The Honey Cake (Medovnik) | How to make The Honey Cake (Medovnik)

10 reviews
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ByShikha Sachdeva
Created on 8th Sep 2015
  • The Honey Cake (Medovnik), How to make The Honey Cake (Medovnik)
The Honey Cake (Medovnik)by Shikha Sachdeva
  • The Honey Cake (Medovnik) | How to make The Honey Cake (Medovnik) (31 likes)

  • 10 reviews
    Rate It!
  • By Shikha Sachdeva
    Created on 8th Sep 2015

About The Honey Cake (Medovnik)

Most unusual and delicious cake that pampers your tastebuds and leaves you wanting more. A big thanks to Shilpi Choudhri for inspiring me to make this cake.Recipe taken from www.czechinthekitchen.com.

The Honey Cake (Medovnik) is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of European cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style The Honey Cake (Medovnik) at your home. The Honey Cake (Medovnik) by Shikha Sachdeva will help you to prepare the perfect The Honey Cake (Medovnik) at your home. You don't need any extra effort or time to prepare this. It just needs few minute for the preparation and 45 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious The Honey Cake (Medovnik).

  • Prep Time0mins
  • Cook Time45mins
  • Serves12People
The Honey Cake (Medovnik)

Ingredients to make The Honey Cake (Medovnik)

  • 450 grams Flour
  • 180 grams Icing Sugar
  • 180 grams Unsalted Butter
  • 1 Egg
  • 1 ½ teaspoon Baking Soda
  • 6 tablespoons Honey
  • 4 tablespoons Cream
  • 1 teaspoon Cocoa Powder
  • for caramel cream: 1 Can Sweetened Condensed Milk
  • 200 grams of Unsalted Butter
  • 70 grams roughly chopped walnuts or pecans
  • The secret ingredient: 1 ½ Tablespoons of Sugar
  • 150 ml of Water
  • 50 ml of Rum (or more depending on taste)

How to make The Honey Cake (Medovnik)

  1. In a double boiler warm mix with a hand mixer,add in the butter, sugar, egg, honey and cream, cook for about 5 minutes. In a separate bowl mix the flour, baking soda and cocoa powder.
  2. Mix the wet ingredients into the dry ingredients and let it sit for about 10 minutes covered with a plastic wrap. It should be of a nice cookie dough consistency and you should be able to roll it out onto a parchment paper without sticking.
  3. On parchment paper draw an 8 inch circle and roll out approximately 160 grams of dough into a circle onto the paper to bake. Roll out 7 same sized circles and bake each one for 6 to 7 minutes at 350°C.
  4. Once they are baked set aside and cool on wire rack. These can be baked ahead of time and kept in fridge for up to a week or frozen for up to a month
  5. The amount of dough will not be exact for the cookies, bake the extra amount and later grind it up with the nuts to coat the outside of the cake
  6. To make the cream you must first boil the can of sweetened condensed milk for 3 hours, in the can. The timing for this is not exact, but the longer you boil the darker the caramel becomes.
  7. Do not open until several hours later when the can has cooled sufficiently. Blend 1 can with the butter until creamy. This will be used between the layers and to coat the cake.
  8. Mix the rum, sugar and water in a bowl and keep aside.
  9. Layer the cookies, lay the first cookie on a plate, and brush the rum water on the top of the cookie then cover with cream and sprinkle with the chopped nuts.
  10. Brush both sides of the second and subsequent cookies with the rum water and cover with the caramel butter and nuts until all the cookies have been layered.
  11. Cover the whole cake with the caramel cream and then with the cake/cookie crumbs and nuts. Place in the fridge for a least 4 hours or overnight to set and allow the cream to soak into the cookies to ensure that it isn’t crunchy.
  12. Once the cream soaks into the cake and it has had a chance to sit, it will remain moist and perfect for over a week in the fridge even uncovered
My Tip: You can skip the sugar in the rum and water. The cake might become too sweet.

Reviews for The Honey Cake (Medovnik) (10)

Madhuchanda Sharmaa year ago
wow..the layers look amazing..would try it out soon!
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sshilpa bakshi2 years ago
awsome and healthy recipe
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Ruchira Hoon2 years ago
I gots to make
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Deviyani Srivastava2 years ago
Wow, this cake looks amazing.
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Bindiya Sharma2 years ago
lovely!!..will definitely be making this cake very soon!!
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Sujata Limbu2 years ago
looks fantastic! more please :D
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Sukhmani Bedi2 years ago
looks delicious!
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Geetu Israni2 years ago
She is so awesome baker..hands full of magic..
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Jasleen Chopra2 years ago
Fantastic recipe!
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Radhe Rathi2 years ago
She is the best baker in town...
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