Chocolate Medovik
470g all purpose flour
60g cocoa powder
sift, whisk to combine and set aside
135g sugar
113g butter
120g honey
bring to a simmer over medium-low heat
cook for 4-5 minutes more until fragrant and darker
1 tsp (6g) baking soda
remove from heat
set aside for 4-5 minutes
1 tsp (5g) vanilla extract
1/2 tsp (3g) salt
beat 3 eggs
whisking continuously pour the beaten eggs slowly in the honey mixture
incorporate flour mixture
flour
divide the dough into 8 pieces
roll each piece
cut into 8 inch (20cm) discs
reserve the cuts for later
bake at 180C for about 7 minutes
cool completely
roll the remaining dough cuts and bake for 7 minutes to use for decoration
500g sour cream, 25% fat
80g powdered sugar
2 tbsp (16g) cocoa powder
1 tsp (5g) vanilla extract
2 tbsp (40g) honey
mix to combine
500g, whipping cream 35% fat, chilled
whip until stiff peaks form
gradually fold into sour cream mixture
frosting
honey cookie layer
frosting
repeat with all 8 layers
refrigerate overnight
100g semisweet chocolate
120g whipping cream
melt over bain-marie
decorate with some of the reserved cookie, turned into crumbs
use a spoon and start making drips around the edges
spread evenly using the offset spatula
refrigerate for 30 minutes
100g sugar
1 tbsp (15ml) water
cook over medium heat until sugar dissolves and gets a caramel color
use a spoon and drizzle over a parchment paper
let set completely
whipped cream, used an 1M tip
reserved cookie, cut into triangles
Caramel decorations