*자세한 레시피 설명은 유튜브 자막 기능을 켜서 확인해주세요~ 러시아 전통 꿀 케이크인 메도빅을 만들었어요~ 시트 반죽에 꿀이 많이 들어가서 구운 뒤에도 바삭하면서도 쫀득한 느낌이 난답니다~ 얇게 한 장씩 구워 층층히 쌓아 만들어야 해서 시간도 오래걸리고 손도 많이 가지만 새로운 느낌의 케이크라서 색다른 것 같아요~ 샌드하는 크림에도 사워크림이 많이 들어가 기존에 맛보지 못하던 새로운 맛을 느낄 수 있더라구요~ 윗면에 올릴 시트 한장은 육각형 모양으로 무늬를 내서 구워 벌집 느낌이 나도록 장식해 봤어요~ 메도빅 케이크는 하루 정도 냉장실에서 숙성해 먹어야 시트에 크림이 스며 제대로 된 맛과 식감을 느낄 수 있답니다~ 밤꿀 같은 진한 향이 나는 꿀 보다는 아카시아 꿀을 사용해야 은은하게 꿀 향이나서 크림과도 더 잘 어울리고 좋은 것 같아요~ 시청해주셔서 감사합니다~♥ Thank you for watching~ ▶영상을 좋게 봐주시고 좋은 마음으로 제안을 주시는 건 감사하지만 자유로운 영상 제작을 위해 광고와 협찬 등은 받지 않고 있습니다~^^ ▶Community Subtitles If you can translate into another language, I would appreciate it if you could use the link below to add subtitles to this video~^^ 다른 언어로 번역이 가능하신 구독자님들께 도움을 요청드립니다~ 아래 링크를 통해 자막을 추가해주시면 감사하겠습니다~^^ th-cam.com/users/timedtext_video?ref=share&v=vCtYMS-vYvI ▷인스타그램 : instagram.com/cooking_tree/ ▷블로그 : blog.naver.com/winterhaha
I love your channel, I hope you always strive for success, and also to keep making sweets because it attracts me to see the video. Great job, my friend~☺ 채널을 좋아합니다. 항상 성공하기 위해 노력하고 있으며 동영상 시청을 유도하기 위해 계속 과자 만들기를 바랍니다. 잘 했어, 내 친구~☺
As a russian I love that you shared a recipe to one of our traditional dishes with the world. I'd like to see more videos where you cook desserts from other cultures so that we can learn more about them :)
A tip from my grandma: heat your honey in a pot on the stove until it's runny. Then add baking soda inside your honey. This will make a foam. Turn the heat off and incorporate the foamy mixture in the rest of the dough.
@@nataliakurinnyy6831 , а в оригинальном рецепте соду всегда гасят уксусом. Автор ролика просто добавила соду в муку, от этого тесто получилось более плотное. Последовательность такая: сначала сахар, яйца, масло, мёд нагреть на водяной бане (смесь должна быть очень горячей, но не кипеть). Снять с плиты, добавить соду, погашенную уксусом, опять на плиту - поднимется "шапка" (как на кипящем молоке) - сразу снять. Потом добавляют муку. Очень крутым тесто не должно быть, оно должно оставаться эластичным. Плотным оно становится уже в холодильнике.
Please, make "Napoleon". One of the most popular and delicious cakes in Russia. And thank you for "Medovik". One of my (and not only my) favorite cake ever. It's really gorgeous.
@AshuraB Well, kind of, actually. It refers to events of 1812 and celebrating victory over invading Napoleon. The cake was cut into triangle shapes with crumbs on the top in reference to famous Napoleon's hat in snowy winter when defeated French army fled from Russia.
Napaleon cake is overall very popular in Eastern Europe sadly I can't eat lots of it because of my allergy to black currants. I know you can switch it up and use cherries but it's not the same
Naaaw it makes me so happy to see that whenever there’s a cake from a country the country people assemble and tell us tips about how to bake the cake, it’s so heartwarming (sorry for bad English lmao)
I made miniature version of this for my first date. We broke up after a year, while we had plans to get engaged after college. But, the picnic we shared at the lake will always be a fond memory.
A little tip to anyone making this: this cake is best consumed after being allowed to sit in the fridge 8-24 hours. That way, the cake's layers are allowed to absorb the flavor of the cream and soften up a bit.
Только вы не посмотрели какие коржи получились у автора. Они же дубовые. Даже после приготовления торта остались таковыми, хотя должны были настояться и размякнуть, как обычно это и происходит. Хотя в хорошем медовике всегда мягкие коржи, и после духовки и на столе.
@@Expert23666623 снимите красивое видео как приготовить правильно и вкусно. И автор и тысячи людей с удовольствием посмотрят. Я готовлю по другому рецепту, у вас очевидно свой, у автора третий. Если ещё разок перечитайте мой комментарий, увидите оценку визуала, пробу тут не снять)
stiven sti Ты думаешь что автор этого видео знает русский??????? Да он специально это написал чтобы ВСЕ поняли. Увы не все знают русский, в этом мире есть испанцы, англичане, корейцы, японцы... Почему я это тебе объясняю?? Твой коммент был тупым честно говоря
러시아 분들 중에는 크림을 사워크림+연유로 만드시는 분들도 계시더라고요!! 만들고 언젠간 저도 도전해 보고 싶네요🥹 러시아 케이크들은 손으로 반죽하고 레이어를 따로따로 굽는게 재미있어요~~ 메도빅은 만들고 몇 시간 정도 냉장고에 두었다 먹으면 시트가 크림 때문에 촉촉해져서 더 맛있대요!
This is gorgeous,one of the most beautiful Medoviks I’ve ever seen in my life! Me and my family love this cake so much,we cook and eat it almost on every Birthday ❤️✨
This type of honey is "Herbal" honey, bees collect it from field grasses. Linden honey is also very light, but also very hard, remindes me vanilla ice cream a lot
Татьяна 69 they’re actually not supposed to be crunchy, after you have assembled the cake you have to leave it overnight in the fridge so the layers can absorb the cream. It’s super delicious!!
i really really want to make this cake, it looks INCREDIBLE! i love honey and i saw you had made this and instantly clicked on it. thank u Russians for creating this amazing cake and thank u for making a tutorial on it.
Wow! What a beautiful design you created with the honeycomb shapes on top and that lovely drizzle! Keep up the great desserts and thanks for sharing xx
Made it today and I am eating the first piece right now and it is sooooo good! Thank you for the beautiful video and delicious recipe! (I substituted the eggs with aquafaba as I can’t eat eggs and it worked very well)
I think I’d rather just die than try to recreate that. Edit- this is meant to be an extremely high compliment. I genuinely cannot imagine recreating it. The amount of work and precision was flabbergasting to me.
Сегодня готовила по этому рецепту уже третий раз👀✨ Получается восхитительный, очень красивый и !в меру сладкий торт! Очень нежный, прямо тает во рту Только у меня муки уходит чуть больше (ближе к 600г) А вообще рецепт теперь один из любимых💖🌿
@@lolipopcupcake No, they are thin and cool down in a few minutes. Some people even advise to cut them immediately after taking out, because they are less fragile while they are warm.
@@lolipopcupcake and anyway, the cream should be a little runny. The main idea of this cake is to let cream go inside the layers. They naturally melt in the mouth, I am crazy about this cake.
One of my favorite cakes! I made it for my 30th birthday party last year. There are different variations of it. I always make mine by baking cookie layers and stacking them with cream cheese and whipped cream frosting/mousse. Glad to see someone else using cookies, rather than thin layers of cake.
예전에 메도빅 케이크를 우연히 사먹게 된 후 너무 맛있어서 부모님께 직접 해드리고 싶었는데 쿠킹트리님의 세세하고 꼼꼼한 설명과 영상을 보고 이번 어버이날 때 해드릴려고 해요!! 항상 깔끔하지만 중요한 부분까지 놓치지 않고 담아주셔서 어려움없이 잘 만들 수 있을 것 같아요 매번 좋은 영상 감사드립니다!! :)
Me and my bf made this. We didn’t make it as perfect as this as our crust layers were a little too thick, so I guess you really gotta make it very thin when you roll out the dough. My bf also dropped the top honeycomb layer which was a shame. However it still turned out to be pretty good. If it’s an authentic Russian recipe, it’d be a lot sweeter when it comes to flavour. But me and my bf are both Asian, so the sweetness is just right. I always trust your recipes to taste great. Keep up the good work!
I've never seen a such a fancy-made medovik anywhere in Russia! Wich is unfortunately, of course, but also shows your passion for making cakes! Great job!
I love how the ingredients list is shown in the BEGINNING of the video 😁 It's annoying to have to watch a whole video to know what ingredients are needed for just one food dish.
i made this based on this video because it was my childhood favorite. I can’t thank you enough o bring my childhood back to me, it’s way way way better overnight. Ever since I finished the cake, I have been thinking about baking it again everyday.
Just cooked it, it's now in the fridge ^^ I made it for my boyfriend, he loves medoviks :э I really love your decoration and recepie! The only tip i would love to give: you should try to cook your dough on medium heat instead of water bath, and let it start to bubble a little and then add your soda You'll get much better reaction! There'll be a big foam c: You can also keep cooking it for a while to get deeper rich colour c: Thank you and much love from Russia
I am planning to bake this cake. Can I ask you 1 question? It's looks crispy and a bit hard after you take it from the oven, will it turn into this soft and moist texture only after you layer them up in between the cream and refrigerate? Or it stays the same and you have to soak it in honey before you eat?
@@krishnendusomanath2811 oh, dont worry, it does get much softer after some time in refrigerator, after that it's not crispy at all c: i baked it before night and it was amazing in the morning, very soft ^^
Hi! I'm Russian, and i like medovik. It's a popular cake in Russia. Also i love it how you don't use ingredients Russians haven't even heard about. Could you please make "Napoleon" (Наполеон) and "Muraveynik" (Муравейник) next? Especially Napoleon (and wait for French people to activate). Love your channel 💖💖
hey humans i made this cake its really really good it didn't come out exactly like this im sure when converting the measurements i may have gotten it a tiny bit wrong but either way it came out really good i would really recommend this and here is the ingredient list in us form 130 g unsalted butter: 9 tablespoons and ½ teaspoon 100 g sugar: half a cup 100 g honey: Half a cup 3 eggs 3 g vanilla extract: half a teaspoon 6 g baking soda: 1 teaspoon 540 g all purpose flour: 4 ⅓ cups 340 g sour cream 11 oz and 1 teaspoon 45 g powdered sugar: 5 tablespoons 15 g honey: 3 teaspoons 170 g whipped cream 70% whipped : half a cup 180 c is 355 f as well
I'm from Brazil and I've never heard about this cake. Simply love to learn from different cultures! Maybe you could try any brazilian recipe in the future? Most of our tradicional dishes are salty but we have cakes of sweet-potato, manioc and cornmeal (this one tastes so awesome with guava paste). You could also try our famous brigadeiro in one of your cakes 😋👏🥰 Best wishes from Brazil 🇧🇷💕
Reading your comment I got my Brazilian flashbacks and I realized how I miss guava paste. We don’t have it here in Russia 😭 Nor can we have asai here( And I loved it)) But we have our medovik 😄 you really should try baking it 😊👍
@@아미-r7g 우크라이나와 러시아에서 살아 본 사람으로서 동대문역사문화공원역 건너편 롯데피트인 뒤 광희동에 있는 러시아케잌이라는 곳에서 몌다뷕과 나폴레온, 키예프스키 케이크 등을 먹어 본 바 현지보다 훨씬 맛 있었습니다. 쌈사, 피로쉬키, 피로그 등도 러시아 제빵사 분이 직접 만들어 현지 맛 그대로의 맛을 볼 수가 있습니다 맛은 현지꺼 보다 훨씬 낫습니다. 꿀을 제외한 현지의 재료들의 질이 좀 떨어지다 보니 그럴겁니다. 러시아권의 케이크를 만들 줄 아는 한국분이 계시다는게 신기하기도 하고 드셔 보시고 싶어 하시는 분들이 계셔서 ...
@@manonlamers It is!! Well Marlenka is the name of the cake shop/business I believe and they call the cake "medový dort" which literally means honey cake, but everyone just calls it Medovník really :D
This looks so amazing and I didn't realize someone could care so much about making a small dessert like this. Let alone film it so we can enjoy too. Imagine what this world would be like if we cared about each other this much.
Are you a magician? Why make the cake so nice? I think it's delicious, too. I enjoyed your video. Thanks for all your recipes! I know you worked as hard as you can to succeed on baking! Thanks for sharing.
ооо, медовик с самого детства мой любимый торт! мама часто пекла его на Новый год или мой день рождения.. самый главный ингредиент в этом торте - любовь!
1:27 В этот момент смесь должна была посветлеть и подняться в 2-3 раза, но что-то пошло не так. Возможно, не хватило тепла, потому что тесто нужно было заваривать на водяной бане, а здесь просто, как понимаю, над чашкой с горячей водой, этого не достаточно.
Никогда не думал, что инструменты для рисования можно так ловко применять в кулинарии (кисти, мастихин). Интересный дизайн для медовика получился 👍 I never thought that drawing tools can be so neatly used in cooking (brushes, palette knife). Interesting design for the cake turned out
I miss this honey cake! And it’s not available in my country.. so I’m thinking of making it instead.. Then now I finally found a good video on how to make this at home.. thank you so much!
This is my boyfriend's favourite cake ever. I always make it on his birthday. Your design is incredible! I will try to make it the next time! Looks so beautiful and stylish! Thank you for the idea and for recreating russian food : )
I saw your recipe and started preparing it immediately, and now the dough is resting in the refrigerator. But after more research, I found another method, which is caramelizing honey with butter and sugar, but I am more excited about your method and I hope it will be delicious. (I will try the two methods and compare them in the next update)
Cooking Tree .. I'm a pastry chef and I know how important it is to work clean and your work is impeccable! This cake in particular is very beautiful. I must ask though, what kind of honey did you use? I've never seen honey that light and clear before ... Also, if you just ate the layers of the "cake" by itself would they be similar to a graham cracker? It seems as such. Thank you for sharing your talents ❤️
This is absolutely amazing i was shocked at the beginning because the honey cake is soft but when i fished the video i was surprised totally perfect i love your sense of perfection .
*자세한 레시피 설명은 유튜브 자막 기능을 켜서 확인해주세요~
러시아 전통 꿀 케이크인 메도빅을 만들었어요~
시트 반죽에 꿀이 많이 들어가서 구운 뒤에도 바삭하면서도 쫀득한 느낌이 난답니다~
얇게 한 장씩 구워 층층히 쌓아 만들어야 해서 시간도 오래걸리고 손도 많이 가지만 새로운 느낌의 케이크라서 색다른 것 같아요~
샌드하는 크림에도 사워크림이 많이 들어가 기존에 맛보지 못하던 새로운 맛을 느낄 수 있더라구요~
윗면에 올릴 시트 한장은 육각형 모양으로 무늬를 내서 구워 벌집 느낌이 나도록 장식해 봤어요~
메도빅 케이크는 하루 정도 냉장실에서 숙성해 먹어야 시트에 크림이 스며 제대로 된 맛과 식감을 느낄 수 있답니다~
밤꿀 같은 진한 향이 나는 꿀 보다는 아카시아 꿀을 사용해야 은은하게 꿀 향이나서 크림과도 더 잘 어울리고 좋은 것 같아요~
시청해주셔서 감사합니다~♥
Thank you for watching~
▶영상을 좋게 봐주시고 좋은 마음으로 제안을 주시는 건 감사하지만
자유로운 영상 제작을 위해 광고와 협찬 등은 받지 않고 있습니다~^^
▶Community Subtitles
If you can translate into another language,
I would appreciate it if you could use the link below to add subtitles to this video~^^
다른 언어로 번역이 가능하신 구독자님들께 도움을 요청드립니다~
아래 링크를 통해 자막을 추가해주시면 감사하겠습니다~^^
th-cam.com/users/timedtext_video?ref=share&v=vCtYMS-vYvI
▷인스타그램 : instagram.com/cooking_tree/
▷블로그 : blog.naver.com/winterhaha
벌집같아요
ILove yuo🍥🍥🍥🍥🍥🍥🍥😳😳😳😳😳😍😍😍😍😍😘😘
That is a good thing l will be happy to translate to arabic☺
I love your channel, I hope you always strive for success, and also to keep making sweets because it attracts me to see the video. Great job, my friend~☺
채널을 좋아합니다. 항상 성공하기 위해 노력하고 있으며 동영상 시청을 유도하기 위해 계속 과자 만들기를 바랍니다. 잘 했어, 내 친구~☺
Could you list the equipment/ tools that you use? And your videos are very awesome, thank you.
As a russian I love that you shared a recipe to one of our traditional dishes with the world. I'd like to see more videos where you cook desserts from other cultures so that we can learn more about them :)
омг ращан арми
Is that Jin in your profile picture lol
hi there ummm
i made a russian honey cake for my bday and i got it from the overwatch cookbook and ummm.
why the fuck are the layers fuckin cookies.
@@heiziiii The layers are supposed to get soaked (overnight usually) and became very soft. :)
русские вперед
The cake: Russian
The channel: Korean
The comments: English
The content: delichis
Skywagon There are a lot of russian comments
believe we have honey cakes, but they definitely don't look so great
hotel: trivago
Delicious* lol
@@nkeias I guess I didn't make it obvious enough, but I misspelled "delicious" on purpose
I feel like this person really cares about me and I don't even know who she is
Why tf is this true
Or he
Same, its so weird right?
same here
They make their cakes with love and I appreciate that.
A tip from my grandma: heat your honey in a pot on the stove until it's runny. Then add baking soda inside your honey. This will make a foam. Turn the heat off and incorporate the foamy mixture in the rest of the dough.
Would you not add the honey in the beginning or would you add baking soda earlier
@@nataliakurinnyy6831 , соду добавляют в последнюю очередь, после мёда, тогда поднимается шапка. Кстати, соду нужно погасить уксусом!
@@ЕленаГрачёва-ж8к это после мука? И там не было уксуса.?
@@nataliakurinnyy6831 , а в оригинальном рецепте соду всегда гасят уксусом. Автор ролика просто добавила соду в муку, от этого тесто получилось более плотное.
Последовательность такая: сначала сахар, яйца, масло, мёд нагреть на водяной бане (смесь должна быть очень горячей, но не кипеть). Снять с плиты, добавить соду, погашенную уксусом, опять на плиту - поднимется "шапка" (как на кипящем молоке) - сразу снять. Потом добавляют муку. Очень крутым тесто не должно быть, оно должно оставаться эластичным. Плотным оно становится уже в холодильнике.
@@ЕленаГрачёва-ж8к, сколько уксуса добавить, и спасибо за помощь! :)
Please, make "Napoleon". One of the most popular and delicious cakes in Russia.
And thank you for "Medovik". One of my (and not only my) favorite cake ever. It's really gorgeous.
I'm armenian I really love napoléon cake too. It is like french mille feuille but better.
napoleon👌🏻👌🏻
Мне кажется у нас популярнее "наполеона" другой торт, "птичье молоко"
@AshuraB Well, kind of, actually. It refers to events of 1812 and celebrating victory over invading Napoleon. The cake was cut into triangle shapes with crumbs on the top in reference to famous Napoleon's hat in snowy winter when defeated French army fled from Russia.
Napaleon cake is overall very popular in Eastern Europe sadly I can't eat lots of it because of my allergy to black currants. I know you can switch it up and use cherries but it's not the same
Naaaw it makes me so happy to see that whenever there’s a cake from a country the country people assemble and tell us tips about how to bake the cake, it’s so heartwarming
(sorry for bad English lmao)
Your English is pretty solid.
More like great English 👌🏻
Good English
I agree ☺️ it’s very nice feeling
Your english is great! No worries!
I made miniature version of this for my first date. We broke up after a year, while we had plans to get engaged after college. But, the picnic we shared at the lake will always be a fond memory.
Russian peeps: *sees title*
Also Russian peeps:
*happy russian noises*
Соглы хд
@@Mary_Schwarz i dont speek russian sorry
@@astbach8558 I said that i agree x)
@@Mary_Schwarz ohhhhhh
Ha ha :))) yes!
A little tip to anyone making this: this cake is best consumed after being allowed to sit in the fridge 8-24 hours. That way, the cake's layers are allowed to absorb the flavor of the cream and soften up a bit.
thanks 🙏
For us, Belarusians, this cake means a lot 💙 it reminds us of family and holidays, my mom used to bake it every New Year then i was a child
히익 빵 굽는거 역대급 노가다.....ㄷㄷㄷㄷㄷㄷㄷ저걸 5,6분씩 몇장을 굽는다고 생각하면.....ㄷㄷㄷㄷ정말 쿠킹트리님 대단......dd
네이버에서 "러시아케잌"을 검색해 보시면 꿀케이크와 나폴레온을 드실 수 있는 가게가 나옵니다.
물론 러시아 제빵사분이 직접 만든
케이크인데 저녁 7시가 넘으면 1피스에 3,500원으로 할인 판매를 합니다.
러시아 사람들 영상 보고 국뽕 느끼고 있엌ㅋㅋㅋㅋ 귀여워... 앗 맞다 오늘도 영상 잘 보고 가요..!!🥰💖
Здорово получилось, выглядит очень аппетитно и очень красиво. Особенно понравились соты заполненные медом. Вы готовите с любовью ❤😍
Только вы не посмотрели какие коржи получились у автора. Они же дубовые. Даже после приготовления торта остались таковыми, хотя должны были настояться и размякнуть, как обычно это и происходит. Хотя в хорошем медовике всегда мягкие коржи, и после духовки и на столе.
@@Expert23666623 снимите красивое видео как приготовить правильно и вкусно. И автор и тысячи людей с удовольствием посмотрят. Я готовлю по другому рецепту, у вас очевидно свой, у автора третий. Если ещё разок перечитайте мой комментарий, увидите оценку визуала, пробу тут не снять)
я: живу обычной жизнью
youtube: почему бы не посмотреть как корейцы делают медовик?
)))))))))))))))) с языка сняли
300
Точно😂. Но у меня ещё другое чувство: у корейца медовик получился лучше, чем у меня🤫
но правда так и делается? Капец: неделя целая уходит!
@@purplestringsmariamichelac3391 Максимум час
This is the most beautiful version I have ever seen.
I'm russian and this cake is probably my favorite one. You all gotta try it sometime.
пиши тогда порусски че выпендриваться ))00
stiven sti
Может, чтобы остальные поняли, нет?🤷
stiven sti Ты думаешь что автор этого видео знает русский??????? Да он специально это написал чтобы ВСЕ поняли. Увы не все знают русский, в этом мире есть испанцы, англичане, корейцы, японцы... Почему я это тебе объясняю?? Твой коммент был тупым честно говоря
러시아 분들 중에는 크림을 사워크림+연유로 만드시는 분들도 계시더라고요!! 만들고 언젠간 저도 도전해 보고 싶네요🥹 러시아 케이크들은 손으로 반죽하고 레이어를 따로따로 굽는게 재미있어요~~ 메도빅은 만들고 몇 시간 정도 냉장고에 두었다 먹으면 시트가 크림 때문에 촉촉해져서 더 맛있대요!
Person in video: Cuts a HUGE slice out of the cake
Also the person in the video: Takes a bite from the cake and not the slice they just cut out.
She always does that, a lot of people find it satisfying ^^
But same tho i would leave the slice and eat the whole cake 😂😃
I figured the reason why they do that is because of people liking it, but it makes me cringe so hard 😆
No, you don't understand. She cut the cake into TWO pieces. The slice is for the guest, the rest is for her.
Gotta guard the whole cake
This is gorgeous,one of the most beautiful Medoviks I’ve ever seen in my life! Me and my family love this cake so much,we cook and eat it almost on every Birthday ❤️✨
передаю привет братьям славянам, наконец-то и про наши тортики вспомнили
Не первый раз уже на этом канале. Пару лет назад уже был. Да, и Вам привет тоже, добрый человек! :) Добра и благополучия!
Очень люблю этот тортик, в детстве его мама часто пекла.
Славянский привет всем
Кто бы подсказал автору ,что есть уже рецепт Медовика и без раскатки коржей ))))
@@olgalim5018 так напишите на английском
Did anyone else feel a knife cut through their soul when the cake was cut??? This cake is beautiful, and there was so much effort put into it! 😊
Никогда не думала тут медовик увидеть😂
ни когда не думала увидеть здесь русские коменты
Уже был вроде бы дважды, но с другим декором
Тоже удивилась! Приятно
Медовики очень часто на иностранных каналах встречаются, правда и название часто пишут неправильно) вместо медовик, медовНик))
Can we have the english version ?😂😅
Your honey is almost clear lol I've never seen it that light in color. Beautiful cake!
This type of honey is "Herbal" honey, bees collect it from field grasses. Linden honey is also very light, but also very hard, remindes me vanilla ice cream a lot
Yang H. Vanilla ice cream is rare ?
Let me convince you
It is really really delicious
Taste it guys you wouldnt regret
What does it taste like?
@TERFs don't deserve basic rights, and What's the texture like tho? Is it crunchy?
Bento Box Swirl no, soft and cream
Tima lo
Татьяна 69 they’re actually not supposed to be crunchy, after you have assembled the cake you have to leave it overnight in the fridge so the layers can absorb the cream. It’s super delicious!!
i really really want to make this cake, it looks INCREDIBLE! i love honey and i saw you had made this and instantly clicked on it. thank u Russians for creating this amazing cake and thank u for making a tutorial on it.
Wow! What a beautiful design you created with the honeycomb shapes on top and that lovely drizzle! Keep up the great desserts and thanks for sharing xx
Made it today and I am eating the first piece right now and it is sooooo good! Thank you for the beautiful video and delicious recipe!
(I substituted the eggs with aquafaba as I can’t eat eggs and it worked very well)
@Sumeru Creations by Prasanna DVL I substitute with 3 Tbsp aquafaba for one egg (and I reduce de aquafaba by ca. 1/4 by cooking it down a bit)
I think I’d rather just die than try to recreate that.
Edit- this is meant to be an extremely high compliment. I genuinely cannot imagine recreating it. The amount of work and precision was flabbergasting to me.
2 kinds of medovik: life of boris and cooking tree
Amen
Ha! I was thinking the same! Now I must go watch that video again. Good ol' Boris
Привет из России) наш любимый тортик! Бабушка печёт его на каждый праздник😋
Сегодня готовила по этому рецепту уже третий раз👀✨
Получается восхитительный, очень красивый и !в меру сладкий торт!
Очень нежный, прямо тает во рту
Только у меня муки уходит чуть больше (ближе к 600г)
А вообще рецепт теперь один из любимых💖🌿
This is one of the neatest and best looking medovik i've ever seen! I'd love to try out your recipe, i love medovik but its too time consuming 😬
Actually it's not that time consuming. I usually manage to make to layers while other two are baking. The whole process takes no more than 2 hours.
@@shustrik4883 how do you stack them together? The cake layers will be quite warm so won't the whipped cream layers melt?
@@lolipopcupcake No, they are thin and cool down in a few minutes. Some people even advise to cut them immediately after taking out, because they are less fragile while they are warm.
@@lolipopcupcake and anyway, the cream should be a little runny. The main idea of this cake is to let cream go inside the layers. They naturally melt in the mouth, I am crazy about this cake.
@@shustrik4883 omg reading your comments makes me want to eat medovik now! I'll give your suggestion a go. Thank you!
С такой любовью готовите! Аккуратность + прилежность= ВЫСОКОЕ МАСТЕРСТВО!!
Оставайтесь всегда здоровы и будьте счастливы!!!!
So pretty! Your decoration skill is out of this world! I wish I had your hands!
Lots of hearts from a small baking & cooking youtube channel!
One of my favorite cakes! I made it for my 30th birthday party last year. There are different variations of it. I always make mine by baking cookie layers and stacking them with cream cheese and whipped cream frosting/mousse. Glad to see someone else using cookies, rather than thin layers of cake.
예전에 메도빅 케이크를 우연히 사먹게 된 후 너무 맛있어서 부모님께 직접 해드리고 싶었는데 쿠킹트리님의 세세하고 꼼꼼한 설명과 영상을 보고 이번 어버이날 때 해드릴려고 해요!! 항상 깔끔하지만 중요한 부분까지 놓치지 않고 담아주셔서 어려움없이 잘 만들 수 있을 것 같아요 매번 좋은 영상 감사드립니다!! :)
Me and my bf made this. We didn’t make it as perfect as this as our crust layers were a little too thick, so I guess you really gotta make it very thin when you roll out the dough. My bf also dropped the top honeycomb layer which was a shame. However it still turned out to be pretty good. If it’s an authentic Russian recipe, it’d be a lot sweeter when it comes to flavour. But me and my bf are both Asian, so the sweetness is just right.
I always trust your recipes to taste great. Keep up the good work!
진짜..최고야ㅠ 늘 짜릿해! 베이킹 안에서도 이렇게 다양한 케이크 소개해주시고 정보 공유해주셔서 너무 감사해여. 진짜 딱 한입만이라도 먹어보고싶다..❣️
서울에 사신다면 중구 광희동1가 134 러시아케잌이라는 가게에 가시면 러시아분이 직접 만든 꿀케이크와 나폴레온을 드실 수 있습니다.
네이버에서 러시아케잌을 검색해 보시면 블로거들의 글과 사진들을 보실 수 있습니다.
@@sang-junlee6561 надеюсь, хорошие русские торты в Корее продают? :)
Не хочется, чтобы позорили русских плохими товарами!
I've never seen a such a fancy-made medovik anywhere in Russia! Wich is unfortunately, of course, but also shows your passion for making cakes! Great job!
I love how the ingredients list is shown in the BEGINNING of the video 😁
It's annoying to have to watch a whole video to know what ingredients are needed for just one food dish.
i made this based on this video because it was my childhood favorite. I can’t thank you enough o bring my childhood back to me, it’s way way way better overnight. Ever since I finished the cake, I have been thinking about baking it again everyday.
Это шедевр, так не хотелось чтобы его резали, на него любоваться надо!!!!
Безупречная работа 👍👍👍👏👏👏
My favourite cake from my childhood, beside the Napoleon cake! 🥺 Thank you for baking it ❣️ Greetings from a Kazakhstan born girl living in Germany 👋🏻
OMG, I'm from in Kazakhstan! 😲😊
Я познала Дзен в такой тишине) это прям как вкусное художественное кино))
I do respect how she proceeds these delicate baking with calmness and patience
진짜 너무 맛있겠다..꿀케이크라니....디자인도 너무 귀엽고 예쁘고 신박하니 좋아ㅠㅠㅠㅠㅠ
Just cooked it, it's now in the fridge ^^
I made it for my boyfriend, he loves medoviks :э
I really love your decoration and recepie! The only tip i would love to give: you should try to cook your dough on medium heat instead of water bath, and let it start to bubble a little and then add your soda
You'll get much better reaction! There'll be a big foam c: You can also keep cooking it for a while to get deeper rich colour c:
Thank you and much love from Russia
I am planning to bake this cake. Can I ask you 1 question? It's looks crispy and a bit hard after you take it from the oven, will it turn into this soft and moist texture only after you layer them up in between the cream and refrigerate? Or it stays the same and you have to soak it in honey before you eat?
@@krishnendusomanath2811 oh, dont worry, it does get much softer after some time in refrigerator, after that it's not crispy at all c: i baked it before night and it was amazing in the morning, very soft ^^
@@bigbird7748 thank you so much. I'm planning to bake this cake for my husband's birthday 😃
Love from India.
Ist soda then when can we add eggd right after soda?
@@ammarahkhurramwaheed1931 i guess we can, but i think we'd better not change the order of actions, why should we? c:
꿀케이크 2탄 이네요. 쿠키같았던 지난번과 달리 좀더 촉촉해졌네요. 데코도 귀여워졌고요. 정말 먹어보고 싶어요.
서울 중구 광희동1가 134번지 소재 러시아케잌 이란 가게에 가시면 러시아 제빵사분이 직접 만든 나폴레온과 꿀케잌을 드실 수 있습니다.
네이버에서 "러시아케잌"을 검색해 보시면 꿀케이크와 나폴레온을 드시 수 있는 곳이 나옵니다.
I love how she cuts a big peace of cake. Place it aside and started to eat from the rest of the cake 💪🏼
"Just one piece"
Как красиво и просто, а такой тортик весь хорошенький👍🌞🍀! Супер! 👋
Hi! I'm Russian, and i like medovik. It's a popular cake in Russia. Also i love it how you don't use ingredients Russians haven't even heard about. Could you please make "Napoleon" (Наполеон) and "Muraveynik" (Муравейник) next? Especially Napoleon (and wait for French people to activate). Love your channel 💖💖
I had this cake at a party a couple of weeks ago and I was wondering how to make it, thank you! ☺️
Medovik by Cooking tree: Lawfull good
Medovik by Life of Boris: Chaotic good
I see we came from the same place, travelled stranger
이건 정성이 어마어마한 케이크네요!!역시 쿠킹트리님 최고 입니다!
hey humans i made this cake its really really good it didn't come out exactly like this im sure when converting the measurements i may have gotten it a tiny bit wrong but either way it came out really good i would really recommend this and here is the ingredient list in us form
130 g unsalted butter: 9 tablespoons and ½ teaspoon
100 g sugar: half a cup
100 g honey: Half a cup
3 eggs
3 g vanilla extract: half a teaspoon
6 g baking soda: 1 teaspoon
540 g all purpose flour: 4 ⅓ cups
340 g sour cream 11 oz and 1 teaspoon
45 g powdered sugar: 5 tablespoons
15 g honey: 3 teaspoons
170 g whipped cream 70% whipped : half a cup
180 c is 355 f as well
I'm from Brazil and I've never heard about this cake. Simply love to learn from different cultures! Maybe you could try any brazilian recipe in the future? Most of our tradicional dishes are salty but we have cakes of sweet-potato, manioc and cornmeal (this one tastes so awesome with guava paste). You could also try our famous brigadeiro in one of your cakes 😋👏🥰 Best wishes from Brazil 🇧🇷💕
Reading your comment I got my Brazilian flashbacks and I realized how I miss guava paste. We don’t have it here in Russia 😭 Nor can we have asai here( And I loved it)) But we have our medovik 😄 you really should try baking it 😊👍
you put so much care into these cakes, it's astonishing
Посмотрела видео, ощущение будто сходила на медитацию. Круто
you inspire me to cook not only for the family, but also for my soul.
전에 러시아 꿀케익 만드신거 보고 새로운 케이크여서 너무 먹어 보고 싶었는데 이번에도 쿠키가 어떤 맛일까 너무 궁굼해서 먹어보고 싶어져요 한장한장 정성이
대단하신것 같아요👍👍👍
네이버에서 러시아케잌을 검색하시면 블로거들의 사진들과 리뷰를 보실 수 있고, 가시면 드셔 보실 수 있습니다.
@@sang-junlee6561 광고인가요..?
@@아미-r7g
우크라이나와 러시아에서 살아 본 사람으로서 동대문역사문화공원역 건너편 롯데피트인 뒤 광희동에 있는 러시아케잌이라는 곳에서 몌다뷕과 나폴레온, 키예프스키 케이크 등을 먹어 본 바 현지보다 훨씬 맛 있었습니다.
쌈사, 피로쉬키, 피로그 등도 러시아 제빵사 분이 직접 만들어 현지 맛 그대로의 맛을 볼 수가 있습니다
맛은 현지꺼 보다 훨씬 낫습니다.
꿀을 제외한 현지의 재료들의 질이 좀 떨어지다 보니 그럴겁니다.
러시아권의 케이크를 만들 줄 아는 한국분이 계시다는게 신기하기도 하고 드셔 보시고 싶어 하시는 분들이 계셔서 ...
@@sang-junlee6561 아 좋은뜻으로 말씀하셨는데 제가 너무 예민하게 받아들였네요ㅠㅠ죄송합니다 제게 말씀하신건 아니지만 좋은 정보 감사합니다~ 한번 가볼게요!
@@sang-junlee6561 вау! Вы знаете русский язык? Вы были в Украине? Я правильно понял?
Никогда не думал, что буду учиться готовить наш медовик от корейца
Oh my godness, this is my childhood! I love medovník. Very popular in Czech Republic too!
Nancy Králová isn’t it sold as Marlenka? I think it looks quite the same. I’m not sure though...
@@manonlamers It is!! Well Marlenka is the name of the cake shop/business I believe and they call the cake "medový dort" which literally means honey cake, but everyone just calls it Medovník really :D
Everything in her kitchen is so aesthetically pleasing and I love it
I’m a moroccan born in the netherlands watching a russian recipe from a korean in english hahaha luff it
this cake is so so beautiful and tasty looking, i love the sounds of making it. This was the most calming vid I've watched today.
외가쪽이 러시아쪽이라 많이 먹어봤었어요!
요즘은 외가에 가질 못해서 먹질 못했어서 아쉬웠는데
레시피가 있으니 집에서도 먹을수 있게 되어서 행복해요 ㅎㅎ
항상 좋은 영상 만들어주셔서 감사합니다!
서울에 사신다면 동대문역사문화공원역 건너편 롯데피트인 뒤 광희동에 가시면 러시아분이 스메타나를 넣어 만든 몌도빅과 나폴레온 케익을 드실 수 있습니다.
삐록과 삐라쉬끼도 있습니다.
좋은 정보 친절히 알려주셔서 감사합니다!
This looks so amazing and I didn't realize someone could care so much about making a small dessert like this. Let alone film it so we can enjoy too. Imagine what this world would be like if we cared about each other this much.
케이크 윗면 작업 되게 정교하게 잘하시네요!!><
저라면 진짜 망칠듯......
Are you a magician? Why make the cake so nice? I think it's delicious, too. I enjoyed your video. Thanks for all your recipes! I know you worked as hard as you can to succeed on baking! Thanks for sharing.
Очень красиво украсили, так старательно! в следующий раз тоже так сделаю.
Видео, в целом, очень медитативное) спасибо!
와 케이크에 들어간 정성이 어마어마하네요..! 스킵없이 빠져들어서봤습니다..!!!
ооо, медовик с самого детства мой любимый торт! мама часто пекла его на Новый год или мой день рождения.. самый главный ингредиент в этом торте - любовь!
I love how polite the subtitles are.
1:27 В этот момент смесь должна была посветлеть и подняться в 2-3 раза, но что-то пошло не так. Возможно, не хватило тепла, потому что тесто нужно было заваривать на водяной бане, а здесь просто, как понимаю, над чашкой с горячей водой, этого не достаточно.
Когда чашка со смесью не касается кипящей воды, это паровая баня, я так же медовик делаю
@@ТатьянаПалагина-о6т Реакция мёда и соды в итоге не произошла, а должна была. Почему - это, конечно, уже другой вопрос.
Wow! The patience needed to make this cake is 👍👍👍
This is THE most soothing cooking video EVER. Plus the cake looks amazing ^_^ Thanks for making this!!!!
Никогда не думал, что инструменты для рисования можно так ловко применять в кулинарии (кисти, мастихин). Интересный дизайн для медовика получился
👍
I never thought that drawing tools can be so neatly used in cooking (brushes, palette knife). Interesting design for the cake turned out
쿠킹트리님도 NG영상 올리시면 재밋을거같아요 ㅋㅋㅋㅋ
허니케이크 정말 환상적이네요^^ 오랜시간동안 고생한 보람이 있네요. 너무 훌륭합니다. 함께 응원해요.
0:13 시작부터 꿀을 이렇게...너무 하세요ㅠ_ㅠ
7:45 아이디어가 너무 좋은거 같애요!!❤️❤️❤️
너무 이쁘고 맛있어 보여요^^b
As another Russian woman, I am very pleased and nice what you are doing. I've been following you for several months, if not a year...
와 볼 때마다 느끼지만 케이크 종류도 엄청 다양하고 비쥬얼도 짱이어요👍
지금도 저 소리들이 꼭 asmr처럼 들려오는게 좋지만 잔잔하게 음악을 깔아도 너무 멋있을 것 같아요 ㅋㅋ
I ate something like this when I was in Perth Australia, also called Honey Cake and looks like that. Oh man.. that was amazingly delish!!
This is the most zen cooking channel I have ever seen.
my boyfriend is russian and thats his favorite cake. Exited to finally have a not calorie bomb recipe!
I miss this honey cake! And it’s not available in my country.. so I’m thinking of making it instead.. Then now I finally found a good video on how to make this at home.. thank you so much!
This is my boyfriend's favourite cake ever. I always make it on his birthday. Your design is incredible! I will try to make it the next time! Looks so beautiful and stylish! Thank you for the idea and for recreating russian food : )
One of the most bizarre yet beautiful and interesting cakes I've ever seen. Thank you!
Me, as a Russian: sees that video
Also me: Yupeee, I'm so happy! Someone does Russian recipes! Yaaay!
I saw your recipe and started preparing it immediately, and now the dough is resting in the refrigerator. But after more research, I found another method, which is caramelizing honey with butter and sugar, but I am more excited about your method and I hope it will be delicious. (I will try the two methods and compare them in the next update)
Cooking Tree .. I'm a pastry chef and I know how important it is to work clean and your work is impeccable! This cake in particular is very beautiful. I must ask though, what kind of honey did you use? I've never seen honey that light and clear before ... Also, if you just ate the layers of the "cake" by itself would they be similar to a graham cracker? It seems as such. Thank you for sharing your talents ❤️
Medovik is my favourite cake of all time, thank you for sharing.
Me and my friends watch these videos together during free time in class. Thanks for making them :)
러시아 여행 갔을때 너무 맛있어서 이 케이크만 세번을 먹었는데ㅠㅠㅠㅠ 한국엔 거의 파는 곳이 없어서 사진만 보면서 눈물 흘렸어요😭
기회되면 꼭 만들어 볼거에요 레시피 감사해요!!!
In Korea you have "Russian cakes by Irina Morozova"))
ㅜㅜㅜ 팔아주셨음 좋겠다ㅜㅜㅜㅜㅜㅡ만들어먹기엔 여건이 안되는데 영상볼때마다 너무 먹어보고싶어ㅜㅡ3
동대문 DDP나 중앙의료원 건너편에 있는 러시아케잌이라는 가게에 가시면 러시아 제빵사가 직접 만든 나폴레온과 꿀케잌을 드실 수 있습니다.
@@sang-junlee6561 헙 감사합니다! 코로나 바이러스가 잠잠해질때 가봐야겠네요..
@@섭섭한창섭이 네이버에서 러시아케잌을 검색하시면 자세한 주소와 사진 및 리뷰를 볼 수 있습니다.
윗면에 꿀 채운거 너무 귀여운거 아니냐며.. 시트 딱딱해서 나중에 어떻게 먹는건가 싶었는데 숙성하니까 부드러워졌네요 달달하니 맛있겠다..!
Those layers are just perfect! You are super talented 🙂
It is always a pleasure to watch your dream desserts ❤
This is absolutely amazing i was shocked at the beginning because the honey cake is soft but when i fished the video i was surprised totally perfect i love your sense of perfection .