How to make No-Bake Honey Cake (No Oven Required) | Honey Cake Recipe | Medovik

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I've got the same name across all social media platforms, which I guess makes it easier for everyone. but this cake obviously is a honey cake and it requires no oven okay so I know you guys love honey cakes and I've got loads of recipes for that but there are some people in the world which you know there are that don't have an oven okay and that's absolutely fine so I wanted to create a recipe honey cake without an oven so you've heard me right you can do this with no baking right in your frying pan the honey cake comes out amazing it tastes really really good you can tell a small difference that it wasn't baked however if you're not a pro and you haven't eaten you know 100 cakes like me honey cakes uh you're not gonna be able to tell too much difference um so it's really easy all in one method you're just gonna fry the batter on both sides pretty quickly and then just stack it up obviously I'll show you step by step how to do it but I just thought it was a really good alternative to those who don't have an oven or if you're just lazy and you can't be bothered to bake every single layer you can fry it instead yeah I hope you enjoyed this recipe don't forget to give me a big thumbs up for this idea and leave all your comments down below and of course subscribe now let's get baking first we're gonna make our wet mixture so add your unsalted butter into your pot together with milk and strong flavored honey. I'm using forest honey and I love the flavor so here you really want to use the honey that you love because it does come through in your sponges. You then want to cook this on medium heat until your butter and honey and milk incorporates and the butter completely melts but you don't want to cook this for too long. So once the mixture starts to bubble up you then want to just take this off the heat and add baking soda straight away. You will see that the mixture will puff up and pretty much double in size so keep stirring the mixture and don't stop stirring at this stage. It's just you know chemistry happening. In a different bowl we're going to add sugar together with sour cream and eggs and these are going to be our layers so the sort of drier ingredients. We're going to mix everything together and you want to use a whisk and just incorporate all the ingredients until it's nice and smooth. As some of you know I have launched my online cooking school where you can learn how to make the most amazing cakes ever. I've got level one two and three for beginners to advanced and you'll be able to learn the beautiful mousse cakes. You can also do this as a gift for somebody who loves cooking and baking. I think it's an awesome present and of course if you wanted to learn yourself. Each course has over 20 to 40 video lessons in there where I teach you all the skills, different cakes and unique designs. We also have a Facebook community group for all the bakers that join my course and you will have my unlimited support throughout teaching and learning. I really hope to see you in my online cooking school and if you have any more questions then leave the comments down below. Once your mixture has cooled down, your butter mixture, you need to make sure it's nice and cool or at least slightly warm to the touch. Because we're going to be adding this to our eggs we don't want to cook the eggs so add this a little bit at a time and mix everything together until it's nice and smooth then I like to sift my flour straight away into the mixture and you can use a whisk to incorporate all the ingredients together or a spoon it's completely up to you we're going to be adding flour in stages so so the mixture doesn't get sort of big lumps or anything like that it's quite sort of it's a quick process but it just requires some steps that you need to do so just mix all your mixture together and then add more flour and sort of repeat the process until you finish with your flour at this stage I actually put a glove on and decided to mix my mixture by hand as I find it's the easiest way you really feel the dough and it doesn't get stuck to anything and well except apart from your hand but that's okay because you're gonna be using that later to sort of you know shape up the dough so you want to mix that through and just kind of go around we don't want a very sticky dough but you don't want to want to add too much flour so the flour the dimensions that I've given you they might vary slightly completely you know depending what flour you have so always add you know one to two tablespoons if you feel like the flour is too wet at the same time we don't want it to be very hard we want it to be nice and soft and almost a bit sticky so that's completely fine so once you've added your last bit of flour you want to knead your dough you see the consistency has changed and it's much easier to roll it out and that's how it needs to look it needs to be nice and soft but not stick to your hand you don't want to mix it too much this is enough and now we're just gonna place it onto our counter and you always want to flour the bottom and the top of your dough with some flour just to make sure it doesn't get stuck anywhere like with any honey dough it's a very delicate dough but trust me the results are totally worth it and it's the best cake ever and this is a no bake honey cake so I really really hope this version will be really easy for you guys as well it still requires some steps once you have kneaded your dough on a floured surface you're just gonna cut it into equal pieces i do like to use the scales to measure each sort of piece that i'm gonna be cooking later because you do want even layers you know if you don't measure the dough the layers can be bigger others smaller so it's really important to use the scales to make sure they're roughly around the same amount of grams and guys if you don't have scales this is something i feel very strongly about you have to have digital scales in your kitchen they really cost you know five or ten dollars and it's the best thing in baking you cannot cook without scales in baking and make sure you know and expect your desserts to be amazing so it all comes down to the right amount of ingredients and weight so once you've shaped up all your balls we're gonna roll each piece of the dough on a floured baking paper you can also do this on a normal sort of your counter but i like the baking paper as it doesn't stick to it too much um you always always want to kind of add flour onto your rolling pin and on top of your dough a little bit just to make the rolling process easier so it's quite a big cake i'm using 18 centimeter which is seven inch cake ring to cut out the layers uh if you wanted to make them smaller or maybe two cakes you can do that so just roll out the the size that you need so you can cut out your perfect circle again you don't have to cut the circles out you can also use a plate or anything else that you have in your kitchen but cutting out the circles makes the whole process a bit easier neater and here you can see i have placed my dough onto a frying pan and it is on a medium heat at first and then you want to lower it to the very low. You're going to cook each layer for about two to three minutes depending on your pan and make sure it's a non-sticky pan. It's pretty much like cooking pancakes. I made that comparison because when I was frying them I was like whoa they're done really quickly. And when just a few tips you know when you're rolling out the dough always just flour it and roll it out very very slowly and gently. The slower you roll it out the harder the chance that the dough is not going to break or tore apart and it's quite you know a relaxing slow process so add flour and just then cut out the perfect circle that you need for your cake and then when you place it onto a pan i do use gloves because the pan is hot and you do want to stretch out the dough when you put it onto your frying pan and i just left the camera here just to show you the process how quickly it cooks and the way to know when it's cooked is just it has these little bubbles on top and that's when you should turn it around you will also be able to smell it that's another clue and you can always kind of have a little sneak peek and turn a little bit around and see if it's starting to get brown and golden here I've got all my honey cake layers so they look like a huge stack of pancakes but they're not and I'm using my classic sour cream filling which you will find in the recipe but pretty much you can use any filling here you want but this is delicious it's sour cream with cream and sugar and that's like the most classical delicious filling ever I find it it's the best and you want to add quite generous amount of cream onto each layer so you want to stack the layers one on top of each other add a lot of cream in between and just kind of repeat with the rest of your layers until the cake becomes huge and you can see the my cake layers aren't even that perfect even though we have cut them out so if you were a perfectionist and you wanted this to be more of a perfect looking cake you can always just cut out another circle from the circle if that makes sense but this because it's a no bake cake you're not gonna have any crumbs but if you've been baking honey cakes before and you have some crumbs left over you can always keep them or you can also use crushed graham cookies or Biscoff cookies whatever you basically have in your kitchen you can always cover the cake in that I'm using some leftover honeydough crackers together mixed with biscuits and it's kind of a naked cake look i really wanted the layers of cream to poke out together with the crushed biscuits and everything around it decorate your cake how you want and i've also added some um sticks so these are just kind of like large wood sticks into my cake so it holds it well because the layers can slide you want to make sure you have something to hold them while the cake sets in a fridge so when the cake is uh sort of stayed in a fridge for at least six to eight hours you see it's gone down and it's kind of the cream has really soaked into the layers and it looks amazing guys already nobody will be able to tell that this is not a honey cake that you haven't baked all the layers look beautiful inside just look at those and the cream is delicious the flavor is there you really get to taste the honey you really have all these layers and I think we had around 12 to 15 layers when I fried it but here you go guys no bake honey cakes I really hope you make this enjoy it it's so delicious yummy very creamy very sort of reminds me of my childhood with each bite and I can't wait to see your versions because that's That's one of the most popular cakes ever.