Sunday, September 16, 2012

Medovnik or Czech Honey Cake..........

Medovnik or Honey Cake

While we were in Prague, we ate Medovnik three time in different places. Even though they look very similar, they were not similar in taste. How? I don't know why. I think it is the same situation with the empanadas or empanadillas recipe. They all look the same and taste similar, but the dough are always different. 

Cafe Per Lei....Where we try our first Medovnik

In any case, Medovnik is a cake that captures you. It is sweet, smooth, with a hint of "dulce de leche", and light. As soon as we were back, I started to look on the websites for its recipe. And.....What I found?......Many different recipes with the same name, but very similar in shape.

It is interesting to know that it seems that this cake has its origins in either Russia or Ukraine, and very family has its own recipe. Nevertheless, the common ingredient among recipes are honey and a caramel made with milk (like dulce de leche).

Among many recipes I read (Thanks to Google for helping me in the translation!), I found one recipe in a Czech blog that captured my attention (and the blog was in English)....It was a discussion of the many recipes of Medovnik and its variants. I did it.....and yes....We love it!!.......every piece of this cake made us walk through the streets of Prague again.....

1 cup sugar
2 eggs, beaten
1/4 cup butter
2 tablespoons honey
3 teaspoons baking powder
3 cups all-purpose flour 

Cream Filling

1 (14-ounce) can sweetened condensed milk
3 eggs, beaten
2 tablespoons honey
1/4 cup butter
In a large saucepan over medium heat, combine sweetened condensed milk, eggs, honey, and butter. Stirring constantly, bring to a boil; boil until it thickens. Remove from heat and cool

 Lightly flour a cookie sheet. Precut 5 sheets of wax paper or parchment paper into 8-inch circles (dimensions don’t matter, thickness does). If using wax paper, lightly grease.

In a small bowl, combine sugar and eggs; set aside. In a large saucepan over low heat, melt butter. Add honey, egg-sugar mixture, and baking powder; stir constantly until well blended and foamy. Remove from heat. Stir in flour until dough is not sticky (if sticky add additional flour).

Separate dough into (5) five equal pieces and place onto the wax paper or parchment paper circles; cover each with plastic wrap to keep warm. Using a floured rolling pin, roll one section into a round 1/4-inch thick. 

Preheat oven to 375 degrees. Place on prepared cookie sheet (if using wax paper, remove) and bake 3 to 5 minute or until just barely golden but not brown (watch it carefully). Remove from and oven. Remove from baking sheet and cool on a wire rack. Repeat with the remaining (4) four sections of the dough, reflouring cookie sheet if necessary.

On a large serving dish, alternate 5 layers of cake circles and Cream Filling, applying the cream filling liberally between layers. Sprinkle chopped walnuts on top. Let the cake sit 6 to 8 hours before serving.

Consistency of the filling



  1. Hola, pasé a desearte feliz 18.
    Y además me econtré con esta receta desconocida para mi, pero que me pareció interesante. Es que además me cae estupendo ya que ando tras recetas con miel. Encargo de unas prodcutores de Monte Patria, por donde anduve unas semanas y obvio me acordé de ti por esos lares. Me pegué pasada por Combarbalá y Cogotí, estaba lindo tras una lluvia.

  2. Marcela, guapa, ya te dije que esperaba la receta y la verdad es que me encantará hacerla. Haber si
    me queda la mitad de bien que a ti. Me parece que tiene que saber muy bien y tiene una presentación de lo mejor, con todas las capas de bizcocho iguales. Eres un artista. Me parece que antes de poner las nueces picadas le pones un poco de crema de relleno, ¿verdad? Besinos.

  3. Ça fait beaucoup penser au gâteau Napoléon fait en Russie. J'en ai mangé et il est délicieux.
    Le tien lui ressemble beaucoup. Il va falloir le faire pour voir la différence.
    Une réalisation très gourmande.
    A bientôt.

  4. Holaaaa !!!

    Ya estoy de vuelta y poniéndome al dia poco a poco.

    Qué bonito viaje has hecho. Hace poco estuvo una amiga mia y vino maravillada . Ya leí que tu también.

    La tarta tiene un corte perfecto y se ve requetebonita . Me la voy a apuntar en pendientes que me ha hecho tilín.