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