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Medovnik
Montenegrin Honey Cake
A moist and fragrant honey cake, layered with a creamy filling. This dessert is a beloved treat in Montenegro and across Eastern Europe, known for its delicate honey flavor and tender crumb.
🧂 Ainekset
- 3.5 cups All-purpose flour(plus more for dusting)
- 1 tsp Baking soda
- 0.5 tsp Baking powder
- 6 ounces Unsalted butter(1.5 sticks, at room temperature)
- 0.5 cup Honey(plus more for syrup)
- 1 unit Large eggs(at room temperature)
- 3 tbsp Milk(preferably full-fat, slightly warmed)
- 1.5 tsp Kosher salt
- 1 quart Heavy cream(cold)
- 0.5 cup Powdered sugar(for filling)
- 16 ounces Sour cream(for filling)
- 1 13.4-ounce can Dulce de leche(for filling)
- 0.5 cup Water(for honey syrup)
- 1 tbsp Lemon juice(for honey syrup)
👨🍳 Ohjeet
- 1
Make the cake layers: In a large bowl, cream together the butter and honey until smooth. Beat in the egg and milk until combined. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- 2
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be thick. Divide the dough into 8 equal portions. On a lightly floured surface, roll each portion into a thin circle (about 8-9 inches in diameter).
- 3
Place the dough circles on baking sheets lined with parchment paper. Prick each circle with a fork. Bake in a preheated oven at 180°C (350°F) for 5-7 minutes, or until lightly golden. Let cool completely.
💡 Ammattilaisvinkit: Bake one layer at a time if necessary. - 4
Make the filling: In a stand mixer, whip the cold heavy cream with powdered sugar until stiff peaks form. In a separate bowl, combine the sour cream and dulce de leche, then gently fold into the whipped cream.
- 5
Make the honey syrup: In a small saucepan, combine honey and water. Bring to a simmer and cook for 5 minutes. Stir in lemon juice and cook for 2 more minutes. Let cool slightly.
- 6
Assemble the cake: Place one cake layer on a serving plate. Brush generously with honey syrup. Spread a layer of filling over the cake. Repeat with remaining layers, ending with filling on top.
- 7
Refrigerate the cake for at least 2-3 hours, or preferably overnight, to allow the flavors to meld and the cake to soften.
💡 Ammattilaisvinkit
- ✓Ensure the cake layers are very thin for a delicate texture.
- ✓Allowing the cake to rest in the refrigerator is crucial for the layers to soften and the flavors to develop.
- ✓Use good quality honey for the best flavor.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add finely chopped walnuts or pecans between the layers.
- For a richer filling, incorporate a bit of vanilla extract.