Russian honey cake. Russian Honey Cake. this link is to an external site that may or may not meet accessibility guidelines. Honey cake (aka Medovik) is one of the most famous Russian desserts. Her highly acclaimed Russian Honey Cake has captivated flocks of food writers, pastry chefs and tourists from around the world, who were infatuated by its amazingness.
Prehistoric people came up with the idea of mixing flour and. This recipe, for the Honey Cake, always gets a lot of compliments. It is never dry, never becomes mushy and has a nice flavor of honey and caramel. You can have Russian honey cake using 11 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Russian honey cake
- It’s of cake layers ingredients.
- Prepare 4 tbsp of honey.
- It’s 3/4 cup of granulated sugar.
- You need 2 tbsp of unsalted butter.
- It’s 3 of large eggs beaten with a fork.
- It’s 1 tsp of baking soda.
- Prepare 1 1/2 cup of all-purpose flour.
- You need of sour cream frosting ingredients.
- It’s 32 oz of sour cream.
- You need 2 cup of powdered sugar.
- You need 1 cup of heavy whipping cream.
If you have Russian roots, you have probably. Check out our impressive Russian cake recipe with moreish burnt-honey icing. Russian honey cake called Medovik has been a tradition for centuries. It is a layered cake with honey cookie like segments called korzh, that soften in between cream.
Russian honey cake step by step
- Add 3/4 cup sugar, 1/4 cup honey and 2 tbsp unsalted butter to a medium sauce pan and melt them together over low heat.whisking occasionally until sugar is melted.dont put them over high heat or they may scorch to the bottom.
- 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 in the baking soda until no lumps remain.then fold in your 1 cups flour 1/2 cup at a time with a spatula.
- Place a 9 inch plate some of your mix and trace around it with a pizza cutter to get a perfect circle.keep the scraps for later.transfer the mix to a large sheet of parchment and bake 2 at a time at 180°F celsius for 4-5 min or until golden.transfer to a wire rack and let it cool completely before stacking.repeat with remaining layers..
- How to make the frosting? Beat 1cup heavy cream until fluffy and stiff peaks form.
- In a separate bowl.whisk together sour cream with 2 cups powdred sugar.fold the whipped cream into the sour cream and you have your frosting.refrigerate until ready to use..
It is best served after refrigeration. 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. This honey cake is so soft and fantastic. The honey baked into the cake layers pairs perfectly with the simple sour cream frosting. The sweet history of honey cake (medovik is from "med" – honey) begins in the early Most Russian families have their own recipe.
