Lithuanian honey cake ‘Medutis’ is a show-stopping dessert for the holidays. This honey cake, with its 22 delicate layers, is rich in flavour, beautifully spiced, and irresistibly creamy. A true labour of love, honey cake combines the comforting warmth of honey with a luscious sour cream and cream cheese frosting. Whether you’re celebrating Christmas or simply indulging your sweet tooth, this traditional Lithuanian cake is bound to impress.
Growing up in Lithuania, this honey cake ‘Medutis’ was always a staple at festive gatherings. I vividly remember the joy of biting into its soft, honey-infused layers, perfectly balanced with tangy cream. For me, this cake embodies the warmth of family and the magic of the holidays.
This particular recipe is a tribute to those cherished memories, made even more special with its stunning 22 layers. Though it may seem like a daunting task, the result is worth every bit of effort. With its intricate layers and luxurious cream, Medutis is a dessert that never fails to steal the spotlight. My Fussy Eater was sceptical at first but ended up devouring slice after slice, calling it one of the best cakes he’s ever had!
Honey Cake: Two vital ingredients for this cake
The key to an authentic and irresistible Lithuanian ‘Medutis’ lies in its two-star ingredients: honey and sour cream. These ingredients not only define the cake’s flavour and texture but also create the perfect balance between sweetness and tang, making it so memorable and delicious.
The Role of Honey
Honey is the heart of honey cake. It gives the pastry layers their deep, golden colour, subtle floral sweetness, and a slightly caramelized flavour during baking. As it melts with the butter, it creates a rich, aromatic base for the dough, infusing every layer with warmth and complexity. The natural sweetness of honey also keeps the cake balanced, preventing it from being overly sugary.
The Role of Sour Cream
Sour cream is equally vital, acting as the hero of the cream filling. Its tanginess perfectly complements the sweetness of the honey layers, cutting through the richness and adding a light, refreshing quality to the cake. The slight acidity of sour cream helps to soften the baked pastry layers as the cake rests, transforming the once-crispy disks into a tender, melt-in-your-mouth texture. Additionally, sour cream creates a smooth, velvety consistency in the frosting that’s easy to spread and gives the cake its signature creamy finish.
Honey Cake: Recipe Tips
Making a cake as intricate as ‘Medutis’ can be challenging, but these tips will ensure success:
- Chill the pastry dough: resting the dough in the fridge makes it easier to handle and roll thinly without tearing.
- Roll pastry evenly: use a rolling pin and a circular guide, like a plate, to ensure all layers are uniform in size and thickness. This guarantees a neat and professional look.
- Keep layers thin: aim for 0.5mm thickness per pastry layer. Thinner layers bake quickly and result in a more delicate texture.
- Prevent sticking: roll your pastry on a lightly floured surface and dust your rolling pin as needed to avoid sticking.
- Infuse with tea: brushing each layer with strong tea softens the pastry slightly, creating a moist and flavourful cake.
- Cool the layers and cream: ensure both the pastry layers and frosting are cool before assembling. Warm components will make the layers soggy and unstable.
- Chill before serving: Let the assembled cake rest in the fridge for at least an hour (ideally overnight) to allow the layers to meld together and soften perfectly.
Honey Cake: Recipe and Ingredient Variations
This traditional honey cake can be customised to suit different preferences:
- Different spices: swap cinnamon for cardamom, nutmeg, or ginger to create a unique flavour profile.
- Alternative creams: replace the sour cream with Greek yogurt or mascarpone for a slightly different texture and taste.
- Citrus options: experiment with orange zest and juice instead of lemon for a sweeter, more fragrant cream.
- Vegan version: substitute butter with plant-based margarine and use dairy-free cream cheese and coconut cream for the frosting. Replace eggs with flaxseed eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg).
- Sweetener swaps: use maple syrup or agave instead of honey for a vegan-friendly option.
- Nutty twist: add crushed walnuts or almonds between the layers for added texture and flavour.
- Layer decorations: sprinkle cocoa powder, grated chocolate, or toasted nuts on each layer to enhance the presentation and taste.
- Smaller cake: halve the ingredients for a simpler, smaller version, especially if you’re short on time.
If you are searching for Christmas desserts give it go to these recipes:
Chocolate Cake with Coffee Cream
Linzer Cookies with Cranberry Jam
Chocolate Cake with Peppermint Cream Layer
Chocolate Cake with Baileys Liquor and Coffee
Rich Chocolate Cake with Orange Cream and Chocolate Pudding
Recipe
This 22-layer honey cake is the ultimate celebration cake, perfect for Christmas or any festive occasion. Its rich flavours, soft texture, and stunning appearance will make it the star of your dessert table!
Ingredients
Pastry:
220g butter
250g honey
100g brown sugar
100g caster sugar
2 eggs
2 tablespoons sour cream
800g flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 cup mint tea
Cream layer:
1kg sour cream (if you can, use sour cream with 30% fat)
500g cream cheese
150g caster sugar
2 lemons zest and 1 lemon juice
Method
Make the pastry:
- On low heat melt the butter together with honey. Add brown and caster sugar.
- Whisk the eggs with sour cream.
- Mix the flour with baking powder and cinnamon.
- After your melted butter cools down a little bit, add the eggs mixture and mix everything together.
- Mix the wet ingredients together with dry. Cut the pastry in half. Wrap in the cling film and leave in the fridge for at least a couple of hours (or overnight).
- Sprinkle some flour on your work surface. One half of your pastry divide into 5 equal pieces.
- Roll your pastry into a circle. Keep them very thin (approx. 0.5mm). Cut the pastry into an even circle (use a plate to cut perfect 20cm diameter circles).
- Bake them in the oven (preheated to 180 degrees) for 8-10 minutes.
Make the cream:
- Wisk your sour cream together with sugar and cream cheese. Add lemon zest and juice.
Arrange the cake:
- Add the first layer of your pastry. Brush the sponge with your mint tea.
- Add sour cream layer.
- Repeat the process with the remaining layers.
- Frost the cake with the remaining sour cream frosting and decorate it with blitzed pastry crumbs.
- Leave the cake in the fridge for at least 1 hour.
