Polish Honey Cake {Miodownik}

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Polish Honey Cake {Miodownik}

Polish honey cake Miodownik [myo-dov-neek] is such a decadent, not overly sweet dessert composed of layers of sweet honey cake, creamy pudding and topped with chocolate and walnuts. The cake layers soak up the moisture from the pudding becoming soft and moist. The cake takes a bit of time to make but it is well worth the work. The large pan provides enough to please a crowd. 

Polish Honey Cake

 

Polish Honey Cake {Miodownik}

  • Yields: 16-20 servings
  • Prep Time: 1.5 hours
  • Cook Time: 1 hour

Ingredients

  • Cake:
  • 3 3/4 c / 600 g of all-purpose flour
  • 1/3 c / 80 g of granulated sugar
  • 2 1/2 tsp / 15 g of baking soda
  • 1/2 tsp of salt
  • 3.5 oz / 100 g of butter
  • 1/3 c + 1 Tbsp / 140 g of honey
  • 1/4 c / 40 ml of milk
  • 3 eggs
  • Cream:
  • 3 1/4 c / 750 ml of milk
  • 2 - 3.4 oz packages of instant vanilla pudding mix
  • 7 oz / 200 g of butter at room temperature
  • Topping:
  • 2/3 c / 100 g semi-sweet chocolate chips
  • 1/2 c / 100 g of whipping cream (36% fat)
  • 1 c / 120 g of chopped walnuts

Instructions

  1. To make the cake, put all dry ingredients into a mixing bowl, add butter cut into cubes, along with honey, milk and eggs. Work with your hands to form a dough. Divide the dough into 3 equal parts, and roll each part out into 9 x 13 inch (24 x 35 centimeter) rectangles - you can put the dough in between two pieces of parchment paper to help roll it out; the dough is quite sticky. Cool rolled-out dough (separated with parchment paper) in the fridge for two hours.

  2. In the meantime, prepare pudding by beating pudding mix powder with milk in a medium bowl for two minutes. Place room-temp butter in another mixing bowl and whisk until fluffy. Start spooning pudding into butter and keep whisking until combined. Set aside.

  3. When ready to bake, preheat oven to 320℉ / 160℃ and bake each sheet cake in a 9 x 13 inch (24 x 35 centimeter) baking pan, for 15–18 minutes. When baked, set aside to cool.

  4. When cake sheets are cool, place the first one in a 9 x 13 inch (24 x 35 centimeter) baking pan lined with parchment paper. Add half of the cream mixture onto the bottom layer of the sheet cake, top with the second layer of cake and then the second half of the cream. Top all with the third cake layer, cover with plastic wrap and refrigerate overnight (or even two).

  5. When done cooling, prepare topping: place chocolate chips in a bowl, in a small pan, heat up cream and pour over chocolate chips. Let sit for a few minutes and then mix to combine. Pour over the top of the cake. Decorate with walnuts. Store in the fridge until ready to serve, but make sure to bring to room temperature before serving, the honey will be much more aromatic, and the cake will be soft and tender.

Notes

Honey cake "miodownik" can be prepared even two weeks before serving - store in the fridge, covered with plastic.

I asked my readers to test this recipe and many home-bakers enjoyed making this recipe at home. Here are a few comments submitted after making the cake:

“I made my Polish Honey Cake, Miodownick, on 19 August and here it is. I am using antique lustre-ware dishes that are just like my grandmother’s. She came from Ukraine. She made honey cakes! It was a lot of work and I too put aside a whole day to work on it.

I traced the bottom of my 9″ X 13″ Pyrex-ware baking dish onto waxpaper and turned the paper pencil side down. I rolled out each layer of dough on it and that worked perfectly to reach the penciled edges exactly. I used the Vanilla Pudding that is to be “cooked” as it seemed the better choice. I cut the sides of the cake after layering & topping it with chocolate for a cleaner look. I just love what Sherry did for decorations with the sliced almond flowers.”

“I enjoyed making this Honey Cake I did need a whole free day! Next time will be quicker. Since we live in Poland I wasn’t sure of the 2 – 3.4 packages of pudding mix as they’re measured in grams here and it converts to 190g. It seemed a lot of pudding to milk ratio at the time but I realise it needs to be a thick custard. I did get hung up on this for a while as to how much this measurement actually was.
I also weighed everything. Including the complete dough then divided it into three and also weighed the filling and divided it.
 
I found 12 mins baking time was perfect in my oven.
After it was cut and I sat it on the table to photograph in came a little European honey bee and landed on it! So I must have got something right!!! Oh to be quick enough to photograph.
I can say it is a very Polish Dessert being not so sweet a nice mild flavour whuch allows for a bigger slice πŸ˜‰ and very delicious. We both went for a second piece 😍
I found the chocolate topping far too runny.
But overall it was fun to make and to participate and I have something to take on our Polish friends in Warsaw this weekend, where a gathering of us 20 Australians will meet.”
 
“I’m not an experienced European cake baker. I enjoyed the process, and the flavor was excellent. Not too sweet, just the right amount of chocolate. I would make this again.”
 
“Miodownik – Polish Honey Cake! Takes time to make, but is not difficult.”
 
“I made this amazing Honey Cake Miodownik from the recipe of Anna Hurning and it really turned out amazing. The recipe was easy to follow. I have been following Polish Your Kitchen on youtube for a very long while as Anna makes Polish cooking look so easy and best of all it is very wholesome…her chicken noodle soup is a huge favorite with homemade noodles!! This was fun being a tester for a very traditional Polish dessert.”
 

This recipe will be included in the next cookbook is due to come out end of 2023/beginning of 2024 about traditional Polish dessert. Stay tuned!

If you’d like to be a recipe tester, please subscribe to my website for updates, here: SUBSCRIBE

PLEASE VISIT OUR YOUTUBE CHANNEL FOR COOKING AND TRAVEL AROUND POLAND VIDEOS. 


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