Medovnik is a classic Czech honey cake, consisting of thin, lightly spiced honey layers with a creamy filling in between. The cake is traditionally cut into slices and is popular as a dessert with coffee or tea. In this article, we share our own Medovnik recipe and explain which types of honey are best suited for baked goods.
What is Medovnik?
Medovnik literally means "honey cake" and originates from the Czech Republic and Slovakia. The cake consists of 7 to 9 thin, baked honey-based dough layers, alternated with a light filling of sour cream and whipped cream. After layering, the cake is left to chill in the refrigerator for at least one night, which softens the crispy layers and allows the flavors to meld. The result is a creamy, lightly spiced cake that you serve in thin slices.
Which Honey to Choose for Medovnik?
For the Medovnik dough, you incorporate the honey into a heated butter mixture, after which the whole is baked. A type of honey with a full, slightly spicy flavor works well here, as the flavor won't disappear during baking. Consider flower honey for a classic, rounded honey flavor, or chestnut honey if you prefer a darker, more pronounced flavor in your cake.
Recipe: Medovnik Honey Cake (14 slices)
For the dough:
- 500 g all-purpose flour
- 150 g sugar
- 100 g butter
- 4 tablespoons honey
- 2 large eggs
- 1 teaspoon baking soda
- 1 pinch of salt
For the filling:
- 600 g sour cream
- 400 ml heavy cream
- 100 g powdered sugar
- 100 g walnuts, coarsely chopped, for garnish
Preparation:
- Heat the butter, sugar, and honey in a double boiler over low heat until the butter is melted and the sugar is dissolved. Do not boil.
- Remove from heat, let cool slightly, and whisk in the eggs and baking soda.
- Add the flour and pinch of salt and knead into a smooth dough.
- Wrap the dough in plastic wrap and let rest for 20-30 minutes.
- Preheat the oven to 180°C (350°F). Divide the dough into 7-8 balls and roll each ball thinly into a circle of about 20-22 cm (8-9 inches).
- Bake each layer for 5-7 minutes, until lightly browned at the edges. Let cool completely.
- Whip the sour cream, heavy cream, and powdered sugar together until light and fluffy to create a thick filling.
- Stack the layers alternately with the filling, and spread filling on the top and sides as well.
- Let the cake chill, covered, in the refrigerator for at least 6 hours, preferably overnight.
- Sprinkle with walnuts and cut into 14 slices.
Which Types of Honey Are Suitable for Baking?
Not every type of honey behaves the same way in the oven. Some varieties remain liquid for a long time and mix easily into a batter, while others have a distinct flavor that holds up well after baking. Here are a few types of honey that are well-suited for baked goods:
- Acacia honey – stays liquid for a long time and has a mild flavor, making it easy to use without overpowering other flavors in your baked goods.
- Linden honey – has a lightly spiced, slightly fresh-minty undertone and is often used in cakes, bread, or cookies.
- Flower honey – the classic, versatile choice with a soft, rounded flavor that is widely applicable in baking recipes.
- Chestnut honey – dark and robust in flavor, ideal if you want a distinct, slightly bitter honey note in your cookies or cake.
Storage and Serving
Store the Medovnik covered in the refrigerator and consume the cake within a few days. Serve the slices chilled, for example with a cup of coffee or tea.
Frequently Asked Questions
Can I use any type of honey for Medovnik? In principle, yes, but a honey with a full flavor, such as flower honey or chestnut honey, will hold its own better after baking than a very light, subtle honey.
Why does Medovnik need to be in the refrigerator overnight? During chilling, the crispy baked layers absorb moisture from the filling, making them soft and the cake easier to cut.
Can I freeze Medovnik? Yes, the cake can be frozen (uncut or pre-cut). Thaw the cake slowly in the refrigerator before serving.
Which honey is best for baking in general? That depends on your taste preference: mild baked goods pair well with acacia honey or linden honey, while heartier baked goods, such as gingerbread or speculaas, go better with a darker type of honey such as chestnut honey.
