Raspberry Pistachio Medovik Cake Recipe

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

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.