미니 허니 케이크 만들기 / Mini Russian Honey cake full of sweetness/ Medovik Recipe/ ミニハニーケーキ / मिनी शहद केक
안녕하세요.
분 베이크입니다.
오늘은 달콤한 꿀을 가득 넣은 꿀 케이크를 만들어 보겠습니다.
하지만 이 레시피로 지름 15cm 높이 9cm정도 되는 케이크 한 개도 만들 수 있으니 취향대로 만들어 드시면 됩니다.
원래 꿀 케이크가 있지요..
레시피도 거의 비슷합니다.
예전에 외국 책에서 꿀 케이크를 보고 만들어 봤던 기억이 있어요.
그 때, 꿀 향이 거의 안 나서 크게 실망했던 기억이 있어요,
꿀을 많이 넣었는데도 꿀 맛이 안 나서 속상했었지요.
그래서 이런 저런 궁리 끝에 꿀 향과 맛이 그대로 살아 있는 꿀 케이크를 만드는 데 성공했어요~
그것도 간단한 방법으로요...
한 장씩 구워야하고, 하룻밤을 냉장고에서 휴지시켜야 촉촉한 케이크가 되는 인내심도 필요한 케이크에요.
하지만 한 입 먹어 보는 순간 그 고단함을 잊게 하는 케이크이니 만들어 볼 만 합니다.
사워 크림을 이용하시는 것이 제일 좋지만 그릭 요거트를 사용하셔도 됩니다.
자 그럼 꿀 케이크 ~
미니 사이즈로 즐겨 볼까요?
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해볼까요~~
제 영상이 마음에 드셨으면 “좋아요”와 :구독“버튼 눌러 주세요..
감사합니다.
▇ ▇ 화면 오른쪽 상단에 점 세개 클릭하시면 ..▇ ▇
자세한 설명을 보실 수 있습니다.
1. 화면 상단 점 세 개 클릭 --
2. 자막 선택, 또는 자막 사용중지...해 주세요.
* 재료 / Ingredients
( 7cm * 7 cm , 8개 ) 또는 ( 15cm * 9cm , 원형 1개)
♥ 꿀 케이크
무염 버터 120g
설탕 90g
꿀 120g
소금 한 꼬집
달걀 3개 (153g ~ 160g)
바닐라 익스트랙 3ml
베이킹 소다 1 tsp (5ml)
중력분 520g
♥ 우유 시럽
우유 80g
물 20g
꿀 75g
♥ 필링용 크림
사워 크림 450g
슈가 파우더 50g
꿀 40g
생크림 320g (80% 휘핑)
♥ 장식용
화이트 초콜릿 150g
● 만드는 방법
* 영상속에 자세한 내용이 있어요.~~
구독 눌러주시고. 알람도 설정해 주시면 너무 감사하겠습니다.
여러분의 구독 과 좋아요는 제게 큰 힘이 됩니다...
어떠세요~?
특별한 베이킹이 되셨나요~?
영상에 최대한 공정과 설명을 담았습니다.
**BGM--
Song : 이철희 - Like a movie
자료출처 :
Music promoted by DayDreamSound :
CC-BY 3.0
Song : 임샛별 - 봄날의 걸음마
자료출처 :
Music promoted by DayDreamSound :
시청해주셔서 감사합니다~~
● 분 베이크 인스타그램 바로가기
Russian Honey Cake – Food Wishes
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. It’s not an especially fast, or easy bake, but believe me, as you’re enjoying this, there will be no regrets. Not about the effort it takes, at least. The calories might be another story.
Follow this link to get a fully formatted, printable, written recipe:
To read Chef John’s in-depth article about this amazing Russian Honey Cake, please follow this link to become a member:
You can also find more of Chef John’s content on Allrecipes:
Russian Honey Cake Recipe - 30 Minute Honey Cake (Medovik)
Ingredients:
1/4 cup (80 grams) honey
1/2 cup (100 grams) sugar
7.5 Tbsp (100 grams) unsalted butter
1 tsp baking soda
3 eggs
1 1/2 cups (180-200 grams) all-purpose flour
Sour Cream Frosting:
1 cup (240 grams) heavy cream (cold)
1/3 cup (67 grams) sugar
1/2 tsp vanilla extract (optional)
10oz (306 grams) sour cream
Enjoy ????
♡Thanks for watching♡
#honeycake #russianhoneycake #30mincake
KITCHEN TOOLS I USE:
8 Piece Stainless Steel Measuring Cups and Spoons Set -
Stainless Steel Whisk 8+10+12 Blending, Whisking, Beating -
Stackable 9-Piece Bowl Set, Clear -
Stackable Bowl 10-Piece Set, Glass -
Non-Stick Silicone Sheets -
Wilton Icing Spatula, 13-Inch, Angled Cake Spatula -
KitchenAid RRK150ES Artisan Series Stand Mixer, 5 quart -
CAMERA THAT I USE TO FILM VIDEOS:
Sony Alpha a6400 Mirrorless Digital Camera with 18-135mm f/3.5-5.6 OSS Lens -
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Handmade Honey Cakes “Medovik”
@medovikhoneycake
Medovik Honey Cake
“Medovik” it is a name of traditional Honey Cake very popular in Eastern Europe Countries
In my version of five hand-rolled caramelised honey layers with light Vanilla-Caramel cream filling ,coated with honey biscuit crumbs and topped with roasted ground Walnuts.
Seasonally we decorating Medovik with organic freeze dried flowers petals.
We are using local high quality ingredients,raw honey,free-range eggs.
The dough for the Medovik Honey Cake layers it is made from scratch following unique artisan technique and recipe,quiet slowly processing of caramelisation to get an absolutely delightful and divine result.
The layers are Hand-Rolled and the cakes are all Handmade.
MEDOVIK - Russian Honey Cake
Medovik is a famous Russian dessert made with plenty of honey and sour cream, a dessert that rarely needs any intro as it has become a staple of the Russian pastry. But as delicious as it is, Medovik is not the cake to make when in a hurry. It may not be too complex or complicated, but it is time consuming. All those honey layers require a certain discipline than can only be understood and master by someone doing this for more reasons than just the desire to eat a dessert. Most of the times, behind it all hides a passion for pastry as well, the desire to eat something of great quality and the wish to gift something amazing that will be appreciated by our loved ones.
Eggless Medovik Russian Honey Cake Recipe
Eggless Medovik Russian Honey Cake - Last week was the egg version, I’m sure you’re expecting an eggless version this week. I was thinking should I use milk, yogurt or even flaxseed for the egg replacement. At the end, I used none of those. I’ve just added a couple of cornstarch to bind the batter together. I was worried it will turn out too soft and crumbly or hard, but the cake layers turned out an amazing texture exact same as the egg version. I was using a 7 inch ring, and the dough should be able to give you at least 8 layers. Or you can also use a 6 inch ring for 9-10 layers. Not difficult to make at all. I hope you’ll inspired to give this a try.
If you like this recipe, please click on “SUBSCRIBE” button with THE NOTIFICATION BELL ON.
FOR FULL RECIPE, please visit my blog at
Ingredients:
• Eggless Honey Cake Layers
(I used 7 inch ring cutter)
360g [3 cups] all-purpose flour aka plain flour
8g [2 tsp] baking powder
170g [½ cup] honey
30ml [2 tbsp] water
150g [¾ cup] sugar
113g [½ cup] unsated butter
1 tsp baking soda
¼ tsp salt
½ tsp grd cinnamon
15g [2 tbsp] cornstarch
• Yogurt Frosting
600g [2½ cups] whipping cream
240g [1 cup] plain yogurt
50g [⅓ cup] powdered sugar
60g [¼ cup] honey
1 tsp vanilla extract (optional, I didn’t show on video)
Remark: If you wish to try Sour Cream Frosting instead (also a typical frosting for Medovik Cake), click on this link
syrup
[1 tbsp honey + 2 tbsp hot water]
Piping tip: 353
Instructions:
• Eggless Honey Cake Layers
1. Sift the flour and set aside.
2. In a stainless steel pot, add honey. Bring it to a boil on low heat until the honey is further caramelised and slightly thickened. This will take a few seconds to a minute or so. Off the heat. Carefully add in the water. Move the pan to mix them.
3. Add in the sugar. Give it a quick mix to combine. Put the heat back on low as you’re going to dissolve the sugar.
4. Add in the butter. Cook until the butter is completely melted. The sauce is gradually thickened up and caramelised looking. The longer you cook, the darker the sauce will be. Off the heat. Immediately as in the baking soda. Be cautious as the volume will double up and frothy. Keep mixing. Remove the pot from the stove.
5. Add in salt, cinnamon powder and cornstarch. Mix until combined respectively.
6. Transfer the sauce into a large mixing bowl.
7. Add the sifted ingredients in a few batches. Use you use a whisk to mix them to combine. Towards the end, it will become a wet dough. Whisk will be hard to move around, switch to a spatula to fold them together. The dough is soft and sticky, do not attempt to add more flour. Wrap the dough with cling film. Refrigerate for 1 hour or just until it’s slightly firm up.
8. After 1 hour, the dough is pretty much firmed up. Flour the work surface. Cut the dough into 8 pieces. Roll individually into a ball shape and set aside on a pan with a tea towel covering them to keep them moist.
9. Sprinkle some flour on a non-stick parchment paper. Roll the dough out into a very thin layer of about 1mm. The thickness is just nice for the cake layers. Roll out to the size of your ring cutter. If you do not have a ring cutter, it’s totally fine. Just cut a piece of paper of the size you desire as a standard guide for all the layer. Once cut out the size, keep the excess of the sides for use later.
10. Bake in preheated oven at 180°C/355°F for 4½ - 5 minutes. Do not over bake. I baked mine for 4½ minutes. The colour of the layers depends on your baking time.
11. Let the layers completely cool before removing from the parchment paper. Once cooled, it will be easier to remove the paper.
12. Set all the baked layers aside.
13. For the remaining excess of the dough, line them on a pan. Bake them in preheated oven at 180°C/355°F for 6-7 min or until they are dry and crispy. Let them cool completely.
14. In a food processor, crush the baked excess fine. Set these aside for the deco part later.
• Honey Syrup
1. Mix honey and hot water until the honey dissolved.
2. Set it aside to a cool completely before use.
• Yogurt Frosting
1. In a mixing bowl, add whipping cream. Whisk or mix it until it’s slightly thickened.
2. In another bowl, add yogurt, powdered, honey and vanilla extract (optional). Mix until it’s softened and creamy.
3. Add the yogurt mixture into the whipping cream. Mix until stiff (the mixer paddle is able to hold a lump of cream in it), do not over mix. It will give you a soft and smooth frosting.
• Assemble the Cake (as per the video)
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