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Medivnyk
Ukrainian Honey Cake
Medivnyk is a rich and aromatic Ukrainian honey cake, often featuring multiple thin layers of honey-infused dough separated by a creamy frosting, traditionally made with sour cream. It's known for its deep flavor and moist texture, which develops as it rests.
๐ง ์ฌ๋ฃ
- 1 cup Honey(preferably buckwheat honey)
- 1/2 cup Unsalted butter
- 1/2 cup Granulated sugar
- 3 Large eggs
- 3.5 cups All-purpose flour(plus more for dusting)
- 1.5 teaspoons Baking soda
- 1.5 teaspoons Lemon juice
- 2 cups Sour cream
- 3 cups Heavy whipping cream
- 1.5 cups Confectioners' sugar
- 1 teaspoon Vanilla extract
- 1 cup Walnuts(chopped, for decoration (optional))
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the honey dough: In a medium saucepan, combine honey, butter, and granulated sugar. Heat over medium heat, stirring until melted and sugar is dissolved. Remove from heat and let cool slightly.
- 2
In a large bowl, whisk together the eggs and lemon juice. Gradually whisk in the slightly cooled honey mixture. In a separate bowl, whisk together flour and baking soda.
- 3
Add the dry ingredients to the wet ingredients in batches, mixing until a soft dough forms. It will be quite sticky. Cover the dough and refrigerate for at least 1 hour, or until firm enough to handle.
- 4
Divide and roll the dough: Divide the chilled dough into 7-8 equal portions. On a lightly floured surface, roll each portion very thinly (about 1/8 inch thick) into a circle (around 9 inches in diameter). You can use a plate or cake pan as a guide for cutting.
- 5
Bake the layers: Preheat oven to 400ยฐF (200ยฐC). Place the dough circles on parchment-lined baking sheets. Bake for 5-6 minutes each, until golden brown. Bake the scraps as well for decoration.
- 6
Cool the layers: Carefully transfer the baked layers to a wire rack to cool completely. Trim any uneven edges while still warm.
- 7
Prepare the frosting: In a stand mixer, whip the heavy cream with confectioners' sugar and vanilla extract until stiff peaks form. In a separate bowl, whisk together sour cream and a tablespoon of honey (optional, for extra sweetness). Gently fold the sour cream mixture into the whipped cream.
- 8
Assemble the cake: Place one cake layer on a serving plate. Spread a generous layer of frosting over it. Repeat with remaining layers, frosting each one. Use the baked scraps, crumbled, to decorate the sides and top of the cake. You can also use chopped walnuts.
- 9
Rest the cake: Cover the cake and refrigerate for at least 24 hours (preferably 48 hours) to allow the layers to soften and flavors to meld.
๐ก ์ ๋ฌธ๊ฐ ํ
- โRolling the dough very thinly is key to achieving the characteristic texture of Medivnyk.
- โDon't overbake the layers; they should be golden brown and slightly crisp when baked, as they will soften during resting.
- โAllowing the cake to rest for at least 24 hours is crucial for the layers to absorb moisture from the frosting and become tender.
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- Add a pinch of cardamom or cinnamon to the dough for added spice.
- Incorporate chopped dried fruits like prunes or dates into the frosting.
- Use a different frosting, such as a custard or buttercream, though sour cream is traditional.