Name: The Honey Cake (Medovnik) recipe by Shikha Sachdeva at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 450 grams Flour; 180 grams Icing Sugar; 180 grams Unsalted Butter; 1 Egg; 1 ½ teaspoon Baking Soda; 6 tablespoons Honey; 4 tablespoons Cream; 1 teaspoon Cocoa Powder; for caramel cream: 1 Can Sweetened Condensed Milk; 200 grams of Unsalted Butter; 70 grams roughly chopped walnuts or pecans; The secret ingredient: 1 ½ Tablespoons of Sugar; 150 ml of Water; 50 ml of Rum (or more depending on taste)

Ingredients Serving: 12

450 grams Flour
180 grams Icing Sugar
180 grams Unsalted Butter
1 Egg
1 ½ teaspoon Baking Soda
6 tablespoons Honey
4 tablespoons Cream
1 teaspoon Cocoa Powder
for caramel cream: 1 Can Sweetened Condensed Milk
200 grams of Unsalted Butter
70 grams roughly chopped walnuts or pecans
The secret ingredient: 1 ½ Tablespoons of Sugar
150 ml of Water
50 ml of Rum (or more depending on taste)

Instructions

In a double boiler warm mix with a hand mixer,add in the butter, sugar, egg, honey and cream, cook for about 5 minutes. In a separate bowl mix the flour, baking soda and cocoa powder.
Mix the wet ingredients into the dry ingredients and let it sit for about 10 minutes covered with a plastic wrap. It should be of a nice cookie dough consistency and you should be able to roll it out onto a parchment paper without sticking.
On parchment paper draw an 8 inch circle and roll out approximately 160 grams of dough into a circle onto the paper to bake. Roll out 7 same sized circles and bake each one for 6 to 7 minutes at 350°C.
Once they are baked set aside and cool on wire rack. These can be baked ahead of time and kept in fridge for up to a week or frozen for up to a month
The amount of dough will not be exact for the cookies, bake the extra amount and later grind it up with the nuts to coat the outside of the cake
To make the cream you must first boil the can of sweetened condensed milk for 3 hours, in the can. The timing for this is not exact, but the longer you boil the darker the caramel becomes.
Do not open until several hours later when the can has cooled sufficiently. Blend 1 can with the butter until creamy. This will be used between the layers and to coat the cake.
Mix the rum, sugar and water in a bowl and keep aside.
Layer the cookies, lay the first cookie on a plate, and brush the rum water on the top of the cookie then cover with cream and sprinkle with the chopped nuts.
Brush both sides of the second and subsequent cookies with the rum water and cover with the caramel butter and nuts until all the cookies have been layered.
Cover the whole cake with the caramel cream and then with the cake/cookie crumbs and nuts. Place in the fridge for a least 4 hours or overnight to set and allow the cream to soak into the cookies to ensure that it isn’t crunchy.
Once the cream soaks into the cake and it has had a chance to sit, it will remain moist and perfect for over a week in the fridge even uncovered

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