I made this today!! If only I could share it here in the comments. I followed the previous advice to reduce the powdered sugar. This is SERIOUSLY one of THE BEST tasting cakes I've ever made. Thanks and I look forward to more of your humorous recipes. 🐝🍯

@kilis3804

6 ай бұрын

thanks for the feedback. was wondering if ill see comments with anyone that made it

Finally a Russian honey cake recipe that resonated with me lol... So I just tried this today. I had all (i halved all the portions) the ingredients except the bee thing, i substituted whipping cream with cool whip and used only 1.5 tablespoons of powdered sugar. also didn't have the proper parchment or silicone for the layers. Nothing I make, especially cakes/sweets comes out all that great. This cake, as messed up as I made it, it came out unbelievable! The layers stuck with the parchment even after I oiled the parchment. It was a nightmare to take off. He clearly said to use silicon or good parchment.. but I didn't listen because I wanted to make it asap lol. Then, instead of separately cutting the edges off, I decided to layer them together to cut them all in one swoop. and since it wont take too long I didn't think they would stick together like they did. yet, they were literally glued together.. i was so pissed lol. he did say to put parchment between so they don't stick together (I think in the cooling process).. but another instruction I didn't listen to and it was very important. so i ended up just using whatever pieces that came off intact and kind of putting them together like puzzles, it was a big mess but i managed to make something that resembles layers. This cake turned out so daggon good, the flavor is seriously out of this world. i wasn't sure at first about that sour cream thing but it all worked well with the honey layers. i look forward to making it properly in the future. It was a pleasure watching this vid!!

This recipe much easier. We dont need to roll the cookie dough one by one. Just simply spread the batter then bake it. Love it.

это самый идеальный разрез медовика из всех, что я видела ✨

@PantsDownApronsOn

Жыл бұрын

То что надо. Не больше не меньше)

Oh my! this is amazing!

Can’t wait to make it this weekend. Love your style !!!!

This truly is amazing.

I am making it today. Thanks!

Wish this channel had more content. Good recipes and sublime delivery

@PantsDownApronsOn

2 жыл бұрын

Hang tight my friend! Working on loads of new content for you guys. Thanks for the support!👍

Good recipe. Will make for the holidays.

Your humour is amazing! xD

Oh. My! I am so glad I found your channel!

@PantsDownApronsOn

2 жыл бұрын

I'm so glad!

Wow. I remember when i first tried this cake back in the days. If i remember correctly ( where im from ) its called marlenka and it was and still is awesome! Thanks for renewing childhood memories :D

It looks so smooth and creamy and appealing but I'm here for the snarky humor of yours, sir. I could never invest the time and energy into something destined to fail

@PantsDownApronsOn

2 жыл бұрын

))This one low effort low risk)

My Chocho Nadia used to make this - unforgettable. I’ll be making this with my daughter. Bolshoi spasiba

Beautiful...that colour of the sheets ❤❤ I make it three layer this time...lazy😅 the second best cake ever

I made it ,and it was awesome! I only made 1/3 of the recipe ,and it was enough for like 4-5 people. The cake is very sweet- so honestly you just need a small piece. I did use a high quality honey from a farmer's market which gave it a strong honey flavor. I also know the recipe said wax paper or silicone- but I used buttered parchment, and it was fine.

@PantsDownApronsOn

Жыл бұрын

The way paper was a bit of a joke) Well done for not using it)) wax/honey/bees etc. Anyway, little tip. Go darker on your biscuit layers to cut the sweetness

Wow this looks so good. We don't have bee pollen in Trinidad though, but next time I buy honey I wanna try this

Looks so good! Reminds me a bit of the Geeman Baumkuchen (tree cake).

@PantsDownApronsOn

2 жыл бұрын

I remember the first time I stepped into a kitchen the pastry chef making a baumkuchen. She cooked it under the salamander. Was a painful thing to watch. Every second sheet cooked unevenly ))Think she still running back and forth)))

Шикарный рецепт, сын моей подруги испёк и это божественно, это без преувеличений самый вкусный медовик в мире!!!❤❤❤❤❤, выпросила этот рецепт, попробую теперь сама🤩

Omg, I will cook this one

@PantsDownApronsOn

2 жыл бұрын

Send me a pic!

The first time I had medovik was from a Azerbaijan lady in Malaysia. I moved to Singapore and couldn’t find any decent medovik around so I decided to try your recipe out. Mind you it’s my first time baking cakes so this recipes was surprising easy for me to follow. I used manuka honey instead of wildflower cause I couldn’t find it in the supermarket. The honey biscuit was kind hard to get it evenly thin but damn they were so delicious I couldn’t stop myself from having it as a little snack. I reduced the icing sugar to 150g but it was still sweet. Might try again cutting it

@sunsheain3494

10 ай бұрын

Omg is it from Bermetbakes in Malaysia by any chance?! cause shes an amazing baker and is this recipe similar?😍

@Ninachuu

10 ай бұрын

@@sunsheain3494 Its actually from Medovik Coffee House in Sabah :)

@mbk7771

7 ай бұрын

My brother brought the medovik pastry from restaurant in Malaysia in our country back in 2016. It was the best cake ever i tried. I think my brother went to the same restaurant or bakery.

Editing is amazing here! Love your humor as well, Richard looks like he's enjoying himself as usual. You mentioned buckwheat honey which sounds excellent, would it be too strong of a flavor? Or would it be more traditional to have a forward honey flavor?

@PantsDownApronsOn

2 жыл бұрын

Thanks! Think Richard needs his own merch in the future) I love it with strong flavoured honey. If the honey is thick just warm it up a bit and keep the mix luke warm. Otherwise it is very hard to spread.

I bought buckwheat honey the first time I made this because it was the only one left & ive never bought another type since!

let’s gooo медовик

The commentary is 👌😂😂😂

Love your channel! Gonna try this, looks delicious. Also, because I'm southern, wondering if I could do a red velvet cake variation made like this???

@PantsDownApronsOn

Жыл бұрын

Sure can do. Just don’t tell anyone.

Hello! I absolutely love this recipe! Do you by chance have a recipe on how to make Napoleon Sheet Cake? :)

@PantsDownApronsOn

Жыл бұрын

Happy you likey! Sure might make a vid but for now here ya go! -Flakey dough sheets- 250g ice cold butter grated 300g ice cold flour 160g ice cold water 2g salt Mix the butter with the flour and salt until you have a crumb. Add the water and quickly work together until you have a rough dough. Chill in the fridge for 10 minutes. Roll the dough out into your desired shape(thinly is best) and bake at 190C for about 15 to 20 minutes until nicely browned. Let them cool. -Diplomat cream- 2 vanilla pods or 2g paste 1L milk 200g sugar 100g corn starch 20g flour 9 egg yolks 200g cream for whipping Put everything apart from the cream in a pan. Whisk together well until smooth. Bring to a boil while whisking and keep cooking for 15 seconds. Put through a sieve and let it cool down in the fridge. Cover with plastic wrap touching the cream. Whip up the cream so it barely holds. Not too stiff. Whisk up the pastry cream then fold in the cream. This all works well in a stand mixer with a paddle attachment. Now simply sandwich your pastry layers with your diplomat cream. Voila Napoleon sheet cake to be proud of.

@daryaprimakova8405

Жыл бұрын

Thank you so much!

I think I used a bit too much flour since my layers were a bit Thicc lol. I just made 4 layers (baking at 375 American, 2 sheet trays at a time) and then trimmed them to equal sizes. I also made a milk honey mixture and poked holes in the biscuit and "basted" the layers. Since my layers were Thicc, I made two rectangular cakes!

Brilliant. I noticed you don't add butter to your biscuit. Is it to make the cake softer?

@PantsDownApronsOn

7 ай бұрын

No particular reason. Just never added it)

Great video. Thanks for the quick and humorous recipe. Although my cake part came out very sticky and gooey. There is no crunch what so ever. I do live in a humid place. Any recommendations to fix this issue or do I to remake the batter? Many thanks

@PantsDownApronsOn

Жыл бұрын

Bake the sheets longer until they are deep brown. Once the cake is assembled they go soft anyway(as they should). The final cake should be a a melt in the mouth experience

@SofLNT

Жыл бұрын

@@PantsDownApronsOn thanks for the tip. Going back in the oven.

@SofLNT

Жыл бұрын

@@PantsDownApronsOn that worked 💪 thank you again.

Love From India

I'd marry this guy over that cake.

Самый вкусный Медовик в калининградском ресторане Угли!!! 👍👍👍😋

@PantsDownApronsOn

Жыл бұрын

Как раз он мой)

@piccolopiccolo7626

Жыл бұрын

@@PantsDownApronsOn , я знаю 😊😊😊 Угли - моё любимое местечко в Калининграде 👍👍👍👍

@piccolopiccolo7626

Жыл бұрын

@@PantsDownApronsOn а в Москве ваш чудесный Медовик можно попробовать?

@PantsDownApronsOn

Жыл бұрын

Да в ресторане Carte Blanche. Делаем его с ройбушем!

@PantsDownApronsOn

Жыл бұрын

Делаем тоже на своем кейтеринге как в Углях. Можно целе торт или 2 заказать )

Who the fuck disliked the video!? It's a great video!

Will adding butter to the batter affect the texture of the biscuit?

@PantsDownApronsOn

7 ай бұрын

Not noticeably in small amounts but it would make the flavour more butterscotchy which is not a bad thing

😂 i really enjoy your coments

А получится на обычной бумаге для выпечки???

@PantsDownApronsOn

4 ай бұрын

Да, это ок, но лучше на силиконовый коврики

@user-hw7tg7wv2t

4 ай бұрын

Спасибо большое за такой классный тортик! ​@@PantsDownApronsOn

this channel is like if Yahtzee (game reviewer) did recipes

So how did the wax on your wax paper not melt into the batter?

@PantsDownApronsOn

Жыл бұрын

Obviously wax paper was a joke as it’s a honey cake) Silicone is what you want to use. Ps.I’ve since levelled down the banter and just use extremely superficial jokes.

@SPOOn-tl6ji

Жыл бұрын

@@PantsDownApronsOn Ok that one buzzed right past me because I keep encountering people that think wax paper and parchment are... the same thing.... and you can imagine the disappointment when they pull it out of the oven.

@PantsDownApronsOn

Жыл бұрын

Thankfully you not one of them)

Just one hour in fridge? Every recipe I read says keep it in fridge overnight, does it matter?

@PantsDownApronsOn

8 ай бұрын

An hour is enough because the layers are extremely thin(should be).

2:27 Why do you cut them? Isn't it better to bake it in a large tray then cut them ?

@PantsDownApronsOn

Жыл бұрын

Because most home ovens aren’t as big as the baking mats. But yes you can make it as big as you want then cut. It’s what we do for commercial production. Assemble huge cakes then cut them however big we want.

@karlie4349

18 күн бұрын

​@@PantsDownApronsOn I really like this technique since it creates clean and sharp cuts. It's really good for home-baking which usually only has basic tools and smaller oven. Will definitely use this technique for making other shapes of mats! Thanks so much for the recipe ❤

Awesome video, but I just can't get over the liquids measured in grams. It gives me an opposite day feeling.

I made this cake, super easy but you MUST half the powdered sugar. It is so super sweet almost nauseating. Otherwise a winner.

@PantsDownApronsOn

Жыл бұрын

Make sure to bake the biscuits very well. The more you caramelise them the less sweet they will be. In the restaurant we take it to the max just before it starts to burn.

@lafawnduhlucas9770

Жыл бұрын

@@PantsDownApronsOn I’ve done that. In fact, I returned them to the oven to crisp some more once I released them from the parchment paper. But still the cream is way way to sweet. Should be 100g of powdered sugar for sure!!! Texture is perfect everything is perfect other than that. Try it next time see what you think. Still serving it tonight with unsweetened fresh mint tea. Love your recipes!!!!!!

@PantsDownApronsOn

Жыл бұрын

@@lafawnduhlucas9770 Good going! Fully enjoy!! Happy you like them! Will defo try less sugar! And if you see the recipe changed then you know it’s you!💪

i made this with mad honey

Can you please give me the recipe

@PantsDownApronsOn

4 ай бұрын

Link in in the description

Looks very yummy, but also like a huge pain in the ass. Why can't a person bake a whole sheet and then cut after baking? The biscuit doesn't look like it comes out crumbly, but maybe you risk it shattering? 🤔 Regardless, this is another A++ video!

@PantsDownApronsOn

2 жыл бұрын

You can do that! Just be careful as the sheets can be very gentle and break. I normally cook mine a touch longer for a deeper flavour but honey burns in the blink of an eye, so keeping it in the safe zone for peeps that don’t bake with honey too often. That’s why mine looks like it won’t shatter plus it was quite humid in my Moscow that day)) If it does shatter, still use it. Just piece it together. Won’t notice in the final result. Give it a try and use gram measurements.

İ added a teaspoon of cinnamon to the flour, and 40 50g of honey to the icing part... The recipe is one of the best cakes Ive had since looong time... All the best

I didn’t know what the cream filling included!?!?

@karlie4349

18 күн бұрын

Watch from 1:16 , which are 250g whipping cream + 200g powdered sugar (can be reduced or even leave it out) + 500g sour cream

@PantsDownApronsOn

18 күн бұрын

This is a good tip. We leave it out as most of my clients don’t like overly sweet desserts.

This recipe was so easy to follow but i used aluminum and you have to be really careful because it sticks like a mf. Also this recipe made wayyyyyy more than i anticipated and i ended up with a normal cake, and a whole other small cake which im not complaining about at all!

i love russia btw i am from jordan

First time I ate medovik was in St Petersburg in Russia at the vodka museum. Was amazing and have never had it the same again including the vodka.

@PantsDownApronsOn

5 ай бұрын

Come back. Have my medovik, and my black apple vodka. Next level

Am a kid watching this so van u make this recpie abit easier

2:05 My dirty mind sees that nose as something else lol

Nuh!!! This is wrong guys, you have to caremelise the honey in pot! Then slowly adding sugar, eggs and flour, in the pot

@PantsDownApronsOn

Жыл бұрын

What’s the point? The honey caramelises in the oven as it bakes. Not so wrong after all)

Why do you live in Russia?? We really need to know!

The recipe may be good, but this is not a classic Russian Honey cake!

@PantsDownApronsOn

7 ай бұрын

Agree. Classic so much worse