Honey Torte "Medovik"


    butter – 125 g
    sugar – 1 cup
    baking soda – 1 tsp
    eggs – 2
    honey – 2 tbl.sp
    flour – 3 cups


    sour cream – 300 g
    sugar – 1 cup
    Kahlua (optional) – 2 tbs


Preheat the owen to 350 F

In a large bowl boil some water.  Place a smaller bowl inside the boiling water and melt the butter in it.  Steer in all 

the other ingredients but the four.  Keep steering until the mixture starts getting lighter in color.

Wait until the mix cools before adding flour

Devide the mixture into 6-8 pieces.  Spread one of the chunks on a baking pan using wet fingers.

Bake 5-10 min until golden. Immediately pull out and let cool on a wire rack. Repeat with remaining pieces.

After the layers are cool, mix all the cream ingredients with an electric mixer until the sugar dissolves (it should be 

rather liquid).

Apply the cream on the bottom of the torte pan or platter and place the first layer on it.  Generously cover each layer 

with cream mixture, placing them on top of each other.

Wipe off the excess cream from the platter.  Cover and let stand in the fridge for at least 8 hours to let the layers 

completely saturate with cream.

Cut the torte into diamonds.