For the Cake Layers:
For the Cream Filling:
For the Honey Syrup:
For Garnishing:
Step 1: Prepare the Cake Layers
Preheat your oven to 180°C (350°F). In a large bowl, beat the eggs and sugar together with a mixer until the mixture becomes pale and fluffy. Carefully fold in the flour, baking powder, and vanilla, taking care not to deflate the batter.
Line a baking tray with parchment paper or lightly grease it. Pour the batter evenly onto the tray and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
Step 2: Make the Cream Filling
In a medium saucepan, whisk together the milk, flour, and sugar over medium heat. Stir continuously until the mixture thickens and bubbles. Remove from heat and stir in the butter and vanilla until the butter is melted and fully incorporated. Allow the cream to cool in the refrigerator.
Step 3: Prepare the Honey Syrup
In a small saucepan, gently heat the water and honey together until the honey is fully dissolved. Remove from heat and set aside to cool.
Step 4: Assemble the Cake
Slice the cooled cake into even layers. Generously brush each layer with the honey syrup to moisten. Spread a portion of the cream filling on each layer as you stack them.
Finish with a layer of cream on top, and garnish with chopped walnuts or hazelnuts. If desired, drizzle additional honey over the top for extra sweetness.
Step 5: Chill and Serve
Refrigerate the assembled cake for at least 2-3 hours before serving to allow the flavors to meld. When ready, slice and serve with an extra drizzle of honey if desired. Enjoy your delightful Medovik!
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