“Miniature Russian Honey Cakes with Fresh Berry Compote (Medoviki) – A Mouthwatering Sensation!”
This recipe offers a delightful experience with Miniature Russian Honey Cakes (Medoviki) that are easy to prepare and packed with flavor. It combines a traditional dessert with a fresh berry compote for a sensory treat, while also exploring the history of Medoviki in Russian cuisine.
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
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, cinnamon, nutmeg, and cloves. Set aside.
- In another bowl, cream together butter, honey, and sugar until light and fluffy.
- Add sour cream, egg, and vanilla extract to the butter mixture. Mix well.
- Gradually add the dry ingredients into the wet ingredients, mixing until a dough forms.
- Roll dough into 1 inch balls and place them onto the prepared baking sheet, spaced 2 inches apart.
- 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.
- 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.
- 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.