If you’ve never made Russian Honey Cake before, don’t let those beautiful layers intimidate you. This no-bake shortcut version is made with graham crackers! It delivers the classic Medovik flavor with minimum effort and tastes like it took hours to make.
Traditional Medovik is a multi-layer honey infused cake with a creamy filling made of sour cream, heavy cream and condensed milk. Instead of making traditional honey cake layers, this shortcut version uses graham crackers to create soft, cake-like layers that form after chilling. Combined with a rich cream filling, this no bake dessert is light, sweet and incredibly satisfying.
Easy to make
Easy to prepare in less than 30 minutes. Only needs a few hours in the fridge but you can make it the night before.
Simple ingredients
Budget friendly with just a few ingredients you probably already have.
No oven required
Easy no bake, make ahead dessert that tastes like you spent all day baking.
Graham crackers: Store-bought puff pastry sheets are sold in the refrigerator or freezer section at your local grocery store.
Cream cheese: The base of the creamy filling.
Sour cream: Adds that extra tang to balance the sweetness. A must!
Heavy cream: Use cold heavy whipping cream for best results.
Vanilla extract: For a little extra flavor.
Powdered sugar: Just enough sugar to satisfy your sweet tooth.
For the rest of the ingredients, please see the recipe card below!
The section below is a quick overview of how to make this recipe. For full details, see recipe card below!
Step 1
The section below is a quick overview of how to make this recipe. For full details, see recipe card below!
Step 1
Add the rest of the heavy cream with the powdered sugar and vanilla extract. Beat for 1-2 minutes until fluffy and soft peaks form. Do not add too much powdered sugar. The frosting should not be overly sweet since the graham crackers are very sweet! Small clumps may form from the powdered sugar but they should dissolve.
Generously spread the filling between each layer
The most common mistake is not adding enough filling between graham cracker layers. The crackers absorb the filling so be generous. It should be at least the thickness of the graham crackers,1.5x more!
Refrigerate overnight
For best results, refrigerate at least 4 hours or overnight to the let the layers soften.
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Step 1
Step 2
Step 3
Step 4
Yes! The only way for this cake to work is to refrigerate for at least 4 hours or overnight. It actually tastes better the next day as the layers soften, the cream solidifies and making it easier to slice.
You need to put enough cream between each layer because some of it gets absorbed from the graham crackers. It’s hard to give an exact measurement but the cream layer should be 1.5x to 2x the thickness of the graham cracker.
Chill the cake in the fridge at least 4 hours or overnight for best results. This helps the cream set and the layers soften, making it easier to slice.
Honey Cake is best served cold and a great make ahead recipe. Store leftover assembled cake in an airtight container or wrapped tightly in plastic wrap in the refrigerator for up to 3–4 days to maintain its texture and freshness.
I hope you love this easy shortcut Honey Cake recipe! Your feedback is valuable to us. If you try my recipes and love them, please take a moment to leave a five star review. Thank you for being part of the Bake Cook Repeat community! Don’t forget to follow us on Facebook, Instagram, Pinterest and Subscribe on YouTube for more easy no bake desserts and baking recipes!
I give you permission to steal this cake recipe for your Fourth of July dessert. This No Bake Berry Chantilly Flag Cake is light and elegant, layered with fresh berries, fluffy cream and ladyfingers. No oven required. Inspired by the famous cake from Whole Foods.
Perfect Fourth of July dessert
This patriotic red, white and blue dessert is most popular Fourth of July desserts because it’s refreshing and easy to prepare ahead of time.
No oven required
This no bake cake is perfect for summer days when you don’t want to turn on the oven.
Easy to make
The easiest make ahead cake recipe for spring or summer gatherings. Prep time is under 30 minutes.
Refreshing & light
Serve chilled with lots of fruit.
Chantilly cream is a lightly sweetened whipped cream with vanilla. Unlike traditional frosting, in this recipe I used cream cheese and heavy whipping cream. This combination creates a stable yet flavorful frosting that pair perfect with the soft ladyfingers and fresh fruit.
Fresh berries: A good variety of blue and red fruit to create the iconic American flag.
Jam: Use high-quality jam. I like blueberry, marionberry or mixed berries. Combined with smashed raspberries for the fruity layer between the cake.
Condensed milk and milk: Both used to soak the ladyfingers.
Ladyfingers: I love using lady fingers because it’s basically dried up cake!
Mascarpone and cream cheese: Stabilizes the chantilly cream and adds more depth in flavor.
Heavy cream: Used for the cream cheese frosting.
Powdered sugar: Ladyfingers are naturally not very sweet. Powdered sugar helps balance the cream and cake layers.
Vanilla extract and almond extract: Adds an extract touch of flavor iconic to chantilly cakes.
For the rest of the ingredients, please see the recipe index card below!
The section below is a quick overview of how to make this recipe. For the full recipe details, see recipe index card below!
Prepare the chantilly cream
In a large mixing bowl, add the softened mascarpone and cream cheese. Beat on high speed for 1-2 minutes until smooth. Beat cold cheeses for 2-3 minutes. This extra step helps prevent clumps.
Add 1/2 of the heavy whipping cream and beat until combined. When adding the last half of the heavy cream, also add the powdered sugar, almond extract and vanilla extract. Whip for 2-3 minutes or until soft peaks form. Do not overmix. Taste and adjust sugar as needed.
Make the jam layer and milk mixture
In a medium bowl, add jam and fresh raspberries. Smash and mix until combined. In a separate bowl, add condensed milk and whole milk. Stir to combine until dissolved.
Build the first layer
Lightly dip each lady finger in the milk mixture. Arrange in a single layer in a 9″x13″ pan.
Add the cream
Top with 1/3 of the cream of the chantilly cream over the ladyfingers. Use an offset spatula to spread a smooth even layer.
Add the jam
Spread the entire jam over the cream into an even layer.
Repeat the layers
Continue layering the ladyfingers and 1/3 of the chantilly cream. Make sure to reserve enough for the final layer.
The section below is a quick overview of how to make this recipe. For the full recipe details, see recipe index card below!
Smooth the top layer
Use an offset spatula to make sure the top layer is smooth.
Create the flag outline
Use the tip of a knife or a toothpick to outline the sections of the flag. Create a rectangle in the upper left corner and 3 horizontal even lines.
Layer the blue section
Layer the blackberries and blueberries in the corner.
Pipe the white stripes
Use a piping bag with a star tip to pipe thick straight lines on the horizontal outlines.
Layer the red fruit
Arrange the strawberries, raspberries and cherries in between the white frosting.
Cover and refrigerate
Cover with plastic wrap and refrigerate overnight for best results. Dust with powdered sugar before serving.
For best results, refrigerate for at least 8 hours or overnight. This gives enough time for the ladyfingers to absorb the surrounding moisture from the cream and jam.
For the most flavorful results, dip in sweetened condensed milk mixture or a simple syrup.
Dip each ladyfinger for only 1-2 seconds. They absorb liquid quickly and over-soaking can make the dessert too soft and ruin the layers.
No Bake Berry Chantilly Cake is a delicious make-ahead recipe. Store covered in the refrigerator for up to 3 days. Do not freeze once soaked.
I hope you find this to be the best Tres Leches Cake recipe! Your feedback is valuable to us. If you have any questions, please let me know in the comments. If you try this recipe and love it, please take a moment to leave a five star review. Thank you for being part of the Bake Cook Repeat community! Don’t forget to follow us on Facebook, Instagram, Pinterest and Subscribe on YouTube.
For more cake recipes, be sure to check out my Tres Leches Cake and Strawberry Tiramisu!
This healthy Waldorf Salad is simple, refreshing and ready in minutes. It combines crisp apples, chewy dates, crunchy pecans and celery in a creamy dressing for the perfect balance of sweet and savory flavors. You can serve it for lunch, a holiday gathering or a light dinner side dish.
Crunchy & Refreshing
Every bite is a mix of crunch and creaminess.
Irresistible homemade dressing
The dressing light made with mayo and Greek yogurt. It keeps this salad refreshing without being too heavy.
Easy to prep
There’s no cooking required. It’s simply a matter of washing, chopping and mixing. It can be made ahead of time, making it ideal for meal prep or entertaining.
Waldorf Salad is a fruit and nut salad. Originally served at the Waldorf Astoria Hotel in New York City in the 1800s, this salad combines apples, celery, dates, arugula, pecans and a creamy dressing for the perfect balance of savory and sweet flavors.
Apples: For crunch and sweetness. Compliments all the ingredients well.
Celery: For freshness and crunch. Most of the salad is made up of celery!
Dates: Dates add a caramel-like sweetness and chewy texture that makes this salad so irresistible and rich.
Mayonnaise and Greek yogurt: Greek yogurt adds extra protein and keeps the dressing light.
Parmesan: Adds a nutty, salty flavor and thickens the dressing.
Arugulal (optional): Adds more fullness to the salad but you may skip it completely.
Lemon juice: Freshy squeezed lemon juice provides acidity, brightness and freshness.
Maple syrup or honey: To balance out the acidity of the lemon and celery.
Olive oil: A good quality olive oil is important as the flavor of the dressing depends on it.
For the rest of the ingredients, please see the recipe index card below!
Step one
In a separate bowl, whisk together mayo, Greek yogurt, garlic, lemon juice, olive oil, salt, pepper, dill and parsley. Whisk until smooth.
Step two
Add parmesan and whisk until thick and combined.
Prepare the ingredients
Wash and chop the apples. Chop the apples and dates into bite sized pieces. Slice the celery and cucumbers into thin round slices. Roughly chop the pecans.
Make the creamy dressing
In a separate bowl, whisk together mayo, Greek yogurt, garlic, lemon juice, olive oil, salt, pepper, dill, parsley and parmesan until smooth.
Combine everything
To a large mixing bowl, add arugula, celery, dates, apples and pecans. Pour the creamy dressing over the top and toss until evenly coated. Best served chilled.
Chill the ingredients
Place the apples, celery and dates in the fridge before prepping the salad. This salad is best served cold.
Toss apples in lemon juice
Keep the apples fresh by tossing them in water and lemon juice.
Make it a meal
Add grilled or shredded chicken to make it a complete meal.
The original salad included apples, celery and mayonnaise. That’s it! I think my version is WAY better!
Yes! This salad tastes better chilled in the fridge for a few hours. You can prepare it one day in advance but some of the salad elements may lose their fresh crunch. Make the salad and toss everything together except the pecans and arugula. They will get soggy and loose their crunch.
Honeycrisp, Fuji, Gala or Granny smith apples are great choices because they stay crisp. I prefer Gala apples.
This healthy Waldorf Salad pairs well at any occasion with any spreads. Serve at holidays, weeknight dinners or special gatherings with a side of grilled chicken or steak and artisan bread.
If you’ve never made Russian Honey Cake before, don’t et those beautiful layers intimidate you. This no-bake shortcut version is made with graham crackers! It delivers the classic Medovik flavor with minimum effort and tastes like it took hours to make.
This No Bake Berry Chantilly Flag Cake is light and elegant, layered with fresh berries, fluffy cream and ladyfingers. No oven required. Inspired by the famous Berry Chantilly Cake from Whole Foods, this version skips the baking and uses ladyfingers instead.
This healthy Waldorf Salad is simple, refreshing and ready in minutes. It combines crisp apples, chewy dates, crunchy pecans and celery in a creamy dressing for the perfect balance of sweet and savory flavors.
Lemon Parmesan Gnocchi is a bright, creamy Italian pasta dish made with just a few simple ingredients for a quick weeknight meal.
This recipe is proof that chicken and potatoes don’t have to be boring. One-pan Lemon Chicken and Potatoes only require less than 10 minutes of prep time for a flavor that tastes like you’ve been in the kitchen all day.
Stuffed Shells. Easy, cheesy and perfect every time. Jumbo pasta shells filled with a creamy ricotta and spinach filling, baked in a rich marinara sauce. This Classic Italian American dish checks every box for a delicious dinner!
This One Pan Dumpling Bake recipe is worth the hype! It tastes like something you would order from Din Tai Fung. What makes this recipe great for quick weeknight dinners is the easy steps and simple ingredients.
If you love the bold, creamy and spicy flavors of jalapeno poppers, then this one-pot Jalapeno Popper Chicken recipe is about to become a weeknight favorite. Creamy sauce nestled between tender chicken and spicy jalapenos.
Looking for the best Banana Chocolate Chip Muffins that are moist, fluffy and loaded with gooey chocolate chips? This easy homemade muffin recipe is make with ripe bananas, simple ingredients and comes together in one bowl. Perfect for Breakfast, snacks or dessert!
During these colder months, Creamy Corn Chowder Soup is the only thing you need simmering on your stovetop.
Berries and Cream Filled Croissants. Flaky, buttery, golden croissants filled with an irresistible triple cream and homemade jam. It’s the perfect dessert to impress. Quick, simple and absolutely delicious. Nothing says I love you like homemade pastries. You can’t beat that!
Bakery style pastry
Berries and Cream Filled Croissants look and taste like they are from your local bakery shop but even better! It won’t cost you an arm and a leg.
Easy preparation
When hosting brunch, everyone needs an easy and delicious sweet treat that looks fancy.
Not too sweet
Maybe it’s the European side in me but I love semi-sweet desserts. I want to taste flavors, not sugar. This recipe is so delightful and light, you’ll want to eat more than one.
Puff pastry: Store-bought puff pastry makes this recipe quick and simple but you can use homemade, if you prefer. I used fresh, refrigerated puff pastry but you may also use frozen.
Mixed berries: I prefer a mix of frozen and fresh berries. Go for blueberries, raspberries and blackberries.
Lemon juice: Breaks through the sweetness of the fruit and cream.
Sour cream, cream cheese and heavy cream: When it comes to homemade cream filling, my famous triple cream combination is life changing. I know that’s a crazy claim but it is. It will literally make you say WOW! This recipe makes extra filling on purpose. Fill up those croissant babies!!
Gold foil: This is optional but sometimes being extra goes a long way, especially when it comes to pretty presentation. Shop my exact gold foil here. (Affiliate link)
For the rest of the ingredients, please see the recipe index card below!
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Prepare the puff pastry
Thaw the puff pastry per package instructions. Roll out onto a floured surface and cut into squares. Please note that refrigerated puff pastry sheets are a different size than freezer puff pastry sheets. If using refrigerated puff pastry, divide the sheet into 6 equal squares, about 5 inches x 5 inches. If using freezer puff pastry, use two sheets to cut 8 squares total.
Shape and seal the puff pastry
Brush each square with egg wash, then grab one corner and fold into a triangle. Press and seal the edges to ensure it doesn’t pop open too much in the oven. Brush the tops with more egg wash.
Bake
Depending on the puff pastry package directions, bake for 22-25 minutes until deep, golden brown.
Make the jam
While the croissants are baking, make the jam. Combine everything in a saucepan, frozen fruit does not need to thaw, and simmer for about 15-20 minutes until most of the fruit is broken down and the juices have thickened. Sauce with thicken as it cools.
Make the cream
You can make the cream up to one day ahead. Cover with plastic wrap and store in an airtight container in the refrigerator. Bring it to room temperature and give it a good mix before using to fluff it up again.
Assemble the croissants
The puff pastry must be completely cooled before assembling. Use a sharp knife to slice in half and spread both sides with jam. Then, pipe the filling on the inside. Shop piping bags with tips here. (Affiliate link) You may also find some at select craft stores. I used the #2C Drop Flower Tip from Michael’s Craft Store. Click here to shop. I prefer to use their piping bags as well. The quality is stronger and something I am more familiar with. Click here to shop my exact bags.
Frozen berries work well for the filling. You can make jam with fresh berries or frozen. Just keep in mind, fresh berries require a longer cooking due to a higher water content.
Use a non-stick pan and for extra protection, bake puff pastry directly on parchment paper.
Cold puff pastry
Keep the puff pastry chilled before working with it. Warm puff pastry is sticky and difficult to handle.
Allow the croissants to cool
To prevent the filling from leaking and melting, wait until the baked puff pastry has completely cooled.
Serve these flaky croissants with a cup of coffee for breakfast or enjoy them plain. They are delicious enough on their own. If you love this recipe, you’ll enjoy our Strawberry Tiramisu for another quick and simple sweet treat!
Croissants and puff pastry desserts in general are best enjoyed same day because their buttery, flaky texture diminishes over time. The longer they sit, they tend to lose their crispiness and become stale or soggy.
Your feedback is valuable to us. If you have any questions, please let me know in the comments. If you try my recipes and love them, please take a moment to leave a five star review. Thank you for being part of the Bake Cook Repeat community! Don’t forget to follow us on Facebook, Instagram, Pinterest and Subscribe on YouTube.
Outstanding recipe! I did take a shortcut though and I used large croissants from Sam’s club ( I baked and cooled them before cutting- not all the way through-then filled them. I froze some as well so I can just take one out of the freezer and thaw. Yes! they maintain a crispy flaky bite. Thanks for this recipe. Your recipe gets 5 stars but for some reason I’m unable to make it 5!
We’re so happy to hear this shortcut was a success! 🙂
These were good, though I would make a few adjustments if I made them again. I definitely think they could have used more blueberries, perhaps 3 cups instead of 2. I also think they could have used LESS of the cream mixture. Maybe 30% less. I also added more powdered sugar to my cream as it was too tart for my taste with just 1/4 c.
I appreciate your review! 🙂 Thank you for the suggestions. 🙂
My only complaint is that the recipe isn’t doubled. I’ve been drooling over these since you first shared the recipe and they are even more delicious than my mouth anticipated.
Thank you for the lovely review, Lavinia! We’re so glad it was better than you imagined! 🙂
I made these for Christmas breakfast and they were perfect. I used refrigerated pastry dough and got six out of one sheet. I did manage to over cook the blueberries but there were enough for our smaller group.
Thank you for the lovely review, Ellie! We’re happy you enjoyed our recipe. 🙂
My favorite flavors in a croissant! This is perfect!!
We are on the same wavelength. Thank you!
I made these a couple of weeks ago and I’m coming back to say this is a 5 star recipe. If I could give it 10 stars I would! So good! Thanks Patricia for another amazing recipe!
This is the best review we could receive! Thank you so much, Esther! 🙂
Hi Patricia, These look delicious and I am planning on making them for a party this weekend. I had a question about the gold leaf in your link. It says it is non-edible. I wondered if this link is incorrect and there is one that is edible that you use. Thanks. Kathleen
Thank you for catching that, Kathleen! I’ve updated the link. Happy baking! 🙂
Simply amazing, i had these at a party and they were delicious. I am so glad you posted the recipe , i cant wait to make them❤️
Thank you so much, Delia! 🙂
Definitely adding this to my list of recipes to make! Looks absolutely delicious! Everything that you make is like a work of art!
Thank you, Lidia! 🙂
There are so delicious. We had ate them all in one day. We also make them in a mini version! Perfect to take to gatherings or parties. Another winning recipe.
Thank you, Alina! We love to hear reviews like this. 🙂