How to make Honey Cake (Medovik)

[@ChainBaker]

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[@_general_error]

Maybe one note to your technique: My mom made large baking pans of Medovnik... she would never "lift" the layer after shaping. There was always a sheet of baking paper underneath the layer for easier sliding around. Just saying... after all... you can see inside of the cake!

[@MaciejDrelichowski]

In Poland this cake is widely known. But we have also more refined variant of it called Marcinek (from name Marcin, little Marcin actually) you can buy it only in north eastern Poland. It has double the layers and much thinner as well as little honey. But overall similar. Delicious

[@OrlaQuirk]

Thank you for this interesting recipe! I am unfamiliar with this cake. Looks delicious. When you said you could probably throw this cake around, after chilling, I knew I had to tell you this tale. Years ago, when I was in school, I visited my sister and her new husband. I had brought a pound cake I had baked. (I was very proud of my pound cakes). As I prepared to carry the cake down the apartment stairs, so we could enjoy a picnic meal outside, it slipped off the plate entirely, and bounced down the stairs. I was horrified, expecting a mess of crumbs, but the sturdy pound cake landed perfectly intact at the bottom of the stairs. My sister calmly grabbed the plate from my senseless fingers and picked up the cake. A little brushing off, a little blowing, and no one knew. My dear sister looked at me and said, "Don't tell anyone, and it will be fine." Then she carried the cake outside, loudly proclaiming the virtues of both me and my cake. I followed, still rather stunned at what had just happened. Everyone enjoyed the cake.

[@ChainBaker]

😅

[@findingmyrootswoolmarketms]

Love it! I would have done the same thing that your sister did. 😊😁❤️

[@56annieb]

Sounds like a good cake for new year visitors

[@johndallas3840]

Currently got norovirus and unable to eat anything, but I've been binge watching videos on this cake. As always you've broken it down in clear steps and made it seem achievable!

[@abeleski]

My wife is Russian. She makes me thus cake for my birthdays. Love itttt

[@Jeepy2-LoveToBake]

This one has a few more steps, but the results look FABULOUS - thank you Charlie, for sharing one of your favourite cakes! 😍

[@haji727]

Charlie, as always you did a great job on that. For me, I’ve never had it and from looking at the tedious work I’d never make it in my kitchen. I am some what a lazy baker and I like to keep my tasks and creations as simple as possible. I have learned something from you as usual.

[@wormteeth1734]

I never considered that you could make a cake with rolled layers but that looks amazing.

[@billsimpson2392]

I might try this one Charles 😊

[@henjak448]

I will try this recipe. In Poland (Eastern Europe) like you know there is such a similar cake but I live in Canada and have never tried it. That’s why I will try your recipe soon. Thank you Charlie.

[@edithharmer1326]

Delicious ❤

[@yuliya3539]

Greetings from Ukraine 🇺🇦 Thank you, it is one of our traditional cakes. Sometimes we add chopped dry plums and walnuts to cream - it is very delicious mix. We also have Napoleon cake. Try it when you have time for baking.

[@ChainBaker]

That one's coming soon too ✌️😎

[@annafeinhaus4913]

I love your channel and love Медовик. Thank you for the recipe. My Jewish Russian grandma made a cake with layers made of coca and sour cream - черный пирог. It would be great to learn the recipe!

[@gmrob552]

Wow! I want to RUN to my kitchen to make this! Charlie, you make me salivate with recipes like this!

[@perniciouspete4986]

Looks really impressive.

[@LincolnFerver]

Thank you for the video. I will definitely try this one. Sounds delicious. I'm always looking for a not too sweet desert option

[@pamvancleave6722]

Thats a beautiful cake. Wonder how it taste?

[@ChainBaker]

Slightly sweet and slightly sour with a hint of honey in the back!

[@pennyharp5645]

It would not surprise me if this cake was the inspiration for the Tennessee Stack Cake which I always thought was the likely inspiration for the Icebox Cakes of the 1950s. Brilliant idea that translates across regions and flexible enough to make with what is most available. ❤

[@springinpages6325]

This looks amazing!! Right up my alley with the simple cream / honey taste 😍 I've never seen it before, but definitely will be trying it out! Looks kind of like the Japanese pancake cakes

[@aluette1]

Pyszny!

[@marieswann3204]

I’m pretty sure my friend’s German mother use to make this cake so I’m eager to try it.

[@IceGoddessRukia]

Was thinking about this cake and I see you on my front page- It's like it was meant to be.

[@nikkilovesrocks]

It seems to me one could use a pan to cook the cake layers. This would be a cake you can make WITHOUT an oven! Looks Delicious! I’ve heard of this cake but I’ve never made it. I went on a search for “honey” sweetened baked goods, without sugar. Looks like this could be made without the added sugar to me.

[@pelakful]

Made it three times, takes a bit of work but very delish👌🏻

[@Jeepy2-LoveToBake]

I was reading up about Russian Honey cake after you posted this for "members first" - interesting backstory. My son and family are flying out from Japan this week to visit with me for the holidays, wouldn't this be a perfect cake to share with them when they arrive? I am obtaining the ingredients as we speak. Plus I can bake all of your other holiday bakes as I am off work beginning December 17 until January 8 🎄🎄🎄🎄🤩Thanks, Charlie! Charlie is now at 236K subscribers YAY! Let's keep the momentum going and continue to spread the word about his YT channel and help increase his subscribers. Please share your bakes with family, friends and colleagues and share photos and your baking experiences with Charlie's recipes on your social media channels (including links to Charlie's YT) - don't forget to ask your followers to subscribe to his channel. He teaches us "all things baking" with his fantastic videos: sweet bakes, principles of baking, Baking World Tour (this one has many of interesting bakes/entrees - the empanada, khachapuri and chapati recipes are fantastic), bread-making techniques, seasonal bakes (especially his series of ever so wonderful holiday bakes - anxiously awaiting these recipes) and his always "fun to watch" year-end time-lapse compilation video - I can hardly wait for this year's video! Go "Team ChainBaker" 📣📣

[@ChainBaker]

Oh that'll be a really nice treat to meet them with :)

[@christinathompson1630]

This cake sounds and looks beautiful, I will definitely try it. Do you have a recipe for Lebkucken? I’ve been trying to find a recipe that is like the ones I could buy in England (so I don’t know how authentic they were), they were like gingerbread but more chewy. Lots of the recipes I’ve found are more like biscuits, nice but not the same. Thanks for all the great recipes you share.

[@yuu-kun3461]

There are several versions of this cake, including some where the dough is actually a batter! Waaay harder to handle. You have missed a crucial thing: you should caramelize some honey (just cook it until it smells like caramel). You will then replace about a quarter of the honey in the dough with the caramelized honey; the rest you add to the cream!. Also you could have replaced more sugar with honey in the dough. Some cinnamon here is nice too. I preffer the filling with much less sour cream; as such 1/4 of the caramelized honey is enough; no extra sugar needed. A tick for the crumbs on the side is to angle a bench scrapper next to the cake. The crumbs will ricochet on the the cake. Then you can press them in with your hand.

[@VectorMonz]

This is a cake I defiantly want to make!

[@krokodilgena2240]

You almost nailed it, just a couple of important key steps missing! 1. YOU MUST COOK LIQUID MIXTURE UNTIL IT BECOMES FOAMY AND CARAMELIZED, it will give beautiful colour and incredible taste. It is one of the most important steps!!! Flavour of Real Honey Cake is what sets apart good cake from amazing! 2. Buckwheat honey is used for authentic flavour. 3. Sour cream must be at least 20% fat 4. Add some lemon juice to filling, it will be more delicious.

[@ChainBaker]

👍

[@fanJUVENTUSa]

Oh, that thing (Medovyk or Medivnyk) is huge in Ukraine

[@IrynaChereshnya]

In fact, the Medivnyk cake has Ukrainian origins. The recipe for this cake was first published in the book "Ukrainian Dishes" in 1960 in the Kyiv printing house. After that, the cake gained popularity and russian "tourists", as always, appropriated it for themselves.

[@ChainBaker]

👍

[@partoftheworlD]

damn, those Russians are occupied medovik lol. Actually medovik as it exists now came from Italy in 12-13 centuries, but of course it is ukrainian as always

[@IrynaChereshnya]

@@ChainBaker Thank you ❤

[@darthlaurel]

A friend of mine gave me a Medyvnik recipe from a Ukrainian cookbook. It's a dense spiced fruitcake, so very, very different from this. I've been making it for Christmas every year for the past 28 years.

[@ThierryPeek]

I wonder what kind of dreams you have to make all of this up like that

[@Josef_R]

Why is it called honey cake? It has almost no honey in it. It would be more accurate if you called it egg cake. Or flour cake.

[@ChainBaker]

It tastes like honey though.