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
Honey Cake ‘Medutis’
Equipment
- Saucepan
- Mixing bowls
- Whisk or hand mixer
- Rolling Pin
- 20cm plate (as a template)
- Baking tray
- Pastry brush
Ingredients
Pastry:
- 220 g butter
- 250 g honey
- 100 g brown sugar
- 100 g caster sugar
- 2 eggs
- 2 tablespoons sour cream
- 800 g flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 cup mint tea
Cream layer:
- 1 kg sour cream
- 500 g cream cheese
- 150 g caster sugar
- Zest of 2 lemons and juice of 1 lemon
Instructions
Make the pastry:
- Melt the butter and honey over low heat. Add the brown and caster sugar.
- Whisk the eggs with the sour cream.
- Mix the flour with the baking powder and cinnamon.
- Once the melted butter has cooled slightly, stir in the egg mixture.
- Combine the wet and dry ingredients. Cut the dough in half, wrap in cling film and chill for at least 2 hours (or overnight).
Bake the layers:
- Preheat the oven to 180°C.
- Lightly flour the work surface. Divide one half of the dough into 5 equal pieces (repeat with the second half).
- Roll each piece very thin (about 0.5mm) and cut into an even 20cm circle using a plate. Keep the offcuts.
- Bake each layer for 8–10 minutes. Bake the offcuts too, then blitz them into crumbs.
Make the cream:
- Whisk the sour cream with the sugar and cream cheese. Add the lemon zest and juice.
- Assemble the cake:
- Place the first layer on a plate and brush it with mint tea. Spread with a layer of cream.
- Repeat with the remaining layers.
- Frost the whole cake with the remaining cream and cover with the pastry crumbs.
- Chill for at least 1 hour before serving.
Notes
- For a smaller, quicker cake, halve all the ingredients.
- The cake gets softer and tastes even better after a night in the fridge.
