honey cake recipe with step by step pics. This is my go to honey cake recipe! Could you use mascapone cheese instead for the frosting? Thanks for stopping by! , Hi Olga, the spartak is my personal favorite, but this cake is normally supposed to be easier to make and roll out. There was nothing left of it and I was asked for the recipe by several party goers, and received many compliments. You can also use crushed graham crackers if you prefer ). I just saw someone posted your honey cake recipe in her blog I recently received a honey cake recipe from long lost relatives in Ukraine. Here's the one I've chosen this year. 3 cups all-purpose flour (I used unbleached, organic) *measured correctly, 32 oz sour cream After trying this cake at a Russian restaurant, I went trying to track down a recipe for it–this is what I ended up finding. If you want to try it, replace the honey with date honey without changing anything else in the recipe. In a small bowl, combine honey and baking soda; mix well and set aside. This will be my weekend cake. Have made this cake now 6-7 times, it turns out phenomenal every time. As it quite difficult to find it in my place. It smells great and can’t wait to have for dessert. Also, i see a lot of recipes from Russian sites have got Condense milk in their creams. Making it again. It has very nostalgic ukrainian flavor, love, love, love it!! Thank you for that wonderful review. Beat 1 cup heavy cream until fluffy and stiff peaks form (1-2 min on high speed). You are so welcome, Marina. Just though I’d share as some comments on here mentioned some difficulty with these things. Mine took exactly 3 cups flour (measured precisely, scraping off the top of the cup). It turn out really good. I made your medovik for a book club recently and everyone was so impressed and just loved it! handmade in small batch in fremantle. I’m so glad to hear how much you love this recipe! There may have been a variance in ingredient measurements when converting or did you possibly use a different type of flour? I’ll make that note in the recipe. If put the batter in a 9.25 inches x 3.1 inches x 2.5 paper pan, and put that in the 9×5 you think it would bake ok? Category Baking recipes Cake Recipes Snack Cake. While the cake rests, it absorbs much of the cream which softens the layers but yes it is a generous amount of frosting on each layer of cake. It’s worth the wait! So this to request permission to reproduce the adjusted recipe as a modification of this one with a link to the original. I would love to see a photo Tina! I made 2x the recipe yesterday for my hubby to take into work. I am so happy to hear that!! my cake turned out flawless. In a large bowl, beat eggs, oil, vanilla, and sugar. Guess what, last night we had my son’s party and while everyone what enjoying the buttermilk rainbow cake and your vanilla cupcakes with your cuisine frosting a lot of people asked me if I remember that Honey cake I made last year! Hi Jim, I am trying to keep that in mind with baked goods with more recent recipes. I made this cake for Rosh Hashanah 2018 and it’s amazing! This cake is quick to put together, and would make a wonderful lunchbox snack cake or afternoon pick-me-up. So fluffy and exactly in the right amount of sweetness. Copyright 2020 - Pretty. Such a delicious cake, definitely making it again! Thank you for sharing your great review & wonderful suggestion. Hello, I’m a Language Arts teacher in Naples, Florida. Spread the cream GENEROUSLY!!!! I followed the recipe and put it at 350F for about 5 minutes and the layers were crunchy. Rosh Hashanah, also known as the Jewish New Year, is one of the most meaningful holidays in the Jewish culture. Add the honey and beat well, then beat in the oil. Hi Natasha, Add 3/4 cup sugar, 1/4 cup honey and 2 Tbsp unsalted butter to a medium sauce pan and melt them together over medium/low heat, whisking occasionally until sugar is melted (5-7 mins). Bake in … Дякуємо. Made this recipe exactly as stated and it is wonderful! You’re welcome! (I’m just starting my blog, so it would probably literally be a couple haha). I am looking to make this cake for my daughters’s 4th birthday (19 adults and 15 kids) would i need to double recipe? Cake is delish!!! Medovik is my Russian husband’s favourite cake, and I wanted to surprise him for his birthday (since we cant buy it where we live). Check out our post on measuring here. I’m so happy you found one you really enjoy! This is also why it helps to flour your board; if it gets stuck to your board, it can get miss-shappen when you’re trying to pry it off. I also used just one cup of sugar, instead of two, in the filling. Whisk together flour, baking powder and soda, salt, and spices in … , I’m glad to know it’s not just my crazy family . Hi! 1 tsp baking soda As soon as the sugar is dissolved, remove from heat and while it’s still hot, add in your beaten eggs in a slow steady stream while whisking vigorously until all of your eggs are incorporated (whisk constantly so you don’t end up with scrambled eggs). Hello, I’m super excited to make this cake. For cake: Heat oven to 350°F with rack in middle. Transfer the dough to a large sheet of parchment paper and bake 2 at a time at 350˚F for 4-5 minutes or until golden. Hi! I used whole wheat pastry flour and flax eggs. Refrigerate until ready to use. (had very little left over). Hi, that is normal and you will need to let it rest overnight for the layers to absorb the frosting and then it softens. Hi Kristine, I haven’t really tried making this recipe yet without eggs so I’m not sure if any substitute will work. I was too scared to add more flour. I am glad to hear that! In a mixer bowl fitted with the whisk attachment, whisk together eggs, granulated sugar, and honey … Light, fluffy and honey scented. ☺️. You can use any 1/2 cup of liquid so today I used a mixture of OJ, Whiskey, and Coffee and it turned out amazing! Beat 1 cup heavy cream until fluffy and stiff peaks form (1-2 min on high speed). Malaysian honeycomb cake has a sister – who is Vietnamese honeycomb cake – click the link for the recipe if you fancy another ‘fun cake of the week’ recipe. I used 4 – 16 oz sour creams and 4 cups of powdered sugar and 2 cups of heavy whipping cream. I had to put the dough in the fridge (overnight – just because I didnt have enough time that evening. Don’t be afraid the use the cardamom – it makes these really special. Maybe a spoonful of whipped cream and berries if … I have 2 questions if you don’t mind. Thank you for sharing , Natasha, this cake is absolutely fabulous!! Simple. Hi Lisa, the cake will still work if you roll the layers out thicker and smaller. I would never be able to whisk those eggs fast enough. thus makes for a healthier option for a cake. I literally followed the directions step by step and everything turned out fine. My hubby divided the dough evenly (using a food scale) into 8 balls. Thank you for sharing this recipe. It is like an icebox cake. You’re welcome Sonia! Several readers reported great results doubling the recipe , I ended up doubling the recipe! Repeat with remaining layers. I ended up with 9 biscuits but not a problem as there was plenty of frosting and it looks fantastic when it’s cut. Pour batter into a greased 2.5 litre bundt pan and bake for 50 minutes or until a … I don’t know why. Thanks for asking, it really depends but hopefully we can do a video in the future. Place a mixing bowl and a whisk in the refrigerator. Although not completely necessary, it may also help to get the eggs to room temperature. Can i make the cake ahead of time and frosting later? I used an online measure converter which converted 32oz to almost 2 litres, which is what I used. I left mine for around 24 hours between preperation and serving, but you don’t have to leave it that long. Your recipe is EXACTLY as my mom baked for special events when I was a child (and later of course). One request for your recipes – it would be helpful if measurement were also provided in metric. What is the reason that it has to be refrigerated? It is spectacular and a family must! It was made, at special request, for my brother-in-laws 60th birthday party. Hi Aian, You’ll want to frost the cake the day before and then refrigerate overnight for the layers to soften. Despite my troubles making the cake yesterday, it turned out perfectly in the end. Use the pan that you want, and fill it no more than 3/4 full with batter. Hi Vika, I think it would work to double it. Would highly recommend to anyone considering trying it out. It’s my family’s favorite recipe! I wanted to make sure you got the credit, and perhaps throw a couple of new readers your way. So proud of myself. Thanks for looking out Shaheen! You can, but keep in mind that it has a strong flavor so it would affect the flavor of the cake. Thank you for sharing your awesome review with me . I had the same problem and did 8″inch layers instead. 3/4 cup granulated sugar This cake is just so delicious! I was also a little short of the crumbs might be handy to make a little more in the future. Another recipe that turned out perfect on a first try! The cake is already gone haha. The only problem I have had is it sometimes sticks to the pan and falls apart. This one’s not that sensitive, making it more attainable for everyone. I didn’t have the individual spices, so I used pumpkin pie spice, which happens to be a combo of cinnamon, ginger, nutmeg, allspice and cloves! Read my disclosure policy. I followed the recipe with no substitutions. Hi Olga, yes that should work fine. Baked it today for breakfast – very good!!!!! Any tips for getting the cake to release more easily? Will make again when I want to show off . Add the eggs in a thin stream for them to temper and incorporate correctly without cooking the eggs and turning them into scrambled eggs. Tried a couple recipes found online, but they were not the same Medovik i use to love. Don't be alarmed at the long list of ingredients, it's an easy recipe to put together. This stunning 8 layer cake flavored with our Almond and Honey Extracts will do just that • Grab the recipe and give it try by clicking the link in our bio or go here >>> https://bit.ly/2UVGSpk. Hello Sharon! Just made this today. Thank you for sharing your wonderful review Iris! Cake was good but when cut a slice it fell into pieces. You can use the water without adding coffee or tea, just keep in mind that the flavor will be slightly different. You have successfully subscribed to our newsletter. Everything went according to your recipe and instructions. You and your family are lovely I made this cake for new years for my husband and parents and they LOVED it! Thanks! I have carefully translated all ingredients to English equivalent measurements and have not altered any of the ingredients from the recipe. Thank you for making it , Hi Natasha, is there any chance you have the ingredients in grams please? Best, Helen. Easy! Thanks for sharing your wonderful review with other readers! I am hoping that this cake will still have a honey flavour as i didn’t add extra honey but doubled the flour quantity. I hope that helps. That was long enough for the cake layers to soften. She doesn’t use heavy whipping cream in her frosting, just sour cream and real sugar. Love trying all of your recipes! There are two reasons why I would loosely cover the cake when refrigerating it. The cake is delicious, and easy to make. I’m a pretty terrible cook so will be following the recipe really closely. I cooked the honey mixture too long and it became too hot, finally got it right on my 4th attempt , Hey Natasha ? Can I use heavy whipping cream as frosting and how. I highly recommend to make the cake 1-2 days ahead of time. I love the texture of the cake too. I’m so happy you enjoyed this cake, Andie!! Zoe, Hi Zoe, I share this with someone earlier I hope it helps “just make sure you roll the layers out until they aren’t springing/shrinking back. Some of mine were slightly different in size, but nothing that frosting couldn’t fix”. 99 ratings 4.6 out of 5 star rating. . I’ll definitely be making this again! Two questions: 1. inally bake the scraps separated evenly on a re-used sheet of parchment. Cake is amazing!! I didn’t have any cloves on hand so left that out and I chose to use nutmeg over cardamom. Hey Natasha! Here’s the Print-friendly for your recipe books: Tips for Success: Roll out the next layers while the first ones are in the oven and total combined baking time shouldn't take more than 25-ish minutes. Make a video tutorial on how to easily spread the crumbs around the sides of the cake. The muffins look pretty awesome with sliced almonds sprinkled on top! Thanks for sharing your great review! Set aside. I did because I didn’t want to use all my icing up right away but there will be plenty of icing for the whole cake. Now I have to print 3 more copies of the recipe because they want to know how to make this. This honey cake is so soft and fantastic. Thank you for sharing. It is one of my favs too! High praise all around. Privet Natasha! I always make a circle but I was wondering if I roll it out into rectangles (for a wedding) would it still work? 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. I really love the cake, it is the best I ever eat for my whole life! I use herbal teas instead of coffee (we don’t drink coffee or black/green tea in my family either). That’s just awesome!! 1 cup heavy whipping cream. Hey Natasha, what percentage fat should the sour cream be, 14%? But now I know and I’ll pass. I love all your recipes, have tried lots of them and you never fail to impress! Maybe someone else has tried? I mentioned it on my blog. The cake layers can be made ahead. Make sure to chill it before so it will firm up and won’t fall apart. I’m happy to hear the recipe is such a success! We had our first ever Honey Layer cake experience when visiting beautiful Prague in 2016. Preparing the cake immediately before serving, or just before sitting down for the main course, will not be long enough. I only have baking powder right now. Butter and line a 20cm round loosebottomed cake tin. I’m going to make it again during the holiday. Natalie, 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. I make this cake quite often. Thanks for sharing your helpful review with other readers! If so, would recipe have to be doubled? 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. Take off the heat straight away and pour over the cake while it is still warm. I hope that helps for next time! this super delicious honey cake recipe is made from whole wheat flour (atta), unrefined cane sugar and uses less oil. The bakery was out of honey cake, so I googled "best honey cake recipe", found this and started baking. Measure the honey, butter and sugar into a large pan. Any suggestions to avoid the sinking in the middle? Thanks yar. It’s hard to know what went wrong without being there! 20' Ηands on. Keep up the good work! This recipe calla for baking soda. When the recipe calls for mixing eggs with sugar and honey, use only the egg yolks. I’m glad you liked it, and that the substitutions you made worked out for you! There may have been a variance in ingredient measurements when converting or did you possibly use a different type of flour? That’s aweseome Steph! Made mine and it looks alittle lopsided haha. First time trying it, I baked my first 2 rounds on parchment directly on center rack if oven and 3 min in they burned! (80 ml) canola oil (or vegetable, safflower), (mix 1/2 cup hot water with 1 teaspoon instant coffee or 1 tea bag), (25g) sliced almonds, pecans or walnuts, optional, https://www.facebook.com/groups/1991143367777138/. store range visit our stores. Thank you so much, Miri I use English breakfast tea or black tea. Lovely recipe. For some reason this cake didn’t meet my expectations, taste wise. It makes 6 mini bundt cakes (plus a little left over), filled halfway, cooked for 20-30 minutes. Cool to room temp then cover loosely in a plastic bag and store at room temperature in a low-humidity room. Hi Bridgette, For the bread crumbs, I used that little brush in the picture to flick the bread crumbs over the sides. Could i make it in a 25cm tin? I suggest not skipping the cloves as they go perfectly with the honey and help to enhance the flavor, unless you don’t like cloves at all. Hi Shiran! Thank you for sharing your wonderful review, Vika! Hi Natasha No mater how fast I whisk . Hii..what’s the texture of this cake.is it soft nd spongy or crumble like biscuits. I’m curious, how did you measure the flour (tools and method)? So, Don’t put the plate on to trace until you can see that the layers aren’t shrinking back after you roll them out. Hi Inna, it sounds like maybe you are over too high of heat. Late to the game here, but I’ve made this recipe now twice for a Russian friend, and each time it turned out amazing – this is a fantastic recipe. Looks and tastes amazing! HI Natalie, baking soda is about 3 to 4 times stronger than baking powder so there would be adjustments needed but I haven’t tested that. I ended up having cereal bowl size layers. Sorry I can’t be more help with that. The layers are dry when you first frost them but they soften into a spongy texture after refrigeration. Hi Natasha. Baked it already 4 or 5 times. Just wanted to point out 32 fluid ounces is .94 litres, not 2 litres! Pour batter into prepared pan. Thank you. This cake is delicious, but both times I’ve made it there’s been a big sunken crater area in the middle, Any idea what might cause this? Thanks for sharing your helpful review with other readers! I did end up having to add a bit more flour to make the dough come together without being incredibly sticky– I didn’t have time to let it sit overnight as someone else suggested. Hi Snizhana, the cream does have heavy cream in it but I don’t think whipping cream alone would work as a frosting for this cake. You don’t have to use instant coffee, you can use coffee made with coffee and water. I have been making this recipe for almost two decades, with the following changes: decreased the amount of granulated sugar by ½ cup and It’s francophilepoet.wordpress.com. In a separate bowl, whisk together 32 oz sour cream with 2 cups powdered sugar. Only change for me was I added a little more honey and reduced by half the sugar in the frosting. Hi Natasha, is it okay to change sour cream to yogurt? Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. Thanks. I went ahead and added the nutrition label to this cake and hope it helps you! Hi Amber. hii natasha. Is the Sour cream necessary for this recipe? Natasha’s favorite tips to unleash your inner chef! Its amazing! Any help would be gratefully appreciated as this cake looks amazing! The cake layers need to absorb some of the cream and I’m nut not sure that plain whipped cream would work to flavor and soften the layers and still have cream between the layers after it has softened. Place a 9″ plate or base from a springform mold over your rolled dough and trace around it with a pizza cutter to get a perfect circle. i put the dough between Hi Vika, mine was slightly smaller. I’m so happy you enjoyed that Julie! So nice to know that, Sema. I didn’t mind but lesson learned I switched to putting on parchment on a baking sheet! Mine took exactly 3 cups flour (measured precisely, scraping off the top of the cup). Thanks! My cake is in the oven at the moment. Castella (カステラ? Delicious cake Natasha!!! It is very labor intensive. Thank you for the wonderful review! I could really taste the honey. I’m definitely making this again. Hi Vitaliya, I use the scraps left over from the cake and I put them into the food processor to turn into crumbs. Preheat the oven to 375 degrees F (190 degrees C). And it was pain in the butt to roll out the slices. *^_^* Thank you! Sweet. Thanks for following and sharing your fantastic review! My middle school class will be studying the book The Bronze Bow next year. Also are you making any substitutions in the recipe or using a different kind of flour? Try to stay away from white sugar. And roughly how long would you say it would last for? The honey baked into the cake layers pairs perfectly with the simple sour cream frosting. I did make some alterations to the recipe such as adding salt and vanilla to the dough, you need the salt to balance out the sweet, gives more of a complex flavor. I made this cake for a Russian workmate’s birthday. This is amazing! I’m a trucker and a novice at this kind of cooking. Devonshire honey cake. I made this work intensive cake for Ukrainian Christmas eve … and it was worth it! You might try remove it from the heat and whisk in the egg slowly then put it back on the heat and continue whisking after all of the egg is in. If this is the only dessert, I would make 2 cakes with that many people :-). Makes a large cake so lots to share. Looking forward to trying more of them. Hi Natalia, I am using the US measuring cups. The dough is extremely difficult to work with, even though i weighed out the flour. Delicious, we all had seconds and look forward to finishing the cake tomorrow. I made a double batch and everything went well except I literally had half of the frosting still left after using the 1/3 cup per layer method. That would still work to make it ahead, just be sure to let the layers get completely to room temperature before you stack them then cover loosely in a plastic bag and keep at room temperature. Can i bake layers tonight and add cream next day ? You then build up the layers of cake and cream mix and leave them for several hours, the longer the better. 1. Thank you ! Thank you for sharing that with us! But they could not stop eating. . quick tip I deflated any real whopping bubbles after they came out of the oven. Hi all. And it looks so impressive with all the layers Was just wondering, would it be possible to add the metric units of the flour to the recipe? would that ruin it or give it a honey overload? Thanks for sharing your excellent review! Thank you Liza! How long does it stay fresh in the refrigerator? Can I make the cake layers 3 days in advance and then assemble it? I don’t get the heavy cream or sour cream at my place . 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. Finally bake the scraps separated evenly on a re-used sheet of parchment. 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