“Miniature Russian Honey Cakes with Fresh Berry Compote (Medoviki) – A Mouthwatering Sensation!”

Allergens

Dairy, Wheat

Ingredients

• 1 cup unsalted butter, softened 2 cups all
• purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 cup honey 1/2 cup sour cream 1 large egg 1 teaspoon vanilla extract Fresh berries (blueberries, raspberries, and blackberries) Sugar for dusting

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, cinnamon, nutmeg, and cloves. Set aside.
3. In another bowl, cream together butter, honey, and sugar until light and fluffy.
4. Add sour cream, egg, and vanilla extract to the butter mixture. Mix well.
5. Gradually add the dry ingredients into the wet ingredients, mixing until a dough forms.
6. Roll dough into 1 inch balls and place them onto the prepared baking sheet, spaced 2 inches apart.
7. Bake for 10 12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
8. While the cakes are cooling, prepare the fresh berry compote by combining fresh berries, sugar, and a splash of water in a saucepan. Bring to a boil, then reduce heat and simmer until the berries soften and release their juices. Mash with a fork or potato masher.
9. Once the cakes are cool, drizzle the fresh berry compote over them, and dust with additional sugar if desired.

Chef’s Insight

The combination of spices in the Medoviki dough creates a harmonious balance with the sweetness of honey and fresh berry compote.

Notes

Adjust the sugar content in the compote according to personal taste preference.