Hello, Tatyana. Thanks for sharing your recipe. I love watching your video and I wanted to learn how to make Russian cakes. I have tried some Russian cakes from a Russian friend and she makes them so yummy but I'm not sure if I could ask for her recipe so I happened to watch your video and they look so yummy and exactly how she bakes. So I liked to say thank you for sharing. Keep baking. Cheers!
We are making this cake in Lithuania too. But you are doing it difficult way. The dough, you mix everything together and place in to the fridge for few hours. And the filling, we use sour cream, lemon zest and powder sugar (and gelatin sometimes).
InevitableLost Oh my God! That was EXACTLY my idea and EXACTLY what I was going to say! Though this is not exactly the medovnik recipe it still sounds delicious and I'm definitely going to have to do!
Hello I am writing you from Kazakhstan.I like your cakes so much.you explain so simple,the ingredients so simple and it's easy to cook.I wish you good luck.I will wait your recepts.спасибо за прекрасные рецепты .
Your cake looks beautiful and very delicious. Want to say that I like custard and I make honey cake with this particular filling, while some other people make it with sour cream or even with butter caramel filling. For the crumbs I usually use one of the cake layers and this works very good. Thank you for sharing your recipes! I like your channel and wish you good luck!
Hi Tatyana , thanks for your sharing I always love your presentation gorgeous .. beautiful I've try some of your recipe , cinnamon roll absolutely delicious
I'm a beginner and been seeing your videos and inspire's me a lot.. I don't have an oven but i do no bake cheesecakes...i hope you'll have one recipe soon that i can follow.. Mabuhay from Philippines..
Omg Just finished making this cake,,Medovnik,, and so exited to have some after lunch tomorrow with my boyfriend, we are both from Czech republic so anything europien we have to have and try lol
Аmazing video, I really like your channel! I'm from Russia, and I am very happy for the fact that other countries know about the Russian dishes. Вы очень талантливая, удачи***
Im wanting to make this for my moms birthday. I work the day before. Would it work to make the cake layers a couple days before hand and store in the freezer until i can assemble the cake?
What a sweet gift for your mom's birthday! I'm sure she'll love it! Yes, you can make the cake layers ahead of time. I would actually keep them at room temperature and well wrapped.
Hey Tatyana, this was an awesome one... Thank you for this recipe! However, in the Balkans we do it quite differently: we beat the eggs and sugar until fluffy and than cook the mixture (some people don't), proceed with dough as you did, and then fill it with sour cream mixed with confectioners sugar. Crumbs for coating we use are actually grinded leftovers from cake layers... Did you try this version?
Thank you for this gorgeous presentation of a simple yet devine dessert. I do have a question about the final presentation. What cream and wafer cookies did you use for the final decorations?
For the top, I used some custard that I had left over, just use one little spoonful. Then topped withe caramel wafers I got at Trader Joe's and fruit. Hope that helps! :)
Thank you girls :) I found those round wafer cookies at Trader Joe's today Getting excited to create this same masterpiece for my Father-in-Laws Bday this coming weekend.
Wow! I love custard! I thought of baking this for my son's 4th birthday celebration in school. Need to bake a 2kg cake for the classmates and teachers. Do I need to multiply your ingredients? If yes, by how many times? Do I need to use a bigger cake pan? Thanks Tatyanas! You are fabulous & amazing!
+Esther Lim This cake is fairly small and will serve about 12 people. If you want a larger cake, maybe double the recipe and make it 10-inch cake instead of the 8-inch I made here
Hello Tatyana :) Thank you for the recipe! It looks really good. I want to surprise my russian boyfriend with this cake. It looks a little biit sweet to my taste though. Could I replace a part of the cookie crumbles with almonds or hazelnut?
TatyanasEverydayFood Hello Tatyana, I have another question. Because I only have one baking tin, i wondered if I could just bake the layers on a bakingsheet with parchmentpaper only. The dough seems to have a cookie consistency. Do you think it would work if i just draw circles on the parchment paper and spread the layers in that circle?
Should we wait until the layers cold and hard then put the cream on each layer? Because when I tried to make this cake for the first time I didn’t wait until the layer cold they were still warm so the whipping cream melted but i still continued put the cream until it’s covered with the cream. Then when finished i put the cake in the fridge. Day after i wanted to eat it. I just about to cut it the cake was really hard. Then when I did the first cut I saw none of the cream amongst the layers like the one you made in this video
Hi! Yes, you should always, always allow the cake layers to cool completely before adding the frosting. If the layers are cooled, the frosting will stay in place and you'll have a much better cake :)
Hi~Tatyana~there's a very popular Russian cake in China called "Russian tiramisu cake". It's so delicious. So I really want to know it's honey cake or Napoleon cake? Anyway, thank you so much!
I just made this. The only issue I had was with the liquids for the dough. While I cooked it, it did foam but then it turned into chunks. Was I supposed to keep cooking and stirring until it became golden? I made it work tho. Can’t wait to assemble it and taste it tomorrow.
@@TatyanasEverydayFood was I supposed to take it off the heat once it doubled up and size? I am trying to see what I did wrong. Not your fault of course.
@@TatyanasEverydayFood omg I just ate a slice. I am so in love. This cake is perfection and you’re so right about the custard. I’m glad the cake still worked out with the curdling issue. Lol I still used it. Tastes amazing.
Hey! I just wanted to ask whether you could taste the honey in it as all the honey cakes I've tried (and loved) didn't taste like honey and that is what I'm going for. Please answer quickly as I want to make the cake today and enjoy it tomorrow on eid. Thanks :D
Just made some adjustments baking it from 5mins to 10 mins and I sifted the batter mixture twice coz I experience some egg lumps. Otherwise it's purrfect!
It's so strange. I've been searching for the honey dough recipe, as I misplaced the one I had from my grandmother. And every recipe, even this, uses some sort of custard or whipping cream for the filling. Because for as long as I remember, it was always made with high fat sour cream with sugar. But that may be also the reason, that I don't like this cake, whenever I buy it, as it lacks this specific tang from the sour cream... But thank you for the recipe!
Are you using my new recipe? Make sure to cook the milk and flour mixture first, then add the eggs. You can always place it into the refrigerator to cool and it will thicken naturally. Hope that helps!
Yes I am following your recipe. Lol I watch you, pause it and do exactly what you do. It thickened up a bit but it doesnt look creamy like yours. Can I save it or add something to it to make thicker? I dont have anymore eggs to make a new cream filling. ( ugh why did i have eggs for breakfast? Lol) Can I add sour cream or something else to thicken it? Haha it looks more like condensed milk tastes like it too
Ok so its thick now. I had a feeling I didnt cook it enough so even after it all cooled I put it back on the stove and brought it almost to a boil, and I was mixing the whole time. Now its cooling again and looks like pudding. Thanks for replies, sorry for bugging. : Daisy :-D
+TatyanasEverydayFood Hey thank you so much for sharing this recipe. The steps are really easy to follow. Would it be possible for you to show us on camera how the cake looks when you taste it please?
the best filling(family recipe): sour cream, sugar and lemon zest. It's amazing, easy and so quick!
I love Russian honey cake, it is Hands down *the best cake everrrrr* according to me!!
I will probably be the only mexican american who tries Tatyana's recipe lol Yuuummm!
hi, 6 years later and this mexican american tried this recipe 🙋♀️🙋♀️
Hello, Tatyana. Thanks for sharing your recipe. I love watching your video and I wanted to learn how to make Russian cakes. I have tried some Russian cakes from a Russian friend and she makes them so yummy but I'm not sure if I could ask for her recipe so I happened to watch your video and they look so yummy and exactly how she bakes. So I liked to say thank you for sharing. Keep baking. Cheers!
We are making this cake in Lithuania too. But you are doing it difficult way. The dough, you mix everything together and place in to the fridge for few hours. And the filling, we use sour cream, lemon zest and powder sugar (and gelatin sometimes).
I love how you topped it with mini stroopwafels, they're so good!
One of the best food channel and you are as sweet as your deserts Tatiana . Love to watch you how you make them...
Ela Maier Thank you for watching! :)
her voice is so calming omg
очень классно! и неожиданно , что Вы готовите русский торт! Мне очень нравится!
Such a unique cake!! I hope you have more Russian desserts coming up, they're all so interesting!
Замечательный рецепт! Спасибо Татьяночка!😍🌹
Spasibo! :)
I'm making this for Father's Day! My family is Eastern European and this cake combines all the treats my dad loves: Biscoff, custard, and honey. :)
InevitableLost Awesome! Good luck and I'm sure he will enjoy it! :)
InevitableLost Oh my God! That was EXACTLY my idea and EXACTLY what I was going to say! Though this is not exactly the medovnik recipe it still sounds delicious and I'm definitely going to have to do!
Hello I am writing you from Kazakhstan.I like your cakes so much.you explain so simple,the ingredients so simple and it's easy to cook.I wish you good luck.I will wait your recepts.спасибо за прекрасные рецепты .
Еркежан Сыздыкова Spasibo vam! :)
Your cake looks beautiful and very delicious.
Want to say that I like custard and I make honey cake with this particular filling, while some other people make it with sour cream or even with butter caramel filling. For the crumbs I usually use one of the cake layers and this works very good.
Thank you for sharing your recipes! I like your channel and wish you good luck!
Thank you for watching! :) Yes, I like this particular cream, too! I think it tastes the best for medovik
thanks for a such beautiful recipe. i cooked this cake today, and all my family was impressed and delighted.
+Fidan Zeynalova You're welcome! I'm glad everyone enjoyed it! :)
Did it taste like honey?
not really, it just gives the texture
+Fidan Zeynalova thanks :)
Thanks for sharing this recipe for Honey Cake, it looks awesome.....I've heard about it but have never tasted it...... люблю це медовий торт.
Hi Tatyana , thanks for your sharing I always love your presentation gorgeous .. beautiful
I've try some of your recipe , cinnamon roll absolutely delicious
Hi! :) Thank you! Glad you enjoyed them!
i adore stroopwaffles. theyre my favourite!!
same here! I love them!
this is one of the best cake ever.love it
I'm a beginner and been seeing your videos and inspire's me a lot.. I don't have an oven but i do no bake cheesecakes...i hope you'll have one recipe soon that i can follow.. Mabuhay from Philippines..
I always wait for your cake recipe Tatyana,great work!!! Can't wait to try it.. ✌
looks amazing
i would've pressed the parchment paper up into cake so crumbs would stick to sides before removing.
That totally looks heavenly!
Omg
Just finished making this cake,,Medovnik,, and so exited to have some after lunch tomorrow with my boyfriend, we are both from Czech republic so anything europien we have to have and try lol
Hana Jackowski :) I hope you both enjoyed my recipe!
How was it? Did it taste like honey?
I made this today and it turned out uhmm so yummeh!
Did it taste like honey?
I signed to your channel. Like your clear and easy receipts. Thank you.
Omg..i loveeee custard^^
Аmazing video, I really like your channel! I'm from Russia, and I am very happy for the fact that other countries know about the Russian dishes. Вы очень талантливая, удачи***
Spasibo balshoye! :) I'm very glad I have the opportunity to share these great recipes!
mmmmm.. WOW!! My mom makes it a little different but i'll have to try this!❤
Какой красивый и аппетитный тортик:) Люблю ваш канал и рецептики. Удачи в дальнейших творениях!
спасибо большое! :)
мой любимый торт с детства
Thank you❤️❤️
makeuplover l
Thank you for making simple things simple ! love your videos ! they are easy to follow and the recipes taste great! :)
Also, you're stunning!
Mahwish Khan Thank you for watching! :)
In Holland we call those wafels: stroopwafels! Typical dutch and so delicious
They're my favourite :3
Best video Recipe
Im wanting to make this for my moms birthday. I work the day before. Would it work to make the cake layers a couple days before hand and store in the freezer until i can assemble the cake?
What a sweet gift for your mom's birthday! I'm sure she'll love it! Yes, you can make the cake layers ahead of time. I would actually keep them at room temperature and well wrapped.
Hey Tatyana, this was an awesome one... Thank you for this recipe! However, in the Balkans we do it quite differently: we beat the eggs and sugar until fluffy and than cook the mixture (some people don't), proceed with dough as you did, and then fill it with sour cream mixed with confectioners sugar. Crumbs for coating we use are actually grinded leftovers from cake layers... Did you try this version?
Thank you for this gorgeous presentation of a simple yet devine dessert. I do have a question about the final presentation. What cream and wafer cookies did you use for the final decorations?
For the top, I used some custard that I had left over, just use one little spoonful. Then topped withe caramel wafers I got at Trader Joe's and fruit. Hope that helps! :)
Those cookies are Stroopwafels -an original Dutch treat! Just like the 'Biscoff-cookies': they are called speculaasjes in Dutch
Thank you girls :) I found those round wafer cookies at Trader Joe's today Getting excited to create this same masterpiece for my Father-in-Laws Bday this coming weekend.
Rashen honey cake.Super
Wow! I love custard! I thought of baking this for my son's 4th birthday celebration in school. Need to bake a 2kg cake for the classmates and teachers. Do I need to multiply your ingredients? If yes, by how many times? Do I need to use a bigger cake pan? Thanks Tatyanas! You are fabulous & amazing!
+Esther Lim This cake is fairly small and will serve about 12 people. If you want a larger cake, maybe double the recipe and make it 10-inch cake instead of the 8-inch I made here
+TatyanasEverydayFood
Thanks Tatyanas! hee hee...feeling a bit starstruck. You reply :)!!
Hello Tatyana :) Thank you for the recipe! It looks really good. I want to surprise my russian boyfriend with this cake. It looks a little biit sweet to my taste though. Could I replace a part of the cookie crumbles with almonds or hazelnut?
maritschie Hi there! :) I'm sure he will love being surprised with this cake! Absolutely; that sounds like a great idea! :)
TatyanasEverydayFood Hello Tatyana, I have another question. Because I only have one baking tin, i wondered if I could just bake the layers on a bakingsheet with parchmentpaper only. The dough seems to have a cookie consistency. Do you think it would work if i just draw circles on the parchment paper and spread the layers in that circle?
maritschie Yes, that would also work great! That's another technique for making this cake and it will work :)
Thankss...😊
Should we wait until the layers cold and hard then put the cream on each layer? Because when I tried to make this cake for the first time I didn’t wait until the layer cold they were still warm so the whipping cream melted but i still continued put the cream until it’s covered with the cream. Then when finished i put the cake in the fridge. Day after i wanted to eat it. I just about to cut it the cake was really hard. Then when I did the first cut I saw none of the cream amongst the layers like the one you made in this video
Hi! Yes, you should always, always allow the cake layers to cool completely before adding the frosting. If the layers are cooled, the frosting will stay in place and you'll have a much better cake :)
Delicious
Thank you 😋
@@TatyanasEverydayFood stay blessed and stay connected plz🔔
You have a great channel!!
Thanks for watching! :)
can you please do a kulich and sirnaya pascha video for next Easter season?
Hi~Tatyana~there's a very popular Russian cake in China called "Russian tiramisu cake". It's so delicious. So I really want to know it's honey cake or Napoleon cake? Anyway, thank you so much!
Hi! Hmm, I'm not sure... Sounds like it could be the Napoleon cake :)
It looks absolutely beautiful. Is the a russian cake?
Thank you! :) Yes, it's a very popular cake in Russia and Eastern Europe
delicios! I like how you speak and video are nice to see!
I just made this. The only issue I had was with the liquids for the dough. While I cooked it, it did foam but then it turned into chunks. Was I supposed to keep cooking and stirring until it became golden? I made it work tho. Can’t wait to assemble it and taste it tomorrow.
Sorry to hear that happened!! Hmm, it could be from the eggs not being well beaten, or maybe the heat was too high... I hope you enjoy the cake!
@@TatyanasEverydayFood was I supposed to take it off the heat once it doubled up and size? I am trying to see what I did wrong. Not your fault of course.
@@sausanhamed3823 Yes, once it doubles in size, you can take it off the heat. The cooking process is about 7 to 8 minutes on low/medium heat
@@TatyanasEverydayFood omg I just ate a slice. I am so in love. This cake is perfection and you’re so right about the custard. I’m glad the cake still worked out with the curdling issue. Lol I still used it. Tastes amazing.
@@sausanhamed3823 Awesome!! :) I'm so glad the cake turned out amazing despite the dough issue. :)
Nice recipe! What kind of honey do you use? Thanks :)
I used wildflower honey but you can use any kind, even dark honey, which will taste great in this recipe! :)
Hello Tatiana. I made your raspberry lemon cake but the recipe was written only in cup. Could put also grams? Sorry for my English.
Lulla Luculla here is a cups to grams guide- www.tuscanrecipes.com/cooking-tips/white-sugar.html
Thankyou.
Is it only for the sugar?
Oops, it is. This link should help better, it has conversions for everything, sorry about that - dish.allrecipes.com/cup-to-gram-conversions/
Very very good. I appreciate that. Thank you so much. Kisses from Naples (Italy)
Hey! I just wanted to ask whether you could taste the honey in it as all the honey cakes I've tried (and loved) didn't taste like honey and that is what I'm going for. Please answer quickly as I want to make the cake today and enjoy it tomorrow on eid. Thanks :D
This cake has a slight flavor of honey since it calls for 1/2 cup honey. Most honey cakes only use 2 tablespoons....
+TatyanasEverydayFood oh i already made it. Haven't tried it yet though. Thanks :)
can I use 2% milk instead of whole milk for the custard?
Great recipe. I have a friend who is Ukrainian. I may make it for her. After this unpleasantness is over, I am considering moving to the Ukraine.
I'm sure she would love it! That would be a very kind gesture!
I made this a little over 2 years ago VEGAN! It didn’t come out as great as it should’ve but it was soo good.
That's awesome! :) As long as it tastes good!
im interested of making this but i have 1 question is it alright if i use chips ahoy cookie..???? :D :D :D
Arwen Ramos I think that would work just fine
TatyanasEverydayFood ok thnx for the answer im going to make this tommorow ... exited much... :D
Arwen Ramos Good luck and enjoy :)
Hi Tatyana, quick question, which flour brand do you use?
I usually use Gold Medal all-purpose flour
TatyanasEverydayFood
Thank you.
Can I use cream cheese and whipping cream instead of custard?
Sure! That would work, too! I have a whipped cream frosting recipe on my channel! :)
Oh I always ate this cake when I was in Prague. It's a delicious czech cake. But it's called "Medovník". And it's originated in czech republic ☺
Isn't it delicious?! One of my favorites, too! :)
Looks great recipes I want Turkish ör English, pleas
that's a lot of "delicious" 😂 I will try it tomorrow!
+Anastasia Margareta Enjoy! :)
love it.. and i'll try to make it 👍
any substitute of egg yolk
cream or creme? Which one?
Just made some adjustments baking it from 5mins to 10 mins and I sifted the batter mixture twice coz I experience some egg lumps. Otherwise it's purrfect!
+Rosana Bravo Thank you for leaving your tips! Glad you enjoyed it! :)
It's so strange. I've been searching for the honey dough recipe, as I misplaced the one I had from my grandmother. And every recipe, even this, uses some sort of custard or whipping cream for the filling.
Because for as long as I remember, it was always made with high fat sour cream with sugar.
But that may be also the reason, that I don't like this cake, whenever I buy it, as it lacks this specific tang from the sour cream...
But thank you for the recipe!
My mom makes a cake similar to this with sour cream, too! :) It's delicious!
What should you do if you don't put the cookie things on
You can simply garnish the top with fruit and berries :)
ARE THOSE MINI STROOPWAFEL'S?????????
Yes :) they're great with this cake!
+TatyanasEverydayFood they're my favourite!
Abone oldum şimdi kanalınıza emeğinize sağlık
My cream filling didnt thicken up like yours. Maybe I didnt cook it enough on the stove. What to do?
Are you using my new recipe? Make sure to cook the milk and flour mixture first, then add the eggs. You can always place it into the refrigerator to cool and it will thicken naturally. Hope that helps!
Add more flour
Yes I am following your recipe. Lol I watch you, pause it and do exactly what you do. It thickened up a bit but it doesnt look creamy like yours. Can I save it or add something to it to make thicker? I dont have anymore eggs to make a new cream filling. ( ugh why did i have eggs for breakfast? Lol) Can I add sour cream or something else to thicken it? Haha it looks more like condensed milk tastes like it too
Hazi cheff even after it coolrd already?
Ok so its thick now. I had a feeling I didnt cook it enough so even after it all cooled I put it back on the stove and brought it almost to a boil, and I was mixing the whole time. Now its cooling again and looks like pudding. Thanks for replies, sorry for bugging. : Daisy :-D
Dont we need to put some kushonka?
+TatyanasEverydayFood Hey thank you so much for sharing this recipe. The steps are really easy to follow. Would it be possible for you to show us on camera how the cake looks when you taste it please?
+Saira Kassam Thank you for watching! :) I have a few more photos on my website...
oooohhh myy gawwdd
this is russian but we call it different where im from in europe, foi de miere
1 cup =??
I'm using the standard American measuring cup. You can use an online converter for the ingredients...
По возможности делайте видео и на русском языке.спасибо.
Why're you so pretty? :P
This recipe does not work. She must have missed a step. What a waste
+nada sadeq Sorry your recipe didn't turn out. I also have step-by-step instructions on my website, link in video description