Medovik - Russian Honey Cake Recipe - The Ultimate Honey Cake Recipe
Medovik - Russian Honey Cake Recipe.
#Medovik - #RussianHoneyCake #Recipe #cake #dessert #recipe
Medovik (Медовик) – Russian layer honey cake. 8 soft honey cake layers with delicious sour cream frosting.
It's a great dessert to make for any occasion, whether it's New Year's, a birthday, or even a wedding.
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Ingredients:-
【Dough】
Honey 150gm
Butter 80gm
Sugar 100gm
baking soda 1tsp
2 medium eggs
Flour 480gm
BAKE IN PREHEATED OVEN 180℃ FOR 5 MINS.
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【Cream】
400gm whipping cream
150gm honey
400gm sour cream
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Medovik Russian Honey Cake Recipe
Medovik Russian Honey Cake - I had always been curious about the Russian Honey Cake as it is not a typical cake with batter. The cake is made out of a dough. It’s a wet dough I know, but don’t attempt to add anymore flour to harden it as it will be firmed up when you refrigerate it. The wetness is good as it will give the layers a moist and soft texture, just like other cotton cakes. This is literally the first time I made this cake, and also first time trying out a sour cream frosting. Amazingly the frosting turned out so smooth and silky soft which makes the entire cake so flavourful. This recipe can give you about 10 layers of 6x6 inch cutter. You can cut the layers in any size or shape you desire, it will still give you a good amount of amazing looking layer cake. Not difficult to make at all. I hope you’ll inspired to give this a try.
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Ingredients:
• Honey Cake Layers
I used 6x6 inch ring
400g [3¼ cups] all-purpose flour aka plain flour
2 large eggs
170g [½ cup] honey
15ml [1 tbsp] water
150g [¾ cup] sugar
113g [½ cup] unsated butter
1 tsp baking soda
¼ tsp salt
½ tsp grd cinnamon
• Sour Cream Frosting
500g [2 cups] whipping cream
420g [1¾ cups] sour cream
60g [¼ cup] honey
50g [⅓ cup] powdered sugar
1 tsp vanilla extract
syrup
[1 tbsp honey + 2 tbsp hot water]
honey for drizzle as desire
Instructions:
• Honey Cake Layers
1. Sift the flour and set aside.
2. Beat the eggs and set aside.
3. 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 minute or so. Off the heat. Carefully add in the water. Move the pan to mix them.
4. 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.
5. 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.
6. Add in salt and cinnamon powder. Mix until combined.
7. Transfer the sauce into a large mixing bowl.
8. Immediately after that, gradually add in the eggs. Yes, the mixture is still either hot or warm, that’s fine. That’s why we add the eggs in slowly. The mixture will become thick and sticky.
9. Add the flour 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 at least 1½ to 2 hours.
10. After 2 hours, the dough is pretty much firmed up. Flour the work surface. Cut the dough into 10 pieces. Roll individually into a ball shape and set aside on a pan with a tea towel covering them to keep them moist.
11. 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.
12. Bake in preheated oven at 180°C/355°F for 5-6 minutes. I baked mine for 5½ minutes. The colour of the layers depends on the your baking time.
13. Let the layers completely cool before removing from the parchment paper. Once cooled, it will be easier to remove the paper.
14. Set all the baked layers aside.
15. For the remaining excess of the dough, line them on a pan. Bake them in preheated oven at 180°C/355°F for 8-9 min or until they are dry and crispy. Let them cool completely.
16. In a food processor, crush the baked excess fine, and a small amount in coarse or bigger chunks sizes. 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.
• Sour Cream Frosting
1. In a mixing bowl, add whipping cream. Whisk or mix it until it’s slightly thickened.
2. In another bowl, add sour cream, honey, powdered and vanilla extract. Mix until it’s softened and creamy.
3. Add the whipping cream into the sour cream mixture in 2 batches. Mix until combined, do not over mix. Add in the remaining whipping cream, mix until stiff, do not over mix. It will give you a soft and smooth frosting.
• Assemble the Cake (as per the video)
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Eggless Honey Cake | Bakery Style Honey Cake
Eggless Honey Cake | Bakery Style Honey Cake
#Honeycake #Cakerecipes #bakeryhoneycake #bakerycake #homecooking #egglesshoneycake #bakerystylehoneycake
Ingredients
Mixed Fruit Jam - 3 Tbsp
Desiccated Coconut
Dry Ingredients
Maida - 2 1/2 Cups
Sugar - 1/2 Cup
Baking Powder - 2 Tsp
Baking Soda - 1 Tsp
Salt - 1/4 Tsp
Wet Ingredients
Milk - 2 Cups
Condensed Milk - 1/2 Cup
Refined Oil - 1/2 Cup
Melted Butter - 1/4 Cup
Vanilla Essence - 1 Tsp
Vinegar - 1 1/2 Tsp
To Make Sweet Syrup
Water - 1/2 Cup
Sugar - 1/4 Cup
Honey - 3 Tbsp
Method:
In a bowl, add all the dry ingredients together and mix well
In another bowl, whisk all the wet ingredients together
Add the dry ingredients to the wet ingredients
Whisk everything well
Line a cake tin with parchment paper, add pour the cake batter into it
Preheat the oven at 180C for 15 mins
Bake the cake for about 45 mins
Take the cake out, let it cool down completely on a cooling rack
Take the cake out from the cake tin
Cut the top, edges, and poke holes all over the cake using a wooden stick
Heat a pan with some water, add sugar and let it come to a boil
Once the sugar is dissolved, add honey and mix well
Set it aside till it is warm
Pour the warm sugar and honey syrup all over the cake
Heat a pan with some jam, let it melt
Now spread the melted jam over the cake
Add desiccated coconut all over the cake
Cut the cake into small pieces and serve them.
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Medovik - a cake made of honey and caramel with sour cream
Medovik - a cake made of honey and caramel with sour cream.
Ingredients:
for the cake top:
honey - 180 g (6.35 oz)
butter - 150 g (5.3 oz)
sodium bicarbonate - 10 g (0.35 oz)
eggs - 4 pieces
salt - 5 g (0.18 oz)
sugar - 150 g (5.3 oz)
flour - 250 g (8.8 oz)
IN THE OVEN 180 °C (356 °F)/20 minutes
Tray size 40 x 40 cm (16 x 16 in)
for the cream:
cheese cream - 800 g (28.2 oz)
powdered sugar - 150 g (5.3 oz)
sugar - 10 g (0.35 oz)
IN THE FRIDGE 3 H
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బేకరీ కంటే బెస్ట్ హానీ బెల్ కేక్ |Christmas & New Year Special Cake | Eggless Honey Bell Cake Recipe
Hello Foodies!! Welcome to Vismai Food!!
Today, we're sharing one of the most popular iyengar's bakery / Ayyangar Bakery recipes Honey Bell Cake with you in celebration of Christmas and the New Year: This cake recipe is so wonderful that your taste buds will want more. Follow along as we take you step by step through the process.This recipe requires honey, condensed milk, sugar powder, oil, milk, vanilla essence, yellow food colouring, maida, maize flour, baking powder, baking soda, butter, salt, desiccated coconut, water and mixed fruit jam.We'll share a few hints and ideas along the way to assist you prepare the really outstanding and delicious home made Iyengar Bakery style / Ayyangar Bakery special eggless Honey Bell Cake.
Continue watching the video till the end to learn how to make this dish. Try this special eggless cake recipe at home and let us know how it turns out.
Check out our kitchenware, appliances, utensils, and ingredients by the following link: Vismai Food's Amazon Store ????: Detailed recipes with Ingredients and Method in English & Telugu visit
Ingredients:
•160 gms Condensed Milk
•75 gms Sugar Powder
•90gms Oil
•115gms Milk
•3/4 tsp Vanilla essence
•3-4 Drops Yellow Food Colour
•150gms Maida
•1 tbsp Corn flour
•1 tsp Baking Powder
•1/4 tsp Baking Soda
•1/2 tsp Salt
•2 tbsp Desiccated Coconut
•110 ml Water
•110 gms Sugar Powder
•30 gms Honey
•110 gms Mixed Fruit jam
•1 tbsp Water
•50 gms Room temperature Butter
•75 gms icing sugar
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Executive Producer: Swetha Paruchuri
Music: Kalyani Malik
Camera: Phani Sudhir
Editing: Koti
Social Media Manager: A.K
Russian Honey Cake – Food Wishes
Let me state for the record that this Russian Honey Cake was probably the best cake I’ve ever eaten, and certainly the best cake I’ve ever made. It’s not an especially fast, or easy bake, but believe me, as you’re enjoying this, there will be no regrets. Not about the effort it takes, at least. The calories might be another story.
Follow this link to get a fully formatted, printable, written recipe:
To read Chef John’s in-depth article about this amazing Russian Honey Cake, please follow this link to become a member:
You can also find more of Chef John’s content on Allrecipes: