Perfect Honey Cake recipe - step by step | медовик (Medovik)
Тәжірибелік нұсқаулар және стиль
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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Пікірлер: 39
I went to Ukraine last week and tried the honey cake there, i came yesterday and today i tried this recipe and oh my god it’s soooo good, everyone loved it, my mom said it’s the best cake she tried. But i struggled with the baking paper, the mixture looked exactly like the video but it sticked on the butter paper. The condensed milk as well, i followed the video exactly but the condensed milk didn’t change at all, i made another one and left it for an hour and it got a little thicker but still not like the video. I didn’t have the crumbs, they were very soft. Other than that, everything literally was perfect and it tasted like a honey cake came from heaven 🥰
@CalmCuisine
2 жыл бұрын
Hi 😃, So happy to know that you and your mother enjoyed this heavenly honey cake. The dough mixture is easiest to spread while still warm with an offset spatula. It's best to spread all the layers at once. I used Nestle condensed milk to prepare dulce de leche. May be difference in brand could be the reason why it didn't work out for you.(You can alternatively buy ready made dulce de leche in cans like this, if available in your locality). Thanks a lot for trying out the recipe and leaving your feedback. YOU MADE MY DAY 😍. Do share the recipe with your friends and family. God bless you 🧡🧡🧡
Ein wundervolles Rezept und eine tolle Arbeit ! Vielen Dank für die Inspiration🌹Viel Erfolg weiterhin mit deinem Kanal 💎
Much waited
This recipe got me the second place in a cake competition at work !! It was really the perfect Medovik recipe !!!
@flysherin
5 ай бұрын
Very sweet of you to let us know that you loved this cake. This is definitely one of our top recipes in demand and we literally spent a whole day shooting this cake. Before making this cake, my wife managed to get the real Honey cake from Russia (thanks to Surag @tarkshyapictures, who went for a visit to Russia) and made sure the cake she made tasted authentic. This was even approved by my colleague (Zulfia from Uzbekisthan). So very happy to know that it made your day. Keep cooking @ThaoNguyen 🙂
@CalmCuisine
5 ай бұрын
So happy to hear that 😃😍 Thank you for choosing to try this heavenly cake ❤ Do share the video with your friends and family. Please send us a photo to shebascalmcuisine@gmail.com or you can tag us @shebascalmcuisine on Instagram.God bless!
exactly what i was looking for i will try it and come back
@CalmCuisine
2 жыл бұрын
yes.. please do try it and let us know how it went for you 😀
WOW!! Soo nice and super tasty cake!! BEAUTIFUL!!
@CalmCuisine
3 жыл бұрын
Thank you 😀
Wow , after watching this I feel hungry , and I'm rushing to the cake shop lol😂
@CalmCuisine
3 жыл бұрын
🙂
Yummy 😀😋
@CalmCuisine
3 жыл бұрын
Thank you🙂
Amazing recipe👍👍👍
@CalmCuisine
3 жыл бұрын
Thank you❤.. do try it out and let me know how it goes for you
Yummy😋..... Such a simple recipe superb legend presentation I am falling in love ❤ with ur videos ... It really gives a feel to taste it right now.... Ll try it sure 👌
@CalmCuisine
2 жыл бұрын
thanks a lot for your valuable comments :)
Really lot of hard work and time given to this delicious cake. It was a treat for my eyes to watch this. Very Well done. I’m yours...Subscribed!!!😀
@CalmCuisine
3 жыл бұрын
Thanks a lot 🙂
I really like your Calm Cuisine food channel. Especially when it comes to cinematography, Can I know what kind of Camera and Lense you using.
@CalmCuisine
3 жыл бұрын
Happy to know you are enjoying our videos. Currently we are using Canon 5D Mark IV coupled with Canon EF 24-70mm f/2.8L II USM Lens.
Superb recipe... i caramelise condensed milk like this in making ladoos
@CalmCuisine
3 жыл бұрын
O ic... I didnt know we can make laddus with that delicious thing😃
Hi , is this recipe for one pound or 2 pound ?
@CalmCuisine
5 ай бұрын
HI.. This cake will be approx. 2 pounds. God bless you 🙂❤
@Kelsie9
5 ай бұрын
Thank you 👍
Also when I made it, it turned into dough, I added less than 2 cups, can u show us the cup that u use next time?
@CalmCuisine
2 жыл бұрын
The cup that I used is 250 ml cup..but it was always best to go for the weight measurements to be exact.. I.e. 350 gms flour as mentioned in the description box. If it turned into dough.. you could divide into 8 balls.. sprinkle little flour .. and roll using a rolling pin to make the shape. I think it should come fine.
Oru pravashyam fork kondu eduthu kazhicha pore ?pinnem pinnem🙇kothippikkan
@CalmCuisine
3 жыл бұрын
😁❤chumma oru resam😂
Do u need to put the condensed milk for 20 to 25 mins or 2 hours? It is because on google it said 2 to 3 hours
@CalmCuisine
2 жыл бұрын
Hi.. it takes only 25 mins because i made it in a pressure cooker as shown(the caramelization also depends on the brand of the condensed milk , so it will take approx. 20 - 30 mins)... if you are making in a normal deep vessel ... then you have to keep boiling it for 2 hrs or more and make sure to check in between if the water level is above the condensed milk can. If not, keep adding hot water.
The eggs were getting cooked, why?
@CalmCuisine
2 жыл бұрын
Hi .. the water should be only on a gentle simmer , the flame should be on medium not high. Also, the bottom of the heat proof bowl should not be touching the water as shown in the video.. so adjust the water level. Please do try out the recipe again and let me know. You will not be disappointed. Practise makes perfect. Thank you for your comments. ❤❤