The Towering TEN-LAYER Russian Honey Cake

what do you know about the russian honey cake slavic layered cake medevic what is it called mitovic yeah medevic perfect that's all i know about it so when i say this cake has layers i mean it it's like 11 12 12 or 11 it doesn't matter it's a record either way i just went straight to the ingredients section of this recipe so i'm kind of just it's just like any other day so i'm learning by doing i'm going to get everything i need for the cake and we'll go from there 510 grams of runny honey 56 milliliters of water 227 grams of sugar 200 grams of butter that's been cut up into like uh little pieces six large eggs two and a half teaspoons of baking powder two and a half teaspoons of salt teaspoon of cinnamon 450 grams of all-purpose flour dolce de leche which is left over from my milk bar cake thankfully this is 380 grams 1140 grams of heavy cream this is what we're using for today's baking adventure uh the great cake escape ah the new york times blocked me out of the freaking new york times gonna preheat the oven to 375 degrees fahrenheit step one always easy two saucepans first saucepan is gonna be filled with one inch of water medium heat moving on in another saucepan i'm gonna add three quarter cup of honey so the honey is supposed to start smoking but the smoke is coming from some fallen honey on the burner and not from the actual honey so don't be deceived by the smoke right now so the honey is foaming which is what i want so i'm going to turn the heat off and carefully add my water to remove it from the heat and add it into some sort of measuring cup with a spout careful though what am i doing why am i doing this like this so i've got my honey i'm gonna add it into this water bath and that will keep the honey as a liquid in another saucepan two inches of water this time bring to a simmer okay [Music] combine a quarter cup of burned honey burned honey you can't just introduce things into a recipe without letting me know what they are what's burned honey unless unless it's this burned honey this is this is probably burned honey okay i googled what burned honey is and nothing showed up so i'm assuming this is burned honey why don't you just call it the step that we did beforehand i'm gonna add 60 milliliters a quarter cup of what i believe is burned honey three quarter cup of honey that isn't burned gonna add the sugar and the butter that's been cut up into little pieces place over the pot of water why don't you just say create a double boil create a double boiler um i'm gonna say it because the recipe's not while the butter is melting i'm gonna crack my eggs into a bowl all of them in a small small bowl i'm going to stir together the baking soda and the salt and the cinnamon okay the butter has melted i'm going to mix it until it's fully combined use your finger to test the temperature i i don't want to touch this okay in between warm and hot mostly hot while i'm whisking i'm supposed to add my eggs although the seams way too hot problem is the water is boiling and it's not simmering so i'm going to turn the heat down slightly and let this cool down before i add my eggs i think that's the right call so i'm going to add my eggs while i'm continued to whisk here don't stop whisking don't stop whisking more eggs more eggs [Music] when the mixture returns to the same temperature even if i had read this in advance i wouldn't know what the hell they're talking about i'm gonna add the cinnamon the salt and the baking soda now i'm confused as to when it really wants me to but i'm just gonna go for it batter will begin to foam in a met a curious odor i don't smell anything curious about this okay i think we're good here i'm gonna take this off the heat done place the flour in a fine mesh sieve and sift over the batter in three batches we got ourselves a smooth batter batter will spread more easily when it's warm so pour half into a small bowl cover with plastic wrap and place in a warm spot such as the top of the preheating oven on top of the preheated oven whatever i'll do what it says half of it right cover with plastic wrap i covered it with beeswax i'll just put this over here place a piece of parchment paper tracing side oh that's probably from the boring stuff that i skipped so i gotta trace circles some step that i was avoiding one two sneaking suspicion that's not even gonna fit on a freaking i don't really need a nine inch cake so i can just what the are we doing i'm changing the size of my cake i don't want a nine inch i just need something like that and does that fit on the baking pan nope why do i have the smallest baking pan imaginable only one will fit on this at a time that is a big problem because there's 12 circles i have to bake keeping one third cup of batter let's put that into the center of my traced out parchment paper circle that's been flipped over so the marker does not get into the batter offset spatula and let's just smooth this out to cover the entire traced out circle that i made so this was an ordinary cake batter it'd probably be difficult to shape it into a circle like this but because it's so sticky it's no problem i'm gonna bake this for six ish minutes after six i'm gonna rotate it and bake it for an additional six the oven light isn't working so a i can't see what's going on in there secondly this cake took six minutes to get to this point and now it looks pretty spot on i wouldn't bake it a second longer this wants me to go an additional six minutes after the first six minutes 12 minutes to bake this this thing would be a freaking frisbee if i did that six minutes per cake and halfway through three minutes rotating in the pan because i do not trust what's going on over there strap in your seat belts because i have 11 more to do there's 10 cakes i was aiming for 11 or 12 i got 10 which i'm fine with uh more cakes than i know what to do with right also why didn't they just tell me to do this i got a cake pan just bake it in the bottom of the cake pan like that instead of using the parchment paper with the circle on it so take your least attractive cake and i need all these other cakes out of my face so excuse me piece of cake on a baking pan and in the oven for 15 minutes need 380 grams of dolce de leche and i only have 330 so i'm a bit light however my cakes instead of making them nine inches in diameter i made them much less like seven and a half so that should just even itself out i would think i need half a cup of burned honey again which i'm assuming that's that thingamajig so these go into my bowl one teaspoon of salt salt over here once that is whisked together combine three quarter cup of cream so until that is completely homogenous put some more beeswax on it i'm gonna chill this for 30 minutes i forgot i put this in here this was the piece of cake crinkle it up into crumbs crumbs on some parchment paper and a freaking rolling pin crumbs i didn't think it was going to happen today you got a stand mixer you use it if you don't you're going to be okay 4 cups of cream whisk attachment whip this up to soft peaks and that's gonna take around six minutes it's gonna be medium speed more like uh stiff peaks than soft peaks that's my mistake i'm not gonna trust this recipe anymore it said six minutes to get to medium peaks and it took roughly like four minutes four and a half minutes i got my honey mixture from the fridge i'm gonna add that into the peaks since i've already over mixed this i'm just gonna whip this up for like as short a time as possible just until it's all incorporated because i already have the stiff peaks if i ever mix this any further then i got problems [Music] instead of the mixer i think i'm just going to do this by hand i don't want to risk it all so i got my frosting [Music] i need to assemble the cake a cake board take a layer of cake i'm going to need my icing i'm going to need a cup measuring cup and offset spatulas spread the frosting evenly but leave a quarter inch around the edge is the word dome like a cake doming when it when it starts to look a bit too like upright in the center but on the it's all droopy on the sides is that doming i think this cake is doming don't be afraid to manhandle the cake to align the layers as you continue to stack good to know i have to put on a whole song and dance every episode because of something that i've done but this is something i personally feel needs to be done give me a second to explain i'm just gonna put this icing in the fridge the edges are all like crusty and hard right so i'm gonna take a cake ring and i'm gonna cut those off i understand the optics of everything that i've just done i could be completely wrong and i could have up the entire cake i felt it was something that had to be done don't need to put as much in the center to avoid that doming horse the cake is getting very high and incredibly uh the opposite of sturdy this whole thing is toppling over everything is going in the fridge right now take that cake out of the fridge and put it together as quickly as possible final piece of the puzzle on the very top no doming please there's not much else i can do uh because i just simply ran out of the frosting you can probably take a little off the top here how's it looking on this side [Music] we got a lean we got a serious lean right now so just make sure this is in a place that you're comfortable with before you put this in the fridge crush your tees dot your eyes and your lowercase j's this icing is a melting it's like i can't see what the going on over here i can't like i go on this side and then i realize that the cake is starting to shift to the other side and then vice versa the cake is going in the fridge if it will oh my god okay i gotta get this in the fridge no [Music] there's not enough room in the fridge so i'm trying to like i didn't think this was going to be this high [Music] the cake has firmed up slightly before i shut this operation down for the evening there is one last thing that i i figure it has to happen tonight and that's the crumbs they have to go onto the cake now i might be getting a bit cocky but i think i'm going to just smooth out this icing just just a little bit maybe asking a lot but i don't think it is smooth at the top just a bit jamie so the crumbs i figure you just kind of sprinkle a bunch on top how the hell am i going to get them on the sides that is a good question i don't know i have no idea how i'm supposed to get them on the side i figure probably just doing this problem is i think i'm going to run out of crumbs before i cover this whole thing so this side is not going to be as attractive looking at the top or the other side seems to be holding still for now the foundation is [Music] i don't know what the foundation okay this is going into the fridge uh asap uh for the rest of the day and the night i'll see you tomorrow oh [Music] firstly yeah the cake is fantastic but secondly there's like a pumpkin spice in this cake and i don't know if that's what happens when you mix honey and cinnamon or honey cinnamon and dulce de leche the cake is fun the cake is really big anytime you've seen a photo of these they go down to here but mine's double i like my version of the honey cake but if you want to make your version of the honey cake or someone else's version of the honey cake by all means go ahead but look at the size of that so the honey cake if you want bonus content your name at the end of the videos weekly updates live stream hangouts or you want to talk to me directly suggest a recipe who knows the floor is yours if you click on the link down in the description to patreon which is a way to support the show and you get perks check me out on instagram anti-chef jamie i'll see you guys soon

Channel: ANTI-CHEF

Views: 43,811

Keywords: russian honey cake, medovik, cake, baking, anti chef, anti chef cake, baker, russian honey cake recipe, russian, russian food, antichef bake, honey cake, recipe, cake recipes, beginner baking, honey, making cake

Id: FGILALMajfY

Length: 14min 38sec (878 seconds)

Published: Sat Aug 08 2020