Medovik is made by layering thin honey-scented cake sheets with a cream-cheese filling and letting the cake rest in the fridge, a master-level bake for Uzbek tea time. The thinness of the layers and working the cream demand patience.
Gently heat the honey, eggs and sugar over a bain-marie, then whisk in the baking soda until frothy.
Remove from the heat and gradually work in the flour to form a soft dough.
Divide the dough into 8 equal pieces, brush with butter, roll each out paper-thin and bake them one by one in an oven preheated to 180°C, 35 minutes in total.
Whip the cream with the cream cheese to make the filling, then stack the baked layers together with the cream in between.
Rest the cake in the fridge for at least 4 hours so the cream soaks into the layers, then slice and serve.
The thin layers can burn in the blink of an eye while baking, so never extend the time. Allergens: contains wheat (gluten), egg and dairy.
Always rest the cake for at least 4 hours before slicing; this is when the cream soaks into the layers and lets you cut clean slices.
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