CLASSIC RUSSIAN HONEY CAKE RECIPE | Медовик со сметанным кремом

Welcome to my channel Alla's yummy food and hello and welcome of course I forgot to say um so yeah today I want to show you a classic honey cake recipe made with sour cream this is the one that I remember from my childhood and it's probably the one that's used most commonly everywhere and sold in Eastern Europe and Latvia and Russia and yeah I just wanted to make sure you try this version as well I know you have my Russian bake of winning honey cake which I twisted and changed a little bit but this one is a classic so I really hope you try this it's really really good and enjoy okay in the large bowl add your sour cream and I absolutely love this classic version then add vanilla extract I'm using very high quality vanilla so the flavor is really there add your icing powder or sugar and then mix everything together with a whisk this cake is not super sweet so if you do want a bit more sugar you can add that mix everything together until it's nice and smooth and we're going to place this into the fridge until it sets a little bit now we're gonna make our honey dough in a large pan add your unsalted butter and melt it until it's quite liquid. Then add sugar and mix everything together until it is incorporated. I'm using very low heat to make sure everything is mixed through and the butter and sugar mixture is not too hot. Then we're gonna add baking soda, mix that in and then we're gonna add our eggs and you want to whisk at this stage really really quickly and lower the heat completely. Just keep whisking and whisking you will start to see the mixture is bubbling then add your honey and then start to whisk again this whole process will take five to eight minutes you need to stay by the pan and just keep whisking to make sure the mixture doesn't burn you will see that the color starts to change and it's going to become quite golden and nice just like that so on a very low heat just keep whisking your mixture up and down now the color I'm happy with that that's done we're just going to now add our flour I'm adding half of the flour at a time and then mixing it together just to make sure we don't have any lumps then add more flour and mix everything together it's always better to add a bit less flour than more flour just in case we don't want very dry sponge otherwise it's not going to be able to roll out so just keep adding flour until you feel that the mixture is sticky but not sticking kind of to your hands and the spatula. I'm adding a bit more flour and I'm gonna knead my dough on my surface after this just because it becomes a lot easier to do it on there. You can find my full recipe at aliziyummyfood.com and go check it out I've got loads of delicious recipes on there. So add more flour onto your surface the dough is still very sticky transfer your dough it's very hot so be very careful make sure you add more flour on top and all over your hands and just knead the dough a little bit to make sure it's nice and smooth and all kind of coming together don't want to lose any bits and then we're going to stretch the dough into kind of a long sausage so just keep stretching it out and then we're going to cut it into equal sizes and I've managed to get actually 10 layers out of this dough and the cake was not huge but it was a good size so if you're making a larger cake you might want to double the ingredients then just roll the dough into a little ball and place it onto your surface make sure you cover the dough with damp towel while you roll each piece just so it doesn't dry out now for the baking stage just add flour and some parchment paper and just gently roll out your piece of dough it's very very thin so you have to go very slow and you just need to make sure you get all the edges just keep rolling it to a desired shape of your cake so depends what shape you want to do you can do squares you can do rounds so I'm just rolling it all out and then I'm going to measure with my cake tin then gently cut around the circle and if you're missing any pieces just kind of put them back on there and roll it over and you're gonna get a nice circle like I said the dough is very very thin so it's okay if it's not too perfect I'm gonna keep all the scraps as well so we're gonna bake this for about two to three minutes at 200 degrees Celsius or 400 Fahrenheit that just depends on your oven how long when it's done you can just leave them to cool down for a couple of minutes and then just flip it over and take off the parchment paper really slowly and then leave the dough to cool down once you've done all your layers we're gonna keep the scraps add all your extra bits from the cake inside and then we're going to blitz this on a high speed until you get nice crumb consistency it's gonna look just like this now my beautiful layers are done look at these so nice and ready to go now we're ready to assemble our cake so place your first layer and then add your sour cream mixture I'm going to use around two to three tablespoons of the mixture onto each layer and you want to spread it around nice and even around the edges on top on the sides everywhere make sure it's completely soaked through you're going to repeat the process with all the layers that you have if they crack a little bit don't worry about it we're gonna cover it all with the sour cream mousse and just keep repeating the process and if you have a little bit of your cream popping out and drooling that's completely fine because we're gonna cover it all at the end with our spatula so going with a spoon or spatula just go around the edges and make sure it's nice and even take your crumbs and cover the cake all around the top and on the sides and there you go place in the fridge for six or eight hours or best if you leave it overnight to make sure the layers are completely soaked through because it's a classical cake I'm not going to decorate it with anything and just show you how it looks inside it's very very creamy very delicious very moist soft honeydew layers with sour cream absolute classic I love it I hope you enjoyed this video and you make this cake and please subscribe to my channel