Tag: Russia

Around the world in 80 bakes, no.62: Medovik – Ukranian honey cake

Around the world in 80 bakes, no.62: Medovik – Ukranian honey cake

 Many countries have their own versions of a cake made of a large number of very thin layers: the Hungarian Dobos torte is probably the most famous, the Czechs have Marlenka (originally from Armenia), the Croatians have Mađarica, there are various Asian versions like the Indonesian kek lapis. The Ukranians go for a multilayered honey cake called Medovik (which is originally Russian and popular in much of Eastern Europe).

Medovik consists of alternating layers of cake and a cream filling. Recipes for the cake are fairly consistent: they come out closer to a biscuit or pastry than to a normal sponge cake. Recipes for the filling vary more: the base ingredient can be sour cream or whipped ordinary cream or an egg custard.

There are two keys to Medovik, one of which is easy and one of which is decidedly not so. The easy part is to remember, when you’ve made your layers, to give the cake a long time in the refrigerator during which each wet cream layer soaks into the relatively hard biscuit layer below it, which is what results in a delightfully spongy feel to the whole assembly. The hard part is rolling the cake dough out as thinly and evenly as possible. You need to keep your rolling pin constantly floured to stop it lifting the dough, you need a careful touch to maintain evenness and you need to do your best to create a circle rather than the heart shape that I always end up with when I’m not concentrating. Picking up a finished circle is an impossibility, so I rolled my dough directly onto a silicone sheet: I suspect that it might be easier if I put a layer of cling film on top before rolling, but I didn’t try this.

I used the batter and the basic technique from a recipe on Ukrainian website ukrainefood.info, and used a simple sour cream and condensed milk filling as recommended by Smitten Kitchen (which may or may not change the cake’s name to smetannik – “sour cream cake” rather than “honey cake”).

Most of the recipes I’ve seen expect you to frost the sides of the cake in order to produce a beautiful round cylinder. I can’t see the point of doing this, so I made less filling and just put it between layers and on the top of the whole cake. I still had plenty to spare.

The cake layers

  • 60g honey
  • 50g butter
  • 200g sugar
  • 2 eggs
  • 350g flour, plus plenty more for rolling
  • 1 tbsp bicarbonate of soda
  • Vanilla essence to taste
  1. Improvise a double boiler by using a metal bowl over a pan of boiling water.
  2. Put the honey, butter and sugar into the double boiler. Cook it until smooth, stirring continuously.
  3. Add the bicarbonate of soda and vanilla, and cook for another minute.
  4. Remove from the heat and leave to cool for around 4 minutes. You are about to add eggs and you don’t want them to be scrambled.
  5. Beat two eggs in a jug with a spout. Add the beaten egg very slowly to the mixture, continuing to beat as you go.
  6. Add the flour and stir until mixed thoroughly.
  7. Preheat oven to 200℃ fan.
  8. Form the dough into a ball, wrap with cling film, and place in a freezer for around 15 minutes.
  9. Remove the dough from the freezer, cut into 8 equal pieces (make the weights as even as you can, they should be around 90g each). Form each piece into a ball, cover with cling film and replace in the freezer for another 5-10 minutes.
  10. Have a pile of flour ready to flour your rolling pin.
  11. Remove the dough from the freezer. Place a ball of dough out on a silicone baking sheet and roll it out until it is larger than a 20cm circle. The dough will be very thin, so you really need to take care that the rolling process doesn’t cause it to tear – although you can patch it and re-roll if you have to.
  12.  Cut out the circle and set aside the offcuts from around the edge (the best way of doing this is to use the base of a springform tin as a template).
  13. If you have two silicone sheets, do another one.
  14. Place the sheet(s) in your oven and bake for around 5 minutes until golden.
  15. Cool on a rack. When sufficiently cool, place in a pile.
  16. Repeat until all 8 sheets are done. Roll out the offcuts of pastry and bake them alongside your last cake layer (or couple of cake layers, if you have a lot). You may want to put the unused balls of dough back in the freezer occasionally to keep them cool during the process.

The filling

  • 600ml sour cream
  • 400g condensed milk
  1. Whisk the sour cream and condensed milk together until smooth.

Final assembly

  1. Cut a circle of baking paper somewhat larger than your cake – perhaps 24cm in diameter. Place it on your cake plate, and dab a small amount of filling in the middle.
  2. Place a cake layer in the middle, then spread it thoroughly with frosting. This will dribble down the sides – that’s why you made the paper larger than the cake.
  3. Repeat until all the layers are done.
  4. Blitz the offcut pastry to crumbs (I didn’t have enough, so I supplemented mine with ordinary biscuits). Scatter crumbs over the top of the cake.
  5. Cover (I have a plastic cake plate with a matching cylindrical cover, which was ideal) and leave in the refrigerator overnight.
  6. Around 30 minutes before serving, take the cake out of the refrigerator and tidy up the edges, cutting the baking paper to the size of the cake and removing the surplus frosting which has dribbled down.
  7. Serve with coffee. OK, the coffee isn’t technically essential, just highly desirable.

Around the world in 80 bakes, no.5: Borodinsky bread

When people use the words “Russian” and “Bread” in the same sentence, the chances are that the word “Rye” appears between them. And the most famous of Russian rye breads is Borodinsky Bread (in Russian: бородинский хлеб): a dark, dense, coriander-spiced sourdough.

Soviet Russia being what it was, there were officially sanctioned recipes. Therefore, if you’re on a quest for officially authentic Borodinsky Bread (and a Russian speaker) look no further than GOST 5309-50. There’s an even older source, which predates the GOST standards board, for “Borodinsky Supreme” (the 100% rye version; the “standard” has 15% wheat flour). It’s reprinted in a 1940 recipe book and lovingly recreated in this Youtube video. The origin of the name, by the way, is by no means as precise, with various stories to pick from. Choose your favourite: mine involves the wife of a general using coriander from her garden to make flavour the bread she was making to fortify the troops at the battle of Borodino (but don’t spend too much time considering the plausibility of a general’s wife feeding an entire Napoleonic army).

For an amateur baker in the West today, there are two problems with going for absolute authenticity. The first is that the process is seriously lengthy, with multiple stages of pre-ferment, “scald” and different rises and washes. The second is that you may struggle to get hold of one of the key ingredients: red rye malt (in Russian: solod (солод). If you’re desperate for the authentic, look out for stockists of home brewery supplies like this one.

While I may get round to trying for absolute authenticity one of these days, for regular use, I’m doing a cut down version based on the one in my usual bible, Andrew Whitley’s Bread Matters. I’ve approximately doubled the quantities for my large loaf tin and done a bit of flavour adjustment for my own taste: in particular, I’ve reduced the molasses, which I do find tend to take over the flavour to the exclusion of everything else, at the expense of the result not being quite as dark.

The first ingredient, as in any sourdough, is the starter: mine has been going for six months now. I bake a loaf more or less weekly, and refresh it with two parts water to one part dark rye.

Ingredients

  • 80g dark rye sourdough starter
  • 580g dark rye flour
  • 100g light rye flour
  • 10g salt
  • 10g ground coriander
  • 5g coriander seeds
  • 30g molasses
  • 30g barley malt extract

Method

  1. The night before you will be baking, make your “production sourdough”: mix your starter with 80g of dark rye flour and 100ml of water. Leave at room temperature overnight: in the morning, it should be bubbly and nicely fermented.
  2. Crush the coriander seeds in a pestle and mortar. Brush the sides of your loaf tin with oil, and line the sides with half of them.
  3. Make your dry mixture of the rest of the flours, the salt and the ground coriander. Make your wet mixture from the production starter, 400ml of lukewarm water (mine was at 43℃), the molasses and the barley malt extract.
  4. Mix the two together thoroughly till everything is smoothly combined into a wet, sticky dough. Pour the dough into your bread tin, shaping it to be somewhat domed at the top. Don’t bother trying to press the dough into the corners of the tin. (In case you’re wondering, by the way, I haven’t forgotten all about the kneading stage: it’s just that dark rye won’t form gluten properly so there’s no point in bothering).
  5. Sprinkle the remaining coriander seeds over the top of the loaf and press them in slightly.
  6. Leave the dough to rise in a warm place: my own technique is to heat an over to 50℃, put the bread tin in together with a mug of water, and switch the oven off. It’s hard to know how long the rise time is likely to be: mine took about 6 hours.
  7. Preheat your oven to 250℃. Bake for 15 minutes, turn the heat down to 200℃ and bake for another 30-45 minutes. I tend to take mine out after 40 when it’s still just a fraction damp, because I don’t like risking overbaked, dried out dense rye; you may be braver.

Like any dark rye, this won’t rise massively. But the combination of rye, sourdough ferment and coriander makes Borodinsky the most intensely flavoured bread I know and my favourite accompaniment to lunchtime soups and salads.

As usual, a few in-process shots:

Ekaterinburg (or Yekaterinburg)

Last month, I made my first visit to Russia, and on a first look, Ekaterinburg could be any European city. There are shops, cafés, banks, office blocks, advertising hoardings, people going about their business, dressed in sensible warm clothing against the chilly autumn weather. The most immediately obvious difference from what I’m used to is the prosaic fact that everything is in cyrillic script.

Sevastyanov's House
Sevastyanov House

There are differences in culture and architecture, of course: the glitter of golden onion domes from many of the churches, the Wedgwood-china plasterwork of the Sevastyanov House. And there is a lot of land: Sverdlovsk province has a population of 4.3m the size of (half the population of London) in a land mass of 194,800 km² (nearly as large as the whole of Great Britain). The result is a preponderance of wide boulevards and  generous green spaces – albeit not at their best in grey-skied drizzle of early autumn, before the trees have turned properly to gold. Ekaterinburg is a steel town, and those wide boulevards are well used by a lot of cars, with seemingly less congestion than that number would cause in an older, narrow-streeted European city.

There are, however, visible signs that all is not well with the economy. I saw two building sites, one of them huge, where work simply seemed to have stopped altogether, presumably from lack of funds, their giant cranes simply sitting there. The city’s trams look like they haven’t been replaced in many decades, and the cars are notably older than I’m used to. There’s virtually no sign of Russian-made vehicles. There are some fine looking shops, but nothing approaching the retail density that I’d expect in the centre of a Western European city (to be fair, this might be because the retail has all migrated to shopping malls that I didn’t see).

Chandelier at opera HDR
State Academic Opera and Ballet Theatre

One institution was definitely thriving, which was the Ekaterinburg State Academic Opera and Ballet Theatre, my hosts (who paid for my trip). They seemed to be at the centre of things in a way that’s unthinkable for an opera company back home: Thaddeus Strassberger, the American director of the opera I saw, was bowled over by the fact that the lead up to the production received significant news coverage and that random strangers in the shops knew who he was. Wages are low for singers – a third, I was told, of their equivalents in  Moscow, I was told – so the theatre has a large roster of singers under contract. The evidence of my ears says that the quality is consistently very high; the equivalent singers in Western Europe would undoubtedly be travelling from their homes to get the best work; job mobility is presumably lower here.

Russia isn’t really making a big effort to welcome international tourists. The visa process works well enough, but is demanding and inflexible – for example, as a company director, I was required to submit three months worth of personal bank statements and a list of all countries travelled to in the last ten years, and to specify precise travel dates and address in Russia. Immigration officials don’t speak anything other than Russian (or don’t admit to it, anyway) and airport signage is erratic. Ekaterinburg doesn’t feel as if many foreigners go there. Even figuring out its latinised name is confusing: the cyrillic Е is pronounced “ye”, so it’s fairly random as to whether it gets spelt “Ekaterinburg” or “Yekaterinburg” (the cyrillic letter for an “e” sound as in “Edward” is “Э”). There are, however, plenty of visitors from elsewhere in Russia, with two notable historical sites.

yeltsin-presidential-center
Yeltsin Presidential Center

Sverdlovsk province is the birthplace of  Boris Yeltsin, and Ekaterinburg contains the Yeltsin Presidential Center, modelled on the concept of Presidential Centers in the US. Behind the massive statue of Yeltsin and the very up-to-the-minute (and somewhat overpowering) multimedia displays lurk some fascinating artefacts: for any child of the cold war who lived a teenage-hood in fear of a nuclear holocaust, it’s quite a jolt to see the suitcase with the nuclear trigger that was handed from Yeltsin to Putin on 31st December 1999. Yeltsin’s handwritten letter of resignation to Gorbachev is also on display – or, at least, Yeltsin’s personal copy.

The Ipatiev House in Ekaterinburg was the site of the murder of the last Tsar, Nicholas II, and his family. The house was destroyed in 1977 (on Yeltsin’s orders), but after the Romanovs’ controversial canonisation in 2000, it was decided to build a church on the site: this is now the “Church on Blood in Honour of All Saints Resplendent in the Russian Land” (or, more commonly, the “Church on the Blood”). It’s a bizarre place to Western eyes: we are well used to seeing the Romanovs in standard fin-de-siècle garb, so seeing them transplanted into ancient Orthodox iconography, with its robes and massive gold backgrounds, strikes a strange note.

church-of-the-blood-towerBoth the Yeltsin Center and the Church on the Blood are more notable for the things they don’t say than for the things they do. The Yeltsin Center is conspicuously free of vodka bottles or references to his handling of privatisation and the subsequent rise of the oligarchs: the hagiography of the man as the proud standard bearer of the long march to freedom must not be disturbed. The Church on the Blood is equally free of references to the fact that Nicholas was a weak tsar who repeatedly failed to take action that could have reformed his country and avoided the revolution and the subsequent Soviet rule. Neither site shows any intention to give a nuanced view of complex events, and talking to Russians confirms that such a view is not what they are taught in school (not, I hasten to add, that we in Britain can hold ourselves up as models of this).

But while it may not be an obvious place to visit, the city looks very liveable. The picture of a lone kayaker on the river Iset will stay with me as an image of a calm in a bustling, industrial city.

Kayaking on the Iset river

And here are just a few more pictures:

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