Honey Cake Recipe
Homemade honey cake is a perfect segue into fall. This simple spice cake recipe is seasoned with warming flavors of ground ginger and cinnamon.
Recipe:
#honeycake #honeycakerecipe #honey_cake #cakerecipes #cakerecipe #easycakerecipe #honey #nationalhoneymonth #honeymonth #honey_month #spicecake
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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Honey Cake Recipe - Medovník - Czech Cookbook
I don't know anybody who doesn't love honey cake :D Now you can make it on your own. Beware: Highly addictive. :D
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Fluffy Honey Cake Recipe | How to make Honey Cake | Honey Cake Recipe | Cookd
To watch our recipe videos in Tamil, visit here:
Fluffy Honey cake is a Simple and Delicious #CakeRecipe. This #HoneyCake is made using honey, egg, maida, and sugar. You can now make this #FluffyHoneyCake with Cookd’s simple recipe. Do try this recipe and share your feedback with us.
Fluffy Honey Cake Recipe:
Milk - 4 tbsp
Honey - 3 tbsp
Oil - 2 tbsp
Egg (white+Yolk) - 4 nos
Sugar - 100 gms (½ Cup)
Maida - 110 gms (1 Cup)
Vanilla Essence - 1 tsp
Baking Powder - ¼ tsp
For The Syrup:
Water - ½ Cup
Sugar - ¼ Cup
Honey - 2 tbsp
Cooking Instructions:
1. Preheat an oven to 180C.
2. Line a bread mold with parchment paper.
3. Whisk 4 egg whites with the sugar added in additions until it holds stiff peaks and add then add the egg yolks and whisk for a minute until it has a ribbon-like consistency.
4. Add the vanilla essence also.
5. Sift and add the maida and the baking powder.
6. Fold the mixture gently until well combined.
7. Heat the milk, honey, and oil until warm.
8. Add some of the cake batter in the same bowl and mix well. Add it back into the batter and mix thoroughly, quickly.
9. Transfer to the mold and swirl around a skewer for uniformity of the batter and bake at 180C for 10 mins and 150C for 40-45 mins.
10. For the syrup heat the water, sugar, and honey until completely dissolved.
11. Cool the cake completely, soak in the syrup once completely cooled.
12. Dust with powdered sugar and slice into thick pieces.
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Save this HONEY CAKE RECIPE for yourself | Let's help Ukraine
With this simple cake I want to bring something more important to the table - how can we, living far away from the war, can help those who have no home, father or mother, water or food left, for those who have no life left as before and had to run away away from their hometowns. I particularly wanna raise awareness what is happening in the land of Ukraine. Every little helps! Thank you so much!
This where I can help:
Why would I need to donate or help?
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????????Thank you Ale Salvino for helping me to get this footage, you are my superhero cameraman and my company♡
Recipe:
The dough:
125g honey
100g butter
50g white sugar
50g light brown sugar
1tsp of cream ( sour cream/ crème fraîche)
1 egg
350g plain flour
1tsp baking powder
The cream:
600g sour cream (crème fraîche)
1/2 lemon zest and some juice
40g sugar
*This recipe is translated from this website, so even though I adjusted a bit the recipe, credit goes to Beata Nickholson:
Medovik RUSSIAN HONEY CAKE Recipe ( медового торта )
Medovik Russian Honey Cake Recipe - Medovik Cake - Рецепт медового торта
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Medovik Russian Honey Cake Recipe in gr and cups медовик рецепт :
- 170 gr Butter ( 1 1/2 sticks)
- 200 gr Honey ( 7 ounces )
- 170 gr Sugar ( 3/4 cup + 1 tbsp)
- 1 1/2 tsp baking Soda
- 5 medium Eggs
- 750 gr Flour ( 5 1/3 cups )
- Good pinch of Salt
NOTE: This recipe makes up to 12 cake layers. Because the layers are a bit time consuming to make, I like to make a large quantity and freeze the remaning layers for another time.
Use a tall pan. Once you add the baking soda, don't walk away. The mixture will lighten in color and bubble up. After 1 - 2 min it will start to turn a deep honey color. At that point take it off the stove immediately.
Honey Cake Yogurt Frosting:
- 500 gr Heavy Cream ( 18 ounces )
- 200 gr Greek Yogurt ( 7 ounces)
- 70 gr Sugar ( 1/4 cup + 2 tbsp) but you can add the sugar to your liking.
- 1 tsp Vanilla Extract
- Milk to dip the layers.
Enjoy!
♥