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SERVES 12-14 V HANDS-ON TIME 2 hrs TOTAL TIME 2 hrs 30 mins, plus overnight chilling
YURII KOVRYZHENKO MEDOVYK (LAYERED HONEY CAKE)
‘Ukrainians have been one of the largest producers of honey in Europe since the 11th century, and this layered honey cake is the taste of celebration in most Ukrainian households.’
Meet Yurii
A culinary ambassador for Ukraine for many years, Yurii has recently opened modern bistro Mriya (meaning ‘dream’ in Ukrainian) in south-west London. Staffed by refugees, it sends supporting humanitarian aid back home. @yurii_kovryzhenko
NUTRITIONAL INFO 684cals; 35g fat (22g sat fat); 8g protein; 2g fibre; 82g carbs; 47g total sugars; 0.4g salt
◆ 80g unsalted butter, diced
◆ 100g floral honey, plus extra to serve (optional)
◆ 2 medium eggs
◆ 150g caster sugar
◆ 1 tsp bicarbonate of soda
◆ 550g plain flour, plus extra to dust
For the filling
◆ 3 x 300ml pots soured cream
◆ 300g caster sugar
◆ 300ml double cream
1 Make and assemble the cake the day before serving, or at least several hours ahead. Place the butter and honey in a large heatproof bowl set over a pan of gently simmering water. Leave to melt, but don’t let the mixture get too hot (or the egg mixture will scramble when added).
2 Meanwhile, beat the eggs and sugar in another bowl until foamy. Add to the melted but cool butter-honey mixture, along with the bicarbonate of soda. With the pan on a low heat (the water should be barely simmering, and mustn’t touch the bottom of the bowl), whisk for a few minutes until the mixture has thickened, increased in volume and is warm to the touch.
3 Get two baking sheets at the ready (or more if you have them), plus sheets of baking paper. Preheat the oven to 180°C, fan 160°C, gas 4.
4 Remove the bowl from the pan, add a pinch of salt and the flour and mix in with a spoon until you have a smooth dough. Divide into 8 parts (about 120g each) and shape into balls. Keep covered with a damp tea towel while you roll and bake the discs in turn.
5 Place a sheet of baking paper on the worktop, dust with flour and add a ball of dough. Cover with another sheet of baking paper and roll out to a thin circle (1-2mm thick and about 20cm diameter). Peel off the top sheet of baking paper, lift onto a baking tray and bake for just 5-7 minutes until golden brown; roll out the next layers while it’s baking.
6 Remove from the oven, and while still warm and on the baking tray, place an 18cm diameter plate on top of the biscuit-cake and cut around it with a small sharp knife to give a neat circle, keeping the trimmings. Transfer to a wi
