Medus Kūka (Latvian Honey Layer Cake)
A beloved traditional Latvian dessert, this multi-layered honey cake features thin, delicate cake layers generously spread with a sweet, tangy sour cream frosting. It's known for its rich honey flavor and moist texture, which improves with time.
🧂 Ingredients
- 125 g Butter(unsalted, softened)
- 150 g Honey(runny)
- 125 g Soft light brown sugar
- 500 g All-purpose flour(plus extra for dusting)
- 1 tsp Baking soda
- 0.25 tsp Salt
- 1 tsp Ground ginger
- 2 tsp Ground cinnamon
- 1 tsp Mixed spice
- 3 ea Large eggs
- 2 tsp Vanilla extract
- 800 g Thick sour cream
- 200 g Cream cheese(full fat, softened)
- 1 cup Granulated sugar(for the cream)
- 75 g Chopped walnuts(optional, for between layers)
👨🍳 Instructions
- 1
Preheat oven to 200°C (175°C fan/Gas Mark 6). Line baking trays with parchment paper. Draw 23cm (9-inch) circles on the parchment as templates for the cake layers.
💡 Tip: You can use a plate or bowl to trace the circles. - 2
In a large saucepan, combine butter, honey, and brown sugar. Cook over medium heat for 5 minutes, or until melted and bubbling. Remove from heat and let cool slightly.
- 3
In a separate bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and mixed spice.
💡 Tip: Ensure all dry ingredients are well combined. - 4
Whisk eggs and vanilla extract in a jug. Gradually whisk the egg mixture into the slightly cooled honey mixture.
💡 Tip: Whisk continuously to prevent the eggs from cooking. - 5
Add the dry ingredients to the wet ingredients and mix with a wooden spoon until a dough forms. It should be slightly soft and pliable.
💡 Tip: You may not need all the flour; add just enough to form a workable dough. - 6
Divide the dough into 8 equal portions. Keep covered with a damp kitchen towel to prevent drying.
- 7
Roll out each portion of dough very thinly (2-3mm) within the traced circles on the parchment paper.
💡 Tip: Work on a lightly floured surface or directly on the parchment. - 8
Bake each layer for 8-10 minutes, or until golden brown and puffed up. Carefully transfer the baked layers to a wire rack to cool.
- 9
While the layers cool, prepare the cream: Beat together sour cream, cream cheese, and granulated sugar until smooth and firm.
💡 Tip: Ensure the cream cheese is softened for easier mixing. - 10
Trim the edges of the cooled cake layers to create neat rounds. You can use the scraps for decoration.
- 11
Assemble the cake: Place one cake layer on a serving plate. Spread a generous amount of cream over it. Sprinkle with chopped walnuts if using. Repeat with the remaining layers.
- 12
Cover the entire cake with the remaining cream. Decorate with cake crumbs or extra walnuts if desired.
💡 Tip: Use the trimmed cake scraps, crumbled, for decoration. - 13
Refrigerate the cake for at least 8 hours, or preferably overnight, to allow the flavors to meld and the cake to soften.
💡 Pro Tips
- ✓The cake tastes even better on the second or third day.
- ✓If the dough becomes too sticky, add a little more flour.
- ✓For a richer cream, use a higher fat content sour cream.
🔄 Variations
- Add a tablespoon of rum or brandy to the cream for an adult version.
- Incorporate a layer of dulce de leche for a caramel twist.
- Use a mix of nuts like almonds or pecans instead of walnuts.