I needed to get back into gear with the blogging, and what better time to do so especially when all I want to do is talk about food? I think it’s totally the right time, mostly because for me, Lent just began and it’s practically a countdown for me until Easter.
Why is this important to mention? Because of Maslenitsa!
“Maslenitsa was the three-day sun-feast, one of the oldest holidays in Muscovy. Older by far than the bells and crosses that marked its passing, though it had been given the trappings of religion to mask its pagan soul. This–the last day before the festival began–was the last day they could eat meat until Easter. Vladimir, Olga’s husband, was still in Serpukhov, but Olga had arranged a feast for his household–wild boar and stewed rabbit and cock-pheasants, and fish.” – The Girl in the Tower
I had honestly been waiting to get back into the swing of Food and Fandom-ness, especially when it comes to the fictional department, but I’d been so blah lately with books for the past two months that I couldn’t bring myself to be inspired. When I finally read my advanced copy of The Girl in the Tower by Katherine Arden, though, I started getting really enthusiastic about the story to warrant another visit to Russia for some delectable treats.
Also, I’d gone to visit The Russian Tea Room in New York City and was absolutely inspired.
Suffice to say that when February came rolling along, and the fact that my mother’s birthday almost coincided with the beginnings of Lent, I had every opportunity to find something to make that was based off of what I’d read from The Girl in the Tower.
“For a few more days, the people could still eat butter and lard and cheese and other rich things, and so in the kitchen they were making butter-cakes by the score, by the hundred, cakes enough for days of gluttony.” – The Girl in the Tower
I’m outright refusing to get into the word origin of this cake, because for the most part, I was finding the word “medovik” when it came to looking up Russian honey cakes. Even though at some point it might also be called a smetannik…but ANYWAY. Natasha’s Kitchen (where I got the recipe from) calls it a medovik, so I’m going to call it that.
I chose to do a Russian honey cake because it was the closest iteration I could find that would best fit Arden’s world. A lot of the ingredients sound like they’d be used commonly, especially when it comes to making cakes. I barely used butter, but sour cream came into play, as did flour, eggs, and honey.
And because I was kind of in an experimenting mood, I wound up using the strong wild flower honey that I got from England almost a year ago. You could definitely taste the flavor in the cake afterwards, which is GREAT, because I adore honey.
Anyway, I didn’t change much in the recipe, so I suggest heading over to Natasha’s Kitchen to get the ingredients and cooking method.
What I should have changed was the way I rolled out these effing layers. WHY DIDN’T I JUST FLOUR THE SURFACE? WHY DID I HAVE TO USE PARCHMENT PAPER?
My arms were sore by the end of it, and I couldn’t even roll it all the way to 9 inches.
So…8-inch diameter cake it is!
From there it was pretty much easy peasy lemon squeezy. I was half-expecting my frosting to collapse on me, but I think it actually held well! The sour cream with the frosting and the sugar stiffened enough to keep the shape of the cake, but it also moistened the cake layers themselves.
Verdict: I honestly thought I’d be chomping on a layered frosted cookie. But that was not the case! It was delicious, and the sour cream and honey flavors came through. In the future, I might experiment with condensed milk or cream cheese, though I got no complaints with the sour cream. It’s mostly for me at this point, because after a day or two, the smell and flavor of the sour cream started to get a bit more overpowering than usual.
So all in all, being back to doing Food and Fandom things was so totally worth.
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