Medovnik Czech Honey Cake
User Reviews
5.0
15 reviews
Excellent
Medovnik Czech Honey Cake
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Try Medovník, a layered honey cake with caramel cream filling. The cake with a unique taste is incredibly moist, absolutely delicious, and tends to be the first sweet choice Czechs order with their coffee. Bake Medovnik at home according to this original Czech recipe. It is surprisingly easy to make!
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Ingredients
Honey cake layers:
- 3 eggs
- 1 cup granulated sugar
- 2 ¼ stick unsalted butter
- 3 Tablespoons honey
- 3 cups all-purpose flour
- 1 teaspoon baking soda
Caramel cream filling:
- 14 ounces sweetened condensed milk
- 2 ¼ stick unsalted butter softened at room temperature
Misc.:
- ½ cup ground walnuts
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Instructions
- Caramelize condensed milk: The day before, boil a can of 14 ounces sweetened condensed milk in water, keeping it completely covered, for 2 hours on low heat. After cooking, let it cool completely, ideally overnight. Never open the can while it's warm to avoid the risk of burns.
- Make the cream: Take 2 ¼ stick unsalted butter out of the fridge in advance to allow it to soften. If you forget or the butter is still stiff, let it soften briefly in the microwave (about 30 seconds should be enough). Cream the softened butter with the caramelized condensed milk until smooth, using an electric hand mixer on a low speed. Leave the mixture aside on the kitchen counter.
- Make the cake batter in a double boiler: Fill a pot with about 1 inch of water and bring it to a boil. Place a smaller pot on top so that its bottom does not touch the boiling water. Once the smaller pot is warmed up, reduce the heat. Add the 2 ¼ stick unsalted butter, 3 Tablespoons honey, 3 eggs, and 1 cup granulated sugar to the smaller pot. Using an electric mixer on low speed or a hand whisk, beat the mixture until the butter melts and everything combines into a smooth honey mixture. This should take between 5 and 10 minutes.
- Stir 3 cups all-purpose flour and 1 teaspoon baking soda in a bowl and add the warm honey mixture. Mix by hand or briefly with an electric mixer until you have a semi-liquid batter.
- Grease a baking sheet with a little fat and stick parchment paper onto the greased surface. Place a 9-inch (22 cm) diameter plate on the parchment paper and trace around it with a pencil.
- Using a pastry scraper, spread the batter in a thin layer within the marked circle, extending slightly beyond the line. Later, you will cut the cake layer according to the plate, crumble the edges, and use them to decorate the cake.
- Continue this process five times to create five cake layers.
- Bake each cake layer for 6 minutes in a preheated oven at 340 °F. Allow the cake layers to cool briefly, then carefully remove them from the parchment paper to avoid tearing. Do not stack the layers, as they would stick together.
- Trim each of the cooled cake layers to match the shape of the plate, ensuring they are all equal in size. Crumble the cut edges and mix them with ½ cup ground walnuts.
- Spread each honey layer with caramel frosting and place the next layer on top. Continue until all layers are used. Finally, spread the remaining cream over the top and sides of the cake, and sprinkle with the nut crumbs, covering the top and sides evenly.
- Place the assembled Medovník honey cake in the refrigerator and let rest overnight. The cake is beautifully soft, firm, and perfect for slicing the next day.
Notes
- One Medovnik cake makes 12 slices.
- The cake should be about 3 inches (7 cm) high, which I think is just right. It is not a flat cake!
- I used a plate with a diameter of 9 inches (22 cm) to cut a perfect circle for each layer. If you use a smaller plate, you will have an extra cake layer and a taller cake, but you might run into the issue of not having enough cream to cover the entire cake.
- If you have plenty of nut crumbs, feel free to sprinkle them over the individual layers as well. Spread the cream on each layer, then lightly sprinkle one or two tablespoons of crumbs on top. Repeat this process for each layer.
- Let the Medovník honey cake rest overnight in the refrigerator before serving. Refrigerate covered with plastic wrap. Well stored as described it lasts about a week.
Nutrition Information
Show Details
Calories
546kcal
(27%)
Carbohydrates
46g
(15%)
Protein
6g
(12%)
Fat
39g
(60%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
4g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
132mg
(44%)
Sodium
113mg
(5%)
Potassium
84mg
(2%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
1120IU
(22%)
Vitamin C
1mg
(1%)
Calcium
27mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 546 kcal
% Daily Value*
| Calories | 546kcal | 27% |
| Carbohydrates | 46g | 15% |
| Protein | 6g | 12% |
| Fat | 39g | 60% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 132mg | 44% |
| Sodium | 113mg | 5% |
| Potassium | 84mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 1120IU | 22% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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