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Medovnik Czech Honey Cake
5 from 15 votes

Medovnik Czech Honey Cake

Medovnik Czech Honey Cake is a layered dessert made with honey-infused cake layers and caramel cream filling. The cake’s thin, tender layers are baked from a mixture containing eggs, sugar, honey, and flour, combined carefully in a double boiler. The creamy filling blends caramelized condensed milk with softened butter, creating a rich, smooth texture. Ground walnuts add nutty accents, and the assembled cake rests overnight to develop its characteristic moistness and flavor.

Prep Time
1 hr
Cook Time
6 mins
Additional Time
2 hrs
Total Time
3 hrs 6 mins
Servings: 12
Calories: 546 kcal
Course: Cake
Cuisine: Czech

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Continue this process five times to create five cake layers.
  8. 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.
  9. 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.
  10. 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.
  11. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 546

% 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.