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.
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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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Baked Midori Jade #Matcha #Donuts
Ingredients
Make 8 Donuts
Donut Ingredients:
155g gluten-free 1-to-1 flour
80g powdered sugar
4-5 (1 tsp) baking powder
1-2g (¼ tsp) baking soda
10g corn starch
5g Suncore Foods® Midori Jade Matcha Powder
136g unsweetened vanilla oat milk
5g apple cider vinegar
45g dairy-free yogurt
5g pure vanilla extract
13g dairy-free melted butter
Optional Chocolate Drizzle Ingredients:
1/3 cup dark chocolate
1/3 cup dairy-free white chocolate
Cinnamon Sugar Dust Ingredients:
55g (¼ cup) granulated sugar
3g (1 tsp) ground cinnamon
Directions
1. Preheat oven to 3500 F and prepare a 6” cake pan by brushing some butter or oil on the inside of the pan.
2. Dry Ingredients — In a large bowl, combine flour, corn starch, baking powder, baking soda, sugar, Suncore Foods® Midori Jade Matcha Powder, and salt.
3. Wet Ingredients — In another bowl, combine oat milk, vanilla extract, apple cider vinegar and melted butter.
4. Mix the two sets of ingredients together until well combined. Pour the batter into the prepared cake pan and bake for 35 minutes or until the cake passes the toothpick test.
5. Follow the same steps to prepare another 6” cake for a layered cake.
6. Allow both cakes to cool completely before adding buttercream.
7. Buttercream: Beat butter for 1-2 minutes until light and fluffy. Add cream of tartar and vanilla extract and beat again until well combined. Add powdered sugar 100 g at a time until you reach the desired texture. For a thinner buttercream, use less sugar. For a thicker buttercream use more sugar.
8. Mix in Supercolor Powder into the buttercream until well combined.
9. Assemble cake: Evenly cut the domes of each cake so both cakes are level. Spread some buttercream on one cake and place the second cake over the buttercream. Gently press down in order to position the cake.
10. Add the remaining buttercream to a piping bag and decorate cake to preference.
赤い果実のタルト / Tarte aux fruits rouges
クリスマスが近づいてきて、街の雰囲気も一気にクリスマスモードに。
街も人々も盛り上がる私にとって大好きな季節です。
今回作った赤い果実のタルトは、クリスマスのキラキラと可愛い感じをイメージして作ってみました。
たっぷりの赤い果実とアクセントのホワイトチョコでとっても軽く頂ける一品です。
【材料】タルト型直径20cm高さ2cm 1台分
カスタード
牛乳 250g
卵黄 50g
砂糖 60g
薄力粉 20g
バター 20g
タルト生地（パータシュクレ）
バター 50g
粉糖 30g
フルールドセル 0.5g
全卵 25g
アーモンドプードル 10g
薄力粉 85g
アーモンドクリーム
バター 40g
粉糖 40g
全卵 40g
アーモンドプードル 40g
カスタード 40g
ディプロマットクリーム
カスタード 300g
生クリーム 60g
（生クリームはカスタードの20%の量です）
シロップ
砂糖 40g
水 40g
キルシュ 8g
ホワイトチョコ 40g
デコレーション
いちご
フランボワーズ
すぐり
ブルーベリー
りんご
【ingredients】
Custard
Milk 250g
Egg yolk 50g
Sugar 50g
Cake flour 20g
Butter 20g
Pâte à sucrée
Butter 50g
Powdered sugar 30g
Salt 0.5g
Egg 25g
Almond powder 10g
Cake flour 85g
Almond cream
Butter 40g
Powdered sugar 40g
Egg 40g
Almond powder 40g
Custard 40g
Diplomat cream
Custard 300g
Heavy cream 60g
(20% heavy cream for custard)
White chocolate 40g
Decoration
Strawberry
Raspberry
Currant
Blueberry
Apple
#クリスマス #クリスマスケーキ #christmas #noel #お菓子作り
Midori Spring Matcha Review
I received Midori Spring Matcha for free in exchange for an honest review, from Life&Food. This is a brief review of the product.
Thank you Life&Food and Midori Spring for allowing me to review the product.
Midori Spring Matcha can be purchased at or at
Free background music: 'Grooving Melody', from
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I promised the recipes to be listed. Most of the recipes I found on Pinterest. The zucchini bread and banana matcha smoothie I winged it. LOL
HERE ARE THE LINKS:
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Blueberry Green Tea Smoothie:
Matcha Pineapple Smoothie: (This blogger reviewed a different matcha brand.)
Green Tea Mask: