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Traditional Honey Cake: Healthy Ukrainian Medivnyk

Ukrainian Medivnyk is a multi-layer cake made with honey, and a creamy frosting made with sour cream or cream cheese. This honey cake recipe is a healthy sourdough version made with all natural sweeteners and heritage grains!
Course Dessert
Keyword honey cake
Prep Time 30 minutes
Cook Time 45 minutes
Fermenting, Freezing and Resting Time 21 hours
Total Time 22 hours 15 minutes
Servings 8

Equipment

  • 2 8 or 9 inch round pans (equal in size)
  • Parchment Paper
  • 1 Large Bowl
  • 1 medium bowl
  • 1 small bowl
  • 1 hand mixer
  • 1 rubber spatula
  • 1 plate
  • 1 chosen cake plate
  • 1 high speed blender or food processor
  • 1 Small Saucepan
  • 1 spoon

Ingredients

Honey Cake

  • 1/2 cup butter
  • 1/2 cup honey
  • 3 1/2 cups whole grain flour (preferably einkorn)
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 1/4 cup sourdough discard
  • 1/2 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 2 eggs

Honey Cream Cheese Frosting

  • 8 oz cream cheese
  • 1/2 cup butter
  • 1/4 cup honey
  • 1/2 cup sweetened condensed milk
  • Juice and zest of 1/2 of a lemon
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • Heavy cream as needed

Instructions

  • In a large bowl, combine flour, baking soda, and cream of tartar, and salt.
  • In a small bowl, combine eggs, coconut sugar, sourdough discard, and vanilla.
  • In a small saucepan, heat butter on low heat. Once butter is melted, add honey and stir until fully dissolved.
  • Pour melted butter and honey mixture into small bowl with other wet ingredients and combine thoroughly.
  • Add wet ingredients to large bowl with dry ingredients, and combine on low speed with a hand mixer.
  • Cover, and allow to ferment at room temperature for 4- 5 hours.
  • After 4-5 hours, cover 2 small (8-9 inch) round pans with parchment paper. Put one fourth of the cake batter in each pan.
  • Bake for about 15-20 minutes at 350 degrees, or until a toothpick comes out clean.
  • Repeat baking step with the rest of the batter.
  • Allow to cool to room temperature, then place cake rounds in freezer. They can be stacked on top of one another between parchment paper. Allow to freeze for at least 4 hours, or until you are ready to frost the cake.
  • Once frozen, remove cake rounds from freezer and place all layers on top of each other as evenly as possible on a large plate (without parchment paper).
  • With a knife, cut off all imperfections around the cake until it appears round and even.
  • Remove cake cuttings and place in a high speed blender or food processor.
  • Blend cake cuttings into fine crumbs and set aside.
  • On your chosen cake plate, place first layer, upside down, in the center of the pan. Place 1/4 cup frosting and spread an even layer.
  • Repeat this step with remaining cake rounds.
  • Ensure cake rounds are evenly stacked, then frost the outside of the cake evenly.
  • Once frosting is spread as evenly as possible over the cake, sprinkle the cake crumbs over sides and/or top of the cake to you desired design.
  • Cover with a large bowl or cake container and place in the refrigerator for 12 or more hours, so that the moisture from the frosting soaks into the cake layers.
  • Remove cake from refrigerator a couple of hours before serving

How to Make Honey Cream Cheese Frosting

  • Blend all ingredients in a medium bowl with a hand mixer until smooth. (Make sure butter and cream cheese are at room temperature or your frosting will not be smooth).
  • Add heavy cream as needed if it is too thick. It should be easily spreadable and somewhat wet, so that the moisture will soak into the layers.
  • Keep at room temperature until ready to use on cake.