Honey Cake Slices - Slovakian Petit Fours Recipe
Rich & creamy petit fours! Thin Layers of baked honey flavored pastry are filled with pudding filling, jam and finished off with a coat of chocolate glaze!
When it comes to Christmas baking in Slovakia, small, bite size desserts are traditionally baked. Most of them are shortbread, biscuits and cookies because these can be prepared well ahead so you don’t have to stress out 2 days before the D-day (well, it doesn’t mean we don’t stress out - but usually it’s over other bits and pieces, ha).
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Sweet as Honey
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.
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how to make salty honey cake - easy summer cake recipe
how to make salty honey cake; moist fluffy cake scented and glazed with floral honey and seasoned with flaky sea salt.
Original recipe posted on my site:
#baking #recipes #cake
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* ~ SALTY HONEY CAKE RECIPE ~ *
INGREDIENTS
For the salty honey cake:
- 180g (12 tbsp) soft salted butter
- 150g (½ cup) floral honey (I used Italian millefiori honey)
- 2 large eggs
- 180g (1 ½ cups) plain or ’00’ flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- Pinch of coarse or flaky sea salt
For the salty honey glaze:
- 1 rounded tbsp floral honey
- 4 tbsp hot water from a recently boiled kettle
- Pinch of coarse or flaky sea salt
INSTRUCTIONS
For the salty honey cake:
1) Preheat your oven – 180 C / 160 C fan / 350 F / gas mark 4 – and grease and line a 18cm (7 in) round cake tin.
2) In a large bowl, beat together your soft butter and honey for 2-3 minutes.
3) Beat your eggs in one at a time until the mixture is smooth.
4) Sift over the flour, raising agents, and salt and gently stir in until JUST combined into a cake batter. (Over-mixing can make your cake come out tough or chewy, and no one wants that!)
5) Pour into your prepared tin and bake in the preheated oven for 30-40 minutes or until risen and deeply golden on top. When ready, a skewer inserted into the centre of the cake should be cleanly removed.
6) Remove the baked cake from the oven.
For the salty honey glaze:
1) While your cake is still warm, stir together your glaze ingredients in a small bowl or cup until smooth.
2) Pour or brush over your glaze to evenly coat the top of the cake while it is still in its tin.
3) Allow the cake to cool completely before slicing.
4) Enjoy!
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How to Make Beorn's Honey Cakes from The Hobbit
An epic journey to the Lonley Mountain requires sustenance, so, thankfully, in JRR Tolkein's The Hobbit, the company of dwarves encounters Beorn, who makes them his secret honey cakes for their trek. They're dense, sweet, and perfect with a cup of tea, whether from the comfort of home or on an adventure.
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Recipe:
Ahhmazing Honey Cake Recipe
This Easy Honey Cake is a sweet and moist dessert that will make your mouth water. It’s rich in flavor and has lightly caramelized edges, making it an irresistible treat. The cake is so tender, with just the right level of sweetness, making it perfect for any occasion. It's just delicious and I LOVE the honey flavor that comes through with every bite.
RECIPE:
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Clear your schedule and make this 10-layer honey cake. #cooking #baking #recipe #food #cake #how