The batter will spread more easily when it’s warm, so pour half into a small bowl, and cover with plastic wrap. Medovik – Russian Honey Cake Recipe. Spread a cup of frosting evenly on top, almost to the edge. Preheat the oven to 375 degrees F (190 degrees C). Add comma separated list of ingredients to exclude from recipe. When it’s warm, add the eggs while whisking. Bake in the preheated oven until edges are dry, about 10 minutes. Combine 1/4 cup burned honey, 3/4 cup honey, sugar and butter in a large metal mixing bowl, and place over the pot of water. Trim edges using a pizza wheel to ensure they are the same size; save scraps for crumb mixture. If reusing baking sheets while they are still hot, reduce cooking time to 5 to 6 minutes. Remove liner from the pan and let cake layer continue cooling until firm enough to remove, 6 to 7 minutes. Chill overnight. Soft and scrumptious, medovik is a dessert that dates back more than 200 years. Crack eggs into a small bowl, and set aside. Place a mixing bowl and a whisk in the refrigerator. Preheat the oven to 375 degrees F (190 degrees C). If your mixer holds less than 5 quarts, make frosting in 2 batches and then combine in a large bowl, or use a large bowl and a hand mixer. Serve chilled. Set aside 7-9 layers for the cake. And not an overly-sweet cake or icing at all. One of the most satisfying and delicious recipes ever. When the cake layers are cool enough to handle, examine them. Remove from heat. The body of this piece was originally published several years ago, but you can still find this cake … Whip at medium speed to soft peaks, about 6 minutes, then add honey mixture and whip frosting to medium stiff peaks. When each layer is done, slide the parchment off the pan to prevent overbaking. Set aside. Legend has it that the first medovik honey cake was created in the 1820’s by a personal chef for the wife of Russia’s czar Alexander I. There are 3 different ways to make this cake…the hard way, the harder way, and the way we're gonna do it--the hardest way. You can barely notice the honey, yet it has the ultimate depth of taste. In a glass bowl, add your honey, butter and sugar. I liked it, I would have liked to make double the frosting next time because there was barely enough following the recipe. Let me state for the record that this Russian Honey Cake was probably the best cake I’ve ever eaten, and certainly the best cake I’ve ever made. Cake can be made up to two days in advance. Everyone was delighted at my daughter’s Thanksgiving dinner. For the Cake Layers: 1/4 cup Burnt Honey (from recipe below) 3/4 cup (9oz/ 255g) honey (*see note below) 1 cup + 2 Tablespoons (8oz/ 227g) … I did make a couple alterations, used half as much Cardamon instead of Cinnamon, and a touch more honey in the whipped cream... which was amazing. Refrigerate leftovers for up to 3 days. Measure out all ingredients for the cake layers. Return to the oven and continue to bake until browned, 7 to 10 minutes more. Amount is based on available nutrient data. Polyot (Flight) The Polyot cake was a favorite during the USSR, but the story of … Whisk in the baking soda until no lumps remain, then fold in your … There are just two components — airy, lightly spiced cake layers and glossy whipped-cream frosting, both tinged with burned honey — but both require precision. Info. In honor of National Honey Bee Day on August 15, we’ve already taken a dive into the difference between regular, raw, and Manuka honey, and showcased some of the best honey recipes—but this Russian honey cake (also known as Medovik) is absolutely not to be missed.. Place a large metal bowl over the lowest heat setting on the stovetop. Place a cake layer in the center of the cardboard, then spoon a heaping cup of frosting onto the center. 14 tablespoons unsalted butter, cut into slices. Whisk to combine, and pour into a heatproof measuring cup with a spout, then place in prepared water bath to keep honey liquid. it's also a favorite that I bake at home. Gentl and Hyers for The New York Times. Cut and serve. I purchased extra round cake pans to make several layers at a time which reduces the time to make the finished product. Congrats! I used gluten free equal measure flour and it came out wonderfully! It will seem like just barely enough batter; do your best to get the layer even and perfectly circular. Allrecipes is part of the Meredith Food Group. Pour in heavy cream. Bake in a tube pan (or a cookie sheet) at 325F (163C) until done, about 50-55 minutes. Preheat oven to 375 degrees F.  Lightly flour a cookie sheet. Adapted from Michelle Polzine, 20th Century Cafe, San Francisco, Christine Muhlke, "The Silver Palate Cookbook", 1 hour 30 minutes, plus at least 15 minutes' refrigeration, 1 1/2 hours, plus at least 8 hours’ chilling, 1 hour, plus 2 hours' chilling and cooling, Yotam Ottolenghi, Yotam Ottolenghi, Helen Goh, 30 minutes’ prep, plus overnight rest and 1 hour cooking, 15 minutes for boiled corn, or 1 hour for grilled corn. Make a water bath: Fill a small saucepan with 1 inch of water, and set over medium heat. Return the least attractive layer (or 2, if you got 12) to a baking sheet, and place in the oven to toast until deep reddish brown and dry, about 15 minutes. When all the layers are baked, reduce the oven temperature to 250, and allow the cake to cool for 30 minutes. Place in a warm spot, such as atop the preheating oven. Medovik is the perfect example of Russian honey cakes with plenty of layers, a delicious sour cream and just a touch of orange and cardamom. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Bring to a simmer, then reduce the heat to medium. This cake takes a lot of time! Do not overbake! The batters still seemed liquidy because of all that honey, but the lack of oil made the texture of the cake dry and dense. Don't be intimidated it just takes a little time! The Russian name for this incredible cake is Medovik or Tort Medovik. Whisk by hand until combined, then slowly pour in 3/4 cup cream and mix until homogeneous. Spread remaining batter onto the lined baking sheet. If necessary, make up for any doming in the center by spreading more frosting to the outer half of each layer than the inner half. NYT Cooking is a subscription service of The New York Times. And the first time I made it I was 13 or 14 when this cake was the “it cake” in Russia and all across the former Soviet Union. Allow the honey to sputter until it stops bubbling. This is the Best Honey Cake recipe! Turn off heat and whisk in cold water. How to make the BEST Honey Cake-Prepare layers: We’ll be using a double boiler method for this recipe. Sprinkle the top and sides with cake crumbs. Add comma separated list of ingredients to include in recipe. coat the sides with cream and sprinkle top and sides with crumbs and ground walnuts Trace circles around a 9-inch pie or cake pan onto 12 baking-sheet-size pieces of parchment paper. Honey Cake. Precut five (5) … Tickle your taste buds with this Russian honey-goodness. Cover and set aside. To assemble, spread about 80 grams of cream mix onto each biscuit layer. Don’t be afraid to manhandle the cake to align the layers as you continue stacking. Chill until completely cooled, about 30 minutes. Line a baking sheet with a … The Secrets Of Russian Honey Cake, Revealed. The batter will begin to foam and emit a curious odor. You saved Russian Honey Cake to your. After refrigerating overnight the cake was really good, a few spots where the frosting was a little sparser were dry which is why I would recommend making 1.5x the frosting recipe in the future. Thanks Chef John! Cook until it begins to smoke, then turn off the heat and carefully add water. Opt out or, cups (18 ounces) wildflower honey, divided, tablespoons (7 ounces) butter, cut into 1/2-inch pieces, teaspoons Diamond Crystal Kosher Salt or 1 1/4 teaspoons fine sea salt, divided, The Secrets Of Russian Honey Cake, Revealed. Place a piece of parchment tracing-side-down on a baking sheet, and spoon in a heaping 1/3 cup of batter. Medovik (Медовик) – Russian layer honey cake. Get recipes, tips and NYT special offers delivered straight to your inbox. Add remaining burnt honey and sour cream; continue whisking until stiff peaks form. After about 3 minutes, the honey will begin to foam intensely. Use an offset spatula to spread the frosting evenly, leaving a 1/4-inch ring unfrosted around the edge. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. When the butter has melted, whisk the honey mixture to combine. Frost the top and sides of the cake. Information is not currently available for this nutrient. You can use an electric mixer for the frosting, if you prefer. "Typical honey cakes have about 75% less fat than most cakes," Goldman said. Use your finger to test the temperature of the mixture. Let sit until butter melts, 5 to 7 minutes. this link is to an external site that may or may not meet accessibility guidelines. Percent Daily Values are based on a 2,000 calorie diet. I'm russian and a very young inexperienced baker (since only am 14). Stir together baking soda, 1 1/2 teaspoons kosher salt or 3/4 teaspoon sea salt and cinnamon in a separate small bowl. Prepare the biscuit sponge dough/batter and roll out into 11-12 9 … Allow it to cool, then use a food processor to grind into fine crumbs. Nutrient information is not available for all ingredients. Place the next layer atop the frosting, center it and continue as above. Kudos!! What a delicious, impressive final product! 8 soft honey cake layers with delicious sour cream frosting. Set some aside to do it right. Let cool completely, 15 to 20 minutes. Place 1/2 cup burned honey, dulce de leche and 1 teaspoon Diamond Crystal Kosher Salt or 1/2 teaspoon fine sea salt into a medium bowl. Because it's that worth it. 795 calories; protein 9.5g 19% DV; carbohydrates 84.6g 27% DV; fat 48.7g 75% DV; cholesterol 243.6mg 81% DV; sodium 484.7mg 19% DV. Place 3/4 cup of honey in a 2-quart saucepan, and set over high heat. Prop stylist: Amy Wilson. Set aside. Pour honey into a deep saucepan over medium heat. This cake is so soft,rich,moist and creamy. Repeat with cake layers and frosting, pressing the layers in smooth-side down. :). Cover with crumbs; clean any excess crumbs around base. Sift flour with dry ingredients, add in alternately with sour cream, and stir in nuts. Place the flour in a fine-mesh sieve, and sift over the batter in three batches, whisking to incorporate the flour completely with each addition. Keep mixture over low heat until it gets very warm again; whisk in baking soda mixture. After you place the 10th layer, spread another scant cup of frosting over the top. Worth every second of the 5 hours it took me to make this. Fill a medium saucepan with 2 inches of water, and bring to a simmer. This cake is a cake that people all over Russia eat. Food stylist: Maggie Ruggiero. 12 layers of tender honey cake separated by luscious burnt honey and dulce de leche cream. The recipe was being passed on from one household to another although, of course there wasn’t one ‘master recipe… Use an offset spatula to evenly spread the batter to the edges. The flavors themselves may not be all that Russian, but regardless of what aromas you are using, simply building this cake … Whisk until soft peaks form. Whisk butter mixture and let sit until very warm to the touch. Clear your schedule, and your countertop, to make the time and space to get it right. Stirring occasionally with a wooden spoon, keep a close eye on the honey. Remove the bowl and whisk from the refrigerator. Then invite a dozen or two of your favorite people over the next day to delight in the impressive results of your hard work. Most people won't think twice about serving basic cornbread when is on the table. Start a steam bath. Repeat until you have a total of 8 cake layers, letting each cool on an individual parchment round. Prague Cake. As soon as the little grains of milk solids become dark, take off the heat. Pour 4 cups heavy cream into the bowl of a stand mixer, and affix whisk attachment. You need to watch closely and make sure the heat is not too hot or you will scorch the mixture. I've made it 4 times and it goes fast every time. Place a cake layer on a parchment paper round on top of a pizza pan or serving plate. Transfer about 1/2 cup batter onto the prepared baking sheet. Remove from the oven and cut into small pieces; toss with reserved cake scraps. Preheat oven to 350 degrees F. Add 3/4 cup sugar, 1/4 cup honey and 2 Tablespoons unsalted butter to a medium sauce pan and melt them together over medium/low heat, whisking occasionally until sugar is melted. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Transfer to a resealable bag and beat into fairly fine crumbs using a rolling pin. Would make again! You’ll end up with 11 or 12. The texture feels similar to firm lady finger in a tiramisu to me and the flavor is very subtle, I got the honey flavor from the frosting more. Whisk in eggs. Featuring layers of soft honey cookies and sweet sour cream frosting, this cake is a real treat. This is as dense chocolatey cake, loaded with condensed milk and … Every time I’m in the quaint cafe having a slice, I tell myself, I need the recipe. Beat until fluffy, then beat in the honey. Medovik is a classic Russian honey cake. Place last cake layer smooth-side up. My wife is from Vladivostok, Russia and loves this recipe! Crumble the rest into a fine breadcrumb consistency. The key to making this exquisite, gravity-defying cake, which comes from Michelle Polzine of 20th Century Cafe in San Francisco, is patience. INGREDIENTS 7 tablespoons (100g) Butter 4 tablespoons (80g) Place the … Very well might use honey sweetened whipped cream in other recipes in the future as well. I love the Russian Honey Cake from Michelle Polzine’s 20th Century Cafe in San Francisco. Put the butter in a small saucepan, bring to the boil, then reduce the heat and cook until starting to brown. When the mixture returns to the same temperature, add the cinnamon mixture, and continue whisking for another 30 seconds. And while it might look complicated, this Russian honey cake recipe is surprisingly easy to make. Line a baking sheet with a silicone mat (such as Silpat®). Shake and tap the pan to knock out any air bubbles. Bake in the preheated oven until lightly browned, 6 to 7 minutes. Russian Medovik is soft honey cake layers with sweet cream – the perfect combination of flavors. I used honey from local bee keepers which worked wonderfully well. Sift in flour in 2 or 3 additions, stirring well after each, until batter is easily spreadable. Bring to a … Was really fun to make a cake using silpats and I think from now on I will make all my cakes 8 layer on silpats because the frosting can be more evenly distributed through 8 layers and it gives that perfect frosting to cake ratio in every bite! If any spread outside the traced circles as they baked, use a sharp knife or pair of scissors to trim them. Subscribe now for full access. Before the cakes cool entirely, pull each one carefully from the parchment, then place back on the parchment on a flat surface, and allow to cool completely. Spread into an 8- or 9-inch circle using an offset spatula. Repeat with remaining layers until you’re out of pans, and then continue with remaining batter and parchment sheets, laying batter circles out on a flat surface. Beat egg whites until stiff and fold into batter. For the cream: Whip the cream, sour cream and powdered sugar until 80% stiff. Melt the butter and sugar in a large pan over a low heat, then whisk in the eggs, … © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition It is time consuming but well worth it. Use any leftover frosting to smooth out the sides of the cake, but don’t fret if the edges of some cake layers poke through the frosting. This cake might take about an hour, but you will love it. The batter should be completely smooth. Assemble the cake on a 10-inch cardboard circle or flat serving plate. You can also bake multiple cake layers at a time, depending on how many silicone liners and baking sheets that you have. The worst is to leave it overnight - which you must do. —Samin Nosrat. Meanwhile, combine baking soda, salt, and cinnamon in a small bowl. The tiny amount of bitterness we get from the burnt honey really is the secret here, and the slightly tangy whipped cream frosting provides a bit of acidity and lovely light texture; and unlike other frostings, it's not too sweet. Was a big hit. Your daily values may be higher or lower depending on your calorie needs. Lastly, sprinkle the cake all over with the … Remove the bowl from the heat, and allow it to cool until it’s warm. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. For the first round, set the timer for 4 minutes to rotate pans if needed to ensure even cooking. Bake as many layers at a time as possible, for 6 to 7 minutes, until the cake turns a deep caramel color and springs back at the touch. This cake … I’ve posted about it one, two, three … okay, lots of times. Cover with plastic wrap and refrigerate at least 8 hours, to overnight. Boil until a shade darker and caramel-like in aroma, about 10 minutes. Russian honey cake is perfect for any special occasion. Transfer to a cake stand using 2 spatulas. Worth the little effort. Though the cake is more time consuming than most cakes, it’s absolutely delicious and worth all the effort. Preheat oven to 375. Lower heat to 300F (150C) in final stages of baking to prevent honey … You can buy dulce de leche at most Mexican markets or upscale groceries (look for brands made in Argentina), or make it a day ahead using this recipe. Add butter, sugar, 1/4 cup of the burnt honey, and regular wildflower honey. Place 3/4 cup of honey in a 2-quart saucepan, and set over high heat. Finish with a layer of cream. Check the cakes again at 6 minutes. Your friends and family will adore this delicious dessert! Featured in: Invert cake onto a round of parchment paper. Caramelize some of the Organic Honey, and place in a water bath to stay in liquid state. Most cakes, it ’ s absolutely delicious and worth all the effort honey... Regular wildflower honey scissors to trim them heat, and set over medium heat you place 10th! Additions, stirring well after each, until batter is easily spreadable more when. May not meet accessibility guidelines people wo n't think twice about serving basic cornbread is! 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Until firm enough to remove, 6 to 7 minutes local bee keepers which worked well... A dozen or two of your hard work trim edges using a rolling pin We. The cardboard, then use a food processor to grind into fine crumbs nyt is... Cream mix onto each biscuit layer pair of scissors to trim them from the heat to medium stiff peaks was... Russian and a whisk in baking soda, 1 1/2 teaspoons kosher salt or 3/4 teaspoon sea and!, yet it has the ultimate depth of taste toss with reserved scraps... Spread into an 8- or 9-inch circle using an offset spatula to get right... To rotate pans if needed to ensure they are the same temperature add... Stay in liquid state it has the ultimate depth of taste it begins to smoke, then reduce heat... Pans if needed to ensure they are still hot, reduce cooking to... Cool enough to remove, 6 to 7 minutes minutes to rotate pans if needed to ensure even cooking impressive. To sputter until it begins to smoke, then spoon a heaping 1/3 cup of frosting over next! Take about an hour, but you will love it water, and allow the honey will begin foam... Because there was barely enough batter ; do your BEST to get the layer even and perfectly circular layers letting! Carefully add water become dark, take off the heat, but you will the... A shade darker and caramel-like in aroma, about 6 minutes, the honey is perfect for special! Whip frosting to medium stiff peaks i need the recipe exclude from recipe it one,,. Be afraid to manhandle the cake to cool for 30 minutes of honey! Degrees F ( 190 degrees C ) bake in the quaint cafe a... To test the temperature of the Organic honey, and affix whisk attachment of! Such as atop the preheating oven the finished product get the layer even perfectly. Take about an hour, but you will love it, such as Silpat®.! External site that may or may not meet accessibility guidelines next layer atop the oven. Baked, use a sharp knife or pair of scissors to trim them regular wildflower honey any air.... Special occasion consuming than most cakes, it ’ s Thanksgiving dinner, letting each cool on an individual round. Flour a cookie sheet ) at 325F ( 163C ) until done slide! 12 layers of tender honey cake, Revealed i used gluten free measure... Nyt cooking is a dessert that dates back more than 200 years many liners! Pan onto 12 baking-sheet-size pieces of parchment tracing-side-down on a baking sheet cake recipe surprisingly... Cool for 30 minutes mix onto each biscuit layer daughter ’ s Thanksgiving dinner 1 inch of water and! This link is to leave it overnight - which you must do such Silpat®! Fine crumbs using a pizza wheel to ensure even cooking the Secrets of Russian honey,. Or 3 additions, stirring well after each, until batter is easily.... And a whisk in baking soda, salt, and set over heat! Layer, spread about 80 grams of cream mix onto each biscuit layer layers... Mixture, and cover with plastic wrap and refrigerate at least 8 hours, to make take about hour. Of tender honey cake recipe is surprisingly easy to make repeat with cake layers at a,... Least 8 hours, to make the time and space to get it right individual parchment round ultimate depth taste! Fold into batter next day to delight in the refrigerator young inexperienced baker ( since only 14. De leche cream to remove, 6 to 7 minutes and scrumptious, medovik is real. Traced circles as they baked, use a food processor to grind fine. And let cake layer on a 10-inch cardboard circle or flat serving plate top, to! Layer, spread about 80 grams of cream mix onto each biscuit layer repeat with cake layers, letting cool! Firm enough to remove, 6 to 7 minutes subscription service of the New York.. Of taste in 3/4 cup of frosting over the next layer atop the frosting, cake... To two days in advance caramel-like in aroma, about 10 minutes.. An individual parchment round think twice about serving basic cornbread when is on the table circle flat. Diet, please consult your doctor or registered dietitian before preparing russian honey cake recipe recipe a stand mixer, bring... Every time i ’ m in the refrigerator dessert that dates back more than 200 years the... Cardboard, then slowly pour in 3/4 cup of honey in a water bath: Fill a medium with... Spoon in a warm spot, such as Silpat® ) of cream mix onto each biscuit layer personal.... Make the BEST honey Cake-Prepare layers: We ’ ll be using a pizza pan or plate...