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Raspberry Pistachio Medovik Cake Recipe

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  3. Raspberry Pistachio Medovik Cake Recipe
Posted Date : 30 Dec 2024
Craft the iconic thin-layered Medovik cake with a twist of pistachio and pop of raspberry – made using SwissBake® Bee Honey Mix
BAKE TEMP : 220°C
MIXING TIME : 10-12 MINS
BAKE TIME : 8- 10 MINS
PREP TIME : 30 MINS

Ingredients

For Medovik Cake:
SwissBake® Bee Honey Mix – 1000g
Water – 300g
Honey – 250g

For Raspberry Frosting:
Raspberries, fresh – 300g
Mascarpone Cheese – 250g
Heavy Cream – 200g
Powdered Sugar – 50g

For Pistachio Frosting:
Pistachios, finely chopped – 200g
Mascarpone Cheese – 250g
Heavy Cream – 200g
Powdered Sugar – 50g

For Garnishing:
Fresh Raspberries
Pistachios, fine chopped
Honey – for drizzling

Method

For Medovik Cake:
  • Preheat the oven to 230°C (450°F).
  • Place SwissBake® Bee Honey Mix, water and honey in a mixing bowl.
  • Using a paddle attachment on a planetary mixer, mix on slow speed for 1 minute until ingredients are combined.
  • ncrease the speed to medium and mix for an 4-5 minute until a smooth mixture is formed.
  • Spread the batter on a parchment-lined baking sheet to a thickness of 4-5 mm.
  • Bake at 220°C for 7-8 minutes or until golden brown and firm.
  • Remove from the oven and allow the cake layers to cool completely.
  • Cut the honey cake into even rectangular layers.

For Raspberry Frosting:
  • In a mixing bowl, combine the fresh raspberries, mascarpone cheese, heavy cream and powdered sugar.
  • Whip on high speed until the mixture is smooth and forms stiff peaks.

For Pistachio Frosting:
  • In a mixing bowl, combine the finely chopped pistachios, mascarpone cheese, heavy cream and powdered sugar.
  • Whip on high speed until the mixture is smooth and forms stiff peaks.


For Cake Layering:
  • Place the first thin layer of the baked honey cake layer on a serving plate.
  • Spread a generous layer of raspberry frosting over the cake layer.
  • Add the second honey cake layer on top.
  • Spread a generous layer of pistachio frosting over the second cake layer.
  • Repeat the process, alternating between raspberry and pistachio frosting until all layers are used.
  • Cover the entire cake with the remaining raspberry frosting.
  • Top the cake with fresh raspberries and roughly chopped pistachios.
  • Drizzle honey over the top for an extra touch of sweetness.

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