Medovik - Russian Honey Cakes????
Medovik is a layer cake popular in countries of Russia, Ukraine and Belarus. They are thin crisp layered honey cake with smetana or condensed milk mixed with sweet sour cream. It is a dessert which is known for its lengthy preparation time. We found Christina's Honey Cakes in Newtown Sydney that does freshly baked medovik and totally fall in love.
???? Subscribe for weekly food & travel adventures:
????Join our Discord community:
----------------------------------------------------
Follow us on Social:
⭐ Instagram:
⭐ TikTok:
⭐ Facebook:
----------------------------------------------------
This Episode Features
Christina's Honeycakes
595 King St, Newtown
----------------------------------------------------
Music for YouTube
Epidemic Sound
First 30 days free:
----------------------------------------------------
We're Nick and Helmi, Food and Travel Content Creator based in Sydney Australia. When we are not traveling overseas, we show you things to do and where to eat in Sydney. We're on a journey to achieve our dream as full time video creator. Come along and be a part of our journey!
#medovik #russiandessert #honeycakes
Russian Honey Cake Recipe - Medovik russian honey cake
Hi, this is shaziya, welcome to my channel, here you can find different types of delicious recipes from all around the world.
follow me on Instagram :
My Facebook page :
My telugu channel :
#medovik
#russianhoneycake
#honeycakerecipe
Sour cream recipe :
Perfect Honey Cake recipe - step by step | медовик (Medovik) #cookforukraine
Honey Cake, also known as Medovik is a Ukrainian layer cake. It consists of layers of sponge cake with a cream filling and is often covered with nuts or crumbs made from leftover cake. While the thin layers harden shortly after coming out of the oven, the moisture of the filling softens it again over time.
There are many recipes and variations of this cake, but, the main ingredient is honey, giving it the characteristic taste and flavor.
“Here we are using the sour cream filling this time. We will be showing you different variations of honey cake in Calm cuisine in the future.”
INGREDIENTS
For the Sour cream filling
• Sweetened condensed milk - 1 can, 397 gms
• Unsalted butter - 1 stick (113 gms), room temperature
• Sour cream - 200 gms (or Thick hung yogurt)
For the cake layers
• Flour - 2 and 1/2 cups, 350 gms
• Baking soda - 1 tbsp
• Salt - 1/4 tsp
• Unsalted butter - 2 sticks, 226 gms
• Honey - 1/4 cup
• Eggs - 3 large
• Granulated sugar - 1 and 1/2 cups
• Walnuts - 1/2 cup, roasted (optional)
Method
STEP 1 - Prepare Dulce de leche the previous day
- Place the sweetened condensed milk into a pressure cooker as shown and cover with water until fully immersed (at least 1 inch above the can).
-Cook on high heat for 1 whistle then turn to low flame and cook for 20 - 25 mins. The longer you cook the more intense the caramel flavor but don't go beyond 30 mins. Then let it cool down by itself.
- Open the can only after it cools down completely. (if you try to open the can without completely cooling, it could be dangerous)
STEP 2 - Sour Cream Filling
- To prepare the sour cream filling, beat together the Dulce de leche and softened butter followed by sour cream
- Cover and keep refrigerated until needed.
STEP 3 - Cake layers
-Preheat the oven to 350F. Trace circles around an 8-inch cake pan onto 8 pieces of parchment paper. Set aside
-Whisk /Sift together flour, baking soda, salt & keep aside.
-Fill a medium saucepan with 2 inches of water, and bring it to a simmer. Place a heat-proof metal or glass bowl over the pot of water.
-On medium flame, melt 2 sticks of unsalted butter and add in 1/4 cup honey followed by 3 large eggs and 1 and 1/2 cup granulated sugar. Keep mixing until the sugar is completely melted.
-Switch off the flame and add in 2 and 1/2 cups flour.
-For each layer, spread 1/2 cup of the mixture onto the parchment paper (tracing-side-down) using an offset spatula or back of a knife. It will seem like just barely enough batter; do your best to get the layer even and perfectly circular. (The batter will spread more easily when it's warm so spread the batter all at one go.)
-Bake as many layers at a time as possible, for 5 to 6 minutes, until the cake turns a deep caramel color. Rotate pans if needed (at 4 mins) to ensure even cooking. The layer should still be soft after baking.
-When each layer is done, slide the parchment off the pan to prevent over baking. Let it cool slightly for approx. 5 mins, then Use the 8-inch mold to trim the layers and save the edges.
Prepare all the 8 layers the same way.
-In the meantime, process 1 and 1/2 cups of the saved edges (which will have crisped up by now) with 1/2 cup of roasted walnuts and keep aside.
STEP 4 - Assembly
-Assemble the cake on a flat serving plate. Place a cake layer then spoon approx. 1/4 cup + 1 tbsp filling onto the center. Use an offset spatula to spread the frosting evenly. Similarly, layer all 8 layers.
-After placing the 8th layer gently press down the cake layer so that the extra filling oozes out from the sides.
-Cover the whole cake with the remaining filling.
-Sprinkle the top and sides(with the help of a small piece of parchment paper) with cake crumbs as shown in the video.
- Now the hardest part is the wait!! Keep the cake refrigerated for a minimum of 4 hours or best if kept overnight.
Rich and delicious Russian honey cake is ready to serve. Enjoy it with your friends and family.
NOTES
- If you don't prefer to use walnuts, you can process all of the edges to make the cake crumbs for the topping. The walnuts add a slight bite to the cake since I did not grind it too finely.
- The batter for the cake is approx. 4 cups, so if you want a smaller or bigger cake divide accordingly.
FOLLOW ME
Facebook:
Instagram:
FOOD FOR SOUL
Source:
#medovik #Медовик #CookforUkraine
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)
Follow me at:
Instagram: @gracioustreatz
Email: gracioustreatz@gmail.com
Copyright © Gracious Treatz. All rights reserved.
Unauthorized usage or stealing this video is prohibited.
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
????How to make perfect Russian Honey Cake| Russian Honey Cake| Medovik RUSSIAN HONEY CAKE Recipe|E#353
#RussianHoneyCake
#Malayalam
#HoneyCake
Please visit
email:- chikkusdinemail@gmail.com
facebook:
facebook group : chikkusdine family
Instagram:-
To participate in Giveaway???? -
email - chikkusdinegiveaway@gmail.com
My cake recipes especially for U
Choco cake without cream -
Dalgona Coffee cake -
OREO Biscuit Cake -
Jackfruit cake -
Toffee cake -
Pinata cake -
Pull me up doll cake -
Photo print cake -
Grape Cake -
Juan's rainbow cake -
Neapolitan cake -
Cherry cake -
Rose milk cake -
Caramel cake -
ChocoVelvet cake -
3Kg Blueberry cake -
Honey cake -
Snickers cake -
Coffee cake -
X'mas Cake -
Carrot Cake -
Orange cake -
Chocolate Overload cake -
Blue velvet cake -
Ghee cake -
Black forest cake -
Spanish Delight Cake -
Strawberry cake -
Ferrero rocher cake -
Plum cake -
Kitkat cake -
Rasmalai Cake -
Chocolate TresLeches Cake -
Blueberry cake -
German black forest cake -
Raffaello cake -
Vanilla Cake Recipe -
Tender Coconut Cake -
Choco Lava Cake -
Jar Cake -
Nutty Bubble Cake -
Pull me up cake -
Pistachio cake -
Doll cake -
Chocolate Mousse cake -
Cake baking tips and tricks -
Black forest cake -
Red Velvet Cake -
White Forest cake -
Rava Cake -
Rava Black Forest cake -
Chocolate Cake -
Butterscotch Cake -
Plum cake :
Carrot Dates cake -
Cup cake -
Chocolate Ice cream -
Red Bee Cake -
Eggless Chocolate Cake -
Vancho Cake Two Tier -
Banana Cake -
Mango Cake -
Swiss Roll -
Pineapple Cake -
Chocolate Swiss role -
Vanilla Marble Cake -
Vanilla Pastry Cake -
Tres Leches Cake -
How to make perfect Whipping cream ????
Baking classes ????
amazon link
------------------
Kadhai -
Steel kadhai -
Sujata mixi -
Golden Cake knife -
Plastic kitchen container -
Morphy Richards OTG 60-
Philips Beater -
Whipping powder -
Cocoa Dark Compound -
White compound -
Icing Bag -
Baking Tray -
Glass mixing bowl -
Silicon Mat -
Ring Light -
INGREDIENTS
----------------------
Egg - 2 Nos.
Vanilla essence - 1/2 Tsp.
Unsalted butter - 50 gm
Honey - 100 gm
Sugar - 6 Tbsp.
Baking soda - 1 Tsp.
Salt - 1/8 Tsp.
All-purpose flour - 2 Cup
(1 Cup = 250 ml)
Milk - 500 ml
Lemon juice - 2 Tbsp
Sugar - 1 1/2 Tbsp.
Vanilla essence - 1/4 Tsp.
Water
Sugar - 3 Tbsp
Salt - 1 pinch
Whipping cream - 1 1/4 Cup