HONEY CAKE recipe aka UKRAINIAN MEDIVNYK. Family recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while reducing saturated fat.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides similar creaminess with fewer calories.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is a lower-glycemic sweetener.

cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream is dairy-free and adds richness.

Place butter, honey, and sugar in a thick base pot on medium heat until melted.

Slowly add eggs while stirring the mixture.

Add baking soda and remove from heat when the mixture grows in size.

Pour into a bowl, add salt, and let it rest for 10 to 15 minutes at room temperature.

Sift in flour in two or three additions, stirring well after each.

Cover batter with clear wrap and refrigerate for 1 hour.

Whip heavy cream, icing sugar, and sour cream in a bowl, increasing speed until almost done.

Add vanilla extract and honey to the cream and mix together.

Preheat oven to 170°C.

Divide batter into 10 equal pieces and roll each into a thin circle (3-5 mm).

Prick each layer with a fork and bake for 4 to 5 minutes until golden brown.

Use a plate or baking ring (18 cm diameter) as a stencil to cut out perfect circles from the baked layers.

Let the layers cool down.

Put a little cream on the bottom of the cake stand to stick the first layer.

Frost each layer with about 75g of cream and stack them on top of each other.

Cover the cake with clear wrap and place an adjustable baking ring around it.

Allow the cake to set in the fridge overnight.

Shred leftover cake pieces in a blender for decoration.

Frost the sides of the cake with remaining cream and decorate with cake crumbs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens