Best 2 Romanian Honey Cake Recipes

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Journey into the realm of Romanian culinary delights and discover the enticing Honey Cake, a beloved dessert steeped in tradition and cherished by generations. This multi-layered cake, also known as "Cozonac cu miere", captivates the senses with its ethereal texture and symphony of flavors. Immerse yourself in the art of crafting this masterpiece with our step-by-step guide, ensuring a perfect balance of sweetness from the honey, richness from the walnuts, and delicate aromatics from the spices. Elevate your baking skills with our collection of Honey Cake variations, including the classic recipe, a chocolate-infused indulgence, and a gluten-free adaptation that caters to dietary preferences. Indulge in the comforting flavors and intricate beauty of Romanian Honey Cake, a testament to the enduring allure of traditional baking.

Check out the recipes below so you can choose the best recipe for yourself!

UKRAINIAN HONEY CAKE



Ukrainian Honey Cake image

Posted for the World Tour 2005 RecipeZaar event. I haven't had time to try this yet. I was intrigued with how quick and simple it is, and the fact that I always have these pantry staples on hand. The source is the Time Life Good Cook series "Cakes", originally from the British columbia Women's Institutes Adventures in Cooking. The cake requires one day of standing before serving.

Provided by PanNan

Categories     Dessert

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 4

1 cup honey, warmed in a pot over hot water
4 eggs, beaten
1 1/2 cups flour
1 teaspoon baking powder

Steps:

  • Preheat oven to 375 F, and butter and flour a 7" cake pan.
  • Beat honey until frothy. Add eggs, flour and baking powder.
  • Pour into prepared cake pan. Bake for 15 minutes and check the cake. When done, it will shrink slightly from the pan. Continue baking for 5 minutes if it isn't ready yet. (continue if it needs more time).
  • Turn it out of the pan while still hot, and let cool on a rack. Store in an airtight container for a day before serving.

Nutrition Facts : Calories 333.6, Fat 3.5, SaturatedFat 1.1, Cholesterol 124, Sodium 110.7, Carbohydrate 70.8, Fiber 1, Sugar 46.6, Protein 7.6

COUSIN JENNY'S HUNGARIAN HONEY CAKE



Cousin Jenny's Hungarian Honey Cake image

Provided by Joan Nathan

Categories     Cake     Dessert     Rosh Hashanah/Yom Kippur     Fall     Kosher

Yield Yield: 1 cake, serving at least 20 (D)

Number Of Ingredients 16

Torte
2 tablespoons unsalted butter
1 cup sugar
1/4 cup milk
3 tablespoons dark wildflower honey
5 cups all-purpose flour
1 tablespoon baking soda
1 large egg
Filling
1/4 cup regular cream of wheat
2 cups milk
1 teaspoon vanilla extract
1 3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter
1 1/4 cups sugar
1 large egg
1 cup apricot or sour cherry preserves (about)

Steps:

  • 1. To make the torte, put the butter, sugar, milk, and honey in a small pan. Warm it over a low heat, beating well, and then let cool.
  • 2. Sift the flour and the baking soda onto a board. Make a well and break the egg into it. Mix thoroughly with your hands, then add the contents of the small pan. Make a dough, kneading a few minutes until the dough is smooth. Divide into 4 balls. Cover and let rest for 1 hour.
  • 3. Using a rolling pin, flatten each ball and roll out into a 10- by 15-inch rectangle. Place on 4 greased cookie sheets and bake in a preheated 400-degree oven until the surface is golden brown, about 15 to 20 minutes. (Watch carefully: The dough burns quickly.) Remove the sheets from the oven and let stand overnight at room temperature. If you do not have 4 cookie sheets, use 2 and then repeat.
  • 4. Before going to bed, prepare the filling. Place the cream of wheat and the milk in a small pan, stirring constantly until thickened, about 2 minutes. Add the vanilla extract.
  • 5. Let cool slightly. Add the butter, sugar, and egg. Beat with a mixer. Cover and refrigerate overnight.
  • 6. The next day, place half of the filling on the first pre-baked sheet of dough. Put the second sheet of dough on top of the first and spread on the apricot or sour cherry preserves. Then put the third sheet on top, spread the remaining filling on it, and finally top with the last sheet. Let stand for at least 6 hours. Cut with a sharp knife into small squares, which is what Mr. Fenyvesi's mother likes, or into diamonds, which is what Jenny preferred.

Tips:

  • Use high-quality honey: The honey you use will have a big impact on the flavor of your cake, so be sure to use a honey that you enjoy the taste of.
  • Don't overmix the batter: Overmixing the batter can make the cake tough, so be sure to mix it only until the ingredients are combined.
  • Bake the cake in a warm oven: A warm oven will help the cake to rise evenly.
  • Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
  • Use a light frosting: A heavy frosting will weigh down the cake and make it less enjoyable to eat.

Conclusion:

Romanian honey cake is a delicious and unique dessert that is perfect for any occasion. With its rich, moist texture and sweet honey flavor, this cake is sure to be a hit with everyone who tries it. If you're looking for a new and exciting dessert to try, be sure to give Romanian honey cake a try. You won't be disappointed!

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