Medivnyk (Ukrainian Honey Layer Cake)
Local name: Медівник
In short: A tall honey cake of thin, spiced layers sandwiched with sour cream frosting, left overnight so it turns soft and sliceable. It takes about 1 h 45 min in total and makes 12 servings.
- Prep
- 1 h
- Cook
- 45 min
- Resting
- 12 h
- Total
- 1 h 45 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 430 kcal
Medivnyk is the honey cake found at Ukrainian birthdays, name days and Christmas tables. The dough is made by melting honey with butter and sugar, then rolled into thin sheets that bake in minutes. Layered with a lightly sweet sour cream frosting and left overnight, the crisp layers soften into a moist, spiced cake. It looks tall and impressive, but each step is simple. Plan for a night in the fridge before cutting.
Instructions
- Put the butter, honey and sugar in a large heatproof bowl over a pan of barely simmering water. Stir for 5 minutes until melted and smooth. Stir in the baking soda, which will foam up, and keep stirring for 1 minute. Remove from the heat.
- Cool for 5 minutes, then whisk in the eggs, salt and cinnamon. Stir in about three quarters of the flour, then knead in the rest on a floured surface until the dough is soft and smooth. Divide into 8 equal pieces and cover.
- Heat the oven to 180°C (350°F). Roll each piece between two sheets of parchment into a circle about 22 cm (8.5 in) wide and 2 mm thick. Slide the paper onto a tray, peel off the top sheet and bake for 4 to 5 minutes, until golden.
- Trim each layer into a neat 20 cm (8 in) circle with a plate while it is still warm, since it turns brittle as it cools. Collect the scraps and bake them for 2 minutes more, then crush them into crumbs.
- Whisk the sour cream, powdered sugar and vanilla until smooth and slightly thick.
- Stack the layers with about 1/3 cup (80 g) of frosting between each. Cover the top and sides with the remaining frosting and press the crumbs and walnuts onto the cake.
- Chill for at least 12 hours, or overnight, so the layers soften. Cut with a sharp knife.
Tips
- Roll the dough between sheets of parchment and bake on the paper. The dough is sticky when warm, and the parchment saves you from heavy flouring.
- Trim the layers while warm, since they turn brittle as they cool. Use the scraps as the crumb coating.
Questions and answers
How long should medivnyk rest before serving?
At least 12 hours in the fridge, and 24 is better. The layers absorb the frosting and become soft and cakelike.
Can I make medivnyk ahead of time?
Yes. It keeps for 4 days in the fridge and often tastes better on the second day.
Can I make the frosting less sweet?
Yes. Reduce the powdered sugar to 80 g (2/3 cup) for a less sweet frosting that lets the honey and spice come through.
How long does it take to make Medivnyk (Ukrainian Honey Layer Cake)?
About 1 h 45 min in total: 1 h of preparation and 45 min of cooking.
How many calories are in Medivnyk (Ukrainian Honey Layer Cake)?
About 430 kcal per serving, with 7 g of protein, 58 g of carbohydrates and 19 g of fat. These values are estimates.
Nutrition per serving
| Calories | 430 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 58 g |
| Fat | 19 g |
| Fiber | 1 g |
| Sugar | 36 g |
| Sodium | 330 mg |
Estimated values, calculated from the ingredients.
