Russian Honey Cake
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Date: 2019-11-16
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Comments and reviews: 9
Alicia Nyblade
Oh, YUM, this looks good I first had medovik earlier this year in April when, as a venture into cuisine we hadn't tried before, my sister and I went to a Russian restaurant in town for our birthday dinner (we're twins. Since then, I've tried several recipes for it. The first was a disaster, as it was the kind where you cook the dough in a pot on the stove, then slice it up and roll out the layers; it took ages and the final texture of the layers was unpleasantly brittle and dry, like giant graham crackers (nothing against graham crackers, I just don't want them as a so-called cake. The second one came out much better and didn't involve any stove work. This one, however, seems to combine the best of both, cooking the honey on the stove to give it the signature flavor while also simply ladling out and baking the batter. I'm definitely going to try this. Thanks, Chef John
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Oh, YUM, this looks good I first had medovik earlier this year in April when, as a venture into cuisine we hadn't tried before, my sister and I went to a Russian restaurant in town for our birthday dinner (we're twins. Since then, I've tried several recipes for it. The first was a disaster, as it was the kind where you cook the dough in a pot on the stove, then slice it up and roll out the layers; it took ages and the final texture of the layers was unpleasantly brittle and dry, like giant graham crackers (nothing against graham crackers, I just don't want them as a so-called cake. The second one came out much better and didn't involve any stove work. This one, however, seems to combine the best of both, cooking the honey on the stove to give it the signature flavor while also simply ladling out and baking the batter. I'm definitely going to try this. Thanks, Chef John
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Tash Jansson
finally a recipe where, as a Russian, I feel entitled to a comment the burnt honey is such a great idea I usually make caramel and just add honey at the end, and instead of cake layers, I make big honey cookies. but since cookies take FOREVER to soak up the filling, I have to make it in a spring pan so it doesn't leak out, and I have to let it rest 36 hours at least: D truly awful: D On the bright side, the spring pan makes it super symmetrical and neat. But just the shorter waiting time is a good enough reason to try this recipe I shall be reporting back in a couple of weeks.
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finally a recipe where, as a Russian, I feel entitled to a comment the burnt honey is such a great idea I usually make caramel and just add honey at the end, and instead of cake layers, I make big honey cookies. but since cookies take FOREVER to soak up the filling, I have to make it in a spring pan so it doesn't leak out, and I have to let it rest 36 hours at least: D truly awful: D On the bright side, the spring pan makes it super symmetrical and neat. But just the shorter waiting time is a good enough reason to try this recipe I shall be reporting back in a couple of weeks.
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Vladyslav Kitsela
I come from Ukraine where we call it just honey cake, and I thank you Chef John for that video. My grandma used to make this cake for my birthdays every year because she knew it was my favorite cake. She used a slightly different approach, but it looked similar to what you did. My grandma is no longer with us and I hadnt have honey cake in years, so I just wanted to thank you for bringing good memories in.
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I come from Ukraine where we call it just honey cake, and I thank you Chef John for that video. My grandma used to make this cake for my birthdays every year because she knew it was my favorite cake. She used a slightly different approach, but it looked similar to what you did. My grandma is no longer with us and I hadnt have honey cake in years, so I just wanted to thank you for bringing good memories in.
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Chris S.
Hi Chef John. Another wonderful recipe. I do miss your sultry laid back voice though. I think your new mike equipment has taken the deeper rumble out. It may have been that the older mike had more static, which gave it the desired quality. (Like listening to a warm record as opposed to a crisp cd)Anyhoo I miss that part of your presentation. I secretly hope you can find it again.
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Hi Chef John. Another wonderful recipe. I do miss your sultry laid back voice though. I think your new mike equipment has taken the deeper rumble out. It may have been that the older mike had more static, which gave it the desired quality. (Like listening to a warm record as opposed to a crisp cd)Anyhoo I miss that part of your presentation. I secretly hope you can find it again.
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Helena Angelina
Chef John, may I kindly beg of you to include grams in your recipes? At least for your fabulous baking recipes, as it can all go terribly wrong for your devoted aussie fans (and likely for the brits and many others too) when we try to convert US cups and spoons to metric. Alas, too many times has my money on ingredients gone up in flames with conversion issues
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Chef John, may I kindly beg of you to include grams in your recipes? At least for your fabulous baking recipes, as it can all go terribly wrong for your devoted aussie fans (and likely for the brits and many others too) when we try to convert US cups and spoons to metric. Alas, too many times has my money on ingredients gone up in flames with conversion issues
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Tergand Frostfire
Your honey cake or Medovik, as we call it in Russia, is amazing, Chef John. I tip my ushanka hat to you. This cake is sold in the most bakeries across the country. They usually make them with butter cream which I dont like that much personally. Your double cream/sour cream combo is intriguing and sounds more interesting, I will give it a try: )
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Your honey cake or Medovik, as we call it in Russia, is amazing, Chef John. I tip my ushanka hat to you. This cake is sold in the most bakeries across the country. They usually make them with butter cream which I dont like that much personally. Your double cream/sour cream combo is intriguing and sounds more interesting, I will give it a try: )
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John G
My wife, Olga, makes this about once a month and her recipe is a little different (not that yours is bad. She make 16 layers but much thinner, doesn't cook the honey as the oven does that, and omits the cinnamon (a rare commodity in Russia. She does salute your version and is glad this cake is getting the recognition its just desserts.
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My wife, Olga, makes this about once a month and her recipe is a little different (not that yours is bad. She make 16 layers but much thinner, doesn't cook the honey as the oven does that, and omits the cinnamon (a rare commodity in Russia. She does salute your version and is glad this cake is getting the recognition its just desserts.
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Tyler Mace
Every year I ask for a homemade carrot cake for my birthday since it's the only time I can ever get one made for me. This year might be the year I shock my family and ask for something more devious and difficult This cake is gorgeous looking and I bet the light fluffy icing is so decadent with all of the cake layers
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Every year I ask for a homemade carrot cake for my birthday since it's the only time I can ever get one made for me. This year might be the year I shock my family and ask for something more devious and difficult This cake is gorgeous looking and I bet the light fluffy icing is so decadent with all of the cake layers
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Elmo Forster
If you wonder how this cake is actually called in CIS region (where it's mostly popular, not only in Russia) - I'm here to help, It's called Medovik pronounce as Me-doh-week: DI highly recommend to try it cold from the fridge (tastes better overnight) with a hot cup of coffee, black tea or warm/cold glass of milk.
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If you wonder how this cake is actually called in CIS region (where it's mostly popular, not only in Russia) - I'm here to help, It's called Medovik pronounce as Me-doh-week: DI highly recommend to try it cold from the fridge (tastes better overnight) with a hot cup of coffee, black tea or warm/cold glass of milk.
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