook stirring for 5 minutes. Slowly pour in eggs while whisking for one more minute. Add baking soda and cook stirring continuously for one more minute, the mixture should get thick and creamy. Remove from heat and let it cool for about 5 minutes. Sift flour little by little to the mixture and mix up well. Form the dough into a ball and cover with plastic wrap until use. Cut ball into 8 slices if you bake in round shaped mold, or if you use large baking tray then in 4 balls. Roll out each ball on the parchment paper into a thin layer. Bake each cake layer for 5-6 minutes in a preheated oven at 170 degrees. To make crumbs, cut edges of the layers carefully and collect all the excess dough.

Stir egg, sugar and flour together in saucepan. Add vanilla and milk little by little continuously stirring. Cook cream on low heat continuously stirring. When cream thickens, remove from the stove, pour in a large mixing bowl and let it cool down. Meanwhile whip room temperature butter with mixer until it gets sour cream consistency. Then add cream portion by portion and mix it up well. When layers and cream cool down, spread cream on each layer and assemble cake. Finally spread  rest of cream over the top and sides of the cake, sprinkle with crumbs and place it in the fridge for one night before serving. You can garnish medok with walnuts or seasonal fruit as well.

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Related recipes:

Walnut shaped cookies – Taste of childhood

Georgian style Bird's Milk – Tender layer cake

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