hey guys today we're making possibly the
most delicious cake you'll ever have
Russian medovik honey cake I was blown
away by the flavor combination of these
thin nutty caramelized honey cake layers
and that tangy yogurt cream you really
need to dry this one because no words
can describe how incredible this cake is
so we're going to start off by making
those delicious honey dough layers of the
honey cake
to a tall saucepan over low heat you're
going to add some butter make sure
you're using a tall pan for safety
reasons because the sugar mixture will
bubble up as you'll see in a moment once
the butter starts to melt you can add
the star of this recipe which is of
course the honey lots of honey and
you'll also need some sugar now we're
essentially doing is caramelizing the
honey and sugar
this will add amazing flavor to your
cake if you've never had caramelized
honey
now is the time to make it it's one of
the most delicious things ever you want
to stir constantly until everything is
combined and dissolved and you're going
to bring this mixture to a simmer and
you're going to let this simmer for
about a minute at that point you can add
the baking soda and whisk immediately
the baking soda will react with this
mixture creating bubbles and will give
this cake a beautiful light texture
you'll see that the sugar mixture will
start to rise double in volume and
layton in color you want to keep
stirring until eventually this mixture
goes from a pale yellow to a deep honey
color that point turn off your stove
immediately and this is ready if you're
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new videos every week you're going to
set the honey mixture to the side for
about five minutes to slightly cool
because to it we're going to add some
eggs if we were to add the eggs right
away they would just cook and scramble
and obviously
we don't want that give the eggs a good
whisk and you're going to add the egg
slowly in a stream to the sugar mixture
while you whisk constantly this will
still be hot so it's important you
constantly mix the mixture you'll see it
will start to turn an even darker color
that's perfect
at this point you're going to add the
flour and salt in three additions if you
want to use a stand mixer you certainly
can I just prefer to make the dough by
hand using the same pan if you are
making the dough by hands like I am
you'll eventually have to switch from
your whisk to a spatula or wooden spoon
the dough will become quite thick as you
can see and as you stir it it should
easily pull away from the sides of the
pan I'm going to finish bringing it
together on my board it's just you know
easier than having to finish mixing it
in the pan lightly flour your work area
and you just want to bring it together
we're not kneading it this is not bread
okay so as soon as it comes together
it's done now this will still be warm to
the touch some people like to roll it
out immediately I just find it's messy
because it's warm it's sticky so I do
like to pop it in the fridge for about
20 to 30 minutes the dough will set it
won't be as tacky and it will be easier
to roll out
okay so fast forward half an hour later
the dough should have cooled if it's
slightly warm it's okay as you can see
though it won't stick to the parchment
paper that's perfect now this is where
you need to be patient as I said this
cake is simple to make but it does
require time because we're going to roll
out each layer of cake individually I
promise you it's so worth it it's that
deliciously amazingly good so here's a
tip for you to make your life easier
make the layers in advance you can make
the layers up to a week in advance and
once cool just pop them in a ziplock
back that's what I do it's easier more
convenient that way all you have to do
is assemble the cake the reason it takes
a long time is because Medovik cake has
a lot of layers that's the beauty of
this cake I recommend you make at least
six layers but if you're feeling up for
it with this recipe
you'll easily get 12 layers you need to
roll out each layer as thinly as you can
and I recommend you roll out the layers
directly onto some parchment paper or
silicone mats if you have those I'm
going to make a square cake today if you
want to make a round one you can use a
plate as a guide or a cake rink
now you can reroll the scraps some
people like to bake them off and then
post them and cover the cake entirely
with the cake crumbs it's really up to
you now these layers do slightly rise in
the oven so before baking these you do
want to poke some holes with a fork now
fortunately I have a big enough pan and
I can fit two cake layers however if
your pan isn't big enough you will have
to cook one layer at a time fortunately
these only take 5 minutes to bake
because they're so thick so the overall
baking time shouldn't take you more than
20 25 minutes depending how many cake
layers you've done bake these in a
preheated oven at 160 degree Celsius or
320 Fahrenheit for 5 minutes do not over
bake these these should still be soft
when you take them out of the oven and
you'll see what I mean by that later on
slide these off the sheets and let these
cool completely and continue to bake the
other layers guys once you've baked all
the cake layers 90 percent of the work
is done
ok aren't you making the frosting the
frosting takes 5 minutes to make we're
going to make a yogurt whipped cream
frosting which is delicious the slight
tangy cream pairs beautifully with sweet
caramel honey layers it's so good you'll
want to eat it with a spoon to a bowl
we're going to combine the heavy cream
yogurt vanilla and sugar and you want to
whip these well until medium to stiff
peaks super simple super delicious
frosting okay so going back to what I
was saying before this is what I mean
when I say your cookie layer should be
soft okay if you over bake these your
cake won't be soft so keep that in mind
this is how malleable the layers should
be if you're still watching at this
of the video congratulations you are
amazing comment below letting me know
okay so traditionally you just alternate
each layer of cookie cake with a layer
of cream frosting however I personally
think that brushing or even better
dipping each cookie layer in milk just
review seconds makes the world of a
difference you'll get a creamy soft cake
guys it's gonna be amazing just like
dude I mean so okay so after you've
dipped the layer into some milk or you
know brushed it with milk you're going
to add a thin layer of cream I always
get asked how to achieve even layers of
cream and the trick is to either use a
piping bag or an ice cream scoop that
way you can portion out every layer and
they're all even you're going to repeat
this until you get to your last layer
and this cake needs to go in the fridge
overnight I know you're probably
thinking oh my gosh ever I promise you
you will be so thankful to have made
this once you try it I'm not
exaggerating when I say it's one of the
most amazing cakes ever the honey
biscuit layer will soak up all that milk
and cream
so fast-forward to the next day I'm
going to trim the sides those will not
go to waste I feel like I always have to
specify this I'm not even sure why
people think throwing out gag is a thing
I would really like to know who's
throwing out cake okay
you are a monster if you do that okay
this cake is absolutely gorgeous you can
see all those beautiful thin layers it's
perfect now because this cake is so doll
I'm going to cut the cake into thin
slices and like I said if you want to
dust the top with some leftover cake
crumbs you certainly can or even some
nuts on top would be delicious if you've
never had this cake to give you an idea
its haste between a stroopwafel and
graham crackers and a nutty honey
caramel cake the flavor is mind-blowing
the cake is so tender its creamy and
light and it pairs wonderfully with that
sweet tangy
yogurt cream
