A towering layered cake of thin honey-spiced biscuit rounds sandwiched with rich sour cream filling, aged until meltingly soft.
Instructions
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1
Melt butter, honey, and sugar together. Add baking soda (it will foam). Cool slightly.
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2
Beat in eggs. Add flour and cinnamon, mix into smooth dough.
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3
Divide into 8 portions. Roll each paper-thin, bake at 180C for 5-6 min until golden.
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4
Whip sour cream with condensed milk for the filling.
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5
Layer baked rounds with filling, stacking all 8 layers.
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6
Coat sides with filling, press crushed walnuts. Refrigerate overnight before serving.
Did You Know?
Medovnik must rest overnight so the layers soften and meld — cutting it too early is considered a culinary crime in Czech households.
The Story Behind Medovnik
Medovnik came to Czech lands from Russian-influenced confectionery traditions in the 19th century. The technique of building multiple thin layers with cream between them creates a cake that transforms overnight from crisp and layered to a unified, moist masterpiece.
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