Medovyk

Name: Medovyk
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 12 servings
Cuisine: Ukrainian
Ingredients: 1/2 cup honey; 1/2 cup granulated sugar; 4 tbsp unsalted butter, cubed; 2 large eggs, beaten; 1 tsp baking soda; 3 cups all-purpose flour; 1/8 tsp salt; 2 cups sour cream; 1/2 cup powdered sugar (for cream); 1/2 cup walnuts (for topping), chopped

Medovyk is a Ukrainian honey cake of eight thin, crisp-edged honey layers stacked with sweetened sour cream and crumbs. Plan ahead: chill the cake at least 8 hours so the layers soften.

100 minMediumServes 12360 cal/serving

UkrainianDessertOvenVegetarian

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Ingredients

1/2 cup honey
1/2 cup granulated sugar
4 tbsp unsalted butter, cubed
2 large eggs, beaten
1 tsp baking soda
3 cups all-purpose flour
1/8 tsp salt
2 cups sour cream
1/2 cup powdered sugar (for cream)
1/2 cup walnuts (for topping), chopped

Instructions

1

Melt 4 tbsp cubed unsalted butter, 1/2 cup honey, and 1/2 cup granulated sugar in a saucepan over low heat, stirring until smooth. Let cool 5 minutes.
2

Whisk in 2 beaten large eggs and 1 tsp baking soda. The mixture will foam. Stir in 3 cups all-purpose flour and 1/8 tsp salt to form a soft dough.
3

Wrap the dough and chill 1 hour, until firm enough to roll.
4

Divide the dough into 8 equal pieces. Roll each as thin as possible on a floured board into a round about 9 inches across.
5

Bake each round at 400°F for 4 to 5 minutes, until golden. Cool, and save the trimmings for crumbs.
6

Beat 2 cups sour cream with 1/2 cup powdered sugar (for cream) until thick. Stack the layers, spreading cream between each one.
7

Crumble the trimmings over the top with 1/2 cup chopped walnuts (for topping). Chill at least 8 hours so the layers soften.

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Questions

What oven temperature does Medovyk need?

For Medovyk, the oven is set to 400 F (about 205 C) in step 5. The longest stretch at that heat is 5 minutes, in step 5.

What should Medovyk look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until firm enough to roll.

Can I skip chilling the dough for Medovyk?

Step 3 reads: "Wrap the dough and chill 1 hour, until firm enough to roll." Not without a cost. The rest in step 3 firms the fat and relaxes the gluten, so the dough holds its shape and bakes up tender instead of spreading or shrinking.

Can I make Medovyk dairy-free?

Yes. The dairy in Medovyk is 4 tbsp unsalted butter, cubed, 2 cups sour cream, 1/2 cup powdered sugar (for cream). Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the sour cream for thick coconut yogurt with a squeeze of lemon; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Can I make Medovyk gluten-free?

Yes. The gluten in Medovyk is 3 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Does Medovyk contain eggs?

Yes: 2 large eggs, beaten. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I make Medovyk ahead?

Yes, it takes well to being made ahead. Store Medovyk airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

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