. Loved it. Can I bake the cake layers before and then assemble with frosting couple days later? Pour into the flour well with eggs and whisk to combine; taking care not to overwork batter. Pour into a greased and floured 7-8″ cake pan. Generously spray pan, including center tube, with baking spray. There are two reasons why I would loosely cover the cake when refrigerating it. Woot! Thank you so much for sharing that with us! Hi Natasha! Remove cake from pan, turn it on its side, and remove the parchment paper. Hi Penny. Beat in the flour mixture in 3 additions, alternating with the coffee/tea in 2 additions, starting and ending with the flour. To take this cake a step further, you can fold some apple cubes (peel and core an apple, then cut into cubes) into the batter, especially if you make it for the holiday, as apple cakes are also popular in Rosh Hashanah. I decorated the sides with crumbs and top left it white with a sugared berry wreath design. Easy! Hi Mandy. or the same thing happens to me. It may also help to reference this post that I created on how we measure. “Dust the top and sides with your breadcrumbs” – I just wonder how can you dust the sides, technically speaking. This is mom’s honey cake recipe, by the way, that she’s been making us every year since we were kids. I would like to make it using date honey rather than bee honey. I would store it in the fridge since the frosting is dairy based and it will hold up for 3-5 days. Make sure your oven is hot enough, and that you remove the cake out of the oven once a toothpick inserted into the center is clean (overbaking will make the cake dry). Hi Natasha great honey cake recipe. I went ahead and added the nutrition label to this cake and hope it helps you! Combine castor sugar, evaporated milk, vanilla extract and butter in a saucepan. Made with dochka, just now, zero heavy cream, zero corn starch, no butter in the fridge , icing wasnt thick, just beat for a long time, been here in Russia for four years and never made a medevik, wasnt afraid just no time, well, its womans day and my daughter did good rolling out the dough…Im sure it’ll be tasty…..spasibo bolshoe. 99 ratings 4.6 out of 5 star rating. Take off the heat straight away and pour over the cake while it is still warm. You’re welcome Nataliya! I believe it has 8% fat. 3 large eggs, room temperature, beaten with a fork I baked the batter in a lined muffin tin (it made 12) for about 25 minutes at 350 degrees. Made this for my partners birthday BBQ and it turned out very well. Chamomile has a nice, mild flavor, and compliments the honey well, but my favorites are sweet or floral herbal tea blends. It was plenty sweet for us. I made this work intensive cake for Ukrainian Christmas eve … and it was worth it! Is it ok to bake it few days prior to assembling it ? It shouldn’t be that thin or soupy. Thank you for that wonderful review. Save my name, email, and website in this browser for the next time I comment. Here is an article with some more tips. Yes, absolutely! The end result is an eye-catching dessert that is sure to impress. Can you bake this successfully in a binder pan. Don’t be afraid the use the cardamom – it makes these really special. honey cake recipe with step by step pics. Sorry, I can’t be more helpful with this recipe – I haven’t tested this one with GF flour. I am really excited to make this cake, but I am worried about the whipped heavy cream starting to deflate and making the frosting slide off the cake. If you want to try it, replace the honey with date honey without changing anything else in the recipe. Were they drastically different in size? Thank you!!! I use herbal teas instead of coffee (we don’t drink coffee or black/green tea in my family either). Check out our post on measuring here. The only exception that I had to use more then 3 cups of flour really good cake. Cooled about half an hour, slices came out of the pan intact. I haven’t tried this recipe with buckwheat honey. This recipe so very close to what we had in Prague. Yes! Add remaining ingredients and the honey mixture and beat until thoroughly combined. Also, I recommend keeping it covered in the refrigerator, so it does not absorb food smells. Any help would be gratefully appreciated as this cake looks amazing! I hope that helps for next time! Makes a large cake so lots to share. I have carefully translated all ingredients to English equivalent measurements and have not altered any of the ingredients from the recipe. You can sprinkle the top with a little flour too to keep dough from sticking to your rolling pin. Thank for reading, Hello Olga! Maybe because the temp? I am making this cake for Rosh Hashana with adjustments for people with osteoporosis. The only thing i was worried about is adding too much flour as dough seemed sticky forever…Great stuff Natasha! We loved the cake so much that when we returned to Australia we just had to find a recipe and my search led us here. Your blog always puts me in a good mood reading your receipts and stories. Set aside. Hi Natasha I want to try your Russian honey cake . I always end up with 7 (which is a luckier number)! I love it and am printing the recipe for myself!!! That’s just awesome! The longer you store the cake, the softer it will be, so for the people who prefer softer cakes do let your cake sit in the refrigerator for a longer period of time. Two questions: 1. Watch our easy video tutorial on how to measure correctly! It is one of my favs too! What changes to your recipe needs to be made? A post shared by Amoretti (@amoretti) on Apr 6, 2020 at 5:00pm PDT A coffee cup? Hi Craig, that feature has been turned off on my site for some time so I’m not sure why you would still be getting alerts. Looking forward to trying more of them. It may be a good experiment! I made the basic recipe with a few simple additions and subs, though I could tell the original recipe was already excellent. Tried a couple recipes found online, but they were not the same Medovik i use to love. Hello – have you ever tried this with GF Flour (or any alternative flours)? Oh wow!! May I make 16 copies? Maybe it’s an altitude issue since I’m in Denver at 5280 feet . I use the heavy marble roller and it’s so much easier to roll out and when my dough gets slightly hard I nuke the piece I’m on for couple seconds and it’s rollable again(same for spartak ) as for the crumbs, I put it on a round 9” cake board, lift it, grab a handful of crumbs and pat it on the sides and sprinkle on the top(like your momma did in one recipe) it looks perfect! It’s francophilepoet.wordpress.com. I used 1/4 c white sugar and 1/2 c brown sugar as well as the honey. Mala zmena, stejny vysledek It’s definitely a labor of love! Hi Sue, It is hard to say without being there. For some reason this cake didn’t meet my expectations, taste wise. I had to put the dough in the fridge (overnight – just because I didnt have enough time that evening. The only thing I change is I play with the “1/2 cup warm coffee” part. I deflated any real whopping bubbles after they came out of the oven. You don’t have to use instant coffee, you can use coffee made with coffee and water. We roll them super thin but not to worry, it will work to roll them thicker . I live with my Russian boyfriend and his parents and I made this for them yesterday and wow they all loved it so much and said this one is better than any other medovik they have tried. iam confused about the amount of the sour cream. I love all those spices with honey! Once it’s been in the fridge for a while, the cream “sets” so it’s safe to move it to the table and cut. I had to roll the dough out multiple times on parchment paper before i was able to get satisfactory layers and even had to stick the dough. Our 2 Spartak recipes have condensed milk in the cream but the sour cream seems to complement the cake better here although the other cream would probably work here also. I thought the kids might not like it because of the different intense flavours but they love it!! The Fresser . Its amazing! Cant wait to use your recipe and make this cake for my moms birthday coming up. Thank you Natasha! God bless you . What is your blog name? Hi Natasha I’ve made this several times – it always disappears very rapidly once I say it’s ready. Hello, I really wanted to make this cake but I don’t eat eggs. I will report back on the results! Or I have to let it sit overnight for best result ? Thanks for sharing your excellent review with other readers! I am looking to make this cake for my daughters’s 4th birthday (19 adults and 15 kids) would i need to double recipe? Thank you Maxine, I haven’t tried it with date honey, but the flavor will be different. Cut the dough into 8 equal pieces and move on to the next step right away (these roll out best when the dough is still warm). Thanks for sharing your review Oksana , Why do u have to wrap this cake when placed in the frig? Thanks for stopping by! Just made this today. (Since no butter or dairy in the recipe), Yes, you can double the recipe (the baking time will be different). I didn’t have ground cloves but used ground ginger instead. 3. Thanks. There is brown suggar mentioned in the method but not in the ingredients is it supposed to be the honey? quick tip (had very little left over). Hey Natasha, what percentage fat should the sour cream be, 14%? I only have baking powder right now. I finished the cake around 11:30 am do you think I can eat it by dinner time let’s say 7ish. Tq. Hello Natasha! I am not a big fan of medovik cakes, however this became my new favorite:) Thank you for an awesome recipe. Hi Anne, without testing that first, It’s difficult to say if it would incorporate well or dissolve into the layers to soften them as effectively. The layers soaked up the frosting and became soft without becoming soggy, and everyone enjoyed it–although they were also glad that I had gone to the trouble to make it and not them. Fill a medium saucepan with 2 inches of water, and bring to a simmer. ☺️. Beat the egg yolks and sugar using an electric mixer until pale and fluffy. I didn’t have any cloves on hand so left that out and I chose to use nutmeg over cardamom. You’re welcome Sonia! Maybe if using hot tea/coffee instead of warm. And roughly how long would you say it would last for? My other question is how can I make this dairy free? The Heathy Bones Group. Hi Irina, we just take a handful of the crumbs and press it lightly into the sides of the cakes. Happy baking! Hi Angie, it’s fine to bake the layers few days ahead and store them at room temperature, loosely covered in the plastic bag away from the humidity. Welcome to my kitchen! Husband said it was “just like in the village“. The cake turned out wonderfully, so much so my brother-in-law requested I made one for his 60th birthday party. Thanks for sharing your fantastic review! Great taste! You have successfully subscribed to our newsletter. So this to request permission to reproduce the adjusted recipe as a modification of this one with a link to the original. Also, i see a lot of recipes from Russian sites have got Condense milk in their creams. I hope that helps , Thanks so much for this recipe! i put the dough between Thanks! I made this for my Ukrainian husbands birthday. Spread about 1/3 cup frosting on each cake layer (don't skimp on it since the cake needs to absorb some of the cream to become ultra soft. Good things are meant to be shared . 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