Скачать с ютуб Perfect Honey Cake recipe - step by step | медовик (Medovik) в хорошем качестве

Perfect Honey Cake recipe - step by step | медовик (Medovik)

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. FOLLOW ME Facebook:   / calmcuisine   Instagram:   / shebascalmcuisine   FOOD FOR SOUL Source: https://www.gracegems.org/4/comfort_i... #medovik #Медовик #CookforUkraine