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.
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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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Honey Cake Recipe Quick & Easy
Honey Cake Ingredients:
1 Cup Honey
3 Eggs
3/4 Cup Canola Oil
1 Tsp Cinnamon
2.5 Cups Flour
1 Tbspn Baking Powder
1 Cup Tea Using 2 Tea Bags
Pre-heat Oven to 350. Place batter in oven for 40 minutes.
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Below Are Links To My Favorite Kitchen Utensils That Are Used In This Video.
Luminarc Bowl Set
Kitchen Aid Hand Mixer 5 Speed
I FINALLY Made the Honey Cake from the Witcher!
I Have DONE IT! A FULL Book on Anime Food in Japan! Back the Kickstarter now!
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This Honeycake from The Witcher: Nightmare of a Wolf not only will satisfy any traveling, money hungry witcher, but it is also SUPER easy to make!
The honeycake will only take about 10 minutes to put together, 35 minutes to bake and then you can enjoy it! Goes best with a cup of coffee or tea.
THE DROP:
Cake - 8 inch Round Pan
235g AP FLOUR
2g Salt
3g Baking Powder
110g Honey
125ml Milk
2ea Whole Eggs
40g Sugar
225g Butter
Glaze:
50-60g Honey + Hot water to thin it out
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러시아 꿀 케이크???? 메도빅 만들기 : Russian Honey Cake Medovik Recipe | Cooking tree
러시아 전통 꿀 케이크인 메도빅을 만들었어요~
♥더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥
♡For more detailed recipes, please click on the down below♡
러시아 전통 꿀 케이크인 메도빅을 만들었어요~
시트 반죽에 꿀이 많이 들어가서 구운 뒤에도 바삭하면서도 쫀득한 느낌이 난답니다~
얇게 한 장씩 구워 층층히 쌓아 만들어야 해서 시간도 오래걸리고 손도 많이 가지만 새로운 느낌의 케이크라서 색다른 것 같아요~
샌드하는 크림에도 사워크림이 많이 들어가 기존에 맛보지 못하던 새로운 맛을 느낄 수 있더라구요~
윗면에 올릴 시트 한장은 육각형 모양으로 무늬를 내서 구워 벌집 느낌이 나도록 장식해 봤어요~
메도빅 케이크는 하루 정도 냉장실에서 숙성해 먹어야 시트에 크림이 스며 제대로 된 맛과 식감을 느낄 수 있답니다~
밤꿀 같은 진한 향이 나는 꿀 보다는 아카시아 꿀을 사용해야 은은하게 꿀 향이나서 크림과도 더 잘 어울리고 좋은 것 같아요~
즐겁게 시청하세요~♬ Enjoy~
*자세한 레시피 설명은 유튜브 자막 기능을 켜서 확인해주세요~
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▶재료
무염버터 130g
설탕 100g
꿀 100g
달걀 3개
바닐라익스트랙 3g
베이킹소다 6g
중력분 540g
사워크림 340g
슈가파우더 45g
꿀 15g
70% 정도 휘핑한 생크림 170g
▶레시피
1. 뜨거운 물이 담긴 냄비에 볼을 올리고 무염버터, 설탕, 꿀을 넣고 버터가 녹을 때까지 섞는다.
2. 달걀에 바닐라익스트랙을 넣고 풀고 반죽에 넣고 섞은 뒤 베이킹소다를 넣고 섞고 냄비에서 내린다.
3. 중력분을 2~3번에 나눠 체 쳐 넣고 섞는다.
4. 반죽을 분할해 얇게 밀어 편 뒤 18cm로 찍는다.
5. 오븐 팬에 올려 180도 예열된 오븐에서 5~6분간 굽고 15cm틀로 찍어낸다. 반복해 굽는다.
6. 볼에 사워크림과 슈가파우더, 꿀을 넣고 섞은 뒤 휘핑한 생크림을 넣고 섞는다.
7. 시트를 돌림판에 올리고 크림을 얇게 바른다. 반복해서 쌓는다.
8. 윗면과 옆면에 크림을 전체적으로 바르고 냉장실에 하룻밤 굳힌다.
9. 남은 시트를 믹서기에 갈아 가루로 만들고 케이크 옆면에 붙여 장식한다.
▶Ingredients
130g Unsalted butter
100g Sugar
100g Honey
3 Eggs
3g Vanilla extract
6g Baking soda
540g All-purpose flour
340g Sour cream
45g Powdered sugar
15g Honey
170g Whipped cream (whipped up 70%)
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시청해주셔서 감사합니다~♥
Thank you for watching~
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▶제 영상은 유튜브와 네이버TV에만 업로드 되고 있습니다~
이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
▶영상을 좋게 봐주시고 좋은 마음으로 제안을 주시는 건 감사하지만
자유로운 영상 제작을 위해 광고와 협찬 등은 받지 않고 있습니다~^^
▶Community Subtitles
If you can translate into another language,
I would appreciate it if you could use the link below to add subtitles to this video~^^
다른 언어로 번역이 가능하신 구독자님들께 도움을 요청드립니다~
아래 링크를 통해 자막을 추가해주시면 감사하겠습니다~^^
#케이크 #꿀케이크 #메도빅
Ahhmazing Honey Cake Recipe
This Easy Honey Cake is a sweet and moist dessert that will make your mouth water. It’s rich in flavor and has lightly caramelized edges, making it an irresistible treat. The cake is so tender, with just the right level of sweetness, making it perfect for any occasion. It's just delicious and I LOVE the honey flavor that comes through with every bite.
RECIPE:
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