For the Dulce de Leche
½ tsp vanilla bean paste
For the sponge
140g light brown sugar
3 medium eggs
5g baking soda
½ tsp ground cinnamon
450g plain flour (sifted)
For the filling
700g double cream
70g icing sugar
1 tsp vanilla bean paste
100g sour cream
Dulce de leche (made earlier)
50g Hilltop British blossom honey
Appliance tip: When baking with the Fan Plus function, we recommend that you layer trays in the Miele Oven to get an even and consistent colour in your bakes
Food tip: Meodvik cake originates from Eastern Europe and is most commonly found in Russia. For a bitter hint, slightly burn the honey before you mix it with the butter, this will create more of an intense flavour
Firstly, make the dulce de leche by adding the milk and sugar to a medium saucepan, bring to the boil, then reduce to a simmer on a low heat until thick, and caramelised for around an hour and a half, stirring every so often to avoid burning.
Take off the heat; add the vanilla then leave to cool, to use later for the cake filling.
To make the cake layers, mix eggs and brown sugar in a medium bowl. Separately add the honey and butter to a saucepan and melt until the butter has slightly browned. Add the baking soda to the butter mix and stir well.
Incorporate the butter mix to the egg mix, making sure to whisk thoroughly to ensure the egg does not start to cook. Into this, add the flour 1/3rd at a time and cinnamon until a thick dough is formed.
Flour a clean surface and turn out the dough, bringing it together and shaping into a thick sausage. Wrap and chill for around 20 minutes.
Prepare the trays by lining with greaseproof paper, and find an 8 inch removable based cake tin.
Once the dough has rested, mark, and then cut eight equal sized portions. Roll the dough out very thinly on greaseproof paper and then use the cake tin to cut around and make equal circles, keeping the cut-offs on a separate tray.
Bake as many as you can by layering up the baking trays in the Miele Oven and bake on Fan Plus 180˚C for 6-8 minutes or until golden brown. Continue until all eight are baked. When finished bake the cut- offs of the dough for around 8-10 minutes in the oven.
Cool all of the layers completely, blending the cut-offs to make crumbs that will cover the cake, setting them aside for later. Start to make the filling.
For the filling, whip the double cream until soft peaks form, be careful not to over-whip.
Add in the icing sugar, vanilla, and sour cream, and then fold to incorporate. Gradually add in the dulce de leche made previously and the honey. The cream should be thick enough to spread, if not continue folding.
To assemble the cake, place the base layer on a flat serving plate or board and then spoon the filling onto the top of the cake, using around a serving spoon per layer. Spread evenly across the surface, using a small palette knife and continue to do this until you reach the top layer.
Spread the cream filling over the top and sides of the cake, making sure to cover all sides.
Using the blended crumbs from earlier scatter across the top and sides of the cake (using a scraper to pull the crumbs up and over the sides of the cake.