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Hallo Beccy!
Ich hab ein wenig gestöbert und dabei dieses Rezept in englischer Sprache gefunden. Leider war kein Bild dabei, ich kann also nicht sagen, ob das die Torte ist, die Du suchst.
Einen interessanten Hinweis habe ich auch noch gefunden. Es gibt wohl in Prag und Sofia einige Cafes die eine Abwandlung dieser Torte anbieten. Diese soll etwas anders aussehen als die Version auf www.medovnik.cz und die wohl noch deutlich leckerer schmecken. Diese modifizierte Version hat eine Hülle aus gehackten Walnüssen. Damit die Walnüsse auch an der Torte halten, ist sie wohl mit einer eher säuerlichen Konfitüre bestrichen.
Gruß,
Karlchen
Medovnik: Czech Honey Cake
Medovnik is also known a Russian Honey Cake. In fact, that is whereit originally came from. Here is a recipe I found. Sorry I no longerhave the source:
• 1 cup sugar
• 2 eggs, beaten
• 1/4 cup butter
• 2 tablespoons honey
• 2 teaspoons baking powder
• 3 cups all-purpose flour
• Cream Filling
Preheat oven to 375 degrees. Lightly flour a cookie sheet. Precut 5sheets of wax paper or parchment paper into 8-inch circles (dimensionsdon’t matter, thickness does). If using wax paper, lightly grease.
In a small bowl, combine sugar and eggs; set aside. In a largesaucepan over low heat, melt butter. Add honey, egg-sugar mixture, andbaking powder; stir constantly until well blended and foamy. Removefrom heat. Stir in flour until dough is not sticky (if sticky addadditional flour).
Separate dough into (5) five equal pieces and place onto the waxpaper or parchment paper circles; cover each with plastic wrap to keepwarm. Using a floured rolling pin, roll one section into a round1/4-inch thick. Place on prepared cookie sheet (if using wax paper,remove) and bake 3 to 5 minute or until just barely golden but notbrown (watch it carefully). Remove from and oven. Remove from bakingsheet and cool on a wire rack. Repeat with the remaining (4) foursections of the dough, reflouring cookie sheet if necessary.
Prepare Cream Filling. On a large serving dish, alternate 5layers of cake circles and Cream Filling, applying the cream fillingliberally between layers. With the fifth layer, crumble the cake intosmall pieces and sprinkle over the top of the cake. Let the cake sit 6to 8 hours before serving.
Yields one cake.
Cream Filling
• 1 (14-ounce) can sweetened condensed milk
• 3 eggs, beaten
• 2 tablespoons honey
• 1/4 cup butter
In a large saucepan over medium heat, combine sweetened condensedmilk, eggs, honey, and butter. Stirring constantly, bring to a boil;boil until it thickens. Remove from heat and cool.