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Photo of The Honey Cake (Medovnik) by Shikha Sachdeva at BetterButter
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The Honey Cake (Medovnik)

Sep-08-2015
Shikha Sachdeva
0 minutes
Prep Time
45 minutes
Cook Time
12 People
Serves
Read Instructions Save For Later

ABOUT The Honey Cake (Medovnik) RECIPE

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.

Recipe Tags

  • Veg
  • Dinner Party
  • European
  • Dessert

Ingredients Serving: 12

  1. 450 grams flour
  2. 180 grams Icing sugar
  3. 180 grams Unsalted butter
  4. 1 egg
  5. 1 ½ teaspoon Baking Soda
  6. 6 tablespoons honey
  7. 4 tablespoons cream
  8. 1 teaspoon Cocoa Powder
  9. for caramel cream: 1 Can Sweetened Condensed Milk
  10. 200 grams of Unsalted butter
  11. 70 grams roughly chopped walnuts or pecans
  12. The secret ingredient: 1 ½ Tablespoons of sugar
  13. 150 ml of water
  14. 50 ml of Rum (or more depending on taste)

Instructions

  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

Reviews (10)  

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Madhuchanda Sharma
Jun-28-2016
Madhuchanda Sharma   Jun-28-2016

wow..the layers look amazing..would try it out soon!

sshilpa bakshi
Sep-13-2015
sshilpa bakshi   Sep-13-2015

awsome and healthy recipe

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