RUSSIAN HONEY CAKE
There are 3 different ways to make this cake...the hard way, the harder way, and the way we're gonna do it--the hardest way. Because it's that worth it. The tiny amount of bitterness we get from the burnt honey really is the secret here, and the slightly tangy whipped cream frosting provides a bit of acidity and lovely light texture; and unlike other frostings, it's not too sweet.
Provided by Chef John
Categories World Cuisine Recipes European Eastern European Russian
Time 9h55m
Yield 12
Number Of Ingredients 12
Steps:
- Pour honey into a deep saucepan over medium heat. Boil until a shade darker and caramel-like in aroma, about 10 minutes. Turn off heat and whisk in cold water.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat (such as Silpat®). Place a mixing bowl and a whisk in the refrigerator.
- Place a large metal bowl over the lowest heat setting on the stovetop. Add butter, sugar, 1/4 cup of the burnt honey, and regular wildflower honey. Let sit until butter melts, 5 to 7 minutes.
- Meanwhile, combine baking soda, salt, and cinnamon in a small bowl.
- Whisk butter mixture and let sit until very warm to the touch. Whisk in eggs. Keep mixture over low heat until it gets very warm again; whisk in baking soda mixture. Remove from heat. Sift in flour in 2 or 3 additions, stirring well after each, until batter is easily spreadable.
- Transfer about 1/2 cup batter onto the prepared baking sheet. Spread into an 8- or 9-inch circle using an offset spatula. Shake and tap the pan to knock out any air bubbles.
- Bake in the preheated oven until lightly browned, 6 to 7 minutes. Remove liner from the pan and let cake layer continue cooling until firm enough to remove, 6 to 7 minutes. Invert cake onto a round of parchment paper.
- Repeat until you have a total of 8 cake layers, letting each cool on an individual parchment round. Trim edges using a pizza wheel to ensure they are the same size; save scraps for crumb mixture.
- Spread remaining batter onto the lined baking sheet. Bake in the preheated oven until edges are dry, about 10 minutes. Remove from the oven and cut into small pieces; toss with reserved cake scraps.
- Return to the oven and continue to bake until browned, 7 to 10 minutes more. Let cool completely, 15 to 20 minutes. Transfer to a resealable bag and beat into fairly fine crumbs using a rolling pin. Set aside.
- Remove the bowl and whisk from the refrigerator. Pour in heavy cream. Whisk until soft peaks form. Add remaining burnt honey and sour cream; continue whisking until stiff peaks form.
- Place a cake layer on a parchment paper round on top of a pizza pan or serving plate. Spread a cup of frosting evenly on top, almost to the edge. Repeat with cake layers and frosting, pressing the layers in smooth-side down. Place last cake layer smooth-side up. Frost the top and sides of the cake. Cover with crumbs; clean any excess crumbs around base.
- Cover with plastic wrap and refrigerate at least 8 hours, to overnight. Transfer to a cake stand using 2 spatulas. Cut and serve.
Nutrition Facts : Calories 795 calories, Carbohydrate 84.6 g, Cholesterol 243.6 mg, Fat 48.7 g, Fiber 1.2 g, Protein 9.5 g, SaturatedFat 29.5 g, Sodium 484.7 mg, Sugar 51.9 g
PIERNIK - HONEY BREAD
This is a recipe from my Polish grandmother. It is a semi-sweet bread that tastes wonderful with a little butter. I grew up on this stuff and it has always been one of my favorites.
Provided by ZURIELLE
Categories Bread Quick Bread Recipes
Time 2h30m
Yield 32
Number Of Ingredients 12
Steps:
- In a large bowl, mix the sugar, cinnamon, cloves, allspice, and eggs. Stir in the milk and oil, and mix in the baking soda. Place honey in a small pot, and bring to a boil. Stir honey into the bowl. Mix flour into the bowl. Fold in the raisins and walnuts. Stir by hand with a sturdy spoon for 10 minutes. Allow the dough to sit 1 hour.
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease four 8x4 inch loaf pans.
- Fill each loaf pan with about 2 inches of the batter. Bake 1 hour 15 minutes in the preheated oven, until a toothpick inserted in the center of a loaf comes out clean. Bread will be brown in color and will crack on top.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 29.5 g, Cholesterol 23.6 mg, Fat 5.5 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 0.9 g, Sodium 50.8 mg, Sugar 16.8 g
POLISH HONEY CAKE
Provided by Michael Symon : Food Network
Categories dessert
Time 2h35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Brush 4 (1 1/2 cup) brioche tins with melted butter, and sprinkle with 1/4 cup of the bread crumbs. Set aside.
- Preheat oven to 375 degrees F.
- Put honey in a mixing bowl and set over a pot of steaming water; warm until it gets loose. Add the sugar and egg yolks to the honey, and whisk until frothy. Remove the bowl from the heat and whisk in remaining 1 3/4 cups bread crumbs and hazelnuts.
- In a separate bowl, whisk the egg whites until stiff and fold into the batter.
- Place mixture into the brioche tins and bake for 45 minutes.
- When cool remove from pan and garnish with whipped cream and a drizzle of honey.
More about "polish honey cake food"
POLISH HONEY CAKE WITH SEMOLINA CREAM - ELECTRIC BLUE FOOD
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Ratings 5Servings 12Cuisine Jewish, PolishCategory Dessert
- Start by making the cream, as it needs to be completely cooled to be used. Combine the milk, and vanilla extract in a saucepan and bring to a boil. Add the semolina stirring continuously. Simmer for 4-5 minutes, until the mixture has nicely thickened. Lower the heat if it sticks to the bottom of the pan.
- Place the bowl in a cold water bath to lower its temperature. When it has cooled some, you can place it in the freezer and stir it every few minutes to speed up the cooling process.
- To make the honey cake layers, combine all the ingredients in a food processor and blitz until incorporated. Stop the blades from time to time to scrape the sides of the bowl, and if necessary give the dough a quick knead to make a homogeneous ball.
- Crumble some dough over a piece of parchment paper, cover with a second paper and roll the dough with a rolling pin until about 2-3 mm thick. Cut the dough the size of the baking tin, using the bottom of the actual dish as template. Set aside and repeat until you have used your dough to make 4 pastry layers.
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