Foods | Cooking
Hints & Tips
This 5-layer cake is wonderful! I have seen as
many as 15 layers used for this cake, but this 5-layer version is
absolutely wonderful! This recipe comes from my daughter Brenda’s
dear friend Lena Hennegan who moved to Oregon. She made this cake
for my family and said it is her mother's recipe. She actually calls
it "Honey Pie." It would be excellent served with coffee or tea.
I've rewritten the recipe to make it easier to follow. It would be
excellent served with coffee or tea.
Photo from Radio Prague Inside Central Europe.
History of Honey Cakes - According to the web site,
Discover the Taste of Europe:
Honey cake or Medovik are one of the most popular
cakes in Russia. This is a honey torte or multi-layered cake of flat
biscuits (cookies) with a creamy, caramel filling. The cake has
cookie type layers that can range from 5 to 10 layers. I think every
Russian baker has their own version of this cake. It takes a little
time and patience to make this cake, but it is well worth it!
The history of honey-cakes goes back as far as the
history of honey. The honeybees lived on our planet 15 million years
ago, long before humans did. We know for a fact that honey and milk
were the main food consumed by prehistoric people. In 1919, a spider
web cave was found in Spain with a 15-20000 year old mural showing
people collecting honey from wild bees.
Honey-cake itself has a long history. Prehistoric
people came up with the idea of mixing flour and honey together to
bake a sweet cake. Prehistoric people considered the honey to be a
food of the gods, so at ceremonies requiring sacrifice, honey cakes
were also offered. Ancient Greeks gave out honey cakes in many
shapes and forms at their ceremonies. In one Egyptian grave, pieces
of honey cake were found among the other artifacts.
Russian Honey Cake Recipe:
Basic Rules for Baking or here for
Secrets Of A Successful Cake. Check out more of Linda's wonderful
Yields: 1 cake
Prep time: 30 min
Bake time: 25 min
1 cup granulated sugar
1/4 cup butter
2 tablespoons honey
3 cups all-purpose
Cream Filling (see recipe below)
Preheat oven to 375 degrees F. Lightly flour a cookie sheet. Precut five (5) sheets of wax paper or parchment paper into 8-inch circles
(dimensions don't matter, thickness of dough does). If using wax paper, lightly grease.
In a small bowl, combine sugar and eggs; set aside.
In a large saucepan over low heat, melt butter. Add honey, egg-sugar mixture, and baking powder; stir constantly until well blended and foamy.
Remove from heat.
Stir in flour until dough is not sticky NOTE: If dough is sticky, add additional flour (a little at a time).
The dough is more like a cookie dough or, as the Europeans say, biscuits.
Separate dough into five (5) equal pieces and place onto the wax paper or parchment paper circles; cover each
dough section with plastic wrap to keep warm.
Using a floured rolling pin, roll one section into a round 1/4-inch thick. Place on prepared cookie sheet (if using wax paper, remove)
and bake 3 to 5 minute or until just barely golden but not brown (watch it carefully). Remove from and oven. Remove from baking sheet and cool on a wire rack.
Repeat with the remaining (4) four sections of the dough, re-flouring cookie sheet if necessary.
Prepare Carmel-Cream Filling.
On a large serving dish, alternate 5 layers of cake circles and Cream Filling, applying the cream filling liberally
between layers. With the fifth layer, crumble the cake into small pieces and sprinkle over the top of the cake. TIP: I have found that using
an 8-inch springform pan makes assembling the cake so much easier. Line the bottom of the springform pan with parchment paper.
Let the cake sit 6 to 8 hours before serving. The longer the cake sits in the refrigerator, the better the flavors get integrated
with each other and the dough softens into the filling.
Yields one (1) cake.
1 (14-ounce) can
sweetened condensed milk
Carmel Cream Filling:
2 tablespoons honey
1/4 cup butter
In a large saucepan over medium heat, combine sweetened condensed milk, eggs, honey, and butter. Stirring constantly, bring to a boil; boil until
the mixture thickens.
Remove from heat and let cool.
Linda Stradley - By
What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. -