15 / 10 / 2026

Сделал на пробу с тёмным шоколадом, вышло вкусно, но с молочным лучше.

Я приготовила это Котлеты.. но мне кажется.. что пюре получилось неудачной текстуры... Как мне приготовить пюре лучше в следующий раз?)

Trying medovik again, and it’s worked out a lot better than my first. The layers aren’t super thin, but a lot better than last time. I still need to plop more cream between the layers, but it’s very very tasty.

Я приготовила это... и получилось очень вкусно^^

What do breakfast, lunch and dinner typically consist of in Russia?

Не так красиво, но получилось вкусно. В ресторанах тесто конечно более плотное, т.к. зачастую они машинкой раскатывают. У меня из 7 шт сваренных один порвался.

Clarification: the cake was for me and me, so I used only 1/3 of the ingredients in the dough recipe, that is, 1 egg, 50g of sugar, and so on. From this amount, I got 8 very thin layers (about 1-1.5mm thick before baking), each 15-16cm in diameter (I cut out 17cm, but they shrank while baking) and some trimmings. Due to the smaller diameter and thickness the baking time was only 3 minutes/layer. Trimmings and one layer were used for the topping. I used buckwheat honey -- it gives a richer colour and flavor.

For the dough (according to the author, this amount of dough gives abt 11 layers, each 21-22cm in diameter):

• 3 medium‑sized eggs;
• a pinch of salt;
• 150g sugar;
• 150g honey;
• 90g butter;
• 1,5 teaspoons of baking soda;
• abt 600g flour (abt, because the dryness of the flour greatly affect the amount -- you may need slightly less or slightly more).

Combine all the ingredients except the flour in a saucepan with a thick bottom and place over medium heat. Heat up mixing until the sugar and butter are completely dissolved and the honey starts reacting with the baking soda. When the mixture begins to foam, remove it from the heat. Pour everything into a mixing bowl, add the flour (not all at once, don't forget), and knead into a soft, non‑sticky dough. After kneading, you can refrigerate it for 30 minutes, but I didn’t do that.

Roll out the layers to a thickness of no more than 3 mm (it’s best to use baking paper). Pricking them with a fork is optional, I stopped doing it after the second one. Bake in a preheated at 180 °C oven for about 8 minutes (you know your oven better). You can press the hot layer with something flat, like cutting board, for a couple of seconds, but I didn’t need to do that. Let the layers cool completely.

For the cream (for MY amount of dough):

• 250g sour cream, 30% fat;
• 120g sweetened condensed milk.

The ingredients should be very cold. Whip all together. At first, the cream will become more liquid, but over time, it will start to thicken. Don’t whip it for too long, or the cream will separate.

I assembled the cake in a ring, but you can do without it. Layer --> cream --> a small amount of apricot jam (pairs very well with honey, my jam is more sour than sweet), and so on. I put slightly less cream on the bottom layer (it would have been squeezed out anyway under the weight of the other layers). Let the cake soak in the refrigerator for 6–8 hours (at least 4).

Ta-dam! We're great again)

Лучший день на неделе