The Best Cake I Ever Tasted - Medovik | Russian Honey Cake
This is how to make the best honey cake if not the best cake of your life. Medovik is a layered cake made with thin sheets of honey wafers and a delicious sweetened sour cream filling. It's a traditional Russian cake people go crazy for and so will you.
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Chapters
00:00 - intro
00:40 - ingredients
01:36 - making the honey biscuit batter
02:45 - spreading and baking the batter
03:38 - making the crumb
04:00 - making the cream filling
04:30 - layering the cake
05:08 - outro
????????????Recipe
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Medovik cake (Медовик) - Advanced cooking with Boris
New stuff in Boris store!
Medovik cake (Медовик)
Advanced cooking with Boris. Takes up to 4 hours to make. And then 4 hours to wait in fridge.
Boris makes cake over many years. Main ingredient is attention and patience.
Ingredients:
3 egg
150g sugar
1tsp baking soda
400g flour
4 tbsp honey
100g butter
filling:
500g sour cream
100g or more of condensed milk
Hardbass in background:
uamee - JUST JADOM THINGS
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Welcome to the official Life of Boris YouTube channel! On this channel, you’ll find a variety of Gaming, Cooking, Reviews, Animation and Tutorials content, including Slav games, GTA gameplay, Live gaming, On a Budget recipes, Slav cooking, How to Make guides, Country Reviews, Car Reviews and animated content.
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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
Medovik - Russian Honey Cake consists of thin layers of honey cake filled with sour cream frosting that are simply delicious and melts in your mouth. No wonder why Empress Elizabeth Alexeievna fall in love with it from the first bite.
#medovik #honeycake
To print the recipe check the full recipe on my blog:
Makes about 12-14 servings
Honey Cake Layers
4 1/4 cups (550g) all purpose flour, sifted
1/2 cup (113g) butter
1/3 cup (120g) honey
2/3 cup (135g) sugar
1 tsp (6g) baking soda
1/2 tsp (3g) salt
1 tsp (5g) vanilla extract
3 eggs
Sour Cream Frosting
2 cups (500g) sour cream, 25% fat
2/3 cup (80g) powdered sugar
2 tbsp (40g) honey
1 tsp (5g) vanilla extract
2 cups (500g), whipping cream 35% fat, chilled
For decorating
leftover cuts, turned into crumbs
whipped cream
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Perfect Honey Cake recipe - step by step | медовик (Medovik) #cookforukraine
Honey Cake, also known as Medovik is a Ukrainian layer cake. It consists of layers of sponge cake with a cream filling and is often covered with nuts or crumbs made from leftover cake. While the thin layers harden shortly after coming out of the oven, the moisture of the filling softens it again over time.
There are many recipes and variations of this cake, but, the main ingredient is honey, giving it the characteristic taste and flavor.
“Here we are using the sour cream filling this time. We will be showing you different variations of honey cake in Calm cuisine in the future.”
INGREDIENTS
For the Sour cream filling
• Sweetened condensed milk - 1 can, 397 gms
• Unsalted butter - 1 stick (113 gms), room temperature
• Sour cream - 200 gms (or Thick hung yogurt)
For the cake layers
• Flour - 2 and 1/2 cups, 350 gms
• Baking soda - 1 tbsp
• Salt - 1/4 tsp
• Unsalted butter - 2 sticks, 226 gms
• Honey - 1/4 cup
• Eggs - 3 large
• Granulated sugar - 1 and 1/2 cups
• Walnuts - 1/2 cup, roasted (optional)
Method
STEP 1 - Prepare Dulce de leche the previous day
- Place the sweetened condensed milk into a pressure cooker as shown and cover with water until fully immersed (at least 1 inch above the can).
-Cook on high heat for 1 whistle then turn to low flame and cook for 20 - 25 mins. The longer you cook the more intense the caramel flavor but don't go beyond 30 mins. Then let it cool down by itself.
- Open the can only after it cools down completely. (if you try to open the can without completely cooling, it could be dangerous)
STEP 2 - Sour Cream Filling
- To prepare the sour cream filling, beat together the Dulce de leche and softened butter followed by sour cream
- Cover and keep refrigerated until needed.
STEP 3 - Cake layers
-Preheat the oven to 350F. Trace circles around an 8-inch cake pan onto 8 pieces of parchment paper. Set aside
-Whisk /Sift together flour, baking soda, salt & keep aside.
-Fill a medium saucepan with 2 inches of water, and bring it to a simmer. Place a heat-proof metal or glass bowl over the pot of water.
-On medium flame, melt 2 sticks of unsalted butter and add in 1/4 cup honey followed by 3 large eggs and 1 and 1/2 cup granulated sugar. Keep mixing until the sugar is completely melted.
-Switch off the flame and add in 2 and 1/2 cups flour.
-For each layer, spread 1/2 cup of the mixture onto the parchment paper (tracing-side-down) using an offset spatula or back of a knife. It will seem like just barely enough batter; do your best to get the layer even and perfectly circular. (The batter will spread more easily when it's warm so spread the batter all at one go.)
-Bake as many layers at a time as possible, for 5 to 6 minutes, until the cake turns a deep caramel color. Rotate pans if needed (at 4 mins) to ensure even cooking. The layer should still be soft after baking.
-When each layer is done, slide the parchment off the pan to prevent over baking. Let it cool slightly for approx. 5 mins, then Use the 8-inch mold to trim the layers and save the edges.
Prepare all the 8 layers the same way.
-In the meantime, process 1 and 1/2 cups of the saved edges (which will have crisped up by now) with 1/2 cup of roasted walnuts and keep aside.
STEP 4 - Assembly
-Assemble the cake on a flat serving plate. Place a cake layer then spoon approx. 1/4 cup + 1 tbsp filling onto the center. Use an offset spatula to spread the frosting evenly. Similarly, layer all 8 layers.
-After placing the 8th layer gently press down the cake layer so that the extra filling oozes out from the sides.
-Cover the whole cake with the remaining filling.
-Sprinkle the top and sides(with the help of a small piece of parchment paper) with cake crumbs as shown in the video.
- Now the hardest part is the wait!! Keep the cake refrigerated for a minimum of 4 hours or best if kept overnight.
Rich and delicious Russian honey cake is ready to serve. Enjoy it with your friends and family.
NOTES
- If you don't prefer to use walnuts, you can process all of the edges to make the cake crumbs for the topping. The walnuts add a slight bite to the cake since I did not grind it too finely.
- The batter for the cake is approx. 4 cups, so if you want a smaller or bigger cake divide accordingly.
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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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