Honey Rum Cake

In Russia, the honey cake (Medovnik) is a true classic. Our Mostviertel twist features award-winning honey from the Mostviertel and our O•Rum, whose rich, fruity notes give this layered cake a wonderfully aromatic depth. Enjoy making it!

Cocktail Mostviertler Gruß (Destillerie Farthofer)

Ingredients for the cake layers:

  • 4 eggs

  • 150 g sugar

  • 50 g butter

  • 125 g Mostviertel honey

  • 4 cl Organic Premium Rum brown

  • 1 tsp baking powder

  • 1 tsp vanilla sugar

  • 1 pinch of salt

Briefly bring the honey, sugar and butter to a boil, then leave to cool. Beat the eggs until creamy, add the rum, salt and vanilla sugar, then fold in the honey-butter mixture. Combine the flour and baking powder, then knead into the creamy mixture. The dough should be about as sticky as a yeast dough – add a little more flour if needed. Divide the finished dough into 10 to 12 portions and roll them out. Bake the dough sheets and any offcuts at 160 °C for approximately 8 minutes until crisp, then leave to cool. Crumble one dough sheet and the offcuts for the topping and refine with a little vanilla sugar.

Ingredients for the crème:

  • 650 g sour cream

  • 250 g whipping cream

  • 40 g icing sugar

  • 30 g Mostviertel honey

  • 2 cl Organic Premium Rum brown

  • 1 tsp vanilla sugar

Stir together the sour cream, icing sugar, honey, rum and vanilla sugar until smooth, then gently fold in the stiffly whipped cream. Spread a thin layer of cream on the first sponge layer and place the next layer on top. Repeat the process until the cream and all the layers are used up. Refrigerate the finished cake for several hours, then cut into small slices.

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