Medovyk (Layered Honey Cake)
User Reviews
4.9
Medovyk (Layered Honey Cake)
Description
The process begins by gently melting honey, butter, and sugar together in a water bath, allowing the flavors to meld while carefully managing heat to prevent burning. Baking soda is added to the mixture to create lightness. After cooling slightly, eggs and flour are whisked in to produce the dough, which is chilled before being divided into eight portions. Each portion is rolled out into thin circles using a springform pan to trace shapes that bake quickly to a golden finish.
These thin baked layers become the foundation of Medovyk, allowing for a rich yet tender cake when assembled with a suitable filling. The layers' honey sweetness and tender crumb provide the characteristic profile of this Eastern European dessert. Although the filling is not described, it typically complements the honeyed layers with creamy or sour elements.
Medovyk requires careful rolling and baking of multiple thin layers, which demands attention but results in a visually appealing, multi-layered cake suitable for celebrations or special occasions. Allowing the layers to cool thoroughly before assembly helps maintain their texture and ease of handling.
Ingredients
- 3 tbsp honey
- 3 egg
- 3 ½ oz butter
- 8 oz sugar
- 14 oz flour
- 1 tsp soda
- 2 ½ cups milk
- 2/5 oz vanillin
Instructions
- Melt the honey, 0.2 oz butter (6g), and 1 cup (200g) of sugar in a water bath. Stir continuously. Leave it to sit melted for 5 minutes until fully combined. Add the soda. Stir for another minute.
- Set the honey batter aside. Let it cool for 2-3 minutes.
- Add 2 eggs. Stir quickly with a whisk. Add 12 oz (350 g) flour. Stir the pastry well. Place it in the freezer.
- Take the pastry out of the freezer. Divide it into 8 equal parts. Shape every piece into a ball and put them into the freezer again.
- Heat the oven to 390 ºF (200 ℃).
- Take one ball out of the freezer. Roll it into a thin circle on a flat work surface dusted with flour.
- Use the bottom of a spring form pan to trace a pastry circle. Put the trimmings aside.
- Line the baking tray with baking parchment. Place the pastry on top. Place the pastry trimmings round it. Bake for 3-5 mins.
- While one layer is in the oven, make the second layer. Repeat for 8 layers. Put them aside and allow to cool.
- Combine half a cup of milk, 1 egg, a cup of sugar, and 1 oz of flour. Bring the remaining milk to a boil. Pour the milk into the egg batter and stir well. Cook the cream until dense.
- Add the vanilla sugar to the cream. Stir and set aside. Add 1.8 oz of softened butter and whisk the cream well. Cool the cream.
- Poke the pastry layers with a fork so the cream soaks in. Spread the cream (2-3 tbsp for every layer) over the pastry layers. Put them on top of each other. Generously coat the top and sides with cream.
- Crumble up the pastry trimmings. Sprinkle the top and sides of the honey cake with the trimmings.
- Cool the honey cake for at least 8 hours. Serve.
Notes
User Reviews
Overall Rating
4.9
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