Moist Honey Cake recipe
Experience the rich culinary traditions of Eastern Europe with our delicious Lithuanian honey cake recipe, also known as Medutis. This moist and sweet dessert is perfect for special occasions and holiday gatherings.
Equipment
- 20 cm cake form
Ingredients
- 80 g sugar
- 80 g honey
- 40 g butter
- 1 egg
- 290 g of flour (+40g for sprinkling on the table)
- 0.5 tsp cinnamon
- 0.5 tsp baking powder
- 0.25 tsp vanilla powder
Filling
- 500 g sour cream (30-35%)
- 2 tbsp powdered sugar
- Half of small lemon juice
Instructions
- In the bowl mix dry ingredients: 290g of flour, vanilla powder, baking powder and cinnamon.
- In another bowl add butter, sugar, and honey. Melt it in the steam bath. Let it cool down a bit and then mix in the egg.
- To the butter, sugar, honey and egg mixture, gradually add dry ingredients. When the mixture becomes firm, start mixing by hand. Once done, place dough in a bowl, wrap top with plastic wrap and let it rest in the fridge for 30-40 minutes.
- Preheat the oven to 180-190°C.
- Sprinkle the table with the left 40g of flour, take a piece of dough and roll it thinly. Transfer it on the baking paper and roll a bit again. With the cake form cut the form you need and remove the leftover pieces.
- With the fork, stab the dough several times. Bake in the oven for 4-5 min (depending on the oven). Cake layer must become brown. Repeat this process until there’s no dough is left. You will need 8 cake layers. Crush the leftover pieces (can also blend them) to use for decoration. Choose one cake layer with the smoothest surface and set it aside – it will be used for the last top layer.
- Prepare the filling: in the bowl add sour cream and powdered sugar, mix with a hand mixer until it’s texture just starts to become stiff (5-7min).
- Add lemon juice, mix for a bit and try if the taste is good for you. Add more lemon juice if you want more sourness. Continue mixing till texture becomes stiff, but be careful not to over mix it (3-5min). You can also leave mixture in the fridge for 1-2hours to become stiffer.
- Start layering the cake: at the bottom add cake layer – thick layer of sour cream mixture – cake layer – sour cream mixture and continue till you put on top the smoothest pad. With the left sour cream mixture cover the top and sides of the cake.
- Now take the crushed cake pieces and cover all the cake with them.
- Carefully cover the cake with plastic wrap (or in other your preferred way) and put it in the fridge. Let it stay overnight or even better – for a day (then it will become even more moist).
Notes
Note! If filling is not stiffening try adding 1 tsp of gelatin (prepare gelatin according to package instructions). OR you can leave mixture in the fridge for 1-2hours to become stiffer.
Best to use high quality and very thick sour cream. My favorite one is DVARO sour cream.