Medovnik (Honey cake)

This recipe needs advance preparation!

Medovnik (Honey cake)
Best recipe review Ok if you have a sweet tooth! 2/5 I don't, so it's not for me I'm afraid 😕 Paul R Smith

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

A popular cake in the Czech Republic, Slovakia and the Ukraine

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

1. Place the icing sugar, butter, egg and honey in a heatproof bowl over gently simmering water.
2. Stir until the ingredients are well combined and warm.
3. Remove from the heat, beat in the bicarbonate of soda and plain flour to form a firm dough.
4. 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.
5. Preheat the oven to 200° C (400° F - gas 6), [fan oven 180° C]
6. Take the dough, and divide into 6 even pieces.
7. Roll out each piece into a thin round - use a 15cm round tin as a guide for this.
8. 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.
9. 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.
10. Take a disc of sponge, cover generously with rum and coffee mixture using a pastry brush then cover with cream.
11. Place the next sponge disc on top, and repeat until you have added all 6 layers, press the layers gently down as you go.
12. Cover the whole cake with the caramel cream and then sprinkle with the ground and chopped nuts.
13. 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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