Where To Buy Russian Honey Cake?

Kosher honey cake is a traditional Jewish New Year treat. But there is no reason you cannot enjoy this traditional Rosh Hashana dessert all year round! A slice of naturally sweet honey cake is welcome at any time, whether it is breakfast or a midnight snack.

Where can you find honey cake in Sydney?

While honey cake can be found in the display of almost every cafe and restaurant in these countries, it is contrarily unknown in Sydney. But it is our mission to change this. With great pleasure, we’re sharing with you our all-time favourite, Russian honey cake (medovik)!

How much does a Russian cake cost in New York City?

Serving North york areas. Best price in town. $30 for big 9 inch cake. All types of delicious European & Russian desserts. Serving North york areas. “Simply Best Russian cakes in town.”

What is Russian honey cake made of?

Russian Honey Cake is a gravity-defying layered cake with notes of honey and caramel. It is decadent, beautiful and absolutely delicious. Honey cake is made up of crispy and thin cake layers that are separated by a thick cream cheese frosting. The end result is an eye-catching dessert that is sure to impress.

Where is Marlenka made?

Marlenka – A Sweet Temptation from Armenia Made in the Czech Republic.

What does honey cake symbolize?

The Jewish Fruitcake: Honey Cake Is A Sweet And Stodgy Tradition : The Salt In symbolic hope for a sweet new year, many Jews will mark the start of Rosh Hashanah with honey cake. The cake is sentimental, but not always beloved.

Who invented Russian honey cake?

Apparently the first honey cake was created in the 1820s by a personal Chef of the Russian Tsar Alexander I. Honey was a very important ingredient in Russian gastronomy dating back to pagan times. They used it as a natural sweetener long before sugar was available to make cakes, biscuits…

How long does honey cake last in the fridge?

The cake tastes better a day after it’s made. It’s best served at room temperature. Cake will keep for 5 days in an airtight container in the refrigerator.

How do you store honey cake at home?

How do I store the Honeycake? or in a fridge, away from strongly scented ingredients. For the longest freshness we recommend refrigerating, preferably in an air-tight container. Avoid direct sunlight and/or very high temperatures to prevent melting.

Can you freeze honey cake?

However it must be kept in a cool place as if you keep moist cakes in a warm environment then it can encourage mould to develop. The cake also freezes well. Wrap the fully cooled cake tightly in a double layer of clingfilm (plastic wrap) and a layer of foil and freezer for up to 3 months.

Why is honey cake eaten at Rosh Hashanah?

Honey is typically eaten at the Jewish festival of Rosh Hashanah, to signal a sweet year to come.

When was Honeycake invented?

There are many recipes and variations of this cake, but, the main ingredient is honey, giving it the characteristic taste and flavor. According to Russian tradition, the cake was created in the 19th century in the Russian Empire by a young chef who sought to impress Empress Elizabeth Alexeievna, wife of Alexander I.

What does Russian cake taste like?

The best medovik tastes undoubtably like amazing quality caramelised honey. It’s a layer cake that peaks for flavour and texture a day after you’ve made it. The layers are made from wafer thin sheets of honey biscuit. In between those layers is a whipped sour cream filling that binds the layers together.

Antosha Bakery offers cake delivery service in Thornhill and Toronto.

The cakes recipes originate in Germany, Italy, France, and Russia. All slightly altered by the immensely experienced and talented chef and owner.Cake Delivery is also available, starting from $10.

Order Online for Delivery Please see our floral delivery partner, Simply Flower Toronto, for more information.

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Wedding Cakes

Custom-made Wedding Cakes, and other special occasion cakes are available from us.

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Espresso, Latte, Cappuccino, Hot Chocolate, Mocha Coffee, Ice Yoghurt, and a variety of other beverages are available. Come spend the day with us and have a good time.

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Sending a cake and pastries through us is a simple process. We can deliver to North York, Thornhill, downtown Toronto, Markham, Richmond Hill, Vaughan, and Etobicoke, among other locations. Please get in touch with EJoyCity.ca for further information about delivery schedules.

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Slices of all cakes are offered for $3.95 a slice. In addition, we have Cherry Pie, Apricot Cookie, Poppyseed Roll, Spinach Bureka, and a variety of other desserts.

Our delicious cakes

The best deal in town. $30 for a large 9-inch layer cake.

European & Russian desserts

All kinds of delectable European and Russian pastries are available. Serving the greater North York region.


″The best Russian pastries in town, without a doubt.″ ″Outstanding cakes, consistently excellent service, a reasonable pricing, and a welcoming atmosphere:)″ Angie Povar is the author of this piece.

What is the price of 1kg honey cake?

″By far the best Russian pastries in town,″ says one customer. ″Wonderful cakes, usually excellent service, a reasonable pricing, and a welcoming atmosphere:) Angie Povar is a writer and editor.

What is Russian honey cake made of?

Russian Honey Dessert is a multilayer cake that defies gravity, with overtones of honey and caramel throughout.It’s luxurious, elegant, and wonderfully tasty all at the same time.Honey cake is made composed of crispy and thin cake layers that are separated by a thick cream cheese icing that is flavored with honey.The finished product is a visually appealing dessert that is guaranteed to wow.

What is a Marlenka cake?

Traditional honey cake with nuts, MARLENKA® is created according to an old Armenian family recipe and is a favorite among Armenians. We were able to blend the honey and milk combination to make this multi-layered honey treat thanks to a well guarded production technique. The chocolate frosting is poured over the top, which is then dusted with chopped walnuts.

Where is Marlenka made?

Armenian Marlenka is a delectable sweet temptation. The Czech Republic is the source of this product.

What is the price of honey cake?

1kg Honey Butter Cream Cake with Vanilla Frosting Price Variation for CODE CODE Variation Honey Price Rs.360.00 CODE Variation Vanilla Price Rs.200.00 CODE Variation Black Currant Price Rs.600.00 CODE Variation Honey Price Rs.720.00 CODE Variation Vanilla Price Rs.200.00 CODE Variation Black Currant Price Rs.600.00 CODE Variation Honey Price Rs.720.00

What is the price of Black Forest cake?

Obtain a Black Forest Cake for Rs. 549 from FlowerAura by placing an online order.

How long does honey cake last in the fridge?

When storing the cake, make sure it is in an airtight container because it will last for up to 1 week.

Should honey cake be refrigerated?

What is the best way to store the Honeycake? Alternatively, store in the refrigerator away from highly scented substances. Refrigeration, ideally in an airtight container, is recommended to ensure the longest possible freshness. To avoid melting, stay away from direct sunshine and/or extremely high temperatures.

Can we keep honey cake in fridge?

Finally, when kept refrigerated, honey cake will last for up to a week.

What is Marlenka honey cake?

Marlenka is a cake made with honey and caramel. It is a cake composed of numerous layers that are rich in honey and are varied with a sweet caramel, butter, and vanilla cream mixture. This dessert may be kept in the refrigerator for many days, and the honey layers get softer with each passing day until they ultimately melt in your mouth after a few days.

What is the cost of cool cake?

Rs 250 /kg New M.A. Cool Cake for Bakery Rs 250 /kg Cool Cake for Bakery

What is the price of 1KG Black Forest cake?

Compare items from different suppliers that are comparable. Chocolate Black Forest Cake 550/Kg 600/Kg Baked – – Branded – – Cake Flavor – –

What is the rate of red velvet cake?

It would cost Rs 799/- to purchase a 1KG Red Velvet Cake.

What is the difference between chocolate cake and black forest cake?

According to tradition, the layers of chocolate cake are brushed with cherry liqueur before the whipped cream filling is topped with the chopped cherries. It softens the cherries a little and allows their juices to be released. The filling has been thickened a little with cornstarch, but it is still fairly syrupy in consistency.

Which is the most tasty cake?

The results have been released: This list contains the top 50 cakes that taste users have been baking recently!Banana cake with cream cheese icing on top.Cheesecake cooked in the style of New York.Cake made with chocolate and coconut.Cake made with carrots and walnuts.Lemon yoghurt cake with a drizzle of syrup.

  • Cupcakes made with chocolate mud.
  • Orange cake made without the use of flour.
  • Cupcakes with vanilla icing.

How many can eat 1kg cake?

A one-kilogram cake may feed around 10 to 15 people.

Why is honey cake eaten at Rosh Hashanah?

It is estimated that a 1 kilogram cake will feed 10 to 15 people.

When was Honeycake invented?

According to legend, this classic and magnificent dessert has been around for more than 200 years. According to legend, the first honey cake was produced in the 1820s by a personal chef for Russian Tsar Alexander I. The recipe for the original honey cake is unknown. Honey has been a highly essential component in Russian cooking since the time of the ancient Greeks.

Where did honey cake originated?

Medovik Medovik cake with powdered sugar is a traditional Russian dessert. Geographical location of origin Previously Soviet Union Ingredients that are essential Flour, eggs, sugar, honey, smetana or condensed milk are some of the ingredients. Medovik is a cookbook. Medovik is the media company.

Can you freeze continental cake?

With powdered sugar, Medovik Medovik cake origins and whereabouts Russia used to be known as the Soviet Union. Ingredients that are most important Smetana or sweetened condensed milk are added to the batter along with flour and eggs. Medovik’s Cookbook Medovik is the source of the images.

Can you freeze Medovik?

Refrigerate any leftover cake for up to one or two days after baking. Is it possible to freeze this cake? Rather, I do not advocate freezing the entire Medovik cake; however, you may freeze the honey cake layers for up to one to two months in an airtight container. Cut biscuit rings while they are still hot, let them to cool entirely, and then wrap each one individually with plastic wrap.

Does honey cake have nuts?

The following ingredients are in this product: tree nuts (walnuts), sugar; milk; wheat; butter; honey; eggs; a trace amount of liquor (alcohol); and peanuts. The production of all cakes takes place on a facility that also handles walnuts, gluten, eggs, dairy products, and coconut, therefore interaction with these substances is possible.

How many calories are in a piece of honey cake?

Honey Cake (2 slices) has 28 grams of total carbohydrates, 27 grams of net carbohydrates, 12 grams of fat, 5 grams of protein, and 240 calories.

Can we use curd instead of egg in cake?

Yoghurt is a fantastic egg alternative, and I particularly enjoy using it in my eggless sponge cake recipes. Yoghurt not only enhances the flavor of our recipes, but the natural fats found in it also make the dishes more fluffier and richer in texture. Using a quarter-cup of yoghurt can substitute one egg in a recipe.

How do you make a moist cake?

I assure you that your cakes will be SOFT and MOIST!Make use of Cake Flour.Use cake flour instead of all-purpose flour when baking a cake.Toss in some sour cream.Don’t over-cream the butter if it’s at room temperature.Add a pinch of Baking Powder or Baking Soda to your recipe.

  • Pour in the oil.
  • Don’t over-mix the ingredients.
  • Don’t overcook the cake.
  • Simple Syrup or another liquid should be used as a brush.

What is the price of 500 gram of cake?

Black Forest Cake 500gm at Rs 325/gram | Chocolate Cake | ID: 17381130612 | Black Forest Cake 500gm at Rs 325/gram

Which cake is best for birthday?

Cakes for Birthday Celebrations: The Best of the Best Cake with a black forest theme.The Black Forest cake is possibly the most well-known cake flavor in the entire globe.Chocolate Truffle Cream Cake is a decadent dessert made with chocolate truffles.Pineapple Cake is a delicious dessert.Fruit cake with a creamy vanilla frosting.Kit Kat Cake is a cake made from Kit Kats.

  • Cake with Blueberry Glaze.
  • Caramel Cream Cake that is to die for.
  • Almond Cake is a classic dessert.

What does pound mean in cake?

In the beginning, pound cakes were baked using one pound of butter, one pound of sugar, one pound of eggs, and one pound of flour, thus earning the term ″pound cake.″ In France, a Pound Cake is referred to as Quatre Quarts, which translates as four quarters, and refers to the proportions of the components in the cake.

How much does a 2 pound cake cost?

Compare items from different suppliers that are comparable. 2,000/pack 450/kilogram Baked according to specifications – Cake is made with a brand that is specified by the customer. Flavors of various kinds — Designed to meet specific needs Cake with chocolate truffles.

What is the cost of 1 kg cake?

Order Chocolate Cake 1 Kg Premium Online at FlowerAura for Rs. 1749 (about).

How much does a birthday cake cost in Kenya?

Price list for birthday cakes Birthday Cakes Flavor 0.5kg 2kg Black Forest Kshs. 1500 Kshs. Birthday Cakes Kshs. 1500 Kshs. 4000 Kshs. for a Pinacolada Cake, 1500 Kshs. for a Coconut Cake Passion Cake Kshs. 4000 Kshs. 1500 Kshs. 4000 Kshs.

Where To Buy Russian Honey Cake?

A kilogram of the spherical honey cake costs Rs 600, and it is available at Badriji Sweet & Namkeen for that amount.

What Is Russian Honey Cake Made Of?

Honey and caramel are layered together to create a dessert that defies the laws of gravity. There is nothing better than this sumptuous, visually stunning, and delectably wonderful meal. Honey cake is made up of layers of crispy and thin cake that are separated by a rich cream cheese icing. This dish will undoubtedly impress everyone who has ever had the pleasure of tasting it.

Where Do Honey Cakes Come From?

Medovik cake with powdered sugar
Place of origin Former USSR
Main ingredients Flour, eggs, sugar, honey, smetana or condensed milk
Cookbook: Medovik Media: Medovik

What Does Honey Cake Symbolize?

Spiced Honey Cake Is A Sweet and Spicy Family Tradition: The Saltiness Comes From the Honey. Many Jews will celebrate the beginning of Rosh Hashanah with honey cake as a symbolic expression of optimism for a pleasant new year. The cake has an emotional value, but it is not always well-liked by the recipient.

What Is The Price Of 1 Kg Cake?

Chocolate Cake 1 Kg Premium, Rs. 599, available online. The FlowerAura Collection was introduced for the first time in 1749.

What Is The Price Of Black Forest Cake?

Black forest Black Forest Cake
₹ 550/ Kg ₹ 700/ Kg

What Is The Size Of Half Kg Cake?

Model Number 079
Other Dimensions 18cm x18cmx5cm 500gm

What Is Russian Cake Made Of?

It is constructed with layers of walnut, poppyseed, cherry, and chocolate cake that are iced with Dulce De Leche Buttercream and then drizzled with chocolate to create the Russian Royal Cake. This Russian cake, also known as Korolevskiy Cake, is a favorite of my family’s and is one of our favorite desserts.

Who Created Honey Cake?

In the 1820s, Alexander I., the Tsar’s personal chef, is credited with creating the world’s first honey cake, according to legend. Historically, honey has played a significant role in Russian cuisine, dating back to pagan times. In the early days of baking, it was utilized as a natural sweetener to compensate for the lack of sugar.

What Is The Most Popular Dessert In Russia?

  1. In the 1820s, Alexander I., the Tsar’s personal chef, is credited with creating the world’s first honey cake, according to tradition. Honey has long been a staple of Russian cuisine, dating back to pre-Christian times in some regions. Natural sweeteners were employed as a natural sweetener in the early days of baking.

What Is A Honey Cake Slang?

Noun. A phrase of affection for a young lady is a term of endearment.

Why Do We Eat Honey Cake On Rosh Hashanah?

Honey cake is also popular on Rosh Hashanah, maybe because honey is a sign of hope for the next year. Adding spices such as cinnamon or cloves, coffee or whiskey flavorings, or nuts such as candied almonds or walnuts can elevate the dish to a higher level of sophistication.

What Does Lekach Mean In English?

A honey cake that has been allowed to ferment.

What Do Apples And Honey Signify At Rosh Hashanah?

Honey and apples represent the anticipation of a delicious New Year’s celebration. Because of its symbolic significance, the apple was historically dipped into honey on Rosh Hashanah, according Jewish mythology.

Best honey cake in NYC

  • Are you looking for the greatest honey cakes in New York City? You’ve already discovered what you’re looking for! Because our pastry chefs create some of the most delectable Russian honey cakes in all of New York City. And they will be delighted to create one for your special occasion! Russian honey cake is really delicious. You haven’t tried it yet, have you? Place your purchase at CupCakeryNYC right away! Definitely something that will satisfy your sweet taste! All of our honey cake recipe variants are quite popular with our consumers. Here are some of their all-time favorites: Classic honey cake, chocolate honey cake, hazelnut honey cake, apple cider honey cake, strawberry honey cake with whipped cream, and other variations are available.

Russian honey cake: order online

We will customise your honey cake so that it will look amazing for your birthday party, wedding, business event, or any other sort of celebration you may be having.

Where to buy honey cake in New York?

Do you still have this question on your mind? The solution is self-evident! Take a bite of our honey cake and see what you think. Our team at CupCakeryNYC will work with you to create an amazing experience while staying within your budget.

Amazon.com: Honey Cake MARLENKA: Grocery & Gourmet Food

Information Regarding Safety INCLUDES:MILK, EGGS, HONEY, AND WALNUTS THAT HAVE BEEN PROCESSED IN A FACILITY THAT ALSO PROCESSES WALNUTS AND OTHER TREE NUTS INDICATIONS: The shelf life of MARLENKA Honey Cake is one year.90 days – at a temperature ranging from 46 to 72 degrees Fahrenheit (8 to 22 degrees Celsius) When stored at a temperature of no more than 46°F (8°C), it will last for six months.When kept frozen at 5°F (-15°C), it will last 12 months.MARLENKA honey cake has a shelf life of three years, which has been proven by independent testing in an approved laboratory.Ingredient Shoney (3.9 percent), condensed milk with chocolate, wheat flour, glukose sirup, walnuts (1.3%), baking soda, and salt.After sampling these delectable cakes, which are produced with 100 percent natural ingredients and served at room temperature, you may wish to warm a piece or two in the microwave for around 6-8 seconds to add to your experience.

  • These flavors are accentuated by the honey, which is gathered locally in the Beskydy Mountains, Czech Republic, and has a warm and fragrant flavor profile.
  • Notice of Legal Implications Statements about dietary supplements have not been evaluated by the Food and Drug Administration and are not meant to diagnose, treat, cure, or prevent any disease or medical condition.

The BEST Russian Honey Cake

  1. Russian Honey Dessert is a multilayer cake that defies gravity, with overtones of honey and caramel throughout.
  2. It’s luxurious, elegant, and wonderfully tasty all at the same time.
  3. Honey cake is made composed of crispy and thin cake layers that are separated by a thick cream cheese icing that is flavored with honey.

The finished product is a visually appealing dessert that is guaranteed to wow.Honey cake is a traditional Russian delicacy.″Honey″ (medovik) is a popular delicacy that is only presented on the most special of occasions.Medovik is a Russian word that translates to ″honey.″ Do you have a sweet tooth for honey cake?A honey sponge cake is another Mom’s favorite that you might try your hand at creating.

Tips for Making the Best Russian Honey Cake

  • It is possible to create the layers of this cake up to a week ahead of time, which makes it even better. Remember to wrap them securely in plastic wrap and keep them in a plastic bag until you are ready to build the project!
  • Heavy cream: Bring your butter and cream cheese to room temperature before using them, and keep your heavy cream extremely chilled. This makes the whipping procedure much easier while also resulting in a fantastic texture.
  • Overmixing the Cream: Once you’ve added the heavy cream to your cream cheese and butter, take special care not to overmix your frosting. A curdled result might occur if the heavy cream is over-mixed. When you notice firm peaks beginning to form, stop mixing the frosting immediately.
  • After you’ve finished assembling your cake, place it in the refrigerator for at least 12 hours to allow it to set properly. This will not only improve the general solidity of the cake, but it will also make it far more moist.
  • Make the cream according to your preferences: If you don’t want to use cream cheese or butter, that’s OK. If you don’t use any butter, you may make up for it by using extra cream cheese, and vice versa.

Making Honey Cake From Scratch

  • Start by taking a steam bath. Combine the honey, butter, and sugar in a glass mixing dish. Place the bowl on top of the steam bath and whisk until the ingredients are fully blended and melted.
  • In a separate dish, whisk together the eggs and baking soda until well combined. Pour the honey, butter, and sugar mixture into a separate bowl and whisk constantly while doing so.
  • Then, when the ingredients have been well combined, simmer for a further 30 to 40 minutes over the steam bath, until the color has turned a deep caramel brown. Remove the pan from the steam bath and whisk in the vanilla essence and flour until smooth.
  • Preheat the oven at 350 degrees and thoroughly dust your work surface. Make sure the dough is divided into balls of equal size. Each ball should be rolled out into a thin layer with a rolling pin. You may make your life a little simpler by rolling the dough straight onto your baking sheet.
  • Bake each cake layer until golden brown, about 15 minutes per layer (about 7-8 minutes). Taking the dough out and cutting a perfect circle with a plate as a stencil will give you a flawless circle for your final layer! Keep your leftovers for future decorative projects.
  • Prior to constructing your cake layers, allow them to cool fully before you begin.
  • Whip your cream until it is light and airy.
  • Assembly of the cake: frost each layer with equal quantities of cream before assembling the cake.
  • Decorate the exterior in whatever way you like! If I have leftover cake scraps, I prefer to food process them into a crumbly topping that I can sprinkle on top and edges of the cake for a decorative effect. Refrigerate the cake overnight to allow the flavors to blend. Remove it from the refrigerator 30 minutes before you intend to serve it.

How do you Store Honey Cake?

  • Refrigerate: Make sure your cake is stored in a well covered cake container. This cake has a tendency to absorb the scents from the refrigerator, so make sure it is stored in an airtight container!
  • Freezing: You can bake this cake ahead of time and store it in the freezer for up to a month. Fresh cake is usually preferable, but this is a very acceptable alternative. Allow for the cake to defrost overnight once it has been removed from the freezer.

A Few More Russian Cakes

  • Dulce de Leche Cake – The king of all caramel cakes, this is the Dulce de Leche Cake. Chocolate Honey Cake – The addition of Irish creme liqueur makes this cake extra moist.
  • Sharlotka Cake – This simple apple cake transports me back to my youth. Miniature chocolate speckles are placed throughout each layer, giving this cake an incredible texture.


Russian Honey Cake

Preparation time: 1 hour and 30 minutes Cooking time: 1 hour and 30 minutes Time allotted: 3 hours Russian Honey Dessert is a multilayer cake that defies gravity, with overtones of honey and caramel throughout. It’s luxurious, elegant, and wonderfully tasty all at the same time.


  • The following ingredients: 200 g butter
  • 8 oz cream cheese (at room temperature)
  • 16 oz heavy whipping cream
  • 12 oz cooked condensed milk

Cake Layers

  • The dough for this cake is prepared in a steam bath. Pre-heat the water by placing a bowl on top of the boiling water, taking care not to let the bowl dissolve. Place the butter, honey, and sugar in a bowl and set it aside until the butter has completely melted.
  • In a separate dish, whisk together the eggs and baking soda until they form a homogeneous mixture. Slowly incorporate the egg mixture into the batter, continuing to mix the batter throughout the process.
  • Preparation time is around 30-40 minutes, or until the color changes. Remove it from the steam bath, sprinkle it with vanilla extract, and let it aside for 10 minutes. Toss in some flour to the dough if it is still sticky after you have added the flour. Cooking Instructions: Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • Using a substantial amount of flour, prepare the surface. Because the dough is sticky, this will make it simpler to work with it in the future. Optionally, weigh each piece of dough to ensure that the size is maintained. Roll out the dough into a spherical form that will be large enough to be cut out later in the baking process. The dough layer should be transferred to the baking sheet by rolling it onto a rolling pin and then unrolling it out onto the baking sheet.
  • Bake each layer of cake for 5-7 minutes, or until it is golden brown on the top and bottom. During the baking process, roll out another layer to help the process move along more quickly. When it’s done, take it out of the oven and cut out each round by laying a plate over the top of the baking sheet. This is the most important technique for getting all sides to look nice. Later on, you’ll want to use the cut-off bits for decorating.
  • Do not immediately stack the layers on top of one another, since this may cause them to lose their even form. Instead, ensure that they are allowed to cool down on a flat surface first. Continue until you have completed the task.

Finalizing Cake

  • Combine the butter, cream cheese, and condensed milk in a mixing bowl. After they’ve been well combined, fold in the whipped cream. Make firm peaks with your whip till you’re satisfied. (Keep in mind that if you overmix the cream, it may curdle.)
  • Distribute the cream evenly between each of the cake’s three layers. Form the cake by stacking the layers of cake on top of one another.
  • Blend the remaining cake pieces in a blender until they are finely shredded, then use them to garnish the sides of the cake. Allow the cake to rest in the refrigerator overnight. Allow it to sit out of the refrigerator for a few minutes before serving, as this will add additional moisture to the flavor.
  1. Nutritional Values In a single serving, there are 562 calories, 360 percent of the daily value of fat, and 40 grams of fat.
  2. Russian Honey Cake 62 percent of total fat is saturated fat (24g120 percent).
  3. Sodium 410mg, 162mg, 54 percent, 162mg, 54 percent Potassium is 17 percent (107mg).

Protein 3 percent Carbohydrates 45 grams 15 grams Sugar 20 g (14 %) Fiber 1 g (14 %) 22 percent of the population Protein content is 7g14 percent.1431 International Units of Vitamin A Vitamin C (29 percent, 1 mg) 1% of the population The following percent daily values are based on a 2000 calorie diet: calcium 59 mg 6 percent iron 2 mg 11 percent

Marlenka – A Sweet Temptation from Armenia Made in the Czech Republic

  1. In 1865, an Armenian businessman named Johannes Diodato built Vienna’s very first coffee establishment, which was named after him.
  2. In a similar vein, his colleague Georgius Deodatus was responsible for introducing coffee to the people of Prague in the 17th century.
  3. It is reported that he carried the hot drink in a cezve on his head to the customers.

One of this man’s photographs stands on a wall in the entrance lobby of the large firm that manufactures the delicious honey cake known as Marlenk.I am confident that you are familiar with the cake.It is available in various coffee shops, including those in Vienna, and it is also available for purchase in some supermarkets, where it is packaged in attractive paper boxes.However, not everyone is aware that the origins of this cake may be traced back to Armenia.After working as an interior designer in Yerevan, Gevorg Avetisjan was forced to flee when a crisis erupted and the conflict in Nagorno-Karabakh erupted.He gathered his belongings and decided to try his luck in Prague, the capital of the Czech Republic, where he had previously lived.

  • He and his family, on the other hand, disembarked the train with all of their belongings at the Ostrava railway station and continued their journey to Frdek-Mstek, a city in the Moravian-Silesian Region of the Czech Republic.
  • He tried his hand at a few enterprises while he was here, but they were all a failure.
  • A distorted cross on the church steeple near where he was sitting one day while contemplating his impending return to his hometown caught his eye when he was sitting on a bank in a park.
  • He made the decision that he would fix the cross if God would also assist him.
  • And, certainly, the bar where he worked was doing quite well at the time.
  • Gevorg Avetisjan followed through on his pledge.

The cross on the roof of the church of St Judoc has been restored.Later on, Gevorg’s sister Hasmik also came in Moravia, but she was unable to find employment for a period of time.Her brother recalled a cake that they used to make in their family when they were little.When Hasmik created a number of different cakes, Gevorg began to sell them in a number of local coffee shops.It was difficult, but the siblings were determined not to give up.Finally, they received an order for 100 cupcakes one day.

  • This was the date on which the honey cake’s successful campaign officially began its reign of terror.
  • The Armenian who gave the go-ahead named the dessert after his mother and daughter, whose photo can be seen on the cake’s packaging.
  • The cake’s popularity was not only due to its delicious flavor and authentic ancient recipe, but also to the use of natural ingredients of superior quality and a long shelf life.
  • By the way, they consume around 7 tons of honey every month!
  • What happened to the period when they were just baking a few cakes every day?
  • The only completely automatic manufacturing line in the world today is a special fully automatic production line created in the Netherlands, which makes 1,000 Marlenka cakes every hour and is the only one in the world!
  • In 2014, a new two-story structure was added to the current manufacturing hall, bringing the total built-up area to 8,000 m2 (including the basement).
  • In addition, a new visitors center has been built on the premises.
  • Through a glass balcony, we were able to observe the manufacturing on that automated line in action.

It had the appearance of a laboratory; all of the employees were dressed in white lab coats, similar to those used by physicians, and wore light blue plastic caps on their heads.The fact that photography was prohibited is a real shame.Perhaps they were concerned that we might leak the secret to the recipe for their renowned cake.In order to really appreciate it, you must go and see it for yourself.More information may be found here.

  • During the tour, there is, of course, a sampling opportunity.
  • They sold not just the famous cake with five layers of honey-nut dough and honey-milky cream, but also a variety of other delicious temptations, including: Nuggets of honey and chocolate, pachlava (Armenian baklava – a sweet pastry formed of layers of filo filled with chopped nuts and sweetened with honey), and napoleonky are some of the desserts on the menu (a fluffy, crispy dessert with a delicious cream).
  • Moreover, maybe as a result of his compatriots’ inspiration, Gevorg Avetisjan established his own network of coffee shops where he sells both his cake and the Marlenka coffee that he developed with them (we tasted the coffee and I have to confess that I did not like it, after all those sweet things I found it too acid).
  • In any case, it is astonishing that the corporation was able to conquer the world with just one product!

They sell the cake in 40 different nations!It was only recently that I realized what it meant when someone told me that if an Armenian opened a shop anywhere, the other shops would be forced to close their doors…The walls of the Marlenka company’s visitors center are covered with photographs of Mr Gevorg with his cake, as well as the most well-known Czech celebrities, politicians, presidents, and other notable figures.The name ″napoleonky″ is my favorite.And what do you find appealing?

We would like to express our gratitude to CzechTourism for organizing this visit.Copyright Ingrid, Travelpotpourri is credited with the text.Photographs courtesy of Ingrid, Travelpotpourri, and others.

Tort Medovik – Russian Honey Cake

  • TO MAKE THE COOKIE DOUGH, combine 200 g all-purpose flour, 300 g cake/pastry flour, 150 g unsalted butter at room temperature, 3 large eggs (165 g), 150 g honey, 100 g sugar, 10 g baking powder, 1 tsp cinnamon powder, 3/4 tsp salt, and 1 teaspoon baking soda in a mixing bowl.
  • FILLING: 590 g crème fraîche
  • 157-gram confectioners’ sugar
  • 265-gram fat cream
  • 2-tablespoon confectioners’ sugar
  • 1-tablespoon vanilla essence
  • 90 g water
  • 10 g plain flour
  • yellow food coloring
  • olive oil for frying
  • 90 g water
  • 10 g plain flour
  • 90 g plain flour
  • TO USE AS GARNISH: crushed cookies
  • edible flowers
  • edible gold dust
  • smashed dry meringues
  • smashed macaroons


Make the cookie dough.
  1. In a heat-resistant mixing basin, combine the sugar, honey, and the butter, cut into cubes
  2. whisk until smooth.
  3. Place the bowl in a water bath, making sure that the water does not touch the bottom of the bowl, and cook on medium low heat until totally melted. Stir the mixture every several minutes.
  4. Remove it from the flame and set it aside after it has melted
  5. Toss the eggs with the cinnamon, salt, and baking powder in the bowl of a stand mixer or a kneader until thoroughly combined. 2 minutes at a medium pace with the whisks is recommended.
  6. As we continue to mix, begin to add the honey mixture in a fine, continuous thread while mixing
  7. Change the whisk for a flat beater once we’ve finished blending everything together.
  8. At the same time as we are adding the flour, we are mixing on speed 1 at the same time. We shall only mix until we achieve a homogenous dough that is free of flour remnants
  9. Place the dough on a piece of plastic wrap, flatten slightly, and wrap thoroughly
  10. Refrigerate for 1 hour to firm up the texture.
Shape the cookies.
  1. Preheat the oven to 355 degrees Fahrenheit/180 degrees Celsius.
  2. On a sheet of baking paper, draw a circle with a diameter of 8 inches/20 cm. This will act as a model for future work.
  3. Take the dough out of the fridge and divide it into 11 equal pieces using a sharp knife. Specifically, in my instance, each one weighed 95 g.
  4. Prepare the template by placing a layer of Teflon or baking paper on it. Lightly dust the surface with flour
  5. Take one of the dough pieces and roll it out into a disc. Stretch the dough with the use of a roller pin, attempting to achieve a diameter bigger than 8 inch/20 cm in diameter. We’ll have a pretty fine dough on our hands
  6. Place the dough on a baking sheet lined with a Teflon sheet and bake for 7 minutes at a medium temperature.
  7. Remove the cookie from the oven and lay a plate or cutter with a 20 cm diameter on top of the cookie. To cut the edges, use a sharp knife. We must act swiftly in order to prevent the cookie from hardening.
  8. Place the disc on a rack and use the remaining biscuits to keep them fresh. We shall require their assistance in decorating the cake.
  9. To finish up, repeat the process with the remaining dough discs. Meanwhile, we can stretch another disc while one of the discs is baking
  10. Once we have all of the cookies baked, we can stack them on a rack while we prepare the cream for the filling.
Whip the cream.
  • Before we begin to whip the cream, we must first ensure that the following two conditions are met:
  • Cream must be kept refrigerated for at least 24 hours before usage.
  • The bowl in which we will be making the whipped cream must be completely chilled. I recommend using one aluminum mixing bowl and freezing it for 20 minutes before using it.
  1. Pour heavy cream into a freezer bowl and beat with an electric mixer on a moderate speed until well combined.
  2. Once the cream has thickened and formed stiff peaks, gradually add the sugar, stirring constantly throughout the process. Increase your speed progressively, but do not go over a certain threshold. In the best case scenario, utilize a medium speed.
  3. Before you finish beating the cream, add the vanilla essence and continue to whisk until you have a beautiful whipped cream. Make cautious not to over-beat the cream, or else it will become lumpy and butter-like.
  4. Wrap it in plastic wrap and place it in the refrigerator until needed.
Make final cream.
  1. In a large mixing bowl, combine the crème fraîche and the icing sugar
  2. set aside.
  3. With the assistance of a silicone spatula, gently fold the ingredients together. We shall continue to do so until all of the sugar has been thoroughly absorbed.
  4. Add the whipped cream and gently fold it in with enveloping motions until well incorporated. Only mix until both creams are fully incorporated
  5. do not overmix.
  6. Remove from consideration.
Assemble the cake.
  1. On a rotating cake stand, place a disc that will be used to serve the cake. Place a piece of anti-slip material under the disc to ensure that it does not slide
  2. Place a tiny amount of cream on a plate and top with the first disc
  3. Put 2 or 2 1/2 tablespoons of cream, more or less, on a plate and spread with a spatula to cover the surface. We will make every effort to make it as smooth as possible.
  4. Place another disc of cookie on top and softly push down. Follow the same steps that you did the first time around. Using a spatula, spread a layer of cream, making sure it is as smooth as possible
  5. repeat this process with all of the layers. Spread the cream evenly over the whole surface with a spatula, then smooth the edges with an edge smoother to eliminate any excess. When we adorn the cake, this layer will assist us in ″picking up″ any crumbs that may have fallen to the surface during the baking process.
  6. Refrigerate the cream for 15 minutes to allow it to solidify. Keep a mind to put the cream in the fridge as well.
  7. When you take it out of the fridge, spread another layer of cream all over the surface, smoothing off any excess, and place it back in the fridge till the next day. This step is critical because the cookie must absorb the moisture from the cream or else it would lose its crunchiness.
Make crunchy coral.
  1. Pour the water and food coloring into a mixing dish and stir well. Make a thorough and total dissolution
  2. In a separate bowl, combine the flour and mix until completely dissolved
  3. there should be no lumps
  4. Preheat a nonstick frying pan on low heat for a few minutes to get it up to temperature
  5. Add a little amount of oil, tilt the pan to coat the entire surface, and pour a small amount of the mixture
  6. Cook, stirring occasionally, until the batter is completely absorbed. The coral will begin to diminish in size, and a grid pattern will take its place, which will be reminiscent of the coral.
  7. We must keep the pan on the heat until the batter stops bubbling
  8. else, we will burn ourselves.
  9. Eliminate it with extreme caution and let it to dry on absorbent paper to remove any excess oil
  10. Repeat the procedure with the remaining portion of the mixture
  1. Crush the biscuit pieces in a food processor until they are finely ground. It is necessary to obtain a very fine powder.
  2. Cookie crumbs should be sprinkled on all four edges of the cake.
  3. Make an arrangement of crunchy coral and flowers on the surface of the cake, and sprinkle with golden powder and powdered dry meringues.
  4. Serve.


  1. I’m sure many of you have already had the pleasure of tasting and enjoying this Medovik Tort, also known as Russian Honey Cake.
  2. The fact that you already know how fantastic and beautiful it is means that I don’t have to persuade you of anything.
  3. It is a cake that does not conceal any secrets or include any complicated elaborations.

All that is required is love, patience, and decent ingredients.Come on, I believe it’s a perfect cake to enjoy this weekend, which is just getting started;) I wish you a wonderful weekend and look forward to seeing you on Monday!Hugs and kisses, Eva

Easy Moist Honey Cake Recipe

  1. It will fill your house with a beautiful sweet and spicy smell thanks to this simple, dairy-free, delicious honey cake recipe.
  2. It’s the most popular recipe in my family!
  3. There is one apparent thing that happens throughout the holidays in Jewish culture, and especially in my family, and that is incessant eating.

This is especially true in my family.Since ″it’s a holiday!″ and it’s time to enjoy, there’s no reason to feel guilty about how much food you stuff into your mouth.Exactly for this reason, the majority of individuals begin preparing for their post-holiday diet before the festivities even begin.When it comes to family gatherings and holidays, my mother always goes above and beyond the norm.She’s either having some significant arithmetic difficulties (which she isn’t), or she’s purposely preparing enough food for three times the number of people who will really be there.Her justification for doing so is that she wants to be prepared in case someone pays her a surprise visit over the Christmas season (which never seems to happen).

  • I suppose it’s OK, though, because she appears to be enjoying herself in private.
  • Furthermore, as a result of this, my refrigerator is stocked with enough food to last me for another week.
  • By the way, this is Mom’s honey cake recipe, which she’s been cooking for us every year since we were kids and that we love.
  • If you’ve never had a honey cake before, this is a great moment to branch out and try something different.
  • It’s simultaneously warm and soothing, as well as sweet and spicy.
  • It is a work of art.

Honey Cake for Rosh Hashanah

This event, also known as the Jewish New Year, is one of the most important in the Jewish calendar and one of the most important in Jewish culture. Honey cakes, which are one of the traditional sweets served during the festival, represent the beginning of a delightful year, as symbolized by the honey in them.

How to Make This Easy Honey Cake

  1. Considering that there is no butter in the recipe, only oil, you could essentially combine all of the ingredients in a mixing bowl.
  2. Nevertheless, because this cake may be fairly heavy, I begin by whisking the eggs with the sugar and honey, which helps to make the cake a little lighter in texture.
  3. After that, softly drizzle in the oil and vanilla extract.

Then alternate adding the dry ingredients with the coffee/tea until everything is well combined and smooth.Easy!

Flavor and Texture

  1. The distinctive honey lends sweetness and a lovely flavor to the cake, but it’s also filled with other rich components like as coffee/tea, cinnamon, cloves, and cardamom, which result in a cake that’s delightfully fragrant as well.
  2. I recommend not missing the cloves because they pair nicely with the honey and assist to improve the flavor of the dish, unless you absolutely despise cloves.
  3. Cake with crisp and sticky sides and a luscious and sweet middle is what you’ll get with this recipe.

The honey helps to keep the cake moist for several days after it has been baked.When the flavors have had time to soften, the cake tastes even better the next day after it is baked.Making this cake for the holiday season, you may add some apple cubes (peel and core one apple, then cut into cubes) to the batter, which will make it even more festive.Apple cakes are traditionally served on Rosh Hashanah.

More Holiday Recipes:

  • Chocolate Babka, Nutella Babka, Perfect Challah, and Rugelach Cookies are some of the options.
  • It is strongly recommended that you prepare the cake at least 1-2 days ahead of time. It will have a greater flavor and the tastes will be more intense. Keep it refrigerated, but serve it at room temperature if possible. If you like a cake that is exceptionally fluffy and light, you can use the same recipe but separate the eggs before baking. Whenever a recipe asks for combining egg yolks with sugar and honey, just the yolks should be used. After you’ve combined all of the ingredients, use an electric mixer to whip the egg whites until they form soft peaks, then gently fold them into the batter with a spatula. 2 large eggs
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (120 ml) honey
  • 1/3 cup (80 ml) canola oil (or vegetable, safflower)
  • 1/2 cup warm coffee or tea (mix 1/2 cup hot water with 1 teaspoon instant coffee or 1 tea bag)
  • 1/2 teaspoon vanilla extract
  1. Preheat the oven to 340 degrees Fahrenheit/170 degrees Celsius. Prepare a 9-inch loaf pan with cooking spray
  2. Mix flour, baking soda, baking powder, and salt in a large mixing bowl until well combined. Stir in the cinnamon, cloves, and cardamom/nutmeg. Reserve
  3. in a mixing bowl fitted with the whisk attachment, beat the eggs, granulated sugar, and honey on medium-high speed for 2-3 minutes, or until light and fluffy. Slowly pour in the oil and vanilla extract while the mixer is still working on low speed until everything is well blended. To turn off the mixer, turn the knob to the left. In three additions, beat in the flour mixture, alternating with the coffee/tea in two additions, beginning and finishing with the flour mixture in each addition. Beat until the mixture is smooth. Do not overmix
  4. pour the batter into the loaf pan that has been prepared. Nuts can be sprinkled on top. Preheat the oven to 350°F and bake for 35-45 minutes, or until a toothpick inserted into the middle comes out clean. If the top of the cake is browning too quickly during baking, loosely cover the pan with aluminum foil. Allow the cake to cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool entirely.
  5. The cake tastes even better the next day after it is baked. It’s preferable if you offer it to guests at room temperature. When stored in an airtight container in the refrigerator, the cake will last for 5 days.

Jewish honey cake

Honey is traditionally consumed at the Jewish festival of Rosh Hashanah to mark the beginning of a delicious year to come. Food editor Victoria Prever of the Jewish Chronicle newspaper provides a recipe for honey cake that she came up with.


  • When Jews celebrate Rosh Hashanah, they traditionally consume honey to mark the beginning of a sweet year ahead. Food editor Victoria Prever of the Jewish Chronicle newspaper provides a recipe for honey cake that she has developed over the years.


  • Preheat the oven to 180 degrees Celsius/160 degrees Celsius fan/gas 4 and line the base and sides of a 20cm square baking tray with baking paper. In a small saucepan, heat the oil, golden syrup, honey, and sugar until the sugar is completely dissolved. Stir everything together, then set it aside to cool. Combine the tea and the beaten eggs
  • set aside.
  • STEP 2In a large mixing basin, lightly whisk together the flour, baking powder, spices, and a sprinkle of salt to blend. Make a well in the dry ingredients and slowly pour in the wet components, whisking or stirring constantly, until everything is thoroughly blended and lump-free
  • STEP 3Pour the batter into the prepared tin and sprinkle with the almonds, if used, to finish off the decoration. 30 to 40 minutes, or until the cake springs back when lightly touched and a fork inserted into the center comes out clean. Cool completely before serving. After 35 minutes, check to see if it’s set in the centre
  • if not, bake for a further 5 minutes. If you are baking for the first 30 minutes, don’t open the oven door.
  • STEP 4Allow the cake to cool fully in the pan on a wire rack before serving. Wrap tightly and refrigerate for three to four days before eating to allow the flavor to develop. To serve, cut the cake into nine squares.


When making this moreish honey cake, it’s ideal to start a few days before you intend to serve it, so that the spices and texture have time to develop. Leave the top plain or sprinkle it with flaked almonds shortly before baking to add a pop of color to an otherwise plain-looking cake or bake. If you want, you may also add a handful of raisins to the cake batter before baking it.

Medovik – Wikipedia

  • Medovik Medovik cake with powdered sugar is a traditional Russian dessert. Geographical location of origin Previously Soviet Union Ingredients that are essential Flour, eggs, sugar, honey, smetana or condensed milk are some of the ingredients. Medovik is the author of the cookbook
  • Medovik is the creator of the media.
  1. In Russia, medovik (from the Russian word мд, which means ″honey″) is a type of layer cake that is particularly popular in nations that were formerly part of the Soviet Union.
  2. Honey and smetana (sour cream) or condensed milk are the distinguishing characteristics of this dessert.
  3. It is a dessert that is well-known for requiring a significant amount of time to prepare.

Typically, it is created out of layers of sponge cake with a cream filling in the middle, and it is typically topped with nuts or cake crumbs produced from leftover sponge cake.Although the thin layers harden immediately after being removed from the oven, the moisture in the filling causes them to soften again over time.The major component in this cake is honey, which gives it its distinct taste and flavor.There are several recipes and variants for this cake.It is said that the cake was invented in the Russian Empire during the nineteenth century by a young cook who wanted to please Empress Elizabeth Alexeieva, the wife of Alexander I.The cake has been around since the 19th century.

  • Honey was a food that Empress Elizabeth couldn’t bear, and any dish that included it made her ill.
  • Unknown to the Empress, a young new confectioner in the Imperial kitchen created a novel cake with honey and thick sour cream one day, much to her displeasure.
  • He was fired immediately.
  • Unexpectedly, and despite the fact that she was completely unaware of the honey content, Empress Elizabeth fell in love with it right away.
  • It was during the Soviet period that Medovik earned widespread recognition.
  • There are several types of medovik available today, including those made with condensed milk, buttercream, and custard.

See also

  • List of cakes

Medovik Russian Honey Cake (video)

  • The Russian honey cake, or medovik (медoвик), as it is known in Russia, is the most famous of all the layered desserts around. If not the most important cake in the world. It’s pillowy-soft while still being rich and soothing in texture. The honey biscuit gives this cake a unique, comforting flavor that is unmatched by other cakes. Jump to:historical Medovik’s background
  • Do you know what the flavor of Medovik is like?
  • Equipment that will be used for this recipe
  • ingredients that will be needed
  • how to prepare it
  • how to make the filling
  • how to layer the cake
  • Questions that are frequently asked
  • Listed below are some other recipes you might enjoy:
  • Recipe
  • Observations
  1. A junior cook recently inquired as to whether honey may be used in the preparation of a cake.
  2. For centuries, cakes were sweetened with honey, long before sugar became accessible.
  3. Honey not only sweetens the cake, but it also imparts a deliciously deep flavor to the baked good.

When I first arrived in Russia, I experienced this cake for the first time and was utterly blown away by its lightness while yet retaining a richness and depth of flavor that was impossible to resist.It has quickly become my new favorite cake, and I don’t think anything will ever come close to matching it in terms of flavor or texture.The best part is that you won’t have to go to a Russian bakery to taste the tastiest cake on the planet.You can make it at home.I came up with this recipe for Russian honey cake, which everyone in the area adores and enjoys.In this way, you may create from scratch in the privacy of your own home.

Medovik history

  1. One narrative takes place at the beginning of the nineteenth century and involves a young, inexperienced chef preparing a honey cake for the then empress Elizabeth, the wife of Alexander 1st.
  2. Her favorite food was honey cake, which this gentleman prepared with sour cream and which she devoured.
  3. And that was the conclusion of the conversation.

The Russian honey cake is here to stay.This medovik dish is unique and distinct from the many other medovik recipes that can be found on the internet nowadays.First and foremost, this honey cake recipe calls for the use of REAL honey as a sweetener and flavoring.Although it may seem simple, you would be astonished at how many recipes rely mostly on condensed milk, with the addition of a drop or two of honey here and there.The honey cake should have a distinct honey flavor, correct?So let’s get this medovik done correctly the first time.

What does Medovik taste like?

  1. The greatest medovik, without a doubt, has a flavor that is reminiscent of high-quality caramelized honey.
  2. It’s a layer cake that’s at its best in terms of flavor and texture the day after it’s been baked.
  3. Honey cookie wafer thin sheets are used to create the layers of the cake.

In between those layers is a whipped sour cream filling that acts as a glue, holding all of the layers in place.After a day, the crispy interior gets lighter and more pillowy soft, and the exterior becomes less crispy.A flawlessly balanced cake that is both light and deeply honey-flavored emerges as the outcome of this process.

Useful equipment for this recipe

Ingredients needed

  • There are five components for the ″cake″ or ″cookie″ portion of the recipe. Plain all-purpose flour is the finest choice for this recipe.
  • Large eggs weighing 50 grams apiece are used in this recipe.
  • Make use of genuine runny honey with a strong flavor for your honey.
  • The filling is made up of three ingredients: cream – heavy whipping cream 33 percent of the calories come from fat.
  • Sour cream is a natural product that has a significant amount of fat. 25 – 30% of calories come from fat.
  • Sugar powder, often known as confectioners sugar in the United States and icing sugar in the United Kingdom

How to make it

  • It takes just a few basic steps to learn how to create delicious Russian honey cake from scratch, which I will demonstrate in this article. It’s simple, foolproof, and quite quick, even for the most inexperienced baker. Simply follow the instructions outlined below. The egg and sugar should be whisked until light and frothy.
  • Combine the honey and the sifted flour until well combined (but not overheated).
  • Fold everything together thoroughly until you have a smooth batter.
  • It’s an interesting fact Because honey has a somewhat acidic taste, the alkaline baking soda interacts with it, aerating the batter as a result. The next step will be to spread the batter onto a piece of baking parchment or a silicone baking mat until it is as thin as a credit card.
  • If the mixture is too cold, it will get rigid
  • simply leave it in a warm location for a few minutes. When the batter is cold, it can still be used
  • however, because it is sticky, it will require more effort to spread out.
  • Preheat the oven to 160 degrees Celsius (or 320 degrees Fahrenheit) before beginning. We’re going to bake these batter sheets until they’re thin, airy, and highly crispy, much like wafers.
  • Bake for 6 – 8 minutes, or until the honey cake sheets are a deep golden brown color on the bottom. Depending on your oven, it may take longer or less time to complete. Keep an eye on your oven while you’re cooking because home ovens differ greatly in their cooking methods.
  1. When finished, it should look and smell like caramelized honey and should be golden brown in color.
  2. When you take them out of the oven, you must allow them to cool to around room temperature before carefully removing them off the parchment paper sheet.
  3. Repeat the process in several batches until you’ve used up all of the mix.

You should have around 9 papers total.Seven sheets are used for the layers, and two sheets are crushed and sprinkled throughout our honey cake.The next step is to prepare the sour cream filling, which will be used to sandwich together all of the layers of the sandwich.

How to make the filling

  1. Make the frosting by whipping 175 grams double cream, 350 grams sour cream, and 150 grams powdered sugar until they’re light and fluffy.
  2. Make careful to use full-fat cream and sour cream, rather than low-fat or nonfat alternatives.
  3. Low-fat cream and sour cream will not whip up properly in this recipe.

Russian Honey Cake is as generous as Russians themselves, so don’t scrimp on the quality of the ingredients.Purchase the best-tasting honey, the cream with the highest fat content, and sour cream.The medovik will be grateful to you for it.There is one thing we must keep in mind before we begin constructing the cake.A few biscuits will need to be crushed up in order to cover the cake.This is essential for creating the delightful crunchy contrast between the creamy fluffy interior and the crunchy shell.

Layering the cake

  1. Spread the whipped sour cream mixture over a layer of crisp biscuit and repeat the process until all of the layers of biscuit have been used.
  2. Finish with a layer of cream on top and around the sides of the biscuit cake to finish.
  3. You may double or quadruple the recipe and just keep layering it until you get the height you desire.

It’s important to remember that I do this flatter version for a very good reason.It’s simple to cut and portion out into smaller servings, and it’s lighter and fluffier as a result.So, if you’re looking for comfort and lightness, stick with a 7 to 12 layer honey cake, as recommended by me.If that is the case, then construct a skyscraper and go all out.It will be the most delicious honey cake you have ever baked.Once the cake has been coated on all sides, you can either lea

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