Sunday, May 04, 2008

yucky honey cake


it tasted as bad as it looked

I tried the Medovnik recipe floating around everywhere on the internet. It was yucky. I threw it away after one slice. Yes, I'm willing to accept that I prepared it incorrectly. But I'm pretty sure that no matter who makes this recipe, it's not going to be anything like the true Czech honey cake. It was a lot of work, too. After making the "cake" batter, I had to roll out five 8in circles and bake them individually.

I'm going to try this other recipe for 15 layer Russian Honey Cake. I like that it uses sour cream instead of sweetened condensed milk in the cream filling. If this recipe fails, I'm going to experiment with a spiced genoise. I'm determined to eat honey cake again!

Some things I learned...
- I did bake the cakes too long. The recipe recommends 3-5 mins, I did 6 min because the cake was so underdone at 5 mins. But after cooling, they were too dry, even after hours of soaking in the filling.
- I would cut exact circles immediately after baking so the cake would line up and look nicer. Plus the cake edges were crispier than the rest of the cake and I don't want to eat that part.
- The recipe has you crumble one layer and use that as the crumb topping - this is a great idea assuming the flavors are good.

5 comments:

Monkey said...

Honey cake is one of my favorites. I don't have the recipe at hand, but I remember how my grandmother makes it. Perhaps more Lithuanian way than Czech.
I think the taste depends a lot on a filling. My granny always whips cream (or sour cream) with sugar and juice and zest of one lemon, also some gelatine.
She makes quite a lot of thin layers and shapes them immediately after they are out of the oven (crumbles are used for decoration afterwards). They also look quite brown (perhaps because the batter is mixed over steam). Before they go to the oven they are forked.
The cake is best when kept overnight or even longer. The secret is - the longer, the better.
Yummy :)

Tanya said...

Thanks for the tips Monkey. This will definitely help when I try making honey cake again.

Graziano said...

nice cake

Bea said...

Try this... 250g of butter melted in a bowl sitting in boiling water(butter must not be boilling, just warm), add 2 eggs and 5 table spoons of honey, then add 350g of flour, one tea spoon of baking soda, 100g of sugar and 2 spooons of milk. Whisk till smooth and till it makes air bubbles.
Make 6 circles(26cm diameter) on baking paper and spread the dough as thinly as possible 1cm over the line(thats for the crumble). Bake it for 4 minutes and no more.

Filling is 300ml of milk, 4 table spoons of flour boiled together(mix all the time) till thicker. Cool it down, add 100g of sugar and one egg yolk. Whisk till the right texture.

Cut out the 26 diameter circles and use the cuts for crumble. spread the filling over each layer putting them on top of each other, spread the rest over the top and sides and cover with crumble.

Hope you like this one;)

Bea said...

In the first one there were a few mistakes.

Try this... 250g of butter melted in a bowl sitting in boiling water(butter must not be boilling, just warm), add 2 eggs and 5 table spoons of honey, then add 350g of flour, one tea spoon of baking soda, 100g of sugar and 2 table spoons of milk. Whisk till smooth and till it makes air bubbles.
Make 6 circles(26cm diameter) on baking paper and spread the dough as thinly as possible 1cm over the line(thats for the crumble). Bake it for 4 minutes and no more.

Filling is 300ml of milk, 4 table spoons of flour boiled together(mix all the time) till thicker, add 100g of sugar and one egg yolk. Cool it down. Whisk till the right texture.

Cut out the 26 diameter circles and use the cuts for crumble. spread the filling over each layer putting them on top of each other, spread the rest over the top and sides and cover with crumble.

Hope you like this one.

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