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French
Classic French Omelette
Quelle: Küchenchef
10 Min.1300 kcal
VegetarischGlutenfreiLow Carb+1
Medovik
Eight paper-thin honey biscuit layers stacked with sour-cream frosting and left overnight until they soften into cake — crisp when you build it, tender when you cut it.
Quelle
Rezept von Russian holiday tables · 🏺 Traditionell · New Year's Eve laid out cold hours before midnight — layered salads, herring, pickles and a cake, all made the day before and all eaten past two in the morning.
Russian · honey layer cake — An ownerless traditional dish, so no cook is credited. The cited article confirms the honey layer cake form, its popularity across the former Soviet states and the sour-cream filling. That it is not a Russia-only dish is said here rather than glossed over. Quantities, the 5-minute bake and the overnight rest are this book's own.
Zubereitung im Video · 3 Videos
⏱ 900 Min.🍽 12 Portionen🔥 460 kcal🇷🇺 Russland
VegetarischNussfrei
Zubereitung
Melt the honey, sugar and butter in a bowl over simmering water, stirring until smooth.
Whisk in the bicarbonate of soda off the heat. It will foam up pale and triple in volume — that is correct.
💡 The foaming is the reaction that makes the layers tender. Stir it down and you get hard biscuit that never softens.
Beat in the eggs one at a time, then the flour and salt, until you have a soft, sticky dough. Chill 1 hour.
Divide into 8. Roll each between two sheets of baking paper to a 22 cm round, 2 mm thick, and bake at 180°C for 5 minutes.
💡 Five minutes and no more. They go from pale to burnt in under a minute, and burnt honey is bitter all the way through.
Trim each layer round while hot and crush the trimmings to crumbs. Whip the smetana, cream, icing sugar and vanilla to soft peaks.
Stack the layers with frosting between them, cover the top and sides and press the crumbs all over. Chill overnight — at least 8 hours.
💡 Tipps
- The overnight rest is the recipe. Cut it after two hours and it is a stack of biscuits; cut it the next day and it is a cake.
- The story goes that it was invented for the wife of Tsar Alexander I, who was known to dislike honey. That story is probably not true and is told anyway.
- Roll between paper, not on a floured board. Extra flour makes the layers tough and they stop absorbing the cream.
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