Czech: Medovník (Honey Cake)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 4)

Ingredients:

• Required equipment: spring form pans (9-inch preferred); parchment paper
• 1 can sweetened condensed milk (14 ounces)
• 2 sticks unsalted butter, softened at room temperature
• Spray coconut oil
• 1 cup walnut pieces
• Whipped cream (optional)

Batter ingredients

• 2 sticks unsalted butter, softened at room temperature
• 6 large eggs, at room temperature
• 3 tablespoons honey
• ½ teaspoon vanilla extract
• ½ cup granulated sugar
• 1 teaspoon baking soda
• 3 cups all-purpose flour

Procedure:

1. Caramelize the condensed milk: the day before, boil the unopened can of sweet condensed milk in water and let it bubble on low heat for 2 hours (tip: make sure the can is completely covered with water, add more water if needed)
2. After boiling, leave the can to cool, ideally overnight (tip: never open the can warm as you might risk getting burnt)
3. Take the butter out of the fridge and let soften at room temperature
4. Make the caramel cream filling: add 2 sticks of the softened butter and the caramelized condensed milk to a mixing bowl; using an electric hand mixer, beat the cream filling on low until smooth; set aside
5. Prep the springform pans: cut parchment paper into a circle that matches the bottom of your spring form pans (tip: trace the bottom of the pan onto the parchment paper and then cut using scissors)
6. Lightly spray inside of springform pans and the parchment paper with spray oil
7. Preheat oven to 350° F
8. Make the cake batter: add eggs to a large mixing bowl and blend with an electric mixer on low
9. Heat the honey in a microwave for about 30 seconds; add to mixing bowl
10. Add remaining 2 sticks of butter, vanilla, sugar, and baking soda; blend until smooth
11. Sift in the flour and gently fold into the batter, do not overmix (tip: do this in batches)
12. Pour thin layer of batter into springform pan, tilt pan to spread the batter evenly, use a spatula to help even out the batter (the pancake should be about ¼ inch thick)
13. Bake for 10 minutes (or until batter is firm); allow to cool briefly and then release the spring; carefully remove the parchment paper without tearing the pancake; set pancake aside (but do not stack)
14. Repeat until batter is used (you should have between 3 to 5 pancakes)
15. Build the cake: start with one pancake at the bottom, spread caramel cream on top of first pancake; add second pancake and repeat; finish with caramel cream as the top layer and spread walnut pieces on top (optional: build the cake on a cake platter to make cutting and serving easier)
16. Refrigerate honey cake overnight; bring back to room temperature about an hour before serving
17. Optional: serve with whipped cream, if desired

Note: instead of making sponge cake batter from scratch, you may save some time by buying a sponge cake mix and following the instructions on the package (Green's Classic Vanilla Sponge Cake Mix is a good choice; you’ll need 2 boxes, approx 16 oz total)