honey cake

8 layers of honey goodness with creamy filling, adorned with caramel flames this cake Medovik is a stunner!

Russian Honey Cake Medovik

70 grams/5 tbsp unsalted butter

grams/1/2cup sugar

tbsp honey (I prefer dark honey

eggs (large)

vanilla

tsp baking soda

tsp salt

330 grams/3 cups all purpose flour

creme fraiche

500 milliliters/2 cups double cream/whipping cream

grams/1/2 cup icing sugar/powdered sugar

vanilla bean vanilla

mascarpone (chilled)

125 milliliters/1/2 cup double cream/whipping cream

100 grams/1 cup icing sugar

sugar (half white and half brown sugar)

lemon juice

Preheat your oven to 400F/200C and line two baking trays with parchment paper. Set a double boiler or a large pot filled 2/3 with water and a glass or metal bowl over it on the medium heat. Melt butter, sugar and honey in the bowl. In a separate bowl beat eggs and vanilla and pour the mixture in the double boiler while mixing the whole time (I use electric mixer) to avoid ending up with scrambled egg.

Then add baking soda, salt and 2 cups of flour, continue mixing for a few minutes until the dough starts to thicken and come away from the edges of the bowl. Take it off the heat and add the last cup of flour, mix well. Be careful as the dough will be hot.

Allow it to cool for a couple of minutes and then knead it with your hands until your get smooth, pasta like dough. What you are looking for is a cookie dough rather than a cake batter. Divide into 8 equal parts and cover with a kitchen towel to avoid drying out. The cake layers will be baked separately on baking trays and then cut into neat circles using a 7″ cake pan, tart pan or, in my case, a pan lid as a template.

Dust your work surface with flour and roll out a thin circle slightly larger than 7″, transfer on a parchment lined baking tray and bake for 4-5 min. Watch closely as the cake layers burn quickly. Roll out the next layer while the previous one is baking. That is why you need to have 2 baking trays on the go. Remove from the over when golden brown and cut out a circle while still hot as the layers will turn into crisp biscuits in a couple of minutes.

For the cake

Beat creme fraiche or sour cream with whipping cream, sugar and vanilla until sugar is dissolved and it’s doubled in volume. Fill all 8 cake layers except for the top and the sides.

For the filling

Beat cold mascarpone with icing sugar, vanilla and whip cream until stiff. For the US users whip the whipping cream first with icing sugar then fold into slightly whipping mascarpone.  Cover the sides and the top of the cake with mascarpone frosting.

For the frosting

Mix sugar with lemon juice in a saucepan, set the saucepan on medium heat and don’t stir until the edges start to bubble up, then start stirring until all the crystals melted, sugar looks clear and deep amber colour. Take it off the heat and put the bottom of the pan in ice cold water to stop it from cooking immediately but don’t keep it there for too long or the caramel will harden before you have a chance to work with it.

Drizzle caramel with a spoon on parchment paper  that was previously sprayed with an oil spray, let it set. Then break up the hardened caramel and decorate your cake in any way you like

For the caramel flames

Medovik Russian Honey Cake

170 g (1/2 cup) honey

g (1/2 cup) sugar

115 g (1/2 cup) butter

tbsp baking soda

eggs

515 g (4 cups) flour

500 g (2 cups) creme fraiche or sour cream

500 g (2 cups) whipping cream

Place honey, sugar, and butter in a pot. Place on medium-low heat and stir occasionally until sugar is completely dissolved. Continue to cook.

Let the honey mixture simmer for three minutes more.  Remove from heat and stir in baking soda. The mixture will bubble profusely.  Make sure to mix it well.

Place eggs, salt, and vanilla in a bowl and beat with the help of an electric mixer.

Pour honey mixture SLOWLY into the eggs while beating constantly with the electric mixer. It's important to do this slowly or you will end up with scrambled eggs.

Add the flour in batches of three and continue mixing.

Roll out dough onto a countertop and knead by hand adding more flour if necessary.

Divide dough into 8 equal pieces. Roll out with a rolling pin and cut into 22 cm (8.5 inch) discs.

Bake each disc as well as all offcuts for 8 min or until golden brown.  .

Add whipped cream to the sour cream and honey with circular motions so not to deflate the mix.

Place a dollop of cream on your serving plate

Place a cookie layer on top and cover with cream.  Place another cookie layer on top and repeat this process of cream, cookie, cream, cookie until all layers have been used up

Cover the cake side with cream. The cream will look a bit messy. Don't worry, It's fairly liquid on purpose. The idea is for it to soften the honey cookies.

Blitz the offcuts with a food processor to create crumbs.  Place cake in the fridge overnight or let stand for a couple of hours.  Decorate the cake with crumbs

This light, flavor-packed honey cake skips all the fuss. And it's the simple cake that will feed a crowd.

Greek Orange Honey Cake with Pistachios 

low-fat Greek yogurt

sugar

tbsp almonds

Meyer lemon

orange

all-purpose flour

tsp baking powder

olive oil

almonds

pistachios

runny honey

juice of 2 oranges

lemon

Grease a 9 x 13 baking pan with butter and dust with flour (shake the pan a little to get an even coating of flour).

Make the cake batter. Place all the cake ingredients (except the shaved almonds) in a large mixing bowl. Mix with a wooden spoon or a whisk to combine.

 Pour the batter into the prepared baking pan and spread evenly with a spatula.

Bake in heated oven for 25 to 30 minutes, until golden and well cooked-through. To be sure, insert a wooden skewer into the center of the cake, it should come out clean if the cake is done.

Remove from the oven and let the cake completely cool in the pan.

Once the cake has cooled, prepare the honey syrup. Toast the pistachio in a dry non-stick pan over low to medium heat (pan needs to be large enough for the remaining syrup ingredients). Once they start to smell, stir in the honey. Add the orange juice and lemon juice. Bring to a boil for 1 to 2 minutes, or until nice and syrupy. (Do NOT taste the hot syrup, it will burn your mouth)

Stab the cake all over with a small knife or a skewer to create holes. Pour the honey pistachio syrup all over the cake as evenly as possible. If you need to, use a spoon to distribute the pistachios across the top of the cake. Sprinkle shaved almonds, if using.

You can cut the cake into 12 to 15 squares and serve at this point (see notes for best results.)

This cake is truly wonderful! I must follow a strict gluten free diet so I made a couple of changes to the base recipe by replacing the flours with my gluten free flour blend but the three times I have made it so far came out terrific! Thank you for sharing a cake recipe that is appealing to so many in my family!

Made this cake for Christmas and it was a huge hit with my family! It even stayed for a few days time. I halved the recipe  and then also halved the honey in the syrup because I thought it would be too sweet. It ended up being perfect for our taste with half the honey. I would definitely make this again and would add a touch of salt to the cake to really bring out the flavors.

I wasnt going to put the 2 cups of sugar, used one cup honey instead ..and way better. That's way to much sugar ..

Absolutely delicious texture and flavour. I added some cinnamon to taste with the cake too. Will definitely be making again.

https://content.jwplatform.com/videos/aZtUuUYa.mp4

TMD - Cake - Blog - Edit 2.5

Russian Honey Cake is a gravity-defying layered cake with notes of honey and caramel. It is decadent, beautiful and absolutely delicious.

Russian Honey Cake

70 g Butter

Honey

Sugar

Eggs

tsp Baking Soda

tsp Vanilla Extract

Flour

Butter

oz Cream Cheese (room temperature)

oz Heavy Whipping Cream

oz Cooked Condensed Milk

Dough starter

This cake dough is made on a steam bath. Preheat water using a bowl on top of the boiling water, make sure the bowl does&#039;t melt. Place butter, honey and sugar, and let it stand there until it&#039;s all melted.

Enrich dough

In a separate bowl, beat eggs with baking soda until they have one consistency. Slowly add egg mixture to the batter, continue mixing the whole time while adding.

Finalize dough

Cook for about 30-40 minutes, until the color changes. Take it off the steam bath, add vanilla extract and let it sit for 10 minutes. Add flour to the dough; it may still be sticky after adding the flour. Preheat the oven to 350 °F and line baking sheet with parchment paper.

Cake layers

Flour the surface generously. Because the dough is sticky, this will help you work easier with it. Optionally, weigh each piece of dough, to maintain the size. Roll out the dough into a round shape, large enough to be cut out later. Relocate the dough layer to the baking sheet by rolling it onto a roller, then unrolling it back out onto the baking sheet.

Bake

Bake each layer of cake for 5-7 minutes, until golden brown. During the process of baking, roll out another layer to speed up the process. When it&#039;s done, remove it from the oven and cut out each circle by placing a plate over the top. This is the key trick to making all sides perfect. You&#039;ll need the cut off pieces for decoration, later.

Cool cake layers

Do not immediately stack the layers on top of each other, as they will lose its even shape. Rather, make sure they first cool off on a flat surface. Repeat until you are done.

Cake Layers

Make cream

Whip butter together with cream cheese and condensed milk. Once they are well mixed together, add whipping cream. Whip until the cream is very thick.

Apply cream

Divide all cream evenly between each layer of the cake. Form the cake by stacking the layers of the cake.

Decorate

Shred the leftover cake pieces in a blender and use it to decorate the sides of the cake. Let the cake sit in the fridge overnight. Before serving, let it sit out of the fridge for some time, as it will add more moisture to its taste.

Finalizing Cake

Recipe video above. All too often, honey cakes lack any discernible honey flavour. But you can&#39;t miss the flavour in this one, that&#39;s for sure! You&#39;ll love how this is made only using honey, no sugar at all, and how the soft cake gets soaked with honey syrup hot out of the oven.Serve warm for the best eating experience. Brilliant as a pudding-like cake dessert to finish off a cosy dinner.

Honey Cake

plain flour ((Note 1))

tsp cooking salt ((kosher salt))

(1 cup) unsalted butter (, at room temperature (Note 2))

honey

eggs (, at room temperature (Note 3))

milk (, preferably full-fat, slightly warmed)

orange (,

water

lemon juice ((recommended but optional))

Vanilla ice cream, cream, lightly toasted almond flakes or slivered almonds

Preheat the oven to 180°C/350°F (160°C fan).

Prepare cake pan: Butter and line a 20cm/8&quot; round pan or springform pan with baking paper (base and sides).

Whisk Dry ingredients: Whisk together the flour, baking powder and salt in a small bowl.

Cream butter and honey: In a separate bowl, cream the butter and honey for 3 minutes, scraping down the sides halfway, until smooth and fluffy. (Speed 7 handheld beater or stand mixer fitted with whisk attachment).

Add eggs and flour - Add one egg, mix with a wooden spoon for 30 seconds until incorporated into the batter (mixture splits at first but then comes together). Then add in 1/4 of the flour and mix until you can no longer see flour. Repeat again - mixing in 1 egg, then a portion of flour - until you&#39;ve used all the eggs.

Milk and zest: Add the milk and orange zest, stir until the batter is almost completely smooth. The batter should be quite thick, but soft.

Bake 45 minutes: Scrape batter into the prepared pan, smooth the surface and sprinkle with almonds. Bake for 45 minutes or until a knife inserted into the centre comes out clean.

Soak: Remove cake from the oven. Poke about 30 holes all across the surface using a skewer (between the almond flakes). Pour 1/4 of the hot Honey Syrup across the surface (if using a springform pan, put it on a plate in case it leaks). Once it mostly sinks in, repeat 3 more times, waiting between pours for the syrup to soak in. Then leave the cake to soak for 15 minutes.

Serve: Serve warm. Remove the springform pan sides, or serve it straight out of the cake pan. To remove from a cake pan, cover the almond surface with baking paper (the surface is tacky and will stick to the plate) then invert onto a plate then invert again so it&#39;s right side up.I typically serve it plain. However Topping Options suggested above would never be turned away!

Honey Cake:

Simmer: Bring the honey and water to a gentle boil for 5 minutes over medium-low heat. Add the lemon juice and boil for 2 more minutes. Remove from heat then use immediately.

Honey Syrup

Lovely layers of honey cake filled with semolina buttercream make up this Polish honey cake known as grysikowiec or miodownik.

Polish honey cake with semolina buttercream

flour

g honey

butter

g sugar

sour cream

l milk

tbsp vanilla extract

semolina

350 g butter (room temperature)

Start by making the cream, as it needs to be completely cooled to be used. Combine the milk, and vanilla extract in a saucepan and bring to a boil. Add the semolina stirring continuously. Simmer for 4-5 minutes, until the mixture has nicely thickened. Lower the heat if it sticks to the bottom of the pan.

Place the bowl in a cold water bath to lower its temperature. When it has cooled some, you can place it in the freezer and stir it every few minutes to speed up the cooling process.

To make the honey cake layers, combine all the ingredients in a food processor and blitz until incorporated. Stop the blades from time to time to scrape the sides of the bowl, and if necessary give the dough a quick knead to make a homogeneous ball.

Crumble some dough over a piece of parchment paper, cover with a second paper and roll the dough with a rolling pin until about 2-3 mm thick. Cut the dough the size of the baking tin, using the bottom of the actual dish as template. Set aside and repeat until you have used your dough to make 4 pastry layers.

Bake each layer individually at 200°C (390°F) for 10 minutes, and let set on a cooling rack. The pastry will slightly harden as it cools.

When the semolina has cooled, it&#039;s time to make the buttercream. In a bowl, combine the sugar and egg yolks and whisk for a couple of minutes at medium speed. Always whisking, add the butter in chunks, little by little, until all of it has been incorporated.

Take the semolina out of the fridge and fold it into the buttercream with a spatula.

Have a cake layer on a working surface and spoon some semolina cream over it. Spread it evenly with an angled spatula. Place the next layer over the cream and repeat. Remember to reserve some cream for the top layer, too. Before spreading cream on the top layer, slide the spatula along the sides of the cake to give the sides an even finish and remove any excess cream that may have been pushed out.

Made with simple ingredients, this Honey Cake is soft, moist, and tender. Full of honey flavor, you won&#039;t believe how easy it is to make.

all-purpose flour ((120 grams))

baking powder

salt

cinnamon ((optional))

baking soda

unsalted butter (softened (127 grams))

light brown sugar ((110 grams))

honey (plus more for garnish (80 milliliters))

eggs (at room temperature)

vanilla extract

¼ cup sliced almonds (optional (30 grams))

Preheat the oven to 325°F. Lightly grease a 9-inch round cake pan with baking spray. Line the bottom with parchment paper and lightly grease the parchment paper.

In a small bowl, whisk together the flour, baking powder, salt, cinnamon if using, and baking soda.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and honey on medium-high until light and fluffy, about 3 minutes. With the mixer on low, add the eggs, one at a time, beating well after each addition and stopping to scrape down the bowl as needed. Beat in the vanilla until just combined.

With the mixer on low, gradually add in the flour mixture, beating just until combined. Pour the batter into the prepared pan, smoothing it into an even layer.

Bake for 40 minutes or until a wooden pick inserted in the center comes out clean. If desired, you can sprinkle the top with almonds after 20 minutes of baking. Loosely cover the cake with foil at any time if the top or almonds start to get too brown. Let the cake cool in the pan on a wire rack for 20 minutes. Carefully remove the cake from the pan, discard the parchment paper, and place it on a serving plate (almond side up). Serve warm drizzled with additional honey.

Coconut Honey Cake is a MUST have recipe ! Quick, easy Cake recipe, with a divine topping, to enjoy in under an hour or slightly longer if serving cold

Coconut Honey Cake

t Vanilla Essence

Self-Raising Flour

Salt

Milk

TB Unsalted Butter

Desiccated Coconut

TB Butter

TB Honey

TB Brown Sugar

TB Milk

Pre-heat the oven to 180 deg C (350...

Pre-heat the oven to 180 deg C (350 deg F) and lightly spray a 20 x 20cm (8 inch) oven dish with cooking oil

Beat the Eggs, Vanilla and Sugar until creamy,...

Beat the Eggs, Vanilla and Sugar until creamy, add the Flour and Salt, beat on low until combined

Heat the Milk and Butter until just starting...

Heat the Milk and Butter until just starting to boil. Add slowly to the Flour mixture whilst still beating on low

Pour into the prepared oven dish and bake...

Pour into the prepared oven dish and bake 30 minutes – remove from oven and set your oven on the grill function

Place all the ingredients for the topping in...

Place all the ingredients for the topping in a small saucepan and heat on medium, stirring continuously until it starts to bubble. Remove from heat and spread the hot Coconut mixture over the cake

Grill in the oven until browned – be...

Grill in the oven until browned – be careful, it burns quickly (I leave the oven door open and watch it all the time – only takes around 2 – 3 minutes)

Remove from oven and let cool slightly (or...

Remove from oven and let cool slightly (or completely - depending whether you want to serve the cake warm or cold

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