Raspberry Medovik

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Raspberry Medovik

Author: Sarah Truesdell

Ingredients

For the filling

• 8-10 ounces raspberries, fresh or frozen
• 32 oz sour cream
• 8 ounces mascarpone cheese
• 1 1/2cups sugar
• 1 teaspoon vanilla

For the biscuits

• 1 stick of butter (4 oz)
• ¾ cup sugar (150 g)
• 2 eggs
• 2 teaspoons baking soda
• ¼ cup honey
• 3½ - 4 cups flour (420-480 grams)

Instructions

Make the filling

1. Bring mascarpone cheese to room temperature.
2. Puree the raspberries and strain out the seeds using a fine mesh sieve. 
3. Whisk together the raspberry puree and mascarpone cheese in a large bowl or container. Something that fits comfortably in the refrigerator.
4. Add sour cream, sugar and vanilla extract.  Whisk together until smooth.  Refrigerate until needed.

Make the cake layers

1. Preheat the oven to 350 degrees.
2. Place the butter and sugar in a large nonstick pot. If you don't have a nonstick pot, or your pot burns easily, you may wish to use a double boiler. (Just place a metal or glass bowl on top of a pot with about an inch or water in it and keep it simmering, but make sure the bottom on the bowl never touches the simmering water. Add more water if it evaporates.)
3. Cook it just until the butter melts but is still barely warm, NOT HOT.
4. Take it off the heat. Add the eggs, baking soda and honey and mix to combine.
5. Cook the mixture on medium low heat for about 7 minutes, longer if you're using a double boiler. The batter will almost double in size and will turn a deep caramel color. Take it off the heat.
6. Add the flour and mix quickly with a wooden spoon. I always add less flour than I need and add more when I'm rolling out the cake layers. If you add too much flour, it will be really hard to roll out.
7. Divide dough into 9-12 equal pieces (do 9 balls for a 9-inch cake and 11 or 12 for an 8-inch). Take 1 ball of dough and lightly knead it on your work surface. On a lightlyfloured surface, roll out the dough. You can also roll out between two pieces of floured parchment paper to get extremely thin layers and avoid needing to overflour. Keep in a circle shape, using cutting guide to make sure it is rolled out large enough.
8. Slide parchment into a rimmed baking sheet or a cookie sheet and bake for 4-5 minutes, or until golden brown. Keep a close eye on the oven as they cook very fast. Slide parchment with cake layer off and while still hot use the bottom of an 8 or 9 inch tart pan (or cake pan) to cut a perfect circle. Reserve scrapes in a bowl.
9. Repeat step nine until all layers have been baked (9 - 12 layers)

Assemble

1. Line a spring form pan, or deep cake pan, the same size as the layers you cut with plastic wrap. Carefully ease down one layer of cake to the very bottom. Spread a generous layer of cream on top, completely covering the cake. Top with another cake layer and repeat process until all layers are stacked with cream in between. Leave the top layer without cream and cover the entire cake tightly with the plastic wrap sides.
2. Chill in the fridge for at least two hours. Once cake is completely chilled, remove from spring form pan and discard plastic wrap. Transfer cake to serving platter and cover the top and sides with remaining cream. Crush cake scraps into fine crumbs and press crumbs onto sides of the cake.
3. Refrigerate at least four hours, preferably overnight. This cake improves after a day or two in the fridge.

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