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Russian Honey Cake – Food Wishes ctm magazine
Let me state for the record that this Russian Honey Cake was probably the best cake I’ve ever eaten, and certainly the best cake I’ve ever made. It’s not an especially fast, or easy bake, but believe me, as you’re enjoying this, there will be no regrets. Not about the effort it takes, at least. The calories might be another story.
Follow this link to get a fully formatted, printable, written recipe: https://www.allrecipes.com/recipe/277220/russian-honey-cake/
To read Chef John’s in-depth article about this amazing Russian Honey Cake, please follow this link to become a member: https://www.youtube.com/channel/UCRIZtPl9nb9RiXc9btSTQNw/join
You can also find more of Chef John’s content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”
source
Check out the recipe: https://www.allrecipes.com/recipe/277220/russian-honey-cake/
I know, I know…..someone's gotta be the trouble maker. I can't imagine liking this much honey in a cake. So much work for something that isn't chocolate! Nice video, though, AS always!
I made this and made a couple mistakes, one bad, one good.
First, I didn't cook the honey enough to caramelize to the point that it changed flavor at first, so cooked it a second time without adding more water at the end and it hardened. Don't do that.
don'tserving and everybody loved it. I made the 9 inch version and It fed 20.
This cake is well worth the effort.
Aaah, yes, I can hear the hard bass coming already
Comrade John😇😇👍
A given temperature would be helpful, because everyone has a different tolerance to heat temperature. Help us out here chef John. 🙂
This is the third video I’m commenting on. Play along with me. Every time he says “at which point” take a drink. I suggest sips because I’m getting drunk
Kudos to those who attempted this! I will continue to drool through the screen. I don’t know if I have the patience to bake all those layers separately, and the wait times in between. 😭
made this a year ago, everyone loved it, very good recipe, but dont get disgruntled if you turn the burnt honey into "tar" on your first try, never did burnt honey before, got it right on my second try though.
I just saw in Google how honey turn poisonous when heated
Is this similar to Armenia birds milk cake?
I grew up in Lithuania, its very popular there. Recently made it, its not too hard, but very good. But I used more of the sour cream and a little bit of cream. My layers were a bit thinner.
Could cake flour be used as an alternative?
chef john is the coolest old guy i can think of
Can I use parchment paper instead of silicone mat to bake the cake layers?
Delish!
Hi chef. I made this cake following the exact recipe today. But im not sure why i managed to make only 7 crepes and a little batter left. Even though the size of the crepe is smaller and thinner then yours in the video. Can you tell me why this happened?
I love food wishes
I'm here everyday and I enjoy Chef John.
Going to make this for my birthday. Thank you!
I am from Russia and I've made this cake for my birthday. It's the most authentic tasting cake I could have possibly imagined. Thank you for the video, Chef John. Childhood memories are priceless and this cake helped me to go back to those times.
How was I never subscribed?
Where can I buy this in the UK? 🤤
Amazing I am making it for my Honey sake thank you so much <3
I made this 2 days ago it's completely gone sooooo freaking good🤤🤤
Help lol
I made it. It was delicious!!!!!! Best eaten after 3 days in the fridge.
OH my god looks so good! haha I'm totally gonna try it! hopefully master it. Thank you soy much for the video!!!
teacher job
@foodwishes can this recipe be made ahead? like bake the sheets 2 days before and then assemble? or should i assemble and they will hold up for a couple of days?
The hidden joke between 9:50 and 10:00 min mark was genius! 😄 Beautiful cake, always thought the crumbs on the outside were biscoff. Can’t wait to try this. Thank you Chef John!
Your voice …
I love this!
Use the force! <3
Love this cake
My favourite cake. Once made five of those for my neighbours in one go. In my family we always sprinkle layers with rum or cognac after baking and spread the dough way thinner until they are almost translucent. It does influence taste a lot.
Very warm, 125°F.
Wow, too much work. Too long.
One time batter makes all those round cakes?
Я помню когда мама готовила медовик все пчелы города прилетали к нам)))
And I too hope to speak as eloquently as Chef John one day. Poetry on a dime, y’all