▶️ How to make "Medovyk" Ukrainian Honey Cake - LIVESTREAM
"Medovyk" Ukrainian Honey Cake
Cook Time 🍳
Chef Anna here! If you ask any Ukrainian to name their favorite dessert, I guarantee that honey cake will be the most popular answer. In Ukraine, we call it Medovyk, which means "honey cake." This wonderful layered cake has been in our culinary repertoire for at least 100 years and has always stayed in fashion. Since the original recipe is quite labor-intensive, Medovyk is not an everyday dessert.
⅓ cup honey
- 4 ounces unsalted butter ❄
- ½ cup granulated sugar
- 3 eggs ❄
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon lemon juice
- 3 ½ cups all purpose flour, plus more for dusting
- ½ teaspoon salt
3 cups cream ❄
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- 2 cups sour cream ❄
- ¾ cup prunes
- 1 cup cognac, bourbon, or water
- 2 ounces hazelnuts
- Cutting board
- Paring knife
- Medium saucepan
- Rubber spatula
- Small saucepan
- Small bowl
- Large mixing bowl
- Measuring cups and spoons
- Plastic wrap
- Kitchen towel
- Rolling pin
- 9-inch plate
- 2 sheet trays lined with parchment paper
- Wire cooling rack
- Offset spatula
- Electric mixer or KitchenAid
Food processor or blender
1 cup cognac or bourbon
❄ Please keep refrigerated before class ❄
Honey Cake Layers
Frosting and Prunes
MISE EN PLACE 🥄
Honey Cake Layers
Preheat the oven to 400F.
- In a medium saucepan, melt together the honey, butter, and sugar over medium heat, stirring with a spatula until well mixed, about 4 minutes.
- Place the cognac or water into a small saucepan and bring to a boil over high heat. Place the prunes into a small bowl and pour the hot liquid on top. Allow them to soak for 30 minutes, then finely chop.
- Transfer the honey mixture to a large bowl and let sit for a few minutes until warm, but not hot. Add the eggs and whisk vigorously until smooth and fully incorporated. Add the baking soda and lemon juice and whisk until smooth without lumps.
- Using the spatula, gently fold the flour and salt into the honey and egg mixture. The dough should be very soft and barely sticky. If it is too sticky, fold in a couple more tablespoons of flour. Shape the dough into a ball, wrap in plastic wrap, and refrigerate until chilled.
- While the dough is chilling, transfer the hazelnuts to a sheet tray and toast for 5-6 minutes or until golden brown and delicious.
- Once the dough has chilled, unwrap the dough, place it on a lightly floured surface, and divide it into eight equal pieces. Set aside six pieces, covering them with a kitchen towel.
- Roll the other two pieces of dough into a ⅛ inch thick sheet. Using a 9-inch plate as a template, invert it onto the dough round and trace around the edge with a small knife.
- Lift the plate away, reserve the dough trim, and carefully transfer the dough round onto a sheet tray lined with parchment paper. Roll out and trim a second dough piece and transfer it to the same or another sheet tray.
- Bake the cake layers for 5-7 minutes or until deep golden brown.
- Once cooked, transfer them to a wire rack to cool completely. While the layers bake, prepare two more layers and transfer them to the oven once the first two come out. Repeat this process until all of the dough pieces are rolled out and baked, always reserving the dough trim.
- When all seven layers are baked, spread out all of the reserved dough and bake on one sheet tray until crispy and golden brown, 5-7 minutes. Let cool to room temperature on the wire rack.
Make the Frosting
While the dough is cooling, it’s time to make the frosting. In a medium bowl, using a whisk or electric mixer, whip together the cream, sugar, and vanilla until stiff peaks form. Using a rubber spatula, carefully fold in the sour cream just until incorporated.
Transfer the cooled dough trim to a food processor, add the hazelnuts, and pulse briefly until the mixture is like fine bread crumbs.
- Place a cake layer on a flat serving platter and top with a few tablespoons of frosting. Using an offset spatula, evenly spread the frosting to cover the layer and top with a little bit of chopped prunes. Top with a second layer of cake and frost. Continue to stack and frost the layers until there are none left.
- Spread the remaining frosting over the top and sides of the cake. Sprinkle the cake crumb and hazelnut mixture evenly over the cake.
- Cover and refrigerate the cake for at least 4 hours, or preferably overnight, before serving. Enjoy!
Note from the Chef 👩🍳
Please have a Food processor or blender on hand for this recipe.
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