Medovnik Czech Honey Cake
User Reviews
5
Medovnik Czech Honey Cake
Description
The preparation of Medovnik begins by caramelizing sweetened condensed milk, which is boiled in its can for two hours to produce a rich caramel tone. Once cooled, this caramel milk combines with softened unsalted butter to create a velvety cream filling. The cake layers are made by mixing eggs, sugar, honey, and butter over a double boiler to gently warm and combine, avoiding curdling. Adding baking soda and flour completes the thin batter that is baked into multiple layers.
These honey-scented cake layers bake to a delicate tenderness with a slight chew from honey’s natural properties. The assembled cake alternates these layers with the caramel cream filling, resulting in a moist, sweet cake that is neither too dense nor dry. Sprinkled ground walnuts contribute texture and nuttiness, enhancing the overall flavor harmony.
Medovnik is traditionally sliced into about 12 pieces and served after resting overnight, allowing flavors to meld and cream to soften the cake layers. This cake is moderately sweet with warm honey and caramel notes, suitable for celebrations or a special dessert.
When cutting the layers, a 9-inch round plate can be used to achieve uniform circles. Excess cream can be reserved or spread on top, and the cake should be covered and refrigerated, lasting for up to a week under proper storage.
Ingredients
Honey cake layers:
- 3 egg
- 1 cup granulated sugar
- 2 ¼ tick butter unsalted
- 3 Tablespoons honey
- 3 cups all-purpose flour
- 1 teaspoon baking soda
Caramel cream filling:
- 14 ounces sweetened condensed milk
- 2 ¼ tick butter softened at room temperature, unsalted
Misc.:
- ½ cup walnut ground
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
- The cake typically yields 12 slices with a height of about 3 inches (7 cm).
- Use a 9-inch plate to cut uniform round layers; smaller plates create taller cakes with extra layers.
- Sprinkle ground walnut crumbs between each cream layer for additional texture and flavor.
- Let the cake rest overnight in the refrigerator, covered with plastic wrap, to develop flavor and soften layers.
- The cake can be stored refrigerated for up to one week when covered properly.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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