Medovik – Russian Gingerbread – NRK Mat – Recipes and Inspiration

gingerbread

Put the butter, honey and sugar in a glass or metal bowl and melt it in a bain-marie. Mix everything.

In another bowl, whisk together the eggs and baking soda until all the baking soda is completely undigested and no lumps remain. Slowly pour the egg mixture into the glass bowl along with the butter and sugar, stirring as you pour. Then add the vanilla sugar.

Let the glass bowl sit over the double boiler for 40 minutes, stirring occasionally. You can heat the water in the pot once or twice if it stops producing steam.

Finally, mix the flour in the glass bowl. If your bowl is too small, you can pour the batter into a larger bowl. Your dough will be a bit sticky.

Set the oven to 180 degrees above/below heat.

Now you need to roll out the dough, a total of 7 bases. Find a round shape as a template for the cake bases. You can use a plate about 21 cm in diameter. Each base is rolled out on baking paper. Take a small piece of dough (about 150 g) and place it in the middle of the baking paper. Roll it out to about 2mm thick. The dough is sticky so you have to sprinkle it well with flour before you start rolling. When the dough is thin enough, place your template/sheet on the rolled dough, and cut around it to get a nice thin bottom.

Pull the parchment paper with the bottom onto a baking sheet and bake the bottom for 6 minutes, in the middle of the oven. The dough that remains when you cut the base of the cake before baking, you use for the next ladle, so you can use all the dough.

While one bottom is frying, prepare the next bottom, by rolling a new round loaf on new baking paper and cutting it out with your template. Repeat the process until all the bottoms are cooked.

Use your template and place it on each pie shell as soon as it comes out of the oven. Trim the edges while the underside is still warm. This way you will get a completely smooth and straight cake. Let cake bases cool completely flat. Take care of the edges that remain after cleaning the bottoms after cooking. They should be used to decorate the cake.

When all the pie shells are cooled, you can make the cream.

Caramel cream

Whisk together the room temperature butter, powdered sugar and vanilla sugar until light and fluffy. Add cream cheese, whisk until smooth. It is important not to touch the cream more than necessary when adding the cream cheese, otherwise the cream may runny.

Add the can of caramelized milk, dulce de leche. Stir until everything is well mixed. Add the whipped cream and stir until the frosting is smooth and stiff, but stop when you see it thickening and holding its shape.

Assembly

Lay the cake bases on the kitchen counter. Spread equal parts of cream in the middle of each bottom, spread the cream evenly over it. Remove a little cream that you will spread on the outside of the cake at the end. Place the pie shells evenly on top of each other on a cake tin. Then spread the cream on the sides and top of the cake.

Crush the dry edges, which remained when you clean the bottoms after frying, in a quick blender until they become crumbs. Press them firmly into the sides and/or top of the cake.

Do not hesitate to decorate the cake with some fresh strawberries, or caramel cream if you have some left.

Place the cake in the refrigerator and leave it for at least 12 hours before tasting it, preferably 24 hours.

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