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Honeydew with condensed milk

Honeydew with condensed milk, Prescriptions, Any category, Any kitchen, Pastries and desserts, Russian cuisine, Medovik cake

Ingredients portion 1

Honey 2 tablespoons

Sugar 1 cup

Butter 110 g

Vinegar 1 tablespoon

Wheat flour 3.5 cups

Soda 1 teaspoon

Condensed milk 2 cans

Chicken egg 3 pieces

Cooking instructions 1 hour and 30 minutes

1 Pour 4 to 6 cups water (for the water bath) into a saucepan and bring to the boil. Whisk the eggs, sugar and honey in a bowl; add the butter and place the bowl in the water bath. Keep stirring until the butter and sugar have completely dissolved. Everything should be stirred in. Remove the bowl from the heat, add the baking soda (mix the baking soda and vinegar together in a separate bowl beforehand) and stir. Gradually add flour. The dough should be quite soft. Wrap it in clingfilm and leave to stand in the fridge for 20 minutes (it will harden). When cool, place the dough on a floured board and roll out into a log. Cut it into 7 equal pieces. Preheat the oven to 200 degrees. Roll out each piece of dough into a circle. To make it perfectly flat, cut it to the shape of a salad bowl. With all the scraps, make another layer. Place each layer on clingfilm and baking tray and bake for approx 6-7 minutes. Leave to cool and repeat with the remaining layers.

2 With a mixer whisk the butter until creamy, add the condensed milk and whisk until thick and fluffy, 4-5 minutes.

3 Spread the cream between the layers (3-4 tablespoons per layer) and all over the outside.

4 Crumble the remaining cake (from the scraps) and sprinkle the crumble over the top. Refrigerate the cake before serving so that the crusts can soak up the cream.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .