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!
♥
1900's Honey Cakes Recipe - Old Cookbook Show - Glen And Friends Cooking
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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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How to make honey cake truffles #SpinneysRecipes #Spinneys
Turn our famous Spinneys honey cake into a delightful treat with this simple recipe!
Grab a slice of our Spinneys honey cake from store, some SpinneysFOOD natural sea salt flakes, your favourite biscuits and a handful of chocolate chips for melting.
Start by mashing the honey cake slice, then add a sprinkle of SpinneysFOOD natural sea salt flakes and generously spoon it onto each biscuit. Let it chill in the freezer for 20 minutes until it becomes firm and luscious. Then, dip each truffle into a pool of melted chocolate and leave it on the tray for the chocolate to firm up.
Find all these ingredients at your nearest Spinneys store or shop online at Spinneys.com
#SpinneysRecipes #Spinneys #Honeycake #Truffles
No Mixer Needed to make this cake! Greek Honey Cake
Buy Honey here:
Print the recipe here:
Ingredients
For the Syrup:
1/2 cup granulated sugar
1 cup Greek honey
3/4 cup water
1/4 cup orange juice
For the Cake:
3 eggs at room temperature
1 cup Greek honey
4 oz (113g) butter, melted
1/2 cup yogurt
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 cup (150g) all-purpose flour
1 cup (105g) almond flour
zest of an orange
2 teaspoons baking powder
Instructions
Preheat the oven to 350 °F, 180 °C.
Make the Syrup: Add the sugar, juice, and water to a small saucepan and bring it to a boil. Stir and as soon as the sugar dissolves remove the pot from the heat and add the honey. Stir and set aside to cool.
Make the Cake:
In a mixing bowl combine the flour, baking soda, and zest and whisk together.
In another large mixing bowl combine the eggs, butter, honey, vanilla, and almond extract and whisk them together until smooth. Add the yogurt and whisk together until incorporated.
Add the flour mixture in a few batches until just combined.
Grease a 9-inch round springform pan and pour the cake batter into the pan.
Bake the cake on the center rack of the oven for 45-50 minutes or until a toothpick that is inserted in the center of the cake comes out clean or with some crumbs attached.
As soon as the cake comes out of the oven. poke it all around with a toothpick or skewer and pour the cooled syrup onto it.
Set the cake aside to cool for 2 hours.
Transfer the cake to a serving platter and serve topped with ice cream or with homemade whipped cream.
Kali Orexi!
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Greek Sun Time (With Intro)
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Its All Greek
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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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Tiramisu Cake:
Strawberry Mousse Mirror Glaze Cake:
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Peanut Butter Cheesecake:
Matcha Crepe Cake:
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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.
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