Medovnik (Honey cake): Difference between revisions
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|title=Medovnik (Honey cake) recipe | |title=Medovnik (Honey cake) recipe | ||
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|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 | ||
}} | }} | ||
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A popular [[Cake|cake]] in the Czech Republic, Slovakia and the Ukraine. | |||
{{recipesummary | {{recipesummary | ||
|DatePublished=10th January 2017 | |DatePublished=10th January 2017 | ||
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|TotalCalories = 4249 | |TotalCalories = 4249 | ||
|PortionCalories = 531 | |PortionCalories = 531 | ||
|Image = [[Image:Medovnik Honey cake recipe.jpg| | |Image = [[Image:Medovnik Honey cake recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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<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> | |||
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{{RecipeIngredients | {{RecipeIngredients | ||
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| 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. | ||
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[[Category:Cooking with wine|Honey cake]] | [[Category:Cooking with wine|Honey cake]] | ||
[[Category:Baked or roasted|Honey cake]] | [[Category:Baked or roasted|Honey cake]] | ||
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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.
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#cake #dough #butter #cream #boil #condensedmilk #caramel #ground #icingsugar #egg #walnuts