I made this today!! If only I could share it here in the comments. I followed the previous advice to reduce the powdered sugar. This is SERIOUSLY one of THE BEST tasting cakes I've ever made. Thanks and I look forward to more of your humorous recipes. 🐝🍯
Finally a Russian honey cake recipe that resonated with me lol... So I just tried this today. I had all (i halved all the portions) the ingredients except the bee thing, i substituted whipping cream with cool whip and used only 1.5 tablespoons of powdered sugar. also didn't have the proper parchment or silicone for the layers. Nothing I make, especially cakes/sweets comes out all that great. This cake, as messed up as I made it, it came out unbelievable! The layers stuck with the parchment even after I oiled the parchment. It was a nightmare to take off. He clearly said to use silicon or good parchment.. but I didn't listen because I wanted to make it asap lol. Then, instead of separately cutting the edges off, I decided to layer them together to cut them all in one swoop. and since it wont take too long I didn't think they would stick together like they did. yet, they were literally glued together.. i was so pissed lol. he did say to put parchment between so they don't stick together (I think in the cooling process).. but another instruction I didn't listen to and it was very important. so i ended up just using whatever pieces that came off intact and kind of putting them together like puzzles, it was a big mess but i managed to make something that resembles layers. This cake turned out so daggon good, the flavor is seriously out of this world. i wasn't sure at first about that sour cream thing but it all worked well with the honey layers. i look forward to making it properly in the future. It was a pleasure watching this vid!!
I have never been to Russia and l dont eat cake on my birthdays. This year l decided to do things differently. l baked every layer perfectly, and let me tell you it's time consuming ,but the best cake l have ever eaten in my entire life 🎉🎉.Just yum 😋
I made it ,and it was awesome! I only made 1/3 of the recipe ,and it was enough for like 4-5 people. The cake is very sweet- so honestly you just need a small piece. I did use a high quality honey from a farmer's market which gave it a strong honey flavor. I also know the recipe said wax paper or silicone- but I used buttered parchment, and it was fine.
The way paper was a bit of a joke) Well done for not using it)) wax/honey/bees etc. Anyway, little tip. Go darker on your biscuit layers to cut the sweetness
It looks so smooth and creamy and appealing but I'm here for the snarky humor of yours, sir. I could never invest the time and energy into something destined to fail
The first time I had medovik was from a Azerbaijan lady in Malaysia. I moved to Singapore and couldn’t find any decent medovik around so I decided to try your recipe out. Mind you it’s my first time baking cakes so this recipes was surprising easy for me to follow. I used manuka honey instead of wildflower cause I couldn’t find it in the supermarket. The honey biscuit was kind hard to get it evenly thin but damn they were so delicious I couldn’t stop myself from having it as a little snack. I reduced the icing sugar to 150g but it was still sweet. Might try again cutting it
My brother brought the medovik pastry from restaurant in Malaysia in our country back in 2016. It was the best cake ever i tried. I think my brother went to the same restaurant or bakery.
Шикарный рецепт, сын моей подруги испёк и это божественно, это без преувеличений самый вкусный медовик в мире!!!❤❤❤❤❤, выпросила этот рецепт, попробую теперь сама🤩
I enjoyed your video very much and you are a very talented baker. You don't need the bad F word, etc it detracts from the beautiful video and background noise which is relaxing. Hope this helps for feedback.
I remember the first time I stepped into a kitchen the pastry chef making a baumkuchen. She cooked it under the salamander. Was a painful thing to watch. Every second sheet cooked unevenly ))Think she still running back and forth)))
Wow. I remember when i first tried this cake back in the days. If i remember correctly ( where im from ) its called marlenka and it was and still is awesome! Thanks for renewing childhood memories :D
Editing is amazing here! Love your humor as well, Richard looks like he's enjoying himself as usual. You mentioned buckwheat honey which sounds excellent, would it be too strong of a flavor? Or would it be more traditional to have a forward honey flavor?
Thanks! Think Richard needs his own merch in the future) I love it with strong flavoured honey. If the honey is thick just warm it up a bit and keep the mix luke warm. Otherwise it is very hard to spread.
I think I used a bit too much flour since my layers were a bit Thicc lol. I just made 4 layers (baking at 375 American, 2 sheet trays at a time) and then trimmed them to equal sizes. I also made a milk honey mixture and poked holes in the biscuit and "basted" the layers. Since my layers were Thicc, I made two rectangular cakes!
İ added a teaspoon of cinnamon to the flour, and 40 50g of honey to the icing part... The recipe is one of the best cakes Ive had since looong time... All the best
Happy you likey! Sure might make a vid but for now here ya go! -Flakey dough sheets- 250g ice cold butter grated 300g ice cold flour 160g ice cold water 2g salt Mix the butter with the flour and salt until you have a crumb. Add the water and quickly work together until you have a rough dough. Chill in the fridge for 10 minutes. Roll the dough out into your desired shape(thinly is best) and bake at 190C for about 15 to 20 minutes until nicely browned. Let them cool. -Diplomat cream- 2 vanilla pods or 2g paste 1L milk 200g sugar 100g corn starch 20g flour 9 egg yolks 200g cream for whipping Put everything apart from the cream in a pan. Whisk together well until smooth. Bring to a boil while whisking and keep cooking for 15 seconds. Put through a sieve and let it cool down in the fridge. Cover with plastic wrap touching the cream. Whip up the cream so it barely holds. Not too stiff. Whisk up the pastry cream then fold in the cream. This all works well in a stand mixer with a paddle attachment. Now simply sandwich your pastry layers with your diplomat cream. Voila Napoleon sheet cake to be proud of.
Make sure to bake the biscuits very well. The more you caramelise them the less sweet they will be. In the restaurant we take it to the max just before it starts to burn.
@@PantsDownApronsOn I’ve done that. In fact, I returned them to the oven to crisp some more once I released them from the parchment paper. But still the cream is way way to sweet. Should be 100g of powdered sugar for sure!!! Texture is perfect everything is perfect other than that. Try it next time see what you think. Still serving it tonight with unsweetened fresh mint tea. Love your recipes!!!!!!
@@lafawnduhlucas9770 Good going! Fully enjoy!! Happy you like them! Will defo try less sugar! And if you see the recipe changed then you know it’s you!💪
Great video. Thanks for the quick and humorous recipe. Although my cake part came out very sticky and gooey. There is no crunch what so ever. I do live in a humid place. Any recommendations to fix this issue or do I to remake the batter? Many thanks
Bake the sheets longer until they are deep brown. Once the cake is assembled they go soft anyway(as they should). The final cake should be a a melt in the mouth experience
Looks very yummy, but also like a huge pain in the ass. Why can't a person bake a whole sheet and then cut after baking? The biscuit doesn't look like it comes out crumbly, but maybe you risk it shattering? 🤔 Regardless, this is another A++ video!
You can do that! Just be careful as the sheets can be very gentle and break. I normally cook mine a touch longer for a deeper flavour but honey burns in the blink of an eye, so keeping it in the safe zone for peeps that don’t bake with honey too often. That’s why mine looks like it won’t shatter plus it was quite humid in my Moscow that day)) If it does shatter, still use it. Just piece it together. Won’t notice in the final result. Give it a try and use gram measurements.
This recipe was so easy to follow but i used aluminum and you have to be really careful because it sticks like a mf. Also this recipe made wayyyyyy more than i anticipated and i ended up with a normal cake, and a whole other small cake which im not complaining about at all!
Because most home ovens aren’t as big as the baking mats. But yes you can make it as big as you want then cut. It’s what we do for commercial production. Assemble huge cakes then cut them however big we want.
@@PantsDownApronsOn I really like this technique since it creates clean and sharp cuts. It's really good for home-baking which usually only has basic tools and smaller oven. Will definitely use this technique for making other shapes of mats! Thanks so much for the recipe ❤
Obviously wax paper was a joke as it’s a honey cake) Silicone is what you want to use. Ps.I’ve since levelled down the banter and just use extremely superficial jokes.
@@PantsDownApronsOn Ok that one buzzed right past me because I keep encountering people that think wax paper and parchment are... the same thing.... and you can imagine the disappointment when they pull it out of the oven.
I made this today!! If only I could share it here in the comments. I followed the previous advice to reduce the powdered sugar. This is SERIOUSLY one of THE BEST tasting cakes I've ever made. Thanks and I look forward to more of your humorous recipes. 🐝🍯
thanks for the feedback. was wondering if ill see comments with anyone that made it
I baked this cake 3 days ago and let me tell you it's the best 👌 👍 😍
This recipe much easier. We dont need to roll the cookie dough one by one. Just simply spread the batter then bake it. Love it.
Finally a Russian honey cake recipe that resonated with me lol... So I just tried this today. I had all (i halved all the portions) the ingredients except the bee thing, i substituted whipping cream with cool whip and used only 1.5 tablespoons of powdered sugar. also didn't have the proper parchment or silicone for the layers. Nothing I make, especially cakes/sweets comes out all that great. This cake, as messed up as I made it, it came out unbelievable! The layers stuck with the parchment even after I oiled the parchment. It was a nightmare to take off. He clearly said to use silicon or good parchment.. but I didn't listen because I wanted to make it asap lol. Then, instead of separately cutting the edges off, I decided to layer them together to cut them all in one swoop. and since it wont take too long I didn't think they would stick together like they did. yet, they were literally glued together.. i was so pissed lol. he did say to put parchment between so they don't stick together (I think in the cooling process).. but another instruction I didn't listen to and it was very important. so i ended up just using whatever pieces that came off intact and kind of putting them together like puzzles, it was a big mess but i managed to make something that resembles layers. This cake turned out so daggon good, the flavor is seriously out of this world. i wasn't sure at first about that sour cream thing but it all worked well with the honey layers. i look forward to making it properly in the future. It was a pleasure watching this vid!!
I have never been to Russia and l dont eat cake on my birthdays. This year l decided to do things differently. l baked every layer perfectly, and let me tell you it's time consuming ,but the best cake l have ever eaten in my entire life 🎉🎉.Just yum 😋
My mom has made this a few times. It is undoubtedly the best and most addicting cake ive ever eaten in my life
это самый идеальный разрез медовика из всех, что я видела ✨
То что надо. Не больше не меньше)
I made it ,and it was awesome! I only made 1/3 of the recipe ,and it was enough for like 4-5 people. The cake is very sweet- so honestly you just need a small piece. I did use a high quality honey from a farmer's market which gave it a strong honey flavor. I also know the recipe said wax paper or silicone- but I used buttered parchment, and it was fine.
The way paper was a bit of a joke) Well done for not using it)) wax/honey/bees etc. Anyway, little tip. Go darker on your biscuit layers to cut the sweetness
Wish this channel had more content.
Good recipes and sublime delivery
Hang tight my friend! Working on loads of new content for you guys. Thanks for the support!👍
It looks so smooth and creamy and appealing but I'm here for the snarky humor of yours, sir. I could never invest the time and energy into something destined to fail
))This one low effort low risk)
Я определенно буду готовить это! Спасибо! Это потрясающе❤
The first time I had medovik was from a Azerbaijan lady in Malaysia. I moved to Singapore and couldn’t find any decent medovik around so I decided to try your recipe out. Mind you it’s my first time baking cakes so this recipes was surprising easy for me to follow. I used manuka honey instead of wildflower cause I couldn’t find it in the supermarket. The honey biscuit was kind hard to get it evenly thin but damn they were so delicious I couldn’t stop myself from having it as a little snack. I reduced the icing sugar to 150g but it was still sweet. Might try again cutting it
Omg is it from Bermetbakes in Malaysia by any chance?! cause shes an amazing baker and is this recipe similar?😍
@@sunsheain3494 Its actually from Medovik Coffee House in Sabah :)
My brother brought the medovik pastry from restaurant in Malaysia in our country back in 2016. It was the best cake ever i tried. I think my brother went to the same restaurant or bakery.
Oh. My! I am so glad I found your channel!
I'm so glad!
My Chocho Nadia used to make this - unforgettable. I’ll be making this with my daughter. Bolshoi spasiba
Its super delicious cake!My favorite!!
Шикарный рецепт, сын моей подруги испёк и это божественно, это без преувеличений самый вкусный медовик в мире!!!❤❤❤❤❤, выпросила этот рецепт, попробую теперь сама🤩
I bought buckwheat honey the first time I made this because it was the only one left & ive never bought another type since!
I enjoyed your video very much and you are a very talented baker. You don't need the bad F word, etc it detracts from the beautiful video and background noise which is relaxing. Hope this helps for feedback.
Looks so good! Reminds me a bit of the Geeman Baumkuchen (tree cake).
I remember the first time I stepped into a kitchen the pastry chef making a baumkuchen. She cooked it under the salamander. Was a painful thing to watch. Every second sheet cooked unevenly ))Think she still running back and forth)))
Omg, I will cook this one
Send me a pic!
Wow. I remember when i first tried this cake back in the days. If i remember correctly ( where im from ) its called marlenka and it was and still is awesome! Thanks for renewing childhood memories :D
Editing is amazing here! Love your humor as well, Richard looks like he's enjoying himself as usual. You mentioned buckwheat honey which sounds excellent, would it be too strong of a flavor? Or would it be more traditional to have a forward honey flavor?
Thanks! Think Richard needs his own merch in the future) I love it with strong flavoured honey. If the honey is thick just warm it up a bit and keep the mix luke warm. Otherwise it is very hard to spread.
let’s gooo медовик
Beautiful...that colour of the sheets ❤❤ I make it three layer this time...lazy😅 the second best cake ever
I think I used a bit too much flour since my layers were a bit Thicc lol. I just made 4 layers (baking at 375 American, 2 sheet trays at a time) and then trimmed them to equal sizes. I also made a milk honey mixture and poked holes in the biscuit and "basted" the layers. Since my layers were Thicc, I made two rectangular cakes!
Good recipe. Will make for the holidays.
I am making it today. Thanks!
Can’t wait to make it this weekend. Love your style !!!!
This truly is amazing.
Oh my! this is amazing!
Your humour is amazing! xD
İ added a teaspoon of cinnamon to the flour, and 40 50g of honey to the icing part... The recipe is one of the best cakes Ive had since looong time... All the best
Если покупать медовик в России советую торт от фирмы "У Палыча" самый вкусный 🙂
Wow this looks so good. We don't have bee pollen in Trinidad though, but next time I buy honey I wanna try this
I'd marry this guy over that cake.
Who the fuck disliked the video!? It's a great video!
The commentary is 👌😂😂😂
Самый вкусный Медовик в калининградском ресторане Угли!!! 👍👍👍😋
Как раз он мой)
@@PantsDownApronsOn , я знаю 😊😊😊 Угли - моё любимое местечко в Калининграде 👍👍👍👍
@@PantsDownApronsOn а в Москве ваш чудесный Медовик можно попробовать?
Да в ресторане Carte Blanche. Делаем его с ройбушем!
Делаем тоже на своем кейтеринге как в Углях. Можно целе торт или 2 заказать )
Love your channel! Gonna try this, looks delicious. Also, because I'm southern, wondering if I could do a red velvet cake variation made like this???
Sure can do. Just don’t tell anyone.
First time I ate medovik was in St Petersburg in Russia at the vodka museum. Was amazing and have never had it the same again including the vodka.
Come back. Have my medovik, and my black apple vodka. Next level
Hello! I absolutely love this recipe! Do you by chance have a recipe on how to make Napoleon Sheet Cake? :)
Happy you likey!
Sure might make a vid but for now here ya go!
-Flakey dough sheets-
250g ice cold butter grated
300g ice cold flour
160g ice cold water
2g salt
Mix the butter with the flour and salt until you have a crumb.
Add the water and quickly work together until you have a rough dough.
Chill in the fridge for 10 minutes.
Roll the dough out into your desired shape(thinly is best) and bake at 190C for about 15 to 20 minutes until nicely browned.
Let them cool.
-Diplomat cream-
2 vanilla pods or 2g paste
1L milk
200g sugar
100g corn starch
20g flour
9 egg yolks
200g cream for whipping
Put everything apart from the cream in a pan.
Whisk together well until smooth.
Bring to a boil while whisking and keep cooking for 15 seconds.
Put through a sieve and let it cool down in the fridge. Cover with plastic wrap touching the cream.
Whip up the cream so it barely holds. Not too stiff.
Whisk up the pastry cream then fold in the cream. This all works well in a stand mixer with a paddle attachment.
Now simply sandwich your pastry layers with your diplomat cream.
Voila Napoleon sheet cake to be proud of.
Thank you so much!
Could I just make one big uniform sheet of the biscuit part, and cut it into squares instead of individually baking them?
Brilliant. I noticed you don't add butter to your biscuit. Is it to make the cake softer?
No particular reason. Just never added it)
I made this cake, super easy but you MUST half the powdered sugar. It is so super sweet almost nauseating. Otherwise a winner.
Make sure to bake the biscuits very well. The more you caramelise them the less sweet they will be. In the restaurant we take it to the max just before it starts to burn.
@@PantsDownApronsOn I’ve done that. In fact, I returned them to the oven to crisp some more once I released them from the parchment paper. But still the cream is way way to sweet. Should be 100g of powdered sugar for sure!!! Texture is perfect everything is perfect other than that. Try it next time see what you think. Still serving it tonight with unsweetened fresh mint tea. Love your recipes!!!!!!
@@lafawnduhlucas9770 Good going! Fully enjoy!! Happy you like them! Will defo try less sugar! And if you see the recipe changed then you know it’s you!💪
Great video. Thanks for the quick and humorous recipe. Although my cake part came out very sticky and gooey. There is no crunch what so ever. I do live in a humid place. Any recommendations to fix this issue or do I to remake the batter? Many thanks
Bake the sheets longer until they are deep brown. Once the cake is assembled they go soft anyway(as they should). The final cake should be a a melt in the mouth experience
@@PantsDownApronsOn thanks for the tip. Going back in the oven.
@@PantsDownApronsOn that worked 💪 thank you again.
Awesome video, but I just can't get over the liquids measured in grams. It gives me an opposite day feeling.
Love From India
А получится на обычной бумаге для выпечки???
Да, это ок, но лучше на силиконовый коврики
Спасибо большое за такой классный тортик! @@PantsDownApronsOn
this channel is like if Yahtzee (game reviewer) did recipes
😂 i really enjoy your coments
Looks very yummy, but also like a huge pain in the ass. Why can't a person bake a whole sheet and then cut after baking? The biscuit doesn't look like it comes out crumbly, but maybe you risk it shattering? 🤔 Regardless, this is another A++ video!
You can do that! Just be careful as the sheets can be very gentle and break. I normally cook mine a touch longer for a deeper flavour but honey burns in the blink of an eye, so keeping it in the safe zone for peeps that don’t bake with honey too often. That’s why mine looks like it won’t shatter plus it was quite humid in my Moscow that day)) If it does shatter, still use it. Just piece it together. Won’t notice in the final result. Give it a try and use gram measurements.
i made this with mad honey
This recipe was so easy to follow but i used aluminum and you have to be really careful because it sticks like a mf. Also this recipe made wayyyyyy more than i anticipated and i ended up with a normal cake, and a whole other small cake which im not complaining about at all!
Will adding butter to the batter affect the texture of the biscuit?
Not noticeably in small amounts but it would make the flavour more butterscotchy which is not a bad thing
Just one hour in fridge? Every recipe I read says keep it in fridge overnight, does it matter?
An hour is enough because the layers are extremely thin(should be).
I didn’t know what the cream filling included!?!?
Watch from 1:16 , which are 250g whipping cream + 200g powdered sugar (can be reduced or even leave it out) + 500g sour cream
This is a good tip. We leave it out as most of my clients don’t like overly sweet desserts.
Am a kid watching this so van u make this recpie abit easier
2:27 Why do you cut them? Isn't it better to bake it in a large tray then cut them ?
Because most home ovens aren’t as big as the baking mats. But yes you can make it as big as you want then cut. It’s what we do for commercial production. Assemble huge cakes then cut them however big we want.
@@PantsDownApronsOn I really like this technique since it creates clean and sharp cuts. It's really good for home-baking which usually only has basic tools and smaller oven. Will definitely use this technique for making other shapes of mats! Thanks so much for the recipe ❤
So how did the wax on your wax paper not melt into the batter?
Obviously wax paper was a joke as it’s a honey cake) Silicone is what you want to use.
Ps.I’ve since levelled down the banter and just use extremely superficial jokes.
@@PantsDownApronsOn Ok that one buzzed right past me because I keep encountering people that think wax paper and parchment are... the same thing.... and you can imagine the disappointment when they pull it out of the oven.
Thankfully you not one of them)
Can you please give me the recipe
Link in in the description
i love russia btw i am from jordan
2:05 My dirty mind sees that nose as something else lol
can you freeze this shit for a party two week a head? If yes what’s the correct way?
Yes you can) just cover with cling film or other shit then let it defrost in the fridge overnight or few hours at room temp
@@PantsDownApronsOn thank you for the quick helpful response as I’m making it right now as we speak. Will post here the result if anyone cares
Why do you live in Russia?? We really need to know!
Nuh!!! This is wrong guys, you have to caremelise the honey in pot! Then slowly adding sugar, eggs and flour, in the pot
What’s the point? The honey caramelises in the oven as it bakes. Not so wrong after all)
The recipe may be good, but this is not a classic Russian Honey cake!
Agree. Classic so much worse
That's is not real honey cake