Hi Natasha Never thought honey cake is so easy to make! Maybe it’s an altitude issue since I’m in Denver at 5280 feet . Hi Vika, I think it would work to double it. Thanks for a great recipe! This one’s not that sensitive, making it more attainable for everyone. This Ingedient Weight Chart can also help. Although labour intensive, this cake was absolutely worth all the effort – so so delicious! Can i make the cake ahead of time and frosting later? It was defintely was a process but it turned out amazing. Thank u, Natasha for the recipe. Check out our post on measuring here. Bake one of our favourite honey cake recipes for a sweet afternoon treat. 32oz is what the recipe said, almost 2 litres is what the converter said was 32oz. I made your medovik for a book club recently and everyone was so impressed and just loved it! Дякуємо. I made it last night and just cut into it today, and it’s perfect. Thanks for your great feedback, Elaine. You can skip “arm day” at the gym the week you roll these layers out. Devon Honey Cake. The cake tastes better a day after it’s made. Generously spray pan, including center tube, with baking spray. I reduced the honey, compensated with molasses, used coconut oil and half the sugar. It’s worth the wait! I used 4 – 16 oz sour creams and 4 cups of powdered sugar and 2 cups of heavy whipping cream. and i roll when they are still Hi Mariana, it might be ok but I would leave it at room temperature for few hours so the layers will soften more readily. Yes, absolutely! Delicious cake, impressive presentation with all the layers, taste wise was beyond my expectations. Hello Natasha! This cake needs time to absorb some of the cream and soften, so be patient. Also, I recommend keeping it covered in the refrigerator so it does not absorb food smells. . Katie, it’s fine to bake the layers few days ahead and store them at room temperature, loosely covered in the plastic bag away from the humidity. My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Welcome to my kitchen! I hope that helps for next time! Join me in my kitchen, where we’ll be making simple and classic desserts, and eating way more food than we probably should. I really love the cake, it is the best I ever eat for my whole life! Bake in … Without knowing the proportions of your other recipes I wouldn’t be able to advise. The cake layers absorbed all the liquid even though there was so much. 1. Perfect moist crumb. Happy baking! Our other ideas for cooking with honey including pancakes with whipped honey, breakfast rhubarb with honey, and handy little granola clusters to eat on the go. Can i put the layers in the fridge first or is it okay to store them in room temp. I guess it’s fine, though, since she clearly secretly enjoys it. Preheat oven to 340°F/170°C. Thanks for the recipe! Anyway, I read that all over the Internet this recipe present as it was invented in Prague in 1997. Zoe, Hi Zoe, I share this with someone earlier I hope it helps “just make sure you roll the layers out until they aren’t springing/shrinking back. You can sprinkle the top with a little flour too to keep dough from sticking to your rolling pin. I followed your recipe, but doubled the honey and reduced the sugar in the dough and the frosting (both to 1/2 cup each) since we do not like it very sweet. I love that!! I’m so happy you were able to make that work! (I am 62 OMG!) It is one of my favs too! I love hearing that! Sorry, I can’t be more helpful with this recipe – I haven’t tested this one with GF flour. Honey cake is made up of crispy and thin cake layers that are separated by a thick cream cheese frosting. So this to request permission to reproduce the adjusted recipe as a modification of this one with a link to the original. This recipe calla for baking soda. You can eat this cake just as it is - but I love it drizzled with butterscotch sauce. Just though I’d share as some comments on here mentioned some difficulty with these things. With an archive of over 700 recipes, it would be a really big job to go in and include that. Hi Natasha! Thank you. or the same thing happens to me. Cheers, Natasha! The cake tastes better a day after it’s made, when the flavors have had time to mellow. I’m going to make this for this Rosh Hashanah – sounds great. It is spectacular and a family must! Could I use coconut sugar instead of granulated sugar ? I would never be able to whisk those eggs fast enough. I only have baking powder right now. If this is the only dessert, I would make 2 cakes with that many people :-). Ha ha, oh ok, I’m glad you clarified, I thought you were asking another reader so I just approved it. Keep up the good work God bless your family. Here’s what I did: I subbed about 3 tablespoons of maple syrup for some of the honey, used grape seed oil instead of canola, and added some raisins, a chopped apples, and orange zest. Hello Elizabeth, thanks for sharing that with us. I’m so glad you enjoyed it! Would that work ok? Everyone loved this honey cake. 5/5 no question! Save my name, email, and website in this browser for the next time I comment. I am so happy to hear that!! Natasha, are you using Russian measuring cups or the US’s ones? The honey cake is an underestimated cake. I’m glad to hear how much you enjoy the recipe. I made 2x the recipe yesterday for my hubby to take into work. . I am not sure what happened. I’m a pretty terrible cook so will be following the recipe really closely. That cake sounds delicious, I hope you enjoy this recipe just as much! Hi Shiran I made this cake today and it is fantastic and moist.. Wow that is so sweet! Anyone who has ever tried it, loooves it. 4.4 (14 ratings) Sign up for free. Inspired by a centuries old Bohemian recipe, a unique combination of alternating light, honey-flavoured layers, with smooth creamy caramel topped with freshly ground walnuts and honeycake dust. Thanks for sharing your great review Vika! Thanks for sharing your fantastic review! As it quite difficult to find it in my place. I’ve never had honey cake before but I think my family will love it so I want to give it a try! The only problem I have had is it sometimes sticks to the pan and falls apart. The cake is delicious, and easy to make. A light or strong one? Can’t wait to try out your recipe. I’m glad to hear the recipe is a HIT! It was pretty fun to make, too, once I figured out how to roll out the layers consistently. Now, a new loaf, with mini chocolate chips, is in the oven for breaking the fast after Yom Kippur. I’m glad you love the cake recipe Kateryna! Place a large metal … This is amazing! Dress it … I am not a big fan of medovik cakes, however this became my new favorite:) Thank you for an awesome recipe. You’re welcome Kristina! Hi Amber. 6T honey plus 1T 10T butter 1/2C sugar (or brown sugar) 1T water plus 2-3t hot water 2 eggs 3/4 cake flour 1/2C powdered sugar. The Heathy Bones Group. Also, I poke the dough with a fork before baking because the first burned 2 were bubbled all over without it. Is it supposed to be like that? I have been making this for the last two years for the Jewish New Year holiday. It was one of the best honey cakes I’ve tasted, I’m going to make this as well next time! hii natasha. Hi Hiba, I haven’t tested that to advise. Only change for me was I added a little more honey and reduced by half the sugar in the frosting. Grease a 9×5-inch loaf pan. It is perfection. Thanks for sharing your wonderful review with other readers! Also, a heavy-bottomed pan works best for even heat conduction . Thanks. That’s so nice to hear! We had our first ever Honey Layer cake experience when visiting beautiful Prague in 2016. Hi! Were they drastically different in size? I doubled this and baked it for 1 hour in a 9×13 pan. My layers always come up perfect with no bubbles because I make holes with a folk all over the crust before baking just like I do when I make a pie. Can I bake the cake layers before and then assemble with frosting couple days later? I did have a question: is it possible to make this with normal coffee instead of instant? Thanks a lot. I followed the recipe with no substitutions. amazing. msn back to msn home lifestyle. Hello there. inally bake the scraps separated evenly on a re-used sheet of parchment. I just saw someone posted your honey cake recipe in her blog Remove cake from pan, turn it on its side, and remove the parchment paper. . And if so how would you store them. Hi Sumaiyah, I’m so glad you enjoyed that! I recently received a honey cake recipe from long lost relatives in Ukraine. Whisk in the baking soda until no lumps remain, then fold in your 3 cups flour 1/2 cup at a time with a spatula until the dough reaches a clay consistency and doesn’t stick to your hands. Fill a medium saucepan with 2 inches of water, and bring to a simmer. 1. Kasutera) is a popular Japanese sponge cake made of sugar, flour, eggs, and starch syrup. Thank you for sharing that with me Sumaiyah! May I make 16 copies? The honey baked into the cake layers pairs perfectly with the simple sour cream frosting. Hi Renee, over whipping the eggs could cause that, or that the cake is undercooked in the middle. What is your blog name? Thank you! I will be looking out for more recipes! But since this cake can be quite heavy, I start by whisking the eggs with the sugar and honey, which helps to make the cake a bit lighter in texture. Beat in the flour mixture in 3 additions, alternating with the coffee/tea in 2 additions, starting and ending with the flour. That would more likely happen when we are able to get more help, but it is a great suggestion! The layers are dry when you first frost them but they soften into a spongy texture after refrigeration. You can, but keep in mind that it has a strong flavor so it would affect the flavor of the cake. Thanks for sharing your great review! You’re welcome Rachel! Use the pan that you want, and fill it no more than 3/4 full with batter. Yes! Hi Viktoria, yes that will work great. Baked it already 4 or 5 times. I took the sugar butter mixture off the burner … it was on low … i added the beaten eggs and kept mixing … but as soon as the eggs hit the sugar the sugar turned into hard candy with chunks in the eggs … it never incorporated and my dough came out dry and hard to work with … total failure. store range visit our stores. Hi Mandy. The only problem I encountered was that I somehow ended up with not quite enough dough for eight 9-inch layers, so I made 8-inch layers instead. Flavors and texture were amazing. Thank you. Hi Inna, it sounds like maybe you are over too high of heat. I use herbal teas instead of coffee (we don’t drink coffee or black/green tea in my family either). Our easy Devonshire honey cake is perfect for a cream tea or … Would highly recommend to anyone considering trying it out. I will report back on the results! Transfer pan to a wire rack to cool. https://www.facebook.com/groups/1991143367777138/ Thanks for the recipe and for considering my request. Grease a 24 cm chiffon cake tin, then mould some foil onto the bottom of the tin to prevent leaking and sticking. Also are you making any substitutions in the recipe or using a different kind of flour? I hope that helps. Thanks for sharing your excellent review! Thank you for the recipe. Thanks for sharing your great review! Happy birthday to your husband! There should be a link towards the bottom of one of the emails that says “unsubscribe me”. This is my all time favorite cake! Crack eggs into a small bowl, and set aside. I wanted to ask if I could make the layers the day before and put the icing the day after? Use Orange Juice! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). I’ve never had so many compliments. Sweet. I was looking for a good honey cake recipe for Rosh Hashanah and my sister found this. I am really excited to make this cake, but I am worried about the whipped heavy cream starting to deflate and making the frosting slide off the cake. It is like an icebox cake. I have always made sure that I am using the right weight of ingredients and that I have not scrambled the eggs. Sorry I can’t be more helpful with this recipe – I haven’t tested this one with GF flour. Thanks for following and sharing your fantastic review! Good things are meant to be shared . Thank you so much. O well I don’t think the guest will mind as long as it tastes good lol, Thank you so much! That’s absolutely brilliant Natasha, thank you so much!!! Preheat the oven to fan 140C/ conventional 160C/gas 3. Just made this cake. Really well written recipe – thank you. Thanks for asking, it really depends but hopefully we can do a video in the future. I would love to see a photo Tina! I’m happy to hear how much you enjoy the recipe. Any ideas on how I could improve the gluten free result? You are doing a fantastic job. Once it’s been in the fridge for a while, the cream “sets” so it’s safe to move it to the table and cut. I used some plastic spacers on a rolling pin to get a consistent thickness, rolling directly on the parchment paper to make sure the perfectly round shape was kept. 'Ve chosen this year do n't be alarmed at the gym the week you these! Your fantastic review and your family for free low-humidity room festivities even for. Could tell the original recipe was called honey of a honey cake before, then in. Fridge since the frosting post that I have not altered any of the honey weeks ago and have scrambled. 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