How to make Honey Cake with Raspberry Cheese Filling | Honey Cake Recipe | Medovik

Welcome to my channel Alla's Yummy Food and добро пожаловать to my kitchen. Today I'm gonna show you how to make honey cake with raspberry and cottage cheese. I know the combination might sound really bizarre but this is like a whipped cottage cheese cream and it's so good it's so light the cake kind of overnight becomes so moist and it just goes through the fork oh my god it's so good and the raspberry really adds the flavor so I'm betting you that if you try this cake you're gonna love it it's so delicious so if you enjoy my honey cakes I have made several creations do check them out and yeah enjoy in a bowl add your dry cottage cheese I'm using the Russian cottage cheese you can also use farmer's cheese or quark then add vanilla extract and sour cream make sure you use full fat sour cream as the low fat is not going to work so then you want to whisk everything together until it's nice and smooth and very creamy in a different bowl add your sugar with double cream and whisk everything just for a few minutes until it gets nice and thick just like this and then you're going to add that mixture into the first mixture and mix everything together keep adding one tablespoon at a time just so it's nice and even and when you finish with the mixture it should be nice and done you can place this into the fridge while we make our honey cake layers 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 gonna 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 And I'm going to 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 aliziamifood.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 um and then we're going to cut it into equal sizes and i've managed to get actually 10 layers out of this dough um 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 it 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 going to get a nice circle. Like I said the dough is very very thin so it's okay if it's not too perfect and we're going to keep all the scraps as well so we're going to 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 going to 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 going to look just like this now my beautiful layers are done look at these so nice and ready to go take a plate and place your first layer on top. Make sure you add a little bit at the bottom so it's nice and easy so it doesn't move and doesn't get stuck. Then you want to add around three tablespoons of your mixture and make sure you go around every single bit and cover every single corner of your honey cake layer. You want to make sure that the cake is completely soaked through. Next layer we're going to add our raspberry jam. You can also add any other jam that you like but I really like the raspberry honey cake and the cottage cheese cream together it works really really well so again you want to spread it nice and even and then before we top it up we're going to take another layer put cottage cheese on top and we're going to actually flip that around to make sure the cake is very very nice and moist so you're going to repeat the process going around with your cottage cheese mixture and then lastly we're also going to do our raspberry mixture as well so technically you're going to have two raspberry layers and then the rest are the cottage cheese layers it looks so good already guys and it smells absolutely amazing so once you're finished with the last layer all the cream that you have you just pour it down and don't worry if it's liquid it's completely fine it's going to soak through and absorb into your layers you want to go around the sides of the cake and make sure it's nice and sort of even and you don't really see a lot of the brown sort of sponge cake now we're going to use our crumbs and coat all the cake around and put as much as you want go around the sides as well make sure you cover the cake and it's quite a messy process but it's completely fine you're gonna enjoy it and the cake is totally worth it then i've decided to decorate it with some melted chocolate on top and some dry freeze raspberries because it's a raspberry cake and we're gonna place this into the fridge for at least six to eight hours or best if you leave it overnight. Next day I'm decorating it with some fresh raspberries on top and it's gonna look so delicious, taste amazing, I can't wait to show you the inside. So the knife goes through really really easily, it's super soft, very moist, the layers have soaked through so it has the raspberry layer and just look at this beauty oh my god it's not very sweet it's perfectly sort of combined flavors you've got that subtle cream you've got that sort of sweetness and tartness from the raspberry and the honey dough layers are just insane they're very light and kind of delicious cake not as heavy as the other honey cakes that i have and i just can't stop eating it. I hope you enjoyed this video guys. Thank you so much for watching.