Polish Honey Cake (Miodownik) is light and has a mild honey flavor without being too sweet. It's easy to make and delicious to eat. Traditionally, buckwheat honey is used for this recipe, which gives this classic Polish cake a very special touch. It is a unique honey, very dark and very strong. However, you can also use a tasty, dark wildflower honey.
Polish honey cake recipe
The Polish honey cake recipetastes really rich and delicious. The Miodownik cake can be prepared in 90 minutes and is the perfect treat!
Ingredients for theCake (dough):
- 520 g Flour
- 2 Owner
- 230 g Butter
- 1 tablespoon baking powder
- 5 tablespoons of honey
- 5 tablespoons milk
- 130g powdered sugar
for the vanilla pudding:
- 720 g Milch
- 4-6 tablespoons of sugar
- 8 egg yolks
- 4 tablespoons potato starch
- 1 tablespoon flour
- 230 g Butter
for the walnut topping:
- 200g walnuts
- 100g sugar
- 2 tablespoons honey
- 160 g Butter
- 580 g plum jam (2 small jars)
Instructions for preparation:
How do you make the walnut topping?
- Chop walnuts finely.
- Melt honey with sugar and butter. Add chopped walnuts and toast for a few minutes.
How do you bake the Polish honey cake?
- Preheat the oven to 180°C. In a saucepan, mix honey with milk and heat until honey is dissolved. Allow the mixture to cool.
- In a food processor, combine butter, flour and baking powder. You can also do this by hand on a clean, flat surface.
- Add eggs and powdered sugar. Mix. Add honey and milk and mix again.
- The doughdivide into 3 pieces.
- Line 3 rectangular baking sheets with parchment paper. You can also use one pan to bake all 3 cakes, changing the parchment paper each time.
- Roll out each piece of dough and place it in the baking pans. Bake the first cake for 13-15 minutes. Bake the second cake for 13-15 minutes.
Meanwhile, add the walnut topping to the raw third cake. Bake the third cake for 13-15 minutes. Allow all 3 cakes to cool.
How is the pudding for Miodownik prepared?
- Pour 2 cups of milk into the pot. Add egg yolks and sugar to the pot. Beat it together until you get a smooth yellow color.
- Pour 1 cup milk into a small bowl. Add the flour and potato starch to the small bowl with the milk. Mix until dissolved.
- Place the pot on the stove and cook slowly over medium heat, stirring constantly. When it is almost boiling, add the milk and flour mixture. This should give the consistency of a pudding. Allow to cool.
- Using a mixer or food processor, mix the cold pudding with the butter until it has the consistency of a creamy pudding.
How is the Polish honey cake assembled?
- Spread half of the plum jam (1 jar) on the first cake. With halfof the pudding. Cover with the second cake.
- Spread plum jam and then pudding on top. Cover with the third cake (the one with the walnut topping).
- The cake is ready to eat after 2 days. It tastes best after a week.
Prepare the cake with semolina cream
Layers of honey cake filled with a delicious semolina buttercream: This Polish honey cake is a symphony of flavors and textures. The best thing about this cake is that it only gets better with time.
Accesories:
- 18*20 cm baking pan
- mixing bowls
- Electric mixer
- Pot
- Spatula and spoon
- cooling rack
Ingredients ffor the honey cake bases:
- 500 g Flour
- 2 Owner
- 1 teaspoon baking powder
- 100 g Honey
- 50 g kalte Butter
- 100g sugar
- 100 g sour cream
For the semolina buttercream:
- 1 liter of milk
- 2 tablespoons vanilla extract
- 140 g Grießbrei
- 350 g butter, room temperature
- 400g sugar
- 4 egg yolks
DIY instructions:
- First prepare the cream as it must be completely cooled before use. Place the milk and vanilla extract in a saucepan and bring to the boil. Let the semolina trickle in, stirring constantly. Simmer for 4-5 minutes until the mixture has thickened nicely. Reduce the heat if the mixture sticks to the bottom of the pot.
- Place the bowl in a cold water bath to lower the temperature. Once it has cooled slightly, you can place it in the freezer and stir it every few minutes to speed up the cooling process.
- For the honey cake bases, place all ingredients in a food processor and puree until incorporated.
- Crumble some dough onto a piece of parchment paper, cover with a second paper and roll the dough out with a rolling pin until it is about 2-3mm thick. Cut out the dough the size of the baking pan, using the bottom of the pan as a template. Set aside and repeat the process until you have used the dough for 4 layers of dough.
- Bake each layer individually at 200°C for 10 minutes and let cool on a wire rack.The dough will beslightly hard when cooled.
- When the semolina has cooled, it's time to prepare the buttercream. In a bowl, combine the sugar and egg yolks and beat at medium speed for a few minutes. Whisking constantly, add the butter a little at a time until fully incorporated.
- Take the semolina out of the fridge and fold it into the buttercream with a spatula.
- Place a cake base on a work surface and spread some semolina cream on it with a spoon. Spread evenly with an angled spatula. Place the next layer on top of the cream and repeat the process. Remember to reserve some cream for the top layer too.
- Before applying the cream to the top layer, slide the spatula along the sidesalong the caketo even out the sides and remove any excess cream that may have squeezed out. Complete! And you will find out for yourself that Polish honey cake is so incredibly delicious!
