Polish Honey Cake (Miodownik)

Miodownik is a layered honey cake made with readily available ingredients. Follow the steps below and allow time for the layers to soften overnight.

Ingredients

500 g wheat flour
150 g butter
150 g honey
100 g sugar
2 eggs
1 teaspoon baking soda
500 ml milk
60 g semolina
150 g softened butter for the cream
80 g icing sugar
100 g walnuts

Method

Heat the honey and butter together, then let cool. Knead with the flour, sugar, eggs and baking soda, then divide into three portions.
Roll each portion to fit a tin about 20 x 30 cm. Bake separately at 180°C for 10-12 minutes each, then cool.
Cook the semolina in the milk, stirring until thick. Cover the surface and let cool completely.
Beat the softened butter with the icing sugar. Add the cold semolina one spoonful at a time, beating until combined.
Layer the cake with the cream, sprinkle with chopped walnuts and refrigerate at least overnight.

Time and portions

About 1 hour 30 minutes, plus overnight chilling. Makes 12 pieces.

Tips and variations

The baked layers are fragile, so move them carefully.
The semolina and butter should be at a similar temperature so the cream combines more easily.
Make the cake ahead: the layers soften as it chills.

Preparing the cake layers

Heat the honey and butter only until combined, stirring to prevent sticking. Let the mixture cool before adding the eggs. Mix the flour with the baking soda, then combine with the other ingredients and knead until smooth. If the dough is slightly sticky, chill it briefly instead of adding lots of flour. Too much flour can make it difficult to roll and leave the layers hard.

Divide the dough into three as evenly as possible. Roll each portion on baking paper cut to fit the base of the tin. This makes the thin layer easier to move without tearing. Prick the surface with a fork to prevent large bubbles. If you have only one tin, bake the layers in turn and let the tin cool slightly between batches.

Watch the edges towards the end of baking. The layers should be golden, not deeply browned, as thin dough can dry out easily. Leave each layer on its paper and support it across the whole surface when moving it. Freshly baked layers may be hard and brittle, but they will soften once filled.

Making the cream and assembling

Gradually pour the semolina into the milk, stirring constantly. Cook over low heat until thick and the raw semolina taste has gone. Cover directly against the surface to prevent a skin forming, then cool completely. Take the butter out of the refrigerator in advance so it softens and reaches a temperature similar to the semolina.

Beat the butter with the icing sugar, then add the semolina in small portions, mixing after each addition just until combined. If lumps appear, check that the semolina mixture is smooth before adding more. Do not spread the cream on warm layers: it could melt and run out.

Spread even layers of cream between the cake layers, taking it right to the edges. Sprinkle walnuts over the top and gently press them into the cream. You can briefly toast the walnuts in a dry pan and let them cool first. If leaving them out, smooth the top with a spatula. Cover and refrigerate overnight so the layers soften.

Cutting and serving

Before cutting, check with a knife that the layers have softened. Use a sharp knife and wipe the blade between cuts to keep the layers distinct. Serve small pieces, as the honey cake and cream are rich. Keep leftovers covered in the refrigerator, away from strongly scented foods. If the cream is very firm, take a portion out shortly before serving.