Medovik - Russian Honey Cake Recipe
Medovik (Медовик) – Russian layer honey cake. 8 soft honey cake layers with delicious sour cream frosting.
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Ingredients:
For the cake layers:
7 tablespoons (100g) butter
4 tablespoons (80g) Honey
1 teaspoon (5g) baking soda
3½ cups (450g) flour
3 eggs
3/4 cup (150g) Sugar
For the cream:
2¼ cups (515g) sour cream
1 cup (240ml) Heavy cream
1½ cups (190g) Powdered sugar
1 teaspoon vanilla extract
directions:
1. Preheat oven to 350F (175C).
2. In a heat proof bowl beat eggs with sugar until light and fluffy add butter and honey. Set the bowl over a bain-marie (double boiler). Stir until butter is completely melted and sugar is dissolved.
3. Add baking soda to the honey and butter mixture and whisk. Gradually add flour and mix with a wooden spoon until dough forms.
4. Knead the dough on a lightly floured surface. Divide into 8 equal pieces. Shape each piece into balls. Roll each piece into very thin layer, trim the rolled dough using a 7-Inch (18 cm) cake ring/cake pan.
5. Pierce each layer with a fork. Bake for 7-8 minutes or until golden. To save time, while baking one tray, roll out other dough pieces. Bake the leftover dough as well (it may take less time), let cool, then process baked leftovers into fine crumbs.
6. Make the cream: in a large place bowl heavy cream, vanilla extract and powdered sugar. Beat to medium-stiff peaks. Fold whipped cream into the sour cream until smooth.
7. Once the cake layers are cooled you can assemble the cake. Spread about 3 tablespoons of cream on one layer, Stack the second layer on top and repeat until you have 8 layers. Spread extra cream on top and sides. Spread reserved cake crumbs on top and sides of the cake.
8. Refrigerate the cake overnight.
Notes:
* To reduce time, you can bake few layers at the time. But only on one baking tray.
Kitchen Equipment:
Chef Knife:
Cutting Board:
Digital Kitchen Scale:
Cake stand:
Food Processor:
Hand mixer:
Spatula:
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Ingredients for
Russian honey Cake recipe
Unsalted room temperature butter
113g or half cup
Solar half cup 100g
Honey 160g
Baking soda 1 tsp
Vanilla 1 packet
All purpose flour 3 cups or 460g
2 eggs at room temperature
For whipping cream
3 cups whipping cream
3 Tbsp vanilla
Preheat the oven to 350f or 180c
Bake for 5 minutes
مواد لازم برای کیک عسلی روسی
مسکه ( کره ) به دمای خانه ۱۱۳ گرام یا نیم کپ
شکر نیم کپ یا ۱۰۰ گرام
عسل ۱۶۰ گرام
دو عدد تخم به دمای خانه
بیکنگ سودا یک قاشق چایخوری
وانیلا یک پاکت
آرد سه کپ یا ۴۵۰ گرام
برای کریم کیک
سه کپ وپنگ کریم ( سرد باشد )
۳ قاشق غ شکر
داش را قبلا به حرارت ۳۵۰ ف یا ۱۸۰ س
روشن کنید و کیک ها را مدت ۵ دقیقه پخته کنید
Eggless Medovik Russian Honey Cake Recipe
Eggless Medovik Russian Honey Cake - Last week was the egg version, I’m sure you’re expecting an eggless version this week. I was thinking should I use milk, yogurt or even flaxseed for the egg replacement. At the end, I used none of those. I’ve just added a couple of cornstarch to bind the batter together. I was worried it will turn out too soft and crumbly or hard, but the cake layers turned out an amazing texture exact same as the egg version. I was using a 7 inch ring, and the dough should be able to give you at least 8 layers. Or you can also use a 6 inch ring for 9-10 layers. Not difficult to make at all. I hope you’ll inspired to give this a try.
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Ingredients:
• Eggless Honey Cake Layers
(I used 7 inch ring cutter)
360g [3 cups] all-purpose flour aka plain flour
8g [2 tsp] baking powder
170g [½ cup] honey
30ml [2 tbsp] water
150g [¾ cup] sugar
113g [½ cup] unsated butter
1 tsp baking soda
¼ tsp salt
½ tsp grd cinnamon
15g [2 tbsp] cornstarch
• Yogurt Frosting
600g [2½ cups] whipping cream
240g [1 cup] plain yogurt
50g [⅓ cup] powdered sugar
60g [¼ cup] honey
1 tsp vanilla extract (optional, I didn’t show on video)
Remark: If you wish to try Sour Cream Frosting instead (also a typical frosting for Medovik Cake), click on this link
syrup
[1 tbsp honey + 2 tbsp hot water]
Piping tip: 353
Instructions:
• Eggless Honey Cake Layers
1. Sift the flour and set aside.
2. In a stainless steel pot, add honey. Bring it to a boil on low heat until the honey is further caramelised and slightly thickened. This will take a few seconds to a minute or so. Off the heat. Carefully add in the water. Move the pan to mix them.
3. Add in the sugar. Give it a quick mix to combine. Put the heat back on low as you’re going to dissolve the sugar.
4. Add in the butter. Cook until the butter is completely melted. The sauce is gradually thickened up and caramelised looking. The longer you cook, the darker the sauce will be. Off the heat. Immediately as in the baking soda. Be cautious as the volume will double up and frothy. Keep mixing. Remove the pot from the stove.
5. Add in salt, cinnamon powder and cornstarch. Mix until combined respectively.
6. Transfer the sauce into a large mixing bowl.
7. Add the sifted ingredients in a few batches. Use you use a whisk to mix them to combine. Towards the end, it will become a wet dough. Whisk will be hard to move around, switch to a spatula to fold them together. The dough is soft and sticky, do not attempt to add more flour. Wrap the dough with cling film. Refrigerate for 1 hour or just until it’s slightly firm up.
8. After 1 hour, the dough is pretty much firmed up. Flour the work surface. Cut the dough into 8 pieces. Roll individually into a ball shape and set aside on a pan with a tea towel covering them to keep them moist.
9. Sprinkle some flour on a non-stick parchment paper. Roll the dough out into a very thin layer of about 1mm. The thickness is just nice for the cake layers. Roll out to the size of your ring cutter. If you do not have a ring cutter, it’s totally fine. Just cut a piece of paper of the size you desire as a standard guide for all the layer. Once cut out the size, keep the excess of the sides for use later.
10. Bake in preheated oven at 180°C/355°F for 4½ - 5 minutes. Do not over bake. I baked mine for 4½ minutes. The colour of the layers depends on your baking time.
11. Let the layers completely cool before removing from the parchment paper. Once cooled, it will be easier to remove the paper.
12. Set all the baked layers aside.
13. For the remaining excess of the dough, line them on a pan. Bake them in preheated oven at 180°C/355°F for 6-7 min or until they are dry and crispy. Let them cool completely.
14. In a food processor, crush the baked excess fine. Set these aside for the deco part later.
• Honey Syrup
1. Mix honey and hot water until the honey dissolved.
2. Set it aside to a cool completely before use.
• Yogurt Frosting
1. In a mixing bowl, add whipping cream. Whisk or mix it until it’s slightly thickened.
2. In another bowl, add yogurt, powdered, honey and vanilla extract (optional). Mix until it’s softened and creamy.
3. Add the yogurt mixture into the whipping cream. Mix until stiff (the mixer paddle is able to hold a lump of cream in it), do not over mix. It will give you a soft and smooth frosting.
• Assemble the Cake (as per the video)
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Medovik Russian Honey Cake Recipe | Just Cook!
#russianhoneycake #cake #recipe
Medovik Russian Honey Cake Recipe
Medovik (Медовик) – Russian layer honey cake. Soft honey cake layers with delicious sour cream frosting. This cake is one of yummiest cakes I have ever tasted. Don't be fooled by its name....just because it's made with honey, it is not actually that sweet and believe me one piece won't be enough.
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INGREDIENTS:
FOR THE COOKIE LAYERS
* 170g Honey
* 100g Sugar
* 115g Butter
* 1 tsp Bicarbonate of Soda
* 3 Eggs
* 1/4 tsp Salt
* 1 tsp Vanilla Extract
* 455g All-purpose Flour
FOR THE SOUR CREAM AND HONEY FROSTING
* 500g Sour Cream
* 170g Honey
* 500g Double Cream (Whipped up 60%)
I recommend a round 7 inches ring for baking and then a round 6 inches to cut.
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MEDOVIK - Russian Honey Cake
Medovik is a famous Russian dessert made with plenty of honey and sour cream, a dessert that rarely needs any intro as it has become a staple of the Russian pastry. But as delicious as it is, Medovik is not the cake to make when in a hurry. It may not be too complex or complicated, but it is time consuming. All those honey layers require a certain discipline than can only be understood and master by someone doing this for more reasons than just the desire to eat a dessert. Most of the times, behind it all hides a passion for pastry as well, the desire to eat something of great quality and the wish to gift something amazing that will be appreciated by our loved ones.
Medovik - Russian Honey Cake Recipe
Best honey cake step by step recipe. This is a perfect honey cake for every occasion. This is simplified recipe version of original Medovik cake, because it has only two sponge and cream layers.
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INGREDIENTS
500g flour
100g butter
2 eggs
4 tbsp honey
2 tbsp sugar
2 tsp vanilla sugar
1 tsp baking soda
1 tbsp vinegar
75g jelly powder
1 cup water (hot)
450g sour cream 30%
16g cream stabilizer
2 tbsp icing sugar
Caramel condensed milk - for top layer (to taste)
Walnuts - for top layer decoration (to taste)
Baking tin: 24cm
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