Trace circles around a 9-inch pie or cake pan onto 12 baking-sheet-size pieces of parchment paper. Precut five (5) … Soft and scrumptious, medovik is a dessert that dates back more than 200 years. 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. 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. 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. And while it might look complicated, this Russian honey cake recipe is surprisingly easy to make. 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.. Refrigerate leftovers for up to 3 days. Don’t be afraid to manhandle the cake to align the layers as you continue stacking. I liked it, I would have liked to make double the frosting next time because there was barely enough following the recipe. Use an offset spatula to evenly spread the batter to the edges. You’ll end up with 11 or 12. If any spread outside the traced circles as they baked, use a sharp knife or pair of scissors to trim them. I used gluten free equal measure flour and it came out wonderfully! Set aside. Though the cake is more time consuming than most cakes, it’s absolutely delicious and worth all the effort. Very well might use honey sweetened whipped cream in other recipes in the future as well. Whisk by hand until combined, then slowly pour in 3/4 cup cream and mix until homogeneous. Chill overnight. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. The flavors themselves may not be all that Russian, but regardless of what aromas you are using, simply building this cake … 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. When it’s warm, add the eggs while whisking. This is the Best Honey Cake recipe! Would make again! The batter should be completely smooth. Preheat oven to 375 degrees F.  Lightly flour a cookie sheet. The Secrets Of Russian Honey Cake, Revealed. Assemble the cake on a 10-inch cardboard circle or flat serving plate. Food stylist: Maggie Ruggiero. coat the sides with cream and sprinkle top and sides with crumbs and ground walnuts Worth every second of the 5 hours it took me to make this. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Tickle your taste buds with this Russian honey-goodness. 8 soft honey cake layers with delicious sour cream frosting. The batters still seemed liquidy because of all that honey, but the lack of oil made the texture of the cake dry and dense. How to make the BEST Honey Cake-Prepare layers: We’ll be using a double boiler method for this recipe. Place a cake layer on a parchment paper round on top of a pizza pan or serving plate. This cake might take about an hour, but you will love it. For the first round, set the timer for 4 minutes to rotate pans if needed to ensure even cooking. Pour 4 cups heavy cream into the bowl of a stand mixer, and affix whisk attachment. 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. Sift flour with dry ingredients, add in alternately with sour cream, and stir in nuts. Featured in: Nutrient information is not available for all ingredients. Allow the honey to sputter until it stops bubbling. Prepare the biscuit sponge dough/batter and roll out into 11-12 9 … Cake can be made up to two days in advance. Spread remaining batter onto the lined baking sheet. Cover with plastic wrap and refrigerate at least 8 hours, to overnight. I'm russian and a very young inexperienced baker (since only am 14). Start a steam bath. 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. I purchased extra round cake pans to make several layers at a time which reduces the time to make the finished product. One of the most satisfying and delicious recipes ever. 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. I love the Russian Honey Cake from Michelle Polzine’s 20th Century Cafe in San Francisco. After you place the 10th layer, spread another scant cup of frosting over the top. After about 3 minutes, the honey will begin to foam intensely. It will seem like just barely enough batter; do your best to get the layer even and perfectly circular. Lastly, sprinkle the cake all over with the … 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. Place the next layer atop the frosting, center it and continue as above. When the mixture returns to the same temperature, add the cinnamon mixture, and continue whisking for another 30 seconds. Spread into an 8- or 9-inch circle using an offset spatula. 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! 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. Get recipes, tips and NYT special offers delivered straight to your inbox. Place 3/4 cup of honey in a 2-quart saucepan, and set over high heat. 12 layers of tender honey cake separated by luscious burnt honey and dulce de leche cream. If reusing baking sheets while they are still hot, reduce cooking time to 5 to 6 minutes. Add remaining burnt honey and sour cream; continue whisking until stiff peaks form. Spread a cup of frosting evenly on top, almost to the edge. Subscribe now for full access. Meanwhile, combine baking soda, salt, and cinnamon in a small bowl. Transfer to a resealable bag and beat into fairly fine crumbs using a rolling pin. Add comma separated list of ingredients to exclude from recipe. Measure out all ingredients for the cake layers. 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. Remove from the oven and cut into small pieces; toss with reserved cake scraps. What a delicious, impressive final product! Preheat the oven to 375 degrees F (190 degrees C). When the butter has melted, whisk the honey mixture to combine. "Typical honey cakes have about 75% less fat than most cakes," Goldman said. Sprinkle the top and sides with cake crumbs. Cut and serve. Russian Medovik is soft honey cake layers with sweet cream – the perfect combination of flavors. Whisk in eggs. Remove liner from the pan and let cake layer continue cooling until firm enough to remove, 6 to 7 minutes. Turn off heat and whisk in cold water. 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. Place a cake layer in the center of the cardboard, then spoon a heaping cup of frosting onto the center. I've made it 4 times and it goes fast every time. Melt the butter and sugar in a large pan over a low heat, then whisk in the eggs, … Gentl and Hyers for The New York Times. Let cool completely, 15 to 20 minutes. This cake is a cake that people all over Russia eat. The batter will spread more easily when it’s warm, so pour half into a small bowl, and cover with plastic wrap. This cake is so soft,rich,moist and creamy. There are just two components — airy, lightly spiced cake layers and glossy whipped-cream frosting, both tinged with burned honey — but both require precision. Russian honey cake is perfect for any special occasion. Frost the top and sides of the cake. Cook until it begins to smoke, then turn off the heat and carefully add water. Beat until fluffy, then beat in the honey. When all the layers are baked, reduce the oven temperature to 250, and allow the cake to cool for 30 minutes. Whisk butter mixture and let sit until very warm to the touch. You saved Russian Honey Cake to your. Polyot (Flight) The Polyot cake was a favorite during the USSR, but the story of … Worth the little effort. The batter will begin to foam and emit a curious odor. Place the … Cover with crumbs; clean any excess crumbs around base. Crumble the rest into a fine breadcrumb consistency. When the cake layers are cool enough to handle, examine them. Add comma separated list of ingredients to include in recipe. Honey Cake. You can also bake multiple cake layers at a time, depending on how many silicone liners and baking sheets that you have. Remove the bowl from the heat, and allow it to cool until it’s warm. 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. It is time consuming but well worth it. Whip at medium speed to soft peaks, about 6 minutes, then add honey mixture and whip frosting to medium stiff peaks. Remove from heat. Repeat with cake layers and frosting, pressing the layers in smooth-side down. Repeat until you have a total of 8 cake layers, letting each cool on an individual parchment round. Remove the bowl and whisk from the refrigerator. Stirring occasionally with a wooden spoon, keep a close eye on the honey. My wife is from Vladivostok, Russia and loves this recipe! Caramelize some of the Organic Honey, and place in a water bath to stay in liquid state. You need to watch closely and make sure the heat is not too hot or you will scorch the mixture. 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. Place 3/4 cup of honey in a 2-quart saucepan, and set over high heat. The Russian name for this incredible cake is Medovik or Tort Medovik. Boil until a shade darker and caramel-like in aroma, about 10 minutes. 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. NYT Cooking is a subscription service of The New York Times. Congrats! 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. Everyone was delighted at my daughter’s Thanksgiving dinner. Because it's that worth it. Every time I’m in the quaint cafe having a slice, I tell myself, I need the recipe. Transfer about 1/2 cup batter onto the prepared baking sheet. Kudos!! 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. Place a large metal bowl over the lowest heat setting on the stovetop. this link is to an external site that may or may not meet accessibility guidelines. Preheat oven to 375. © 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 INGREDIENTS 7 tablespoons (100g) Butter 4 tablespoons (80g) 14 tablespoons unsalted butter, cut into slices. Serve chilled. Stir together baking soda, 1 1/2 teaspoons kosher salt or 3/4 teaspoon sea salt and cinnamon in a separate small bowl. Put the butter in a small saucepan, bring to the boil, then reduce the heat and cook until starting to brown. Do not overbake! 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. The key to making this exquisite, gravity-defying cake, which comes from Michelle Polzine of 20th Century Cafe in San Francisco, is patience. Invert cake onto a round of parchment paper. 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. Line a baking sheet with a silicone mat (such as Silpat®). Crack eggs into a small bowl, and set aside. The body of this piece was originally published several years ago, but you can still find this cake … Set some aside to do it right. Use your finger to test the temperature of the mixture. Bring to a … Chill until completely cooled, about 30 minutes. As soon as the little grains of milk solids become dark, take off the heat. 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. Medovik is a classic Russian honey cake. To assemble, spread about 80 grams of cream mix onto each biscuit layer. Cover and set aside. This cake takes a lot of time! Your daily values may be higher or lower depending on your calorie needs. Prague Cake. Bring to a simmer, then reduce the heat to medium. In a glass bowl, add your honey, butter and sugar. Most people won't think twice about serving basic cornbread when is on the table. Transfer to a cake stand using 2 spatulas. 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. 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. Check the cakes again at 6 minutes. And not an overly-sweet cake or icing at all. Your friends and family will adore this delicious dessert! :). Allow it to cool, then use a food processor to grind into fine crumbs. 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. The recipe was being passed on from one household to another although, of course there wasn’t one ‘master recipe… Allrecipes is part of the Meredith Food Group. Featuring layers of soft honey cookies and sweet sour cream frosting, this cake is a real treat. Shake and tap the pan to knock out any air bubbles. 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. Whisk until soft peaks form. You can barely notice the honey, yet it has the ultimate depth of taste. 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. Set aside. Preheat the oven to 375 degrees F (190 degrees C). This is as dense chocolatey cake, loaded with condensed milk and … —Samin Nosrat. Fill a medium saucepan with 2 inches of water, and bring to a simmer. Bake in the preheated oven until edges are dry, about 10 minutes. Sift in flour in 2 or 3 additions, stirring well after each, until batter is easily spreadable. Pour in heavy cream. Lower heat to 300F (150C) in final stages of baking to prevent honey … When each layer is done, slide the parchment off the pan to prevent overbaking. Medovik (Медовик) – Russian layer honey cake. Trim edges using a pizza wheel to ensure they are the same size; save scraps for crumb mixture. Place in a warm spot, such as atop the preheating oven. Line a baking sheet with a … Whisk in the baking soda until no lumps remain, then fold in your … This cake … I’ve posted about it one, two, three … okay, lots of times. Medovik – Russian Honey Cake Recipe. Don't be intimidated it just takes a little time! Use an offset spatula to spread the frosting evenly, leaving a 1/4-inch ring unfrosted around the edge. Thanks Chef John! Then invite a dozen or two of your favorite people over the next day to delight in the impressive results of your hard work. it's also a favorite that I bake at home. Finish with a layer of cream. Info. Whisk to combine, and pour into a heatproof measuring cup with a spout, then place in prepared water bath to keep honey liquid. You can use an electric mixer for the frosting, if you prefer. Keep mixture over low heat until it gets very warm again; whisk in baking soda mixture. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Prop stylist: Amy Wilson. I used honey from local bee keepers which worked wonderfully well. Beat egg whites until stiff and fold into batter. Bake in the preheated oven until lightly browned, 6 to 7 minutes. 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) … Let sit until butter melts, 5 to 7 minutes. Was a big hit. Pour honey into a deep saucepan over medium heat. Information is not currently available for this nutrient. Set aside 7-9 layers for the cake. Add butter, sugar, 1/4 cup of the burnt honey, and regular wildflower honey. Place last cake layer smooth-side up. Amount is based on available nutrient data. Place a piece of parchment tracing-side-down on a baking sheet, and spoon in a heaping 1/3 cup of batter. The worst is to leave it overnight - which you must do. Place a mixing bowl and a whisk in the refrigerator. Bake in a tube pan (or a cookie sheet) at 325F (163C) until done, about 50-55 minutes. Clear your schedule, and your countertop, to make the time and space to get it right. Return to the oven and continue to bake until browned, 7 to 10 minutes more. Make a water bath: Fill a small saucepan with 1 inch of water, and set over medium heat. For the cream: Whip the cream, sour cream and powdered sugar until 80% stiff. Percent Daily Values are based on a 2,000 calorie diet.