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.
French Cruller Recipe
French Cruller Donuts are the lightest, most airy donuts you will ever taste. Crispy, golden exterior with a tender interior that practically melts in your mouth. It makes the perfect weekend breakfast recipe when you want something special but still simple.
Unlike typical yeast dough donuts, French Cruller Donuts are made of choux pastry dough, the same dough used in my Éclair Cake recipe, cream puffs, and churros. The texture is much more delicate, light and crispy than a typical yeasted donut. My recipe makes a bakers dozen. 12 donuts plus one for the chef!
Next time you’re craving fresh donuts, skip Dunkin’Donuts, Krispy Kreme, and grocery stores, and make these French cruller doughnuts instead. I promise these are going to be your new favorite donuts.
Bakery style donuts at home
I’m not a professional pastry chef but I would say these this French crullers recipe come pretty close to bakery perfection. These donuts take a little bit of patience, but the results are absolutely worth it.
Fluffy and soft
One bite will make you roll your eyes to the back of your head and back.
Affordable
For a fraction of the cost, you can make enough donuts to feed your family and your neighbors.
Simple ingredients
Avoid artificial flavors, preservatives and additives with homemade donuts. Plus, just 2 simple ingredients for the sweet glaze: water and powdered sugar. (Maple syrup and honey not required.)
These kitchen tools/gadgets will make your French Cruller Donut experience easier and more enjoyable. See below for any substitutions.
A candy thermometer: When the donuts are placed into oil that is not hot enough, it easily absorbs the oil and becomes very greasy. Shop my exact kitchen thermometer here. (Affiliate link)
A kitchen scale: Flour is easily over-measured. My number one tip is get a scale. Shop my exact kitchen scale for baking here. (Affiliate link)
Piping bag with a star tip: Amazon has an affordable bundle for pastry bags and piping tips. Shop my exact tip and bags here. (Affiliate link)
Stand mixer : A standing mixer with the paddle attachment works best to thoroughly mix the ingredients. You may also substitute with an electric hand mixer.
Heavy-bottomed pot: A cast iron or Dutch oven distributes the hot oil temperature more evenly than a typical stainless steel pot.
Parchment paper: The dough is very sticky. Shaping on sheets of parchment paper and cutting around each donut is necessary in order to safely place into the hot oil.
Step 1: Heat the water and butter
In a medium saucepan, combine butter, water, sugar and salt. Heat over medium heat until butter is melted and mixture starts to simmer.
Step 2: Mix in flour
Add the flour all at once. Stir vigorously with wooden spoon or rubber spatula until the mixture forms into a smooth ball. Set aside in a bowl to cool for 5-10 minutes until warm to the touch.
Step 3: Beat one egg at a time
Use a stand mixer with a paddle attachment or a hand mixer to beat one egg at a time until fully combined. By the last egg, the dough will become smooth, shiny, sticky and thick.
Step 4: The “V” shape test
When you lift beater out of the choux dough, it should form a “v” shape that slowly breaks off. This indicates the dough is the right consistency.
If you measured the ingredients with a scale, which I highly recommend and strongly encourage, you won’t have this problem. But if you do, here’s how to remedy the situation. If the dough is too runny, fix it by adding a tablespoon of flour until the dough achieves the proper thickness. If the dough is too stiff, add a teaspoon of water until the dough becomes smoother.
Prepare the piping bag
Fill the bag about halfway with the choux pastry dough and twist the end so the dough stays contained in the bag and doesn’t spill out from the top.
Prepare the parchment paper
Use a black permanent marker and a small cup about 3-inches in diameter, to draw 13 circles on a large sheet of parchment paper.
Use the lines as a guide to pipe a thick circle, leaving about 2-inches in the center, overlapping the ends together. Cut the parchment paper around each donut.
Refrigerate the choux pastry
Lay cling wrap or plastic wrap directly on the surface of the dough and refrigerate for at least 1 hour.
Heat the oil
Heat oil over medium heat in a large, heavy bottom Dutch oven or pot, about 3-inches deep. Use a thermometer to keep the temperature between 350°F to 355°F. A cast iron or Dutch oven distributes the hot oil temperature more evenly than a typical pot.
Fry the donuts
Gently place three donuts into the oil at a time, leaving space for them to puff up and move around. The oil should bubble immediately when you place the donuts. If it doesn’t it’s not hot enough.
Set a timer
Set a timer for 2-3 minutes on each side. Remove the donuts from the oil using a slotted spoon and place on the wire rack. Repeat until you have no more donuts.
Make the glaze
Combine the simple glaze ingredients together and whisk until smooth. While the donuts are still warm, dip the tops only in glaze and set aside on the rack to drip any excess off.
I’ve made these classic donuts time and time again; here are some of my expert tips for the best French Cruller Donut recipe.
Set an alarm when frying
Maintain a steady oil temperature between 350°F and 355°F and avoid overcrowding the pot—this helps each donut cook evenly and prevents the oil from cooling too quickly. The donuts should be getting golden brown at the 2 minute mark on each side.
Accurately measure your ingredients
Flour is easily over-measured. For best accuracy, use a kitchen scale. Shop my exact scale here. (affiliate link)
Use a candy thermometer
If the oil is too high, the outside of the crullers will burn and the center will be undercooked. If the oil is too low, the donuts will absorb more oil, making them heavy and greasy. Shop my exact thermometer here. (Affiliate link)
Although it’s not absolutely required, please trust me when I say it’s a necessity! I can’t imagine a classic French Cruller Donut without it. The donut on it’s own is not sweet at all. Try it first before you skip it. The glaze is fairly thin and mostly there for flavor.
If the oil is too cold, crullers take longer to cook and absorb more oil. Keep the temperature between 350°F to 355°F and avoid overcrowding the pot for best results.
You can make the choux pastry dough ahead of time, up to one day. Cover tightly with cling wrap or plastic wrap and store in the refrigerator. Bring to room temperature for 30 minutes before placing the dough in the piping bag, shaping and frying. The dough will stiffen up when chilled and makes it hard to pipe. Soften it with your hands by pressing the bag between your palms.
French crullers are light and flavorful on their own, but if you want to switch it up, try a honey glaze for subtle sweetness, a maple glaze for a warm, cozy twist, or a vanilla glaze with lemon zest (not lemon juice) for a simple, classic finish.
French cruller donuts best are served same day. Cover leftovers tightly with plastic wrap and store at room temperature. They are still incredibly soft next day but I wouldn’t stretch it more than that.
I hope you enjoy this delicious donut recipe! 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! For more delicious recipes, don’t forget to follow us on Facebook, Instagram, Pinterest and Subscribe on YouTube.
I will never order a french cruller donut at the store after trying this delicious recipe!
I don’t the see the video…what am I missing?
Hi Trey, you can find the video at the end of the recipe card.
The most amazing, soft donuts!
Thanks, Mike!
I consider myself to be a connoisseur of donuts. In our house we have a day of the week dedicated to devouring donuts called Donut Mondays, where we scope out the highest rated donut shops in our area and try both new recipes and old favorites each week. Patricia’s French Cruller Donut recipe is simply amazing! The ratio of sweetness to donut is right on point. The donuts are light and airy and not greasy in the slightest. Her donuts were just as delicious the next day which is not typical of most donuts. Majority of donuts are really only good to be eaten the day of and are particularly sad when eaten the next day. Patricia’s French Cruller Donuts are just as delicious when eaten on the second day as they are when they are freshly made. I’m a bit sensitive to textures but the texture to these donuts in particular is very enjoyable. Patricia’s recipe is best donut recipe I’ve come across yet and is a must try for anyone who has a love of donuts like I do!
Hi Ligia! Okay this has to be our sweetest comment yet!! Thank you for taking the time to sharing this lovely review. 🙂 We appreciate you!
I knew I to make this recipe when I saw Patricia post it on Instagram. The only terrible part is I had to make a second batch so do yourself a favor and double the recipe!! They literally melted in my mouth. You will not be disappointed.
These are the kind of reviews we love to get! Thank you, Dae! 🙂
These were the best French cruller donuts I’ve ever had. My bakery always runs out of them first. I’m so glad I found a recipe I can make at home and tastes just as good. Do yourself a favor and double the recipe.
Hi Bogdan, thank you so much for the review! We’re very proud of this recipe and I’m glad to see you’re enjoying it as much as we are. Happy baking!
These are amazing!!
Thank you, Bre! 🙂