Saying the last goodbyes to the autumn, my neighbors just composted their gorgeous pumpkin display. Ciao, my favorite colors, welcome to the greens and reds, and neon… My winter resolution should probably be adding white to the palette (a trip to Tahoe would do). Good one, but I just watched a Victoria’s Secret show, and another aspiration is bugging me tremendously.. Oh.. I’m so vein… but I MUST drop the last baby pounds by… by.. Valentine’s Day? Anyone wants to join? It shouldn’t be that hard! Counting calories and exercising, how exciting is that! I am determined to start tomorrow!
As for today…. Like my wise cousin suggests, any good diet should start with a food overdose. So, the last recipe of indulgence is my favorite Russian Honey Torte – Medovik.
- butter – 125 g
- sugar – 1 cup
- baking soda – 1 tsp
- eggs – 2
- honey – 2 tbl.sp
- flour – 3 cups
- sour cream – 300 g
- sugar – 1 cup
- Kahlua (optional) – 2 tbs
Preheat the owen to 350 F
In a large bowl boil some water. Place a smaller bowl inside the boiling water and melt the butter in it. Steer in all the other ingredients but the four. Keep steering until the mixture starts getting lighter in color.
Wait until the mix cools before adding flour
Devide the mixture into 6-8 pieces. Spread one of the chunks on a baking pan using wet fingers.
Bake 5-10 min until golden. Immediately pull out and let cool on a wire rack. Repeat with remaining pieces.
After the layers are cool, mix all the cream ingredients with an electric mixer until the sugar dissolves (it should be rather liquid).
Apply the cream on the bottom of the torte pan or platter and place the first layer on it. Generously cover each layer with cream mixture, placing them on top of each other.
Wipe off the excess cream from the platter. Cover and let stand in the fridge for at least 8 hours to let the layers completely saturate with cream.
Cut the torte into diamonds. You can serve it as is, I added a little bit of raw cranberry sauce on top. Crazy delicious!