A spectacular cake with 8-10 fine honey layers, mascarpone cream, and a fresh raspberry insertion. Perfect for special moments!
Today I'm not just celebrating a number, but a wealth of sweet experiences, moments of gratitude, and a lot of love. And because 42 deserves something truly special, I've prepared my favorite gift: a Raspberry Medovik Cake, with fine layers and a lot of passion. 🍰✨
If you want to try this delight as well, here is the recipe that made my day more beautiful:
📝 Ingredients
For the layers (8-10 layers of 20cm): * 300g honey * 120g sugar * 100g butter * 1 teaspoon baking soda * 2 eggs * 550g flour
Fine cream: * 500g mascarpone * 600g heavy cream * 200g condensed milk (sweetened)
Raspberry sauce (The insertion): * 400g raspberries * 100g sugar * 20g starch + 30ml water
🔥 Preparation method
- Raspberry sauce: Boil the raspberries with sugar for a few minutes. Strain them to get rid of the seeds, add the starch diluted in water, and put back on the heat until it thickens slightly. Let it cool with plastic wrap on top.
- The batter: Put the honey, sugar, and butter in a saucepan over heat until melted. Add the baking soda and stir until a dense foam forms.
- Finishing the layers: Once the mixture has cooled slightly, incorporate the beaten eggs, then add the flour gradually until you get a soft dough. Let it rest in the fridge for 1 hour.
- Baking: Divide the dough into 8-10 pieces. Roll out each layer directly on parchment paper (cut to 20cm) and bake at 180°C for about 7 minutes.
- Assembly: Mix the cream ingredients until fluffy. Assemble the cake by alternating layers, cream, and raspberry sauce.
💡 The secret: Leave it in the fridge for at least 12 hours so the layers hydrate perfectly and it becomes creamy!
Cheers to 42! ✨🥂