Medovnik Honey Cake

Medovnik, also known as Marlenka in commercial form, is one of the most beloved cakes in the Czech Republic. This magnificent layered creation features thin, soft cake layers infused with honey, generously filled with dulce de leche-style caramel cream, and covered in a coating of crushed cake and chopped walnuts. The result is a cake that is simultaneously light and richly indulgent.

While medovnik requires some advance planning due to the caramel preparation, the actual assembly is straightforward, and the results are spectacular. This is the cake you'll find in every Czech patisserie and cafe, sliced to reveal its beautiful layers and served with strong coffee or tea.

The Origins of Medovnik

Honey cakes have a long history in Central and Eastern European baking, where honey was the primary sweetener before refined sugar became widely available. The layered version we know today as medovnik evolved in the 20th century, influenced by Russian medovik and similar regional variations.

The commercial version called Marlenka was developed in Armenia before becoming enormously popular throughout the Czech Republic. Today, homemade medovnik remains a point of pride for Czech home bakers, with each family often having their own closely guarded variation of the recipe.

Step-by-Step Instructions

Day Before: Prepare the Caramel

1. Remove the label from the condensed milk can. Place the sealed can in a large pot and cover with water by at least 5cm (2 inches). The water level is crucial - the can must remain completely submerged throughout cooking.
2. Bring to a gentle boil, then reduce heat to maintain a low simmer. Cook for 2.5 to 3 hours, checking periodically and adding more hot water as needed to keep the can covered. Never let the water level drop below the can.
3. After cooking, carefully remove the can from the water (it will be very hot) and let it cool completely to room temperature. Then refrigerate overnight. The caramel will thicken further as it cools and will be a deep golden color when opened.

Baking Day: Making the Layers

1. Preheat your oven to 180C (350F). Line a baking sheet with parchment paper. You will need to bake the layers one or two at a time, depending on your oven size.
2. In a medium saucepan, combine the butter, sugar, and honey. Heat over medium-low heat, stirring constantly, until the butter melts and sugar dissolves. Do not let the mixture boil.
3. Remove from heat and let cool for 5 minutes. Beat in the eggs one at a time, mixing well after each addition. The mixture should be smooth and homogeneous.
4. Add the baking soda - the mixture will foam up and increase in volume. This reaction creates the characteristic lightness of the cake layers. Stir to combine.
5. Gradually add the flour, mixing until you have a soft, slightly sticky dough. It should be pliable but not too wet. If it's very sticky, add a bit more flour, a tablespoon at a time.
6. Divide the dough into 8-10 equal portions (about 80g each). Keep unused portions covered with plastic wrap to prevent drying.
7. Working with one portion at a time, roll the dough very thin (about 2-3mm) on a floured surface. Use a plate or cake pan as a template to cut circles approximately 22-24cm in diameter.
8. Transfer each rolled layer to the prepared baking sheet and prick all over with a fork. Bake for 5-6 minutes, until the layer is lightly golden and just set. The layers will firm up as they cool.
9. While layers are still warm, trim to uniform circles using your template. Save all trimmings - you will crush these to coat the finished cake. Repeat with remaining dough portions.

Making the Caramel Cream

1. Open the chilled can of caramel. It should be thick, smooth, and a deep amber color. Transfer to a large mixing bowl.
2. In a separate bowl, beat the softened butter until light and fluffy, about 3 minutes with an electric mixer.
3. Gradually add the caramel to the butter, beating continuously until the mixture is smooth, creamy, and increased in volume. This cream should be spreadable but hold its shape.

Assembling the Cake

1. Place your first cake layer on a serving plate or cake board. Spread a thin, even layer of caramel cream over it - about 2-3 tablespoons per layer.
2. Continue stacking layers, spreading cream between each one. Press gently to help the layers adhere. Reserve about 1/3 of the cream for coating the outside.
3. Once all layers are stacked, spread the remaining cream over the top and sides of the cake, creating a smooth coating.
4. Crush the reserved cake trimmings into fine crumbs. Mix with the chopped walnuts. Press this mixture onto the top and sides of the cake, covering it completely.
5. Refrigerate the assembled cake for at least 4 hours, preferably overnight. This resting period allows the cream to soften the layers, making them melt-in-your-mouth tender.

Variations and Adaptations

While the classic medovnik uses only caramel cream, some bakers alternate layers of caramel with sour cream-based filling for a tangier contrast. Others add a thin layer of chocolate ganache between certain layers for extra richness.

For a simpler approach, you can substitute store-bought dulce de leche for the homemade version, though the flavor will be slightly different. Look for high-quality dulce de leche in specialty grocery stores or Latin American markets.

Storage and Make-Ahead Tips

Medovnik actually improves with time. Store the assembled cake in the refrigerator for up to one week - the layers will become progressively softer and more flavorful. It can also be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.

For more about Czech cakes and their cultural significance, visit the Wikipedia cake encyclopedia or explore the Wikimedia Commons gallery of Czech cakes.