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Ingredients For Honey Cake:
I like to keep ingredients simple so, my frosting is only sour cream (smetana) and prepared Whipped Topping. You can substitute Cool Whip by making homemade whipped cream and if you want to go 100% sugar-free, make your frosting with unsweetened whipped cream and sour cream. Usually, the sour cream frosting for Medovik is sweetened by adding a can of condensed milk or sugar but Cool whip is already sweetened so it’s easier on the baker.
- Honey- clover honey is popular American honey that is easily available at major grocery stores and is mild in flavor. Local honey or wild honey are great sweet honey choices but can be costly.
- Eggs- use large Grade-A eggs for making this honey cake.
- Flour- all-purpose flour or bread flour will work for this honey cake recipe.
- Leavening- baking soda is a popular Russian or Ukrainian leavening typically quenched in vinegar to avoid any bitter aftertaste.
- Cream Filling- we love our honey cake with thick Daisy sour cream and Cool Whip, however, you can beat 1 cup of heavy with 1/2 can of sweetened condensed milk instead.
Do You Have To Brown Honey?
The honey layers naturally caramelize when baking, so you can completely skip the “brown honey” step of browning the butter in some recipes. It’s just a matter of baking the honey layers longer to deepen the color and flavor, only be careful not to overdo it so, it doesn’t turn bitter.
What Kind Of Honey Should I Use?
Clover honey is popular American honey that is easily available at major grocery stores and is mild in flavor. Local honey or wild honey are great sweet honey choices but can be costly. You will need raw honey that is running. Avoid sugary honey because that will make the cake batter stiff. If you have no other choice, melt the sugary honey before proceeding with the recipe.
Continue reading on the next page
Continue reading on the next page
Ingredients For Honey Cake:
I like to keep ingredients simple so, my frosting is only sour cream (smetana) and prepared Whipped Topping. You can substitute Cool Whip by making homemade whipped cream and if you want to go 100% sugar-free, make your frosting with unsweetened whipped cream and sour cream. Usually, the sour cream frosting for Medovik is sweetened by adding a can of condensed milk or sugar but Cool whip is already sweetened so it’s easier on the baker.
- Honey- clover honey is popular American honey that is easily available at major grocery stores and is mild in flavor. Local honey or wild honey are great sweet honey choices but can be costly.
- Eggs- use large Grade-A eggs for making this honey cake.
- Flour- all-purpose flour or bread flour will work for this honey cake recipe.
- Leavening- baking soda is a popular Russian or Ukrainian leavening typically quenched in vinegar to avoid any bitter aftertaste.
- Cream Filling- we love our honey cake with thick Daisy sour cream and Cool Whip, however, you can beat 1 cup of heavy with 1/2 can of sweetened condensed milk instead.
Do You Have To Brown Honey?
The honey layers naturally caramelize when baking, so you can completely skip the “brown honey” step of browning the butter in some recipes. It’s just a matter of baking the honey layers longer to deepen the color and flavor, only be careful not to overdo it so, it doesn’t turn bitter.
What Kind Of Honey Should I Use?
Clover honey is popular American honey that is easily available at major grocery stores and is mild in flavor. Local honey or wild honey are great sweet honey choices but can be costly. You will need raw honey that is running. Avoid sugary honey because that will make the cake batter stiff. If you have no other choice, melt the sugary honey before proceeding with the recipe.
Continue reading on the next page
