Aren’t most cakes in the frig without them? Party was on Sunday and i made cake in 5h on Friday night. Use an offset spatula to spread the frosting evenly, leaving a 1/4-inch ring around the edge. I couldn’t agree more with you Ros. The cake turned out wonderfully, so much so my brother-in-law requested I made one for his 60th birthday party. You’re welcome! Having tried a few Russian honey cake recipes, this is by far and away the most delicious ever. Any suggestions. Hello ma’am. . Defiantly will make again. I hope this helps! I will keep the sugar in the frosting less next time. Spread about 1/3 cup frosting on each cake layer (don’t skimp on it since the cake needs to absorb some of the cream to become ultra soft. She mentioned how the cake is the “signature dessert” of 20th Century Cafe and waxed poetic about how dreamy it tasted. Do you think I can pre – bake and freeze the cake layers only? 2. End result was amazing. Choose between 1, 2, 3 or 4 columns, set the background color, widget divider color, activate transparency, a top border or fully disable it on desktop and mobile. Next time I make it, I’ll be sure to take its temp and update that to the recipe . As much as I like dessert, I strongly dislike overly sweet frostings, and yet have never found this cake overly sweet. As I was scrolling through your comment section for feedback, I thought it’s only fair that I share what I think might be helpful. Really appreciate your tips on technique. they basically turn into dry cookies that soften with the cream when assembled . Although not completely necessary, it may also help to get the eggs to room temperature. Now I have to print 3 more copies of the recipe because they want to know how to make this. Did you make any substitutions? warm and it is super super easy Do you perhaps know the caramelisation temperature of honey? Regular yogurt would probably be too loose. This cake is so soft,rich,moist and creamy. I made this cake it looked great and everybody liked Thank you for all your tasty recipes. I rarely bake and when I do, it’s usually from a box mix.. anyways, I decided to challenge myself and makes this after finding this recipe online and seeing all the good reviews. You won’t regret it! I have been looking for it ever since. Thank you. I’ll fix it once I get hold of my laptop, as I’m currently traveling & didn’t bring it along. Original recipes and creations of this site are intended for personal and home use. I’ve made it several times already, it’s one of my hubby’s favorite cakes. Divide the dough on 8 equal pieces. Ten thin layers of soft, airy cakes that taste like the fine marriage of Lotus biscuits, honey graham crackers and gingerbread cookies, sandwiched between a cloud-like burnt honey and dulce de leche whipped cream. A M A Z I N G! But if you can’t, don’t fret, honey from that commercial squeeze-bottle will still work! Hi there,  Happy birthday to your prince Niharika! This is great idea for birth day my son. Amazing. You should use up all the frosting. Looking forward to trying more of them. Prepare the biscuit sponge dough/batter and roll out … So slightly off topic, and prefacing this comment by saying I’m not the most computer savvy person so I could be wrong. So yummy and seems not as “heavy”. And serve it by 10:pm. Or am I better off making it on the Monday? i made the cake this morning, its still in the refrigerator chilling, but i tasted the filling after the cake was already assembled and noticed it was extremely sweet. *^_^* Thank you! Followed it excactly and it turned out perfect. Hii..what’s the texture of this cake.is it soft nd spongy or crumble like biscuits. Unfortunately that does happen from time to time. Were they drastically different in size? Tried half your recipe and baked it in a pan. Otherwise it is considered a violation of intellectual property. Measurements Note: All recipes of this site have been developed using weight measurements. Enjoy! Frost the top and sides with the remaining frosting. The honey flavor comes through nicely, and the tangy sour cream/whipped cream frosting makes the whole thing sweet without being overwhelmingly sweet like most cakes. When the mixture returns to the same temperature, add the cinnamon mixture, and continue whisking for another 30 seconds. Love your recipes!!! This makes the flour lighter and fluffier. It may be a good experiment! Holymolly, finally I’ve made this cake again (this time my birthday) and it is AMAZING! Continue with alternating layers of cake and frosting, ending the last layer with frosting. I ended up having cereal bowl size layers. We recommend moving this block and the preceding CSS link to the HEAD of your HTML file. I’m so happy you enjoyed this cake, Andie!! Planning on it but still haven’t got around it. The cake is soft but it’s pretty sturdy. Our family is a big fan of “ice box cake”, which is basically the same principle as this cake: small cookies layered with whipped cream, left in the fridge to soften overnight. We only ask for your name and e-mail so we can verify you are human and if requested notify you of a reply. Tickle your taste buds with this Russian honey-goodness. Also may I ask how you measured the flour? EASY Russian Honey Cake Recipe (Medovik) | Alyona’s Cooking Hi Ailuy, That would work with the cake layers, just let them get completely to room temp before covering to store at room temperature. Wonderful recipe, thanks so much for sharing. 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. Only thing I made different was to cook a little longer the honey so it was a little bit thicker but I did keep an eye on the eggs weight. Read more comments/reviewsAdd comment/review. Oh my goodness Farhana…this looks absolutely stunning! I’m so glad to hear how much you enjoy the recipe. I just haven’t tested it. It’s so wonderful to hear that you loved this cake so much. Just though I’d share as some comments on here mentioned some difficulty with these things. Best of luck! Don't throw away the trimmings. Then slowly drizzle in the cooled honey/dulce mixture. You then build up the layers of cake and cream mix and leave them for several hours, the longer the better. I have 2 questions if you don’t mind. I did see you repeated the assemble process on #1 and #3 but it wasn’t enough to make it confusing. Very similar in consistency to diplomat cream if you’re familiar with it. 4. Hi Natasha, I made the cake last 2 days ago and have been getting rave reviews. I’ve made this several times – it always disappears very rapidly once I say it’s ready. Save my name, email, and website in this browser for the next time I comment. Medovik – Russian Honey Cake Recipe. Enjoy , Pingback: Bir Rus Lezzeti; Medovik Pasta Tarifi - Kadınım Mutluyum. can I know I’m which restaurant in Cairo you have tried it? I am not a big fan of medovik cakes, however this became my new favorite:) Thank you for an awesome recipe. . 2. I was too scared to add more flour. Place a stew-pot with water on a medium heat. Thanks, Kris. It was hot and humid while I was baking so took a lot more flour than yours, but knowing what I was looking for meant I could keep going with confidence. I’m currently baking this cake for my birthday tomorrow and I am SO excited to try it!! During a recent trip to Russia my mother, friend and I became addicted to Honey cake. I’m glad you enjoyed it Linda! Bring to a simmer, then reduce the heat to medium. Thank you so much Tasbih for sharing this recipe and taking the time to write down the details. They do keep at room temperature really well for several days, covered loosely in a plastic bag. Keep the scraps for later. Happy baking! Hi Shemna! Hope it works out smoothly . When defrosting the layers, would you recommend to defrost it in the fridge the night before I plan to finish the cake? Save my name, email, and website in this browser for the next time I comment. Thank you so much for posting this great recipe, I love all the detail you’ve included and can’t wait to try it. #mergeRow-gdpr fieldset label {font-weight: normal;} Read my disclosure policy. I even measured each cake layer to about 4.1 ounces per layer which almost used every drop. I just finished baking the layers for this cake. This looks amazing, thank you for sharing! Place 1/2 cup burned honey, dulce de leche and 1/2 teaspoon fine salt into a medium bowl. Your cake looks amazing and your recipe instruction is one of the best I’ve seen for this cake. Thanks. You’re absolutely right…this cake only keeps getting better and better as it sits . Spread the cream GENEROUSLY!!!! Its so delicious. Use an offset spatula to evenly spread the batter to the edges of the traced circle. Hi, that is normal and you will need to let it rest overnight for the layers to absorb the frosting and then it softens. I haven’t made this cake yet but I certainly will. They should thaw by the time you make the frosting. With an archive of over 700 recipes, it would be a really big job to go in and include that. Wishing you all the best. When it’s warm, add the eggs while whisking. Your blog always puts me in a good mood reading your receipts and stories. Continue whisking until the mixture becomes warm to the touch again. Russian Napoleon cake, traditionally, is made with pastry cream and NO nuts of any kind…. Thank you so much for your kind words. Also, your direction on how to temper the eggs into the batter are spot on! So I was very determined to try again and I am so happy I did. These guys bake very quickly, so stick around. Hi Inna, it sounds like maybe you are over too high of heat. With that experience in mind, I was very generous with the frosting between layers. I love that!! This is an amazing recipe. Thank you so much for the 5 stars; really appreciate it. Dust the top and sides with your breadcrumbs, then cover with plastic wrap and refrigerate overnight. Hi Yelena! I’m so glad you enjoyed it! I used some plastic spacers on a rolling pin to get a consistent thickness, rolling directly on the parchment paper to make sure the perfectly round shape was kept. Fish Tacos Recipe with Best Fish Taco Sauce! Just wondering if the whole assembled, iced cake can be frozen and if so, for how long? I halved the recipe and used a 7 inch cake pan as the template for my circle, I got 6 layers (of varying depths) and enough batter to spread and bake for crumbs. 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. I hope that helps , Thanks so much for this recipe! I’m so happy you were able to make that work! By the time I had finished “building” this cake it was huge and starting to list to one side. Whisk eggs with sugar until white and fluffy. The ultimate recipe for Russia’s famous Honey Cake, that you’re likely to encounter. If you want to share this recipe, PLEASE provide a link back to this post. It’s ok…you could steal a taste; we’re human. I make yout honeycake recipe today but idk why my layers is not as dark as yours but i followed the 190c for 6 to 7 minutes.