The Towering TEN-LAYER Russian Honey Cake
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- เผยแพร่เมื่อ 5 ส.ค. 2024
- This giant Russian Honey Cake definitely wins the record for tallest cake I've ever made. This slavic ten-layer layer cake called "Medovik" is definitely worth the mountain to climb to make it. The recipe from NYT Cooking: cooking.nytimes.com/recipes/1...
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It’s super tall cause you kept the same volume of batter for a smaller diameter cake. ie.1/4 cup batter for the 7” ring. Haha I can’t believe you kept it standing, the commitment is next level.
Haha that makes a lot of sense!😅
this is hilarious omg I love him
also, if the cakes are gonna be smaller, you should use less layers. I also made the cake about that width but I made only 8 layers.
I suggest that if your having problems keeping cake layers upright that you use the wood or bamboos skisha bob skewers. Poked into the cake . I've seen it used in baking contest for when the transport their towering creations. It works really well.
@@rccook4651 you mean Seekh Kabab skewers? kabab the chunks of roasted meat and seekh meaning skewer? Yeah, but you have to remember where they are when you cut the cake. And they too have a limit to how much they can keep it upright. If the icing aint right, they wont helo either and the cake might just slice through them and fall anyway. I mean you cant expect a building to stand on girders and pillars alone if the cement aint doing its job
ONE: I first heard of this cake when I read a BDSM novel. True story.
TWO: I have found that sipping wine whilst viewing your videos helps sooth the anxiety I felt when your cake was sliding all over the place and you literally caught the damn thing in your hands (Rytsar would not approve) ... I screamed so loud the family came running because they believed I was in a Taken situation and was being kidnapped.
NEVER CHANGE
I need to know BDSM novel title. 😊
if anyone needs to see a behind the scenes of a real baker this is the way...he literally makes my day even i seem like an excellent baker.
Thank you for sharing! I am experienced cook from Russia and I am looking forward to make this (the most complicated recipe of Medovik I’ve ever seen). First I found this in SFchronicle, and was amazed by new vision of the recipe such as burnt honey. Medovik is very traditional, delicious but... a bit boring cake. This new version seems really interesting to me. You are very brave, not sure I would try it if I haven’t found your video.
I agree. Mine tasted pretty much like graham crackers with a tangy frosting between…
Again, I’m so proud you know what a double boiler is and know well enough to temper eggs before adding hot liquid. You’ve come a long way 👏🏼
You did an awesome job but I don't understand how you don't end up in tears when things don't go right for you. I'd be a wreck.
I love how chaotic this is! Much like real life 👍 this format
Several years ago, I got ambitious and made one of these cakes. I was so proud of my accomplishment:). I took it to a friend's place where I was staying for the weekend as a contribution to one of her family meals (four kids, lots of grandkids). Found out she hated honey. Found out no one in her family cared for honey :( Took it back home and it ended up in the garbage because I live alone and there was no way I was going to be able to eat the whole thing by myself before it spoiled.
With all that sugar and honey it should stay fresh and moist along time.
@@rccook4651 and diabetes 😳
That's sad. All your effort for nothing. I hate pure honey too, but I like a lot of things that have honey in them, such as barbecue sauce and glazed carrots, so I would be willing to try this cake. I hope your friends at least tried it.
I live alone and often make all kinds of Austrian-Hungarian tortes, like Dobos, Esterhazy, Sacher, Zagrebacka Torta etc. because I love the sweets I grew up with in Europe, but can't buy here, where I now live, a small town in an upper midwestern "fly-over" state.
I make my cake and cut it in portions, which I wrap in food film and put in freezer bags and store in the freezer.
Sure, the texture changes somewhat, but it's still delicious and least far better than the bad sweets available here.
I can't even imagine to throw food away in a world were many are starving.
Soon, we in these parts of the world might be lacking food and possibly starve, because the world might soon be at war, and this time, it will be worse than all previous wars combined.
Que la sainte Vierge Mère de Dieu nous garde de ce grand désastre par ses intercessions maternelles auprès de son fils notre Seigneur Jésus Christ.
So damn funny!! “Feel free to manhandle the layers” Jamie *manhandles layers* 😂😂 Also I still get shock anxiety every time you lean on The Silver Fox 😰. A beautiful cake!!
long wooden skewers, such as those for kebabs, about 3 of them will help stabilize the tall cake from leaning and the layers sliding off
I think you did really well with your first really tall cake! Yay for you! I make a 14 layer vanilla cake with chocolate fudge frosting and it was a beast to make when I first started experimenting with it. Good job Jamie!
Thanks Amy! 14 layers sounds terrifying! 😅
Skewers are handy when making tall, multi layered cakes.
oooh I love Medovik cake. I made it once for an occaison. What I did was I had a big plate with a ton of foil and another small one. I made the icicing first and put it in the fridge. Then I would bake 2 layers, let them cool a bit and then put it in the fridge. When I baked the next layer I would put icing on the 1st layer, cover it with second pull up the foil. Let the 3rd layer cool in fridge. So basically whenever I cooked a layer, I would put icing and put the previous layer on. and built it as I went. Zero mess.
You do need a lot more crumbs for it. And to get them on the sides, you take a thick paper, hold i at an angle to the cake and drop the crumbs on it so they stick to the sides. But using your hands seems the easiest.
It took me a whole afternoon to make and when i took it to the occaison, it was literally gone in 5 minutes. It is very very delicious. it has become one of my faves.
Also, to save myself the pain, now I just use the baking pan and then cut it in half and make a rectangular cake instead of a circular one. Or you could just bake it in whatever pan you want, cut the circle out and use the leftovers for the crumbs
why is this recipe so cryptic and mysterious “it will emit a curious odor” 🤨💀
Medovik, one of my favorite cakes. Arrange them in a mold with removable bottom before you refrigerate it, so it can set. Otherwise it is probably impossible for that item to not be wobbly, if it is made that tall.
I was so happy to see this episode of you backing the Медовик !!!! My Russian background brought my memory back home! Holliday, or birthday it was always there!!! I know how to make it and it is so many variations of it! Good job 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻 You are sooooo funny, cool guy!!! Don't stop baking and making videos you are good at it!!!! Hello from the USA.
That’s so awesome! Thanks Lud!!🙌🏼🙌🏼
Omg I dont remember laughing like this much for along time. 🤣🤣🤣🤣🤣that burning honey got me
Well, this popped up two years late, but I only subscribed to your channel a year ago. A few suggestions for anyone just watching... Only put crumbs on the sides and use a few bamboo skewers to stabilize the layers until the frosting sets.
Hey Jamie, I also live in the UK and it is blackberry season so maybe do something with some locally picked blackberries? Maybe an apple and blackberry crumble? It will be a lot easier than a 10 layer honey cake!
Good idea!!
I am making it this weekend. Recipe from the NY Times. Two pages of instructions. I am glad I found your video that uses the same recipe.
I am halving it definitely. And I'll scale diameters down to ensure that I can bake two layers are a time in my small-ish oven.
Thank you for one more amazing and classic recipe! I already made it in 2009 or 2010 i think.
Yes, dolce de leche with cinnamon remember Pumpkin spices because sugar and cinnamon are the principal spices in the mix. Ginger, cloves, allspice and nutmeg are a complement :)
My advice for you, as a experienced amateur baker and when i have to stack layers of cake I always use parchment paper and a baking tin or tray with the size of my cake and stack it there and let it cool in the fridge, very cozy in is tiny tin and then I take it out 5hours later or the next day, easily with the parchment paper that i on purpose didn't cut to help me take out the cake of the tin. Then you just place it wherever you want to present it and make the finishing touches :)
What a great episode!!! 👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼
I love your videos. You're such a goof, make huge saves and keep it together.
As a super organised baker, i was like.. oh no what is he doing !
That was my reaction too 😂😂
I am so so glad I am going through your older videos. This one had me laughing and cheering so much! Thank you Jamie
That's my favorite cake! Most others are way too sweet or don't have enough dough and too much frosting. But I love dough, so I prefer the honey cake. But, yeah, the honey cakes usually have much thinner layers of both frosting and dough -- that was your problem.
I don't like stickly-sweet desserts, either, and I love honey so I can't wait to try this 👍
As someone who is binge watching I can tell when Jamie's having regrets even before things go south...but haven't we all been here .....I remember making marble cake in a fan oven....it was REAL marble we had to pour boiling water on it to get rid of it!....didn't realise you used a lower temp and shorter cook time with a fan oven 😀
Thoroughly enjoy the videos. It’s so...normal
Holy cow! That is incredible.
Oh, wow, this is so cursed for my Russian eyes 👀
Medovic layers are supposed to be super thin, this cake is way too tall)
But I am impressed he managed to do something like that anyway)
This is looking delicious! 👍😊
Thanks for clear explanations! Gonna make it next week. I'm sure it will be delicious and go well with strong black coffee :)
Beautiful!!
Oh my goodness... What a great video. So funny! I love your patience! Just found your channel and can't stop watching all your videos! For tall cakes, try stabilizing with skewers inserted in center of cake or those skinny plastic strawlike shaped things. Also, if you trim off to level the dome center of each cake it will lie flat!! Just a thought.
You are hilarious, such determination!! You're teaching me a ton thanks!!😂❤️😂
Wow! The falling cake was hilarious! I know the recipe called for lots of layers but it’s just too much! Kudos again for your determination! Sounds ,Ike it would be so sweet
my boy I love your videos ❤️
Honesty and learning make delicious looking
Too funny! I truly enjoyed.
Your cake looks amazing)
This is high quality content!
Wow .thats my favorite cake yummerss 😋😋😋🧡❤❤❤
Smith Island Cake next for sure!
I love it! A cake turntable would make icing a lot easier...
Spectacular
Oh is this the honey cake haha i remember eating this in moskau good old days
Ahahaaaa
When it was sliding the first thing I thought was “Aurora’s birthday cake” 😂😂😂
Oh my god thank you for the laugh. I almost choked when you took it out of the fridge and it was slipping around like crazy. Look delicious though!
Look forward to tasting
I've laughed myself to tears... thank you 🤣🤣🤣🤣🤣🤣
This is the funniest thing I’ve seen in weeks.
Dowel rods! 3 in a triangle! Also I think you'd enjoy Life of Boris and his attempt at this cake - it's a great watch! Cheers mate!
"Give me a second to explain".🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
That recipe is from a local cafe here in Sf that is sadly closed now, I never did try it there but her other super popular recipe is amazing, hot butterscotch. You should try it sometime (but not for video). Good effort, and I bet if you had made the layers thinner it would have been less problematic, height-wise, and using cake pans would be much easier. It’s still a massive cake, you need an party to eat it. Really enjoying all your videos!
When you are stacking a tall cake like this, freeze the layers before assembling.
Hello. A,lso next time you make a cake i learned if your stacking cakes to use a smaller amount of frosting in between the cakes to use as a glue almost, but thus cake sounds deli coulis . enjoy cooking & baking.
"What the f are we doing??!!" This is literally me doing anything in the kitchen...
Oh my God 😂 you are 13:11 hilarious . I try to make this cake too, I encountered some problems too when I tried to make it. Some recipes don't make sense. 13:11
Nice content ❣️🔥🔥 subscribed
Impressive
That was hilarious! But you did good. I was surprised you were able to pull it together (the cake, and yourself). It sounds like that NYT recipe was not well written. Have you seen Tatyana’s Everyday Food on TH-cam? She is a Ukrainian-American it’s amazing baking recipes and they include a recipe for Russian Honey Cake. I’m too intimidated to try anything so complicated!
I made this but substituted gelatine-stabilized whipped cream with less icing sugar and infused with burnt honey.
Man, I LOVE Medovik even tho I hate honey. I just don't really taste it in there, there's so much sweetness in it already
aww sweet boy... they were supposed to be drier and it soaks up the moisture from the cream
Old video I know but watch Chef John from Food Wishes on TH-cam . He could of walked you through this . This cake is so delicious and a favorite of mine to make. Tedious but worth the work.
When stacking a multi layer cake such as this, helps to turn every other layer upside down in the final assembly for added stability. Stacking them all right side up is disastrous (as we all saw!).
6:35 i think it's supposed to be a frisbee, though, it's supposed to be really firm and dry and then it gets rehydrated by the honey and cream and becomes chewy and moist.....
also your cake ended up so tall because you made your circles smaller which added to the thickness of each individual cake because you have the same amount of batter divided the same covering less area
“cross your t’s, dot your i’s… and your lowercase j’s.” 🥺
HEY!! i realize this is an old one but make your layers in the morning and after they cool, put them in the fridge until you want to assemble the thing. that way it might set up a bit before it wants to fall over. only take a few out of the fridge at a time.TAH-DAH!!
Layers have to be thinner and you wouldn't have trouble like that!!! You did good 👍
With height problem - here you got totally legit RUSSIAN cake. You created yourself big problem with one slight miscalculation and then solved it heroically with lots of swearing. It just a karma thing
I chortled the whole episode. Hilarious
Hello from Russia!
Did we all scream when it started to slide? My husband asked, “ Did someone die?”
I feel like you need a timeline document indicating when/why you did what you did. Like, I've watched so many of your vids, but out of order, so I don't know if you've already gotten a supplimental oven thermometer at this point and don't want to suggest one if you've already gotten on at this point in time or by now IRL. Anyhoo...keep 'em coming!
I busted out laughing when you said Dulce de Leche. I can't imagine that it is a Russian ingredient... maybe it's a shortcut ingredient for this recipe.
Actually, USSR started producing sweetened condensed milk in the 1920s. People would buy and boil in a can. Sweetened Condensed milk was only introduced to Latin America after the World War II.
What are you talking about? This is used in pretty much any (traditional) Russian dessert, although it was invented in France. That's why the term Dulce de Leche is better known in Europe.
You can make the cakes in a pan on the stove, like pancakes, much quicker and convenient, also can do to at a time on two burners 😂 also the layers come out thinner this way i don't know maybe someone in the comments pointed that already
Your Maths Rock :)
🤣🤣🤣You could have put a long dowel or stick in the middle of the cake to prevent it from leaning. Then take the stick out when the frosting has hardened 👍👍👍
😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
Thank you for making me laugh
❤❤❤❤❤❤❤❤❤❤
Big hello with Russia😋
hmm maybe next time let the cake "set" in your Charlotte ring mold, since its a higher mold.
How about baklava next? And why not temper the eggs?
There is a baklava episode already! An early one...maybe due for an update!
the cakelayers should be hard and crispy! thats the point on baking so long! 😂😂😂
My bad! 😅
No it shouldnt be hard and crispy. It should be soft. He did it correcly. I always bake mine 6 mins. If you do more they burn.
Hard and crispy is Napoloean layers, another famous Russian cake. Not for honey cake
Looks like true Medivik in the next door bakery here in Ukraine. It is just twice as high, but I think you did a great job.
A litre of whipping cream though, holy moley
Try the Indonesian Kek lapis..... that’ll be ur worst nightmare I bet!
The Bees Knees.
oof, you need a bench scraper or a wide ruler to get your edges smooth
Jamie ur hilarious but that was painful to watch, I can share with u a such nicer and tastier honey cake recipe ❤️
I would buy a t-shirt that just says "beeeeeeeswax".
😂🤣
When I get a recipe with method or ingredient shenanigans, I just pick a different recipe.
That honey is suspicious.
Check out Cooking Tree TH-cam channel and try some of her recipes
Really
I wish i could send you the pictures i took when i made this (once) for my Ukrainian boyfriend. Fuckin slippin and sliding all over the place. Ultimately it turned out perfectly (“Beauty, this is like my mother made it when i was leetle boy:”), i was a little triggered watching your challenges, but you rocked it!
Sо I see the ingredients, and we don't make this cake exactly the way you do
what's different?
I’m curious what’s difference!?!
My basic recipe:
dough: 150 g butter, 100 g honey, just 2 eggs, 80 g sugar, 300 g flour, 1 tsp baking soda, a pinch of salt. Frosting: 650 g sour cream 25%, 70 g sugar, 80 g honey. in a saucepan with a thick bottom and high sides mix butter, sugar and honey. heat over a mixture on low heat. add baking soda and stir actively, there will be a lot of foam. remove from heat and chill. add salt. add 1 egg and mix. add the second egg and mix well again. then add the sifted flour. the dough should be thick. divide the dough into balls (9-10pcs). Put the balls of dough in a refrigerator and roll out in a circle on parchment one by one. while one cake is baking (about 6 minutes at 180 degrees Celsius), roll out the second, etc. cream: mix everything. Assemble the cake. coat with the remains of the cream on the outside. crumble one piece cake into small crumbs and sprinkle on top and sides of the cake. put in the refrigerator overnight.
And really really sorry for my English
sometimes people use butter custard, sometimes they mix sour cream with heavy whipped cream. dulce de leche is used mainly for caramel honey cake. but most often we use sour cream for homemade cake. the biggest difference is in the consistency of the dough, water is rarely added and usually only a couple of eggs are used.
Thank you for sharing this! It’s much appreciated!
*anxiety*