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Bohemian Honey Cake

Bohemian honey cake with two slices removed 1200

How Delicious does this cake look? A Bohemian Honey Cake. It even sounds impressive, doesn’t it? I know it looks hard to do, but I’ve got to tell you, it isn’t. I won’t tell anyone if you don’t. It will impress your next dinner guests, so you have to give it a try, don’t you?

Bohemian Honey Cake on a plate.
Bohemian Honey Cake

When we were away on holidays (rare, but nice) we spent four days in Prague; we frequented the same little place each night for dinner.  It was close to our hotel, the food and service were great, and it was easy after a long day of walking around.  The waiter/chef kept telling us we had to have dessert, but we were always too full.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂

The very last night I gave in, “Go on, give me your favourite dessert and I’ll give it my best shot to fit it in”. LOL yep, it was this Bohemian Honey Cake, or as Jakub called it Medovnik.  After my “OMG that is amazing,” he ran out the back and wrote the ingredients on a sheet of paper “In Czech”.  Thank goodness for Google Translate.  Shame Google couldn’t pick up on his chefs techniques in sign language, but after a few minutes of head-scratching, we sorted the method out and I had a plan for when I got home.

This is Jakub and Bec’s recipe for Bohemian Honey Cake.  I say that because he’d never heard of a Thermomix, but I think he needs one. 😉

Bohemian Honey Cake with slices on small plates.  Ready to eat.
Bohemian Honey Cake, sliced and ready to eat
A bohemian honey cake with 2 portions cut out and put on plates

Bohemian Honey Cake

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becs-table.com.au
Bohemian Honey Cake or “Medovnik” (the traditional name) with Thermomix method
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 3 hours 10 minutes
Difficulty Medium
Course Afternoon Tea, Dessert
Cuisine Bohemian
Servings 12 serves
Method Thermomix

Equipment

  • Thermomix

Ingredients
  

For The Filling

  • 1 Note – Make this ahead of time, you will need to allow at least 4 hours for the Dolce De Leche to simmer then cool. I tend to let it cool overnight, and it’s easier that way.
  • 380 g 1 tin condensed milk
  • 100 g honey
  • 200 g butter
  • 100 g walnuts I like to toast them in the oven first, but that is optional

For The Cake

  • 180 g caster sugar
  • 180 g butter
  • 1 large egg
  • 80 g cream
  • 80 g honey
  • 460 g self-raising flour
  • 10 g cocoa powder

Decorative Crumb Layer

  • Offcuts of cake from trimming
  • 100 g walnuts

To Decorate (Optional)

  • 100 g walnuts again, preferably toasted
  • 100 g sugar

Instructions
 

First, you need to make the Dulce de Leche filling.

  • Lay the can of condensed milk on its side in a small pot and cover with water. I like to make sure the tin is covered by about 3cm of water.
  • Place the pot on the stove and turn on the heat and bring the water to a boil. As soon as it starts to boil, place the lid on and reduce to a simmer. Allow to simmer for 2 hours. You may need to top up the water at some point, so check after the first hour and cover the tin again.
  • Once the 2 hours are up, remove the pot from the heat and allow to cool before removing the can from the water. (DO NOT REMOVE THE LID OF THE CAN UNTIL IT IS COLD)

In the Meantime

  • Weigh the flour and cocoa powder into the TM bowl and mix for 4 seconds/speed 6 to sift. Set aside.
  • Add the walnuts to the TM bowl and chop for 5 seconds/speed 8.
  • Without cleaning the bowl add the cooled Dulce de Leche, honey and butter to the ground walnuts and mix for 30 seconds/speed 4.5. Check to see that everything is incorporated and there are no lumps of butter left. You may need to scrape down and mix again for 3 seconds/speed 4
  • Remove this buttery sweet filling to a bowl, cover and place it in the fridge. Ideally, it should be left overnight so it’s well-chilled, although if it’s only an hour or so it will still be ok.

To Make The Cake

  • Preheat the oven to 180°c
  • Weigh the sugar, butter, cream honey and egg into the Thermomix bowl then mix for 3 minutes /37°c/speed 3.
  • Add half the flour/cocoa mix into the Thermomix bowl and mix for 10 seconds/speed 3.5.
  • Add the remainder of the flour/cocoa mix to the TM bowl, scrape down the sides and mix again for 10 seconds/speed 4.
  • Remove the mixture from the TM bowl. It should now be a very light dough. Cut it into six equal parts. (I found each portion should be about 160 – 166 gm) and set aside in the fridge for the next step.
  • Take seven sheets of baking paper big enough to cover a 20 cm round cake tin. Take one of these sheets and, using a texta, mark a circle by drawing around the 20cm cake tin.
  • Lay one sheet of baking paper on the bench then add one of the dough balls on top and flatten a little with your hand. Lay the marked baking sheet (your template) on top of it and spread the dough out with a rolling pin until it reaches the drawn circle. You can go over the lines just a little because the offcuts will be used in the crumbed topping at the end.
  • Remove the top baking paper sheet with the circle drawn on it and place the sheet with the dough circle on it in the oven on a flat baking tray and bake. Each sheet should only take 4 – 5 minutes to cook, so get straight on with rolling out the next dough ball.
  • Continue rolling all the dough balls out and baking them off as you go. When you remove them from the oven, let them sit somewhere to cool. Don’t stack them at this stage you want the heat to escape and for them to keep the height they have. Using the 20 cm tin as a guide, sit it on top of each cake layer and carefully cut around the cake to make a perfectly round disk. The scraps need to be set aside for later, so stop eating them. LOL
  • Once you have all six layers of cake cooled and ready to stack, remove the creamed dulce de leche mix from the fridge and start stacking.
  • I’ve used a completely flat plate. They’re the best for popping cakes on, dinnerplates often have a step down in the centre, and that just mucks up a cake like this. Next time you’re at the supermarket check out the plate aisle as you can usually find one at a reasonable price.
  • Take around a tablespoon of the creamed mix and drop it into the centre of the plate. Smear it flat with a stepped pallet knife ready to stick down the first cake layer, so it doesn’t move around. Lay the first layer of cake down, and add a portion of creamed dulce to the top — about 2 – 3 tablespoons. You have to have enough of the creamed dulce to do each layer then to coat the cake at the end before crumbing.
  • Continue layering until the cakes are all stacked, then cover the entire cake with the remaining dulce cream. Place the cake in the fridge while you make the crumb coating.
  • Add all the offcuts from the cake into the TM bowl plus 100 g of walnuts. Mix for 6 seconds / speed 6
  • Sprinkle the crumb mixture all over the cake, sides as well. Then chill before serving.

To Make The Candied Walnuts (Optional)

  • Place the sugar with just enough water to cover into a small pot on the stove and set to high heat.
  • Once you see a little colour appearing in the sugar solution, immediately remove from the heat and add in the walnuts. Gently stir in to coat then transfer onto a Silpat mat and allow to cool then use them to decorate as you wish.

Notes

This cake looks difficult to make but it’s really not that bad.  If you have the time go for it. It will be quicker and easier than you think.  It’s such a show stopper. 

6 Comments

  1. Another sensational recipe Bec. This would be in my top 5 favourites (of trifle, mud cake, black forest cake and your Butterscotch Cheesecake…)

  2. Hi Bec,
    I made this cake because my son had it in the Czech Republic and loved it. I tried another recipe for Ukrainian honey cake first but it wasn’t quite what he wanted. Your recipe was the one he wanted and I also have a thermomix and it was reasonably easy as you advised. I was a bit disappointed that the layers were not sponge cake like, mine were more biscuit. I had the oven at 160 fan as the recipe just specifies 180 so I assumed that’s not fan forced, but maybe it is as my layers each took 6 minutes. My oven is quite new but it often needs more or less time than specified by recipes. I was thinking of joining your bake club as I would like to be more confident. I have had a lot of successes but would like everything I bake to be perfect and I do quite a bit of gluten-free stuff. Can you offer any insight on my biscuity cake layers?

    1. Hi Louise,
      Yes, the cake layers are a bit biscuity at this temp. If you leave the cake overnight in the fridge (airtight container) you’ll find it will soften.
      It’s much easier to put together when the layers are a bit firmer, moving and spreading the filling. But if you want to drop the temp to 160°C you could give it a shot by all means. Or just take them out earlier should work as well.

      We’d be happy to welcome you to Bake Club. We don’t do much in the way of gluten-free but there’s loads to learn. We teach bit by bit with all sorts of recipes and you can do it at your own pace.
      Regards
      Bec

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