Medovnik (Honey cake): Difference between revisions
From Cookipedia
(Update SEO meta tags) |
No edit summary |
||
| (7 intermediate revisions by 2 users not shown) | |||
| Line 2: | Line 2: | ||
<!-- seo --> | <!-- seo --> | ||
{{#seo: | {{#seo: | ||
|title=Medovnik (Honey cake) | |title=Medovnik (Honey cake) recipe | ||
|titlemode=replace | |titlemode=replace | ||
|keywords=#cake #dough #butter #cream #boil #condensedmilk #caramel #ground #icingsugar #egg #walnuts | |||
|hashtagrev=032020 | |||
|description=A popular cake in the Czech Republic, Slovakia and the Ukraine | |description=A popular cake in the Czech Republic, Slovakia and the Ukraine | ||
}} | }} | ||
<!-- /seo --> | <!-- /seo --> | ||
{{Template:AdvancePreparation}} | |||
A popular [[Cake|cake]] in the Czech Republic, Slovakia and the Ukraine. | |||
{{recipesummary | {{recipesummary | ||
|DatePublished=10th January 2017 | |DatePublished=10th January 2017 | ||
| Line 19: | Line 23: | ||
|PrepTime = 50 minutes (plus 30 hours waiting time) | |PrepTime = 50 minutes (plus 30 hours waiting time) | ||
|CookTime = 20 minutes | |CookTime = 20 minutes | ||
|TotalCalories = | |TotalCalories = 4249 | ||
|PortionCalories = | |PortionCalories = 531 | ||
|Image = [[Image:Medovnik Honey cake recipe.jpg| | |Image = [[Image:Medovnik Honey cake recipe.jpg|thumb|middle|none|alt=Electus]] | ||
}} | }} | ||
</ | </table> | ||
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px"> | |||
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Ok if you have a sweet tooth!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">2</span>/5</span> | |||
<span class="reviewDesc">I don't, so it's not for me I'm afraid 😕</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
</tr></td> | |||
</table> | |||
{{RecipeIngredients | {{RecipeIngredients | ||
| Line 40: | Line 55: | ||
| 5 tablespoons strong black [[Coffee|coffee]] | | 5 tablespoons strong black [[Coffee|coffee]] | ||
| 100 grams [[Ground|ground]] [[Walnuts|walnuts]] | | 100 grams [[Ground|ground]] [[Walnuts|walnuts]] | ||
| | | 20 grams roughly chopped [[Walnuts|walnuts]] | ||
}} | }} | ||
===[[Mise en place]]=== | ===[[Mise en place]]=== | ||
| Line 54: | Line 69: | ||
| Stir until the ingredients are well combined and warm. | | Stir until the ingredients are well combined and warm. | ||
| Remove from the heat, beat in the [[Bicarbonate of soda|bicarbonate of soda]] and [[Plain flour|plain flour]] to form a firm [[Dough|dough]]. | | Remove from the heat, beat in the [[Bicarbonate of soda|bicarbonate of soda]] and [[Plain flour|plain flour]] to form a firm [[Dough|dough]]. | ||
| Set aside to cool and firm up for 30 minutes. At this point it should be a nice | | Set aside to cool and firm up for 30 minutes. At this point it should be a nice [[biscuit]] [[Dough|dough]] consistency and you should be able to roll it out onto [[Parchment paper|parchment paper]] without it sticking. | ||
| Preheat the [[Oven|oven]] to 200° C (400° F - gas 6), [fan oven 180° C] | | Preheat the [[Oven|oven]] to 200° C (400° F - gas 6), [fan oven 180° C] | ||
| Take the [[Dough|dough]], and divide into 6 even pieces. | | Take the [[Dough|dough]], and divide into 6 even pieces. | ||
| Line 74: | Line 89: | ||
[[Category:Cooking with wine|Honey cake]] | [[Category:Cooking with wine|Honey cake]] | ||
[[Category:Baked or roasted|Honey cake]] | [[Category:Baked or roasted|Honey cake]] | ||
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/cake|#cake]] [[Special:Search/dough|#dough]] [[Special:Search/butter|#butter]] [[Special:Search/cream|#cream]] [[Special:Search/boil|#boil]] [[Special:Search/condensedmilk|#condensedmilk]] [[Special:Search/caramel|#caramel]] [[Special:Search/ground|#ground]] [[Special:Search/icingsugar|#icingsugar]] [[Special:Search/egg|#egg]] [[Special:Search/walnuts|#walnuts]] | |||
</code><!-- /footer hashtags --> | |||
Latest revision as of 16:08, 18 March 2024
This recipe requires preparation in advance!
A popular cake in the Czech Republic, Slovakia and the Ukraine.
| Medovnik (Honey cake) | |
|---|---|
 |
| Servings: | Serves 8 |
| Calories per serving: | 531 |
| Ready in: | 1 hour, 10 minutes (plus 30 hours waiting time) |
| Prep. time: | 50 minutes (plus 30 hours waiting time) |
| Cook time: | 20 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 10th January 2017 |
|
Best recipe reviewOk if you have a sweet tooth! 2/5 I don't, so it's not for me I'm afraid 😕 |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 30g butter
- 2 tablespoons honey
- 100g icing sugar
- 250g plain flour
- 1 egg
- 1 teaspoon bicarbonate of soda
- 1 397g can sweetened condensed milk
- 250 g of unsalted butter
- 3 tablespoons of rum
- 5 tablespoons strong black coffee
- 100 grams ground walnuts
- 20 grams roughly chopped walnuts
Mise en place
- Boil the can of sweetened condensed milk for 2 hours, in the can. The timing for this is not exact, but the longer you boil the darker the caramel becomes.
- Do not open until several hours later when the can has cooled sufficiently.
- It is best to boil it the day before you want to use it. This process caramelises the milk.
Method
- Place the icing sugar, butter, egg and honey in a heatproof bowl over gently simmering water.
- Stir until the ingredients are well combined and warm.
- Remove from the heat, beat in the bicarbonate of soda and plain flour to form a firm dough.
- Set aside to cool and firm up for 30 minutes. At this point it should be a nice biscuit dough consistency and you should be able to roll it out onto parchment paper without it sticking.
- Preheat the oven to 200° C (400° F - gas 6), [fan oven 180° C]
- Take the dough, and divide into 6 even pieces.
- Roll out each piece into a thin round - use a 15cm round tin as a guide for this.
- When you have your six rounds, put on a baking sheet and place in the preheated oven for 4-5 minutes. You need to keep a close eye while these are cooking - we want firm discs, with a pale golden colour.
- Once you have the caramelised milk, blend it with the butter until creamy. This will be used between the layers and to coat the cake.
- Take a disc of sponge, cover generously with rum and coffee mixture using a pastry brush then cover with cream.
- Place the next sponge disc on top, and repeat until you have added all 6 layers, press the layers gently down as you go.
- Cover the whole cake with the caramel cream and then sprinkle with the ground and chopped nuts.
- Place in the fridge for a least 6 hours or best overnight to set and allow the cream to soak into the sponge discs.
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!
#cake #dough #butter #cream #boil #condensedmilk #caramel #ground #icingsugar #egg #walnuts