Honey cake Medownik

Ingredients for 1 servings:

• 2 eggs
• 100 g butter
• 200 g sugar
• 2 tbsp honey
• 1 tsp baking powder
• 300 g flour
• 100 g walnuts
• 300 g butter
• 1 can condensed milk, sweetened

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 12 hours 30 minutes

with caramel and walnuts

Boil the sweetened condensed milk in hot water for 3 hours until it turns to caramel. Alternatively, you can buy ready-made caramel from Russian grocery stores and use it. Mix the sugar, butter, and honey in a double boiler for 4-5 minutes until smooth. Stir the baking powder into the cream. Remove the bowl from the water bath. Quickly beat the eggs, one at a time, into the hot mixture before they set. Gradually add the flour to the mixture and knead until you have a dough that can be rolled out. Place the dough in the refrigerator for 30 minutes. Preheat the oven to 200°C. Divide the dough into 9 equal pieces with a diameter of 21 cm and roll them out on baking paper. Prick the dough pieces several times with a fork and bake one after the other in the preheated oven for about 5 minutes. Make sure the cakes do not overbrown. While they are still hot, trim the edges straight and remove the cakes from the baking sheet. Retain the edges. For the filling, put the butter in a bowl and beat with a mixer until creamy. Gradually stir in the canned caramel. Finely grind the walnuts and place them on a plate. Grind the edges and place them on a separate plate. Mix the ground edges with 3 tablespoons of ground walnuts. Place one flatbread on a large plate, spread with the cream, sprinkle with walnuts, and cover with the next flatbread. Repeat this process until all 9 flatbreads have been used. Finally, spread the cream all over the cake and sprinkle with the walnut mixture. Let the cake rest in the refrigerator for 6-8 hours.