Medovyk, or “honey cake” in English, is a very special addition to Babusya’s Kitchen, provided by a Ukrainian baker, Galyna Halavurta. When Russia invaded Ukraine on February 24, 2022, Galyna, like many other Ukrainians, searched for ways to send help to Ukraine. She started offering virtual baking classes of this delicious cake. Now, she shares her secrets with the readers of Babusya’s Kitchen.
For Galyna, baking has always been a special way to connect with those around her and express her emotions. “Honey cake has always been that special treat for me and my friends,” she told us. Together, the soft honey layers with the sour cream frosting create a delicate and light dessert that pairs nicely with a cup of tea or coffee, or even for breakfast for those with a sweet tooth.
Featured in: Babusya’s Ukrainian Cookbook
Ingredients
For the honey cake layers:
- •79 ml (⅓ cup) honey
- •115 grams (½ cup) butter
- •99 grams (½ cup) granulated sugar
- •3 large eggs, at room temperature
- •1½ teaspoons baking soda
- •1½ teaspoons lemon juice
- •420 grams (3½ cups) all-purpose flour, plus more as needed
For the cream filling:
- •710 ml (3 cups) heavy whipping cream
- •99 grams (1½ cups) granulated sugar
- •1 teaspoon vanilla extract (optional)
- •490 grams (2 cups) sour cream (smetana)
- •20–30 pieces of dried prunes,
For decoration:
- •50 grams (2 ounces) roasted walnuts
Preparation
For the honey cake layers: To a medium saucepan, add the honey, butter, and sugar, and melt them together over medium heat, whisking until all of the ingredients are melted and the sugar dissolves. Once the sugar has dissolved, remove the pan from the heat and add the eggs. Whisk vigorously until the eggs are incorporated.
Add the baking soda and sprinkle it with lemon juice to activate the baking soda. Whisk the mixture until no lumps remain. Fold in the flour gradually with a spatula. If you see the dough doesn’t come together and is still very sticky, you can add a bit more flour. If you have extra time, place the dough in the refrigerator for 1 hour, making it easier to roll.
Preheat the oven to 204°C (400°F). Line a baking sheet with parchment paper. Cut the dough into 7 pieces. Flour a work surface and roll each piece into a thin 23 cm (9-inch) circle around .3 cm (⅛-inch) thick. Place a 23 cm (9-inch) plate or cake pan over the rolled dough and trace around it with a knife to get an even circle. Keep the scraps, as they will be used for decoration.
Working in batches, place the layers on the prepared baking sheet and bake the layers for 5 to 6 mins or till they turn a golden color. Transfer the layers to a wire rack and let them cool completely. Bake the scraps as well. Once the baked scraps are cooled, pulse them together with the roasted walnuts in a food processor or chop them very finely.
For the cream filling: In a large mixing bowl, beat the heavy whipping cream with the sugar until the cream is fluffy and stiff. Add the vanilla extract if using, and fold in the sour cream with a spatula.
To assemble and decorate: Spread the cream generously on each cake layer and, if using, spread the prunes over the first two layers. Spread the remaining cream on the top and sides of the cake. Dust the top and the sides with the crumbs. Place the cake in the refrigerator for a couple of hours so the cake layers absorb the cream and soften. Decorate the top of the cake with a sprinkling of the walnut mixture.
