This cake might take about an hour, but you will love it. I love the Russian Honey Cake from Michelle Polzine’s 20th Century Cafe in San Francisco. Preheat oven to 375 degrees F. Lightly flour a cookie sheet. This is as dense chocolatey cake, loaded with condensed milk and … Youâll end up with 11 or 12. Line a baking sheet with a … Turn off heat and whisk in cold water. Prague Cake. Sprinkle the top and sides with cake crumbs. Prop stylist: Amy Wilson. Subscribe now for full access. For the cream: Whip the cream, sour cream and powdered sugar until 80% stiff. Russian Medovik is soft honey cake layers with sweet cream – the perfect combination of flavors. Place a cake layer on a parchment paper round on top of a pizza pan or serving plate. Remove the bowl and whisk from the refrigerator. Remove the bowl from the heat, and allow it to cool until itâs warm. It will seem like just barely enough batter; do your best to get the layer even and perfectly circular. Nutrient information is not available for all ingredients. The Secrets Of Russian Honey Cake, Revealed. The texture feels similar to firm lady finger in a tiramisu to me and the flavor is very subtle, I got the honey flavor from the frosting more. Before the cakes cool entirely, pull each one carefully from the parchment, then place back on the parchment on a flat surface, and allow to cool completely. this link is to an external site that may or may not meet accessibility guidelines. I'm russian and a very young inexperienced baker (since only am 14). 8 soft honey cake layers with delicious sour cream frosting. Kudos!! This cake … Trim edges using a pizza wheel to ensure they are the same size; save scraps for crumb mixture. After about 3 minutes, the honey will begin to foam intensely. Spread remaining batter onto the lined baking sheet. This is the Best Honey Cake recipe! Use your finger to test the temperature of the mixture. Put the butter in a small saucepan, bring to the boil, then reduce the heat and cook until starting to brown. Preheat oven to 350 degrees F. Add 3/4 cup sugar, 1/4 cup honey and 2 Tablespoons unsalted butter to a medium sauce pan and melt them together over medium/low heat, whisking occasionally until sugar is melted. Allow it to cool, then use a food processor to grind into fine crumbs. I did make a couple alterations, used half as much Cardamon instead of Cinnamon, and a touch more honey in the whipped cream... which was amazing. Congrats! I used honey from local bee keepers which worked wonderfully well. Polyot (Flight) The Polyot cake was a favorite during the USSR, but the story of … Check the cakes again at 6 minutes. Bake in the preheated oven until lightly browned, 6 to 7 minutes. Set aside. Sift flour with dry ingredients, add in alternately with sour cream, and stir in nuts. Let sit until butter melts, 5 to 7 minutes. Return the least attractive layer (or 2, if you got 12) to a baking sheet, and place in the oven to toast until deep reddish brown and dry, about 15 minutes. When each layer is done, slide the parchment off the pan to prevent overbaking. Your daily values may be higher or lower depending on your calorie needs. Use an offset spatula to evenly spread the batter to the edges. Caramelize some of the Organic Honey, and place in a water bath to stay in liquid state. Line a baking sheet with a silicone mat (such as Silpat®). But switching up your side dishes can bring a refreshing change to a classic comfort food dish. This cake is a cake that people all over Russia eat. Medovik is a classic Russian honey cake. Worth every second of the 5 hours it took me to make this. Stirring occasionally with a wooden spoon, keep a close eye on the honey. Crack eggs into a small bowl, and set aside. Opt out or, cups (18 ounces) wildflower honey, divided, tablespoons (7 ounces) butter, cut into 1/2-inch pieces, teaspoons Diamond Crystal Kosher Salt or 1 1/4 teaspoons fine sea salt, divided, The Secrets Of Russian Honey Cake, Revealed. Worth the little effort. Soft and scrumptious, medovik is a dessert that dates back more than 200 years. Serve chilled. You can use an electric mixer for the frosting, if you prefer. Cover with plastic wrap and refrigerate at least 8 hours, to overnight. Was really fun to make a cake using silpats and I think from now on I will make all my cakes 8 layer on silpats because the frosting can be more evenly distributed through 8 layers and it gives that perfect frosting to cake ratio in every bite! The key to making this exquisite, gravity-defying cake, which comes from Michelle Polzine of 20th Century Cafe in San Francisco, is patience.