又见美女校长Tetyana Verbytska（下图），经典的俄罗斯乌梅蜂蜜蛋糕（不是那个俄罗斯提拉米苏哦），看着很大，其实是个小不点儿，只有8cm，当然也可以做成大个儿的：），很简单的哦——经典的大多比较简单。
俄罗斯乌梅蜂蜜蛋糕
by Tetyana Verbytska
配方量：20个（直径8cm）
蜂蜜海绵蛋糕（共计：1295克）
325 克【25.10%】……全蛋
245 克【18.92%】……细砂糖A
80 克【 6.18%】……细砂糖B
160 克【12.36%】……黄油
150 克【11.58%】……蜂蜜（花蜜或燕麦蜜）
5 克【 0.39%】……小苏打粉
5 克【 0.39%】……醋
325 克【25.10%】……中筋面粉
步骤：
1、将全蛋和细砂糖A放入搅拌缸内用球桨搅拌，如果条件允许，可以将搅拌缸温度调整至40℃。
2、将细砂糖B在厚底平底锅中加热煮成焦糖，然后加入黄油和蜂蜜搅拌均匀。
3、再将小苏打粉拌入白醋中，滴入打发的蛋液中继续搅打。
4、最后将过筛的面粉加入，立刻拌匀。
5、将300克面糊倒入30x40cm的烤盘上，静置1小时。
6、然后以170℃烘烤约7分钟至金黄色。
柠檬酸奶油（共计：700克）
90 克【12.86%】……细砂糖
375 克【53.57%】……30%酸奶油
225 克【32.14%】……35%淡奶油
10 克【 1.43%】……柠檬汁
步骤：
1、将冷藏的酸奶油放入搅拌机内，加入柠檬汁，低速打发，逐渐加入砂糖。
2、单独将淡奶油打发。
3、将两者混合用胶刮刀轻轻拌匀。
干邑梅子（共计：350克）
200 克【57.14%】……乌梅/西梅
150 克【42.86%】……干邑白兰地
步骤：
1、将梅子浸泡在50℃的温热水（水不在配方之内）中约2个小时左右，然后过滤掉水。
2、再浸泡于干邑中，静置24小时（时间越久则乌梅的干邑味道就越浓）。
详细制作步骤：
1、制作巧克力装饰：将牛奶巧克力融化（温度勿超过31℃），倒在裁切为圆形的褶皱的烘焙油纸或锡箔纸上，摊薄，置于低温或冰箱内几分钟——注意不要冰箱太久否则会凝结，应置于16℃的温度环境下静置24小时才能完全正常结晶凝固定型。
2、将乌梅浸泡在人水中约2个小时左右，过滤掉水，再浸泡于干邑中，静置约24小时，之后取出，切开。
3、将烤好的蜂蜜海绵蛋糕裁切2个直径8cm的圆形，将剩余的边角部分放入搅拌机内用扁桨搅打至呈松散酥脆状态，过筛。（并不一定要烘干再制成酥脆粒，可以待其冷却后放入搅拌机内用扁桨打碎）。
4、制作柠檬酸奶油，如果感觉有结块，可以用胶刮刀大力搅拌，柠檬汁可以使蛋糕整体味道清新，具体使用量可以根据自己的喜好来确定（如果没有淡奶油，则可以用30%的酸奶油替代）。
5、将柠檬酸奶油螺旋形挤满一片蜂蜜海绵蛋糕上，撒上一层干邑梅子，再盖上另一片蜂蜜海绵蛋糕，用柠檬酸奶油将整个蛋糕涂满覆盖，再将颗粒粉状蛋糕碎沾在蛋糕全身，再将之筛在顶部表面。
6、将柠檬酸奶油装入裱花袋挤在顶部，盖上褶皱的圆形巧克力片和切开的干邑梅子（当然此装饰你可以酌情使用自己的装饰方式），冷藏24小时，冷藏食用（可冷藏储存3-4天）。
喜欢原汁原味的你，继续看鸟语版吧
Honey cake medovik with prunes
by Tetyana Verbytska
FOR 20 PETIT GATEAUX
MEDOVIK SPONGE CAKE
325 g eggs
245 g sugar A
80 g sugar B
160 g butter
150 g flower or buckwheat honey
5 g baking soda
5 g vinegar
325 g all-purpose flour
Procedure：
In a mixer fitted with the whisk attachment whip eggs and sugar. If possible, turn on a mixer induction to reach the temperature of 40°C.
In a pan cook caramel from sugar B. Add butter and honey to the caramel. Stir until homogeneous.
Add baking soda stirred into vinegar. Trickle into whipped eggs keeping whipping.
Add the mixture to sieved flour. Stir immediately.
Put 300 g of batter on 30 x 40 cm baking sheets. Let rise for one hour.
Bake at 170°C for about 7 minutes until golden.
SOUR CREAM AND LEMON WHIPPED CREAM
90 g sugar
375 g sour cream 30%
225 g cream 35%
10 g lemon juice
Procedure：
Put cold sour cream into a mixer bowl. Add lemon juice. Whip it on slow speed, gradually folding in sugar.
Whip the cream separately.
Mix sour cream and cream with a silicone spatula until homogeneous.
COGNAC SOAKED PRUNES
200 g prunes
150 g cognac
Procedure：
Combine prunes with water warmed to 50°C. Set aside for 2 hours. Strain off the water.
Combine prunes with cognac. Let steep for 24 hours. The longer prunes steep in cognac, the tastier they will be.
Steps：
1、Prepare chocolate decoration. Melt milk chocolate without letting the temperature climb over 31°C. Pour the chocolate into wrinkled parchment paper. Layer thinly. Place in a cool place or fridge for a few minutes. Do not fridge the chocolate for a long time to prevent condensation forming. It takes chocolate about 24 hours in a place with the temperature of 16°С to harden completely.
2、Combine prunes with warm water. Set aside for 2 hours. Drain off the the water and combine warm prunes with cognac. Let steep for 24 hours. Chop the prunes.
3、Prepare honey sponge cake. Cut out 8 cm diameter rounds. Process the remaining sponge cake in a mixer fitted with the blade attachment until crumbs. Sieve the crumbs.(It is not necessary to dry sponge cake to make crumbs. You can turn it into crumbs in a mixer fitted with the blade attachment right after they got cooled.)
4、Prepare cream with sour cream and cream 35%. In case of appearing lumps in the cream, stir it intensively with a spatula. Lemon juice serves to add fresh and acid bite to the recipe. The amount of it depends on your preferences. (In case you dont have cream, swap it for 30% sour cream.)
5、Pipe out the cream onto the sponge cake round. Sprinkle generously with prunes. Top with the other sponge cake round. Spread cream over all the sides. Roll the sides in the crumbs. With a sieve sprinkle the top with crumbs. (In the home, it is always a good idea to store prunes in cognac in a jar. Such fragrant prunes can be stored for years and gain stronger flavor over the years. It can be a striking addition to lots of desserts.)
6、Pipe out sour cream whipped cream onto Medovik top with a pastry bag fitted with a tip. Top with chocolate decoration and chopped prunes. Let it chill for 24 hours before serving. Serve chilled. Medovik can be stored in the fridge for up to 3-4 days. (To make a crumb layer neat, sieve crumbs through a large-mesh sieve leaving large crumbs in a sieve.)
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