Dessert

Medivnyk (Ukrainian honey cake)

Name: Medivnyk (Ukrainian honey cake)
Total time: 70 min
Yield: serves 8
Ingredients: 500 g Flour; 200 g Honey; 150 g Sugar; 4 Egg; 100 g Butter; 1 tsp Baking powder; 1 tsp Cinnamon; 300 ml Cream; 100 g Walnuts

Preparation time: 1 h 10
Servings: serves 8

Ingredients

serves 8

Flour — to buy500 g
Honey — to buy200 g
Sugar — to buy150 g
Egg — to buy4
Butter — to buy100 g
Baking powder — to buy1 tsp
Cinnamon — to buy1 tsp
Cream — to buy300 ml
Walnuts — to buy100 g

Preparation

Preheat the oven to 180°C. Melt the butter with the honey and sugar over a bain-marie gently, without boiling, until smooth and amber.
Off the heat, whisk in the eggs one at a time quickly so they don't cook on contact with the hot mixture.
Add the sifted flour, baking powder and cinnamon, mix until you get a soft dough.
Divide the dough into 4-5 equal portions, roll each thinly on a baking sheet and bake for 6-7 minutes per layer, until golden: this layering into thin sheets is medivnyk's signature.
Let the honey sponge layers cool completely.
Whip the well-chilled cream into a lightly sweetened whipped cream.
Assemble the cake, alternating a sponge layer with a layer of cream, until you run out, keeping some cream for the outside.
Crumble the sponge trimmings over the top and sides with the crushed walnuts, then let it rest in the fridge for at least 4 hours before serving: medivnyk is best well soaked, even the next day.