Transfer to a cake stand using 2 spatulas. If reusing baking sheets while they are still hot, reduce cooking time to 5 to 6 minutes. Trace circles around a 9-inch pie or cake pan onto 12 baking-sheet-size pieces of parchment paper. I love the Russian Honey Cake from Michelle Polzine’s 20th Century Cafe in San Francisco. —Samin Nosrat. The Secrets Of Russian Honey Cake, Revealed. Pour honey into a deep saucepan over medium heat. 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. Remove liner from the pan and let cake layer continue cooling until firm enough to remove, 6 to 7 minutes. I used honey from local bee keepers which worked wonderfully well. Place a mixing bowl and a whisk in the refrigerator. Finish with a layer of cream. Soft and scrumptious, medovik is a dessert that dates back more than 200 years. Subscribe now for full access. Line a baking sheet with a … Bring to a simmer, then reduce the heat to medium. Chill overnight. 8 soft honey cake layers with delicious sour cream frosting. Lastly, sprinkle the cake all over with the … I used gluten free equal measure flour and it came out wonderfully! Remove the bowl and whisk from the refrigerator. Place 3/4 cup of honey in a 2-quart saucepan, and set over high heat. 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. Spread remaining batter onto the lined baking sheet. Remove the bowl from the heat, and allow it to cool until it’s warm. 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. Cake can be made up to two days in advance. Repeat with cake layers and frosting, pressing the layers in smooth-side down. 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. In a glass bowl, add your honey, butter and sugar. Beat until fluffy, then beat in the honey. Set aside. Medovik – Russian Honey Cake Recipe. Place a piece of parchment tracing-side-down on a baking sheet, and spoon in a heaping 1/3 cup of batter. When each layer is done, slide the parchment off the pan to prevent overbaking. Add comma separated list of ingredients to exclude from recipe. :). Lower heat to 300F (150C) in final stages of baking to prevent honey … 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. Serve chilled. When the cake layers are cool enough to handle, examine them. Allow the honey to sputter until it stops bubbling. Transfer about 1/2 cup batter onto the prepared baking sheet. Use an offset spatula to evenly spread the batter to the edges. Get recipes, tips and NYT special offers delivered straight to your inbox. Melt the butter and sugar in a large pan over a low heat, then whisk in the eggs, … Spread a cup of frosting evenly on top, almost to the edge. Though the cake is more time consuming than most cakes, it’s absolutely delicious and worth all the effort. Everyone was delighted at my daughter’s Thanksgiving dinner. Frost the top and sides of the cake. As soon as the little grains of milk solids become dark, take off the heat. Worth every second of the 5 hours it took me to make this. Preheat oven to 375. You saved Russian Honey Cake to your. 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 the … Remove from the oven and cut into small pieces; toss with reserved cake scraps. 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. Transfer to a resealable bag and beat into fairly fine crumbs using a rolling pin. Boil until a shade darker and caramel-like in aroma, about 10 minutes. Whisk butter mixture and let sit until very warm to the touch. Chill until completely cooled, about 30 minutes. It will seem like just barely enough batter; do your best to get the layer even and perfectly circular. Fill a medium saucepan with 2 inches of water, and bring to a simmer. Pour in heavy cream. Bake in the preheated oven until edges are dry, about 10 minutes. Your friends and family will adore this delicious dessert! The flavors themselves may not be all that Russian, but regardless of what aromas you are using, simply building this cake … Would make again! After about 3 minutes, the honey will begin to foam intensely. Let sit until butter melts, 5 to 7 minutes. NYT Cooking is a subscription service of The New York Times. Place a cake layer in the center of the cardboard, then spoon a heaping cup of frosting onto the center. You can also bake multiple cake layers at a time, depending on how many silicone liners and baking sheets that you have. Polyot (Flight) The Polyot cake was a favorite during the USSR, but the story of … Trim edges using a pizza wheel to ensure they are the same size; save scraps for crumb mixture. You can barely notice the honey, yet it has the ultimate depth of taste. Whip at medium speed to soft peaks, about 6 minutes, then add honey mixture and whip frosting to medium stiff peaks. Bake in the preheated oven until lightly browned, 6 to 7 minutes. You’ll end up with 11 or 12. Place last cake layer smooth-side up. Place a cake layer on a parchment paper round on top of a pizza pan or serving plate. Then invite a dozen or two of your favorite people over the next day to delight in the impressive results of your hard work. Whisk to combine, and pour into a heatproof measuring cup with a spout, then place in prepared water bath to keep honey liquid. Whisk until soft peaks form. 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. Nutrient information is not available for all ingredients. 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. 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. Whisk in eggs. Because it's that worth it. I've made it 4 times and it goes fast every time. Tickle your taste buds with this Russian honey-goodness. Info. 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! But switching up your side dishes can bring a refreshing change to a classic comfort food dish. I liked it, I would have liked to make double the frosting next time because there was barely enough following the recipe. Don’t be afraid to manhandle the cake to align the layers as you continue stacking. Russian honey cake is perfect for any special occasion. Place 3/4 cup of honey in a 2-quart saucepan, and set over high heat. When all the layers are baked, reduce the oven temperature to 250, and allow the cake to cool for 30 minutes. 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. The batters still seemed liquidy because of all that honey, but the lack of oil made the texture of the cake dry and dense. Worth the little effort. This is the Best Honey Cake recipe! Cover and set aside. Gentl and Hyers for The New York Times. Every time I’m in the quaint cafe having a slice, I tell myself, I need the recipe. Was a big hit. Amount is based on available nutrient data. Very well might use honey sweetened whipped cream in other recipes in the future as well. Set aside. Congrats! Remove from heat. Most people won't think twice about serving basic cornbread when is on the table. There are just two components — airy, lightly spiced cake layers and glossy whipped-cream frosting, both tinged with burned honey — but both require precision. Return to the oven and continue to bake until browned, 7 to 10 minutes more. Shake and tap the pan to knock out any air bubbles. Information is not currently available for this nutrient. Beat egg whites until stiff and fold into batter. Medovik (Медовик) – Russian layer honey cake. Crack eggs into a small bowl, and 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. Whisk in the baking soda until no lumps remain, then fold in your … Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat (such as Silpat®). Check the cakes again at 6 minutes. 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. Your daily values may be higher or lower depending on your calorie needs. Turn off heat and whisk in cold water. The batter will begin to foam and emit a curious odor. INGREDIENTS 7 tablespoons (100g) Butter 4 tablespoons (80g) Crumble the rest into a fine breadcrumb consistency. Measure out all ingredients for the cake layers. Set some aside to do it right. Start a steam bath. Preheat oven to 375 degrees F.  Lightly flour a cookie sheet. it's also a favorite that I bake at home. Assemble the cake on a 10-inch cardboard circle or flat serving plate. Bring to a … This is as dense chocolatey cake, loaded with condensed milk and … Cover with plastic wrap and refrigerate at least 8 hours, to overnight. this link is to an external site that may or may not meet accessibility guidelines. Thanks Chef John! The batter should be completely smooth. The Russian name for this incredible cake is Medovik or Tort Medovik. Make a water bath: Fill a small saucepan with 1 inch of water, and set over medium heat. Put the butter in a small saucepan, bring to the boil, then reduce the heat and cook until starting to brown. Sift flour with dry ingredients, add in alternately with sour cream, and stir in nuts. For the first round, set the timer for 4 minutes to rotate pans if needed to ensure even cooking. Bake in a tube pan (or a cookie sheet) at 325F (163C) until done, about 50-55 minutes. Repeat until you have a total of 8 cake layers, letting each cool on an individual parchment round. Use an offset spatula to spread the frosting evenly, leaving a 1/4-inch ring unfrosted around the edge. Whisk by hand until combined, then slowly pour in 3/4 cup cream and mix until homogeneous. And not an overly-sweet cake or icing at all. Prepare the biscuit sponge dough/batter and roll out into 11-12 9 … Clear your schedule, and your countertop, to make the time and space to get it right. This cake … Add remaining burnt honey and sour cream; continue whisking until stiff peaks form. Medovik is a classic Russian honey cake. Stir together baking soda, 1 1/2 teaspoons kosher salt or 3/4 teaspoon sea salt and cinnamon in a separate small bowl. 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. Set aside 7-9 layers for the cake. For the cream: Whip the cream, sour cream and powdered sugar until 80% stiff. Invert cake onto a round of parchment paper. The worst is to leave it overnight - which you must do. One of the most satisfying and delicious recipes ever. The batter will spread more easily when it’s warm, so pour half into a small bowl, and cover with plastic wrap. I’ve posted about it one, two, three … okay, lots of times. 12 layers of tender honey cake separated by luscious burnt honey and dulce de leche cream. Use your finger to test the temperature of the mixture. 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. Sift in flour in 2 or 3 additions, stirring well after each, until batter is easily spreadable. 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. Caramelize some of the Organic Honey, and place in a water bath to stay in liquid state. To assemble, spread about 80 grams of cream mix onto each biscuit layer. Do not overbake! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. The body of this piece was originally published several years ago, but you can still find this cake … Add butter, sugar, 1/4 cup of the burnt honey, and regular wildflower honey. Preheat the oven to 375 degrees F (190 degrees C). This cake takes a lot of time! Kudos!! Pour 4 cups heavy cream into the bowl of a stand mixer, and affix whisk attachment. Spread into an 8- or 9-inch circle using an offset spatula. 14 tablespoons unsalted butter, cut into slices. 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. Keep mixture over low heat until it gets very warm again; whisk in baking soda mixture. 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. Food stylist: Maggie Ruggiero. 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. 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.. You can use an electric mixer for the frosting, if you prefer. Percent Daily Values are based on a 2,000 calorie diet. Sprinkle the top and sides with cake crumbs. Russian Medovik is soft honey cake layers with sweet cream – the perfect combination of flavors. And while it might look complicated, this Russian honey cake recipe is surprisingly easy to make. If any spread outside the traced circles as they baked, use a sharp knife or pair of scissors to trim them. The recipe was being passed on from one household to another although, of course there wasn’t one ‘master recipe… 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. © 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 My wife is from Vladivostok, Russia and loves this recipe! Stirring occasionally with a wooden spoon, keep a close eye on the honey. When the butter has melted, whisk the honey mixture to combine. Place the next layer atop the frosting, center it and continue as above. Cook until it begins to smoke, then turn off the heat and carefully add water. Allrecipes is part of the Meredith Food Group. It is time consuming but well worth it. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I'm russian and a very young inexperienced baker (since only am 14). coat the sides with cream and sprinkle top and sides with crumbs and ground walnuts Prop stylist: Amy Wilson. Honey Cake. This cake is so soft,rich,moist and creamy. When the mixture returns to the same temperature, add the cinnamon mixture, and continue whisking for another 30 seconds. Cover with crumbs; clean any excess crumbs around base. Cut and serve. What a delicious, impressive final product! How to make the BEST Honey Cake-Prepare layers: We’ll be using a double boiler method for this recipe. Don't be intimidated it just takes a little time! 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. You need to watch closely and make sure the heat is not too hot or you will scorch the mixture. 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. 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. When it’s warm, add the eggs while whisking. After you place the 10th layer, spread another scant cup of frosting over the top. This cake is a cake that people all over Russia eat. This cake might take about an hour, but you will love it. Add comma separated list of ingredients to include in recipe. Prague Cake. Featuring layers of soft honey cookies and sweet sour cream frosting, this cake is a real treat. 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 cool completely, 15 to 20 minutes. I purchased extra round cake pans to make several layers at a time which reduces the time to make the finished product. Precut five (5) … Place a large metal bowl over the lowest heat setting on the stovetop. Meanwhile, combine baking soda, salt, and cinnamon in a small bowl. Refrigerate leftovers for up to 3 days. Featured in: Place in a warm spot, such as atop the preheating oven. The key to making this exquisite, gravity-defying cake, which comes from Michelle Polzine of 20th Century Cafe in San Francisco, is patience. 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. Allow it to cool, then use a food processor to grind into fine crumbs. "Typical honey cakes have about 75% less fat than most cakes," Goldman said. 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.
2020 russian honey cake recipe