blog_image_honeycake

Ingredients:

This recipe takes 2-3 days before it tastes the best. The first day is for cooking a condensed milk. You can cook it the same day as you are making the cake, just make sure the caramel is cooled off. You can also find caramel already made, which saves you time. The second day is to make the honey cake, which takes about 3 hours. Then it is preferable to let it rest refrigerated until the next day to have all flavors nicely blend in.

Serves: 20-24
Hands on: about 3 hours
Bake: 350F for about 6 min. (each layer)
Better to let rest until next day.

2 1/2 cup all purpose flour
1 Tbsp baking soda
2 sticks of unsalted butter (1 cup)
1/4 cup honey
3 eggs
1 1/2 cups granulated sugar
1 cup walnuts

Cream:
1 sweetened condensed milk (14oz.) (You can buy caramel in a can so you don’t have to cook it)
1 stick of unsalted butter (1/2 cup, 8 Tbsp)

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107 Responses to Honey Cake – Medovník

  1. Michelle says:

    Thank you, Kristyna for your WONDERFUL video recipes!!
    I am an American, married to Jiri, a Czech from Havirov. For the past 13 years I have begged, bribed, and threatened my darling husband for Czech recipes so I can cook his favorite home dishes for him. I have finagled a few from my mother-law when we go over there, and even LESS from Jiri!! The two of them always tell me “we don’t have the same ingredients in the US!” Well!! BOLOGNA!!!
    I have cooked EVERYONE of your recipes for my husband and have TOTALLY blown him away!!! …(and ALL with US ingredients!!)
    The fruit dumplings and chocolate crepes just about took him down to tears….but!!….this honey cake did it!! My mother-in-law makes this every time we go over there, and of course I have NEVER been able to sweet talk her out of her recipe!!!
    The best part is that I haven’t told Jiri about your video recipes and he doesn’t understand how I all of a sudden I can cook like a Czech wife!!!!!!
    Thank you so much for your fabulous teaching!! I can’t wait to see what’s next!!!……maybe sugadinsky goulash!?!? (I know I just hacked that word up!! Sorry!!)
    Thanks again!!

    • czechcookbook says:

      Steve and I were laughing out loud reading your comment. 😀 You are hysterical. I am so happy I made you a Czech wife. 😀 I will do segeninsky gulas in the future for sure. Since it is a typical Czech meal. Steve doesn’t like the cabbage so I never made it, but will do. He is not going to be my taste tester for that video. 😀

  2. Yum, this cake is so good 🙂 I have to freeze or something or we will eat it all in 24 hours ;P

    It wasn’t as hard to make as I thought it would be; many steps, but when your ingredients are ready, it’s a breeze and not long to make.

    Dekuji moc for this other awesome recipe that takes me back to CZ.

    Julie

    • czechcookbook says:

      🙂 I am glad you like it. Yes it is dangerous. We give some away and people are asking not to make it anymore because they can’t resist and worry about their weight. 😀

  3. Erin says:

    Hello,

    My boyfriend is Czech and last year we went over to meet his family. The one thing I remember so well is HONEY CAKE — it was like heaven the way it melted in your mouth. He doesn’t know I found this website and I am going to make goulash and honey cake for when he gets home from work on Wednesday 🙂

    You’re the best!

    • czechcookbook says:

      🙂 Oh he is up for a big surprise and a treat. Let me know if you have any questions. I would be happy to help. 😉 And yes this honey cake will melt in your mouth. 🙂

  4. Lucie Edsall says:

    Strasne moc dekuju za pomoc, manzel je american, a miluje cesky jidla… Obcas chci zkusit neco noveho ale mam problem najit spravne ingredience!!! Diky vam muzu varit nove a nove veci… Dekuju, dekuju, dekuju!!!! You r the best!

  5. Tet says:

    Hi! For the cake, Can I make it 1 whole cake and then just cut then in thin layers?instead of baking them separately.

    • czechcookbook says:

      I don’t think it would work. When it is baked it is pretty spongy. Plus with this one you are trying to have as thin layers as possible. And I don’t think you can cut them as thin. Some people would do 9 up to 15 layers and bake them all separately. Too much work, that is why I created the recipe for just 4 layers.

  6. Daniel says:

    Hi!

    Me and my girlfriend made medovnik a few weeks ago, and it had a great taste, but we were making the thicker version of dough that has to be rolled with the roller, and now we would like to make this version of dough, because as we seen in the video that was taken in Marlenka factory, their dough is also made like this – it can be spread with this tool that you are using in your video. So my question is: what’s the size of the cup’s that you are using for measuring your ingridients or maybe even better, can you write down the weight of the ingridients for the dough.

    Thanks for you answer and good luck

    • czechcookbook says:

      Here in the USA we measure with cups and spoons. You can probably buy this measuring set outside of US as well. It is very similar to an average size coffee mug. You just don’t fill the mug all the way to the top. Good luck making it and let me know if you have more questions.

  7. Helen says:

    Hi! Could you please clarify how many grams/pounds 3 sticks of butter are? Is the product you use unsalted? Thank you very much for your wonderful recipes and the effort you put into presenting them to us!

    • czechcookbook says:

      1 stick of butter is 113g. And yes it is unsalted. Helen, I am working on a conversion chart and will put it up on my website soon. This will be very helpful. 🙂

  8. Savitha says:

    Hello Kristyna, I am from India. For the first time ever I baked a cake on my husband’s birthday. Though I could not reach to perfection but the cake tasted yummy. My husband and his friends loved the cake tasted.
    You get all credit for the compliments I got.
    Thanks a lot!

    • czechcookbook says:

      That is very sweet. Thank you for your lovely comment. 🙂 I am sure next time it will be perfect. At least the taste was there. 🙂 I will be making it as well for my husband’s birthday for Saturday. 🙂

  9. waseema says:

    How about svicklva omacka?

  10. waseema says:

    Dear Kristyna
    This is very useful and super recipe. I saw your dumpling video as well it was perfect. I like your cooking style. (mam Vas rada ) At se Vam dari. Waseema from London UK

  11. Jane Chew says:

    Dear Kristyna, this cake is heavenly good. The method of doing this cake is not very difficult as I think. Especially with the guide of ur video it makes the method more easier to follow. I really appreciated that you share this great recipe online.
    My son just can’t stop eating this. And I call it a devil drug honey cake coz u just can’t control urself but addict to it. Love it n thumb up for you.

    • czechcookbook says:

      LOL! What a funny description. Yes, this cake is too good and dangerous. We can’t resist as well. 😀

  12. Ellen says:

    Hi there,

    I baked the cake yesterday as per the instruction and followed all the steps and left it overnight in the fridge! I was so excited this morning as the cake looked gorgeous but unfortubnalty the cake was hard and no where close to melting in mouth! The caramel filling was hard so made the cake hard and chewy! I have no idea where it went so wrong… I am hoping you can help me to correct it 🙁

    • czechcookbook says:

      I am sad to hear that it didn’t come out right. I am thinking that the problem must be the caramel filling. The cream should not be hard at all. The caramel is what makes the cake softer over night. My caramel is always very runny.

      • Ellen says:

        Thanks I reckon the same! I used nestle sweetened condensed milk and so far couldn’t find any other brand in the market (I live in Dubai).

        • czechcookbook says:

          I am glad you could find the nestle one. 🙂 Greetings to Dubai. 🙂

          • Gretchen says:

            Sounds like the butter hardened in the . When I make buttercream frosting, that happens. I have to let the frosting come up to room temperature.

  13. Ligin says:

    Dear Kristina,

    Thank you so much for the recipe and it help to bring back my sweet memories in Czech back in 2003…. Same to Michelle, I have been trying so hard to get the recipe… Love you so much! Dekuiji….

    Sincerely
    Ligin from Malaysia

    • czechcookbook says:

      Thank you Ligin for your sweet comment. 🙂 Greetings to Malaysia. 🙂 It amazes me to see people from all over the world enjoying Czech goodies. 🙂

  14. Dipesh says:

    Haven’t made the cake yet but looks fantastic ! Easy to follow hopefully it will turn out as nice as yours. I found this useful conversion website that I thought would be good to share with everyone.

    • czechcookbook says:

      Thank you for your link. I am working on my own conversion chart so I checked the website conversion chart with mine and some things were incorrect. 🙁 I use a scale to convert cups into grams. This way I know for sure it is correct conversion. I will make a page and put up what I already have converted and will keep converting more things and adding it to the chart. 🙂

  15. Jane says:

    I made the cake however it is quite chewy as my cake pieces were very flat.i used plain flour & wondered should it be self raising flour instead?

    • czechcookbook says:

      I am also using regular all purpose flour. The cake pieces are pretty flat and little chewy. They rise while baking and then they go flat. Did you like the way it taste it?

    • Gretchen says:

      The same thing happened to me. The pieces were very flat and chewy, and mine stuck to the paper! I wonder if you have to let the batter cool before you add the flour mixture?

      • czechcookbook says:

        Hm, not really sure because more you let it cool off, harder it gets to spread the batter. It probably just need it more time to bake. It does come out on a chewy and flat side.

  16. Robyn says:

    My son has requested that I make this for his birthday next week. Do you have the directions written somewhere in addition to referring to the video? Can’t wait to make it!

    • czechcookbook says:

      Aww that is sweet. He will surely enjoy it. 🙂 I am sorry, but I don’t have the written instructions. I am currently working on my kindle cookbook where it will be all written down. But it will take some time before it is ready. Please let me know if you have any questions.

  17. Janelle says:

    Hi Kristyna,

    I must say this has to be the best tasting cake in the world! It is so more-ish and just melt in your mouth delicious! Thank you so much for sharing your recipe. I now have to make the cake for my cousin’s birthday however I am running low on time to make it. Is it ok to bake the cake layers a day or so before hand and then assemble the morning of the party? Do you think the cake layers will dry out?

    • czechcookbook says:

      Yay, I am glad you liked it. 🙂 It would probably be ok to bake the layers before hand, but what is very important is to put it all together evening before the party so the cream has time to soften up they layers of the cake and make the cake moist. When I make the honey cake I do cut little piece right after I put it all together and it does taste more crunchy instead of soft. Next day it tastes much better. I hope that helps. 🙂

  18. Michael says:

    Hi Kristýna! I wanted to tell you how much I love your site! I have already made a couple recipes since I discovered your site last week. I recently returned from an internship with Honeywell in Brno and it’s been great bringing Czech cooking back to Kansas. I just have one question about your Medovnik: my cake turned out more dense and chewy than I remember having in Brno; do you have any theories about why? The taste was wonderful, and I would make it again in a heartbeat, I was just wondering about the density. Admittedly, the honey I used was crystallized slightly and I don’t know how old the baking soda I used was.
    Thanks for the great recipes,
    Michael

    • czechcookbook says:

      Hi Michael, that is nice to hear you went to my hometown Brno. 🙂 There are different types of medovnik. Some are more cake like. I had it chewy once when I left the bowl with a batter over the steam the whole time and was spreading the batter while it was kept over the steam all 4 cups. So the batter was spreading nicely and was warm, but the cake turned out chewy. Steve really enjoyed it chewy. 🙂 Sometimes it is like a science. I don’t think it was the honey since by heating up it melted. Hopefully next time it will be less chewy.

  19. dora says:

    hi Kristyna,i’m from Romania.I really like this cake and i want to try it.!! can you tell me please the quantity of the flour in gram ? thank you!! 😀

  20. Pavlina says:

    Ahoj Kristynko,
    Bydlim v USA a nejak jsem nepostrehla teplotu trouby. Jestli muzu poprosit ve Fahrenheit.
    Dnes budu delat medovnik a nemuzu se dockat!
    Tesime se na vsechny Tve recepty.
    Krasny den a dekuji
    Pavlina

  21. Esther says:

    I am unable to get the instructions. I can get the ingredients but not the instructions. I have to watch the video and write down the instructions. I like to watch the videos anyway to see how you do it.

    • czechcookbook says:

      Sorry about that, but I only have list of ingredients on my website, but not instructions. We are working on our first kindle cookbook, where I will have ingredients and instructions written down. But it takes lots of time to make, so I am not sure when exactly it will be available. Hopefully soon. 🙂

  22. Edith says:

    What temperature is your oven at? I am figuring 350degrees.

    Thank you for this recipe. I have a Czech friend coming to visit. Want to surprise him.

  23. Harika says:

    I did it yesterday,my friends so liked.but my cream was viscous and ı added little whipping cream to inside…it was delicious…ı recommed it…

  24. Gretchen says:

    When I did the recipe, my ‘pancakes’ stuck to the parchment paper. What went wrong?? Did I bake them too little? Were they supposed to be crunchy? Was the batter not thick enough?

    • czechcookbook says:

      Sorry to hear that. I think they were not baked enough. 🙁 The edges should have been crunchy.

      • Gretchen says:

        I’ve been racking my brain over this, and read some of the comments from other folks who have tried this recipe to try to figure out what we’ve all done wrong. I did a bunch of internet searches, and looked through some “science of baking” text books. I have a couple of theories. First, I think we may not need to keep the butter-honey-sugar mixture over the double boiler. Once the sugar is melted, I’m going to take it off the heat, and let it cool down a bit before I add the eggs-flour-soda. If it still remains too sticky/chewy, I’m going to simply melt the butter in the microwave and not use a double boiler at all to see if that melts the sugar on its own. I have a feeling that is why folks’ cakes are too dense/chewy. The heat and sugar are effecting the properties of the flour, and making the cake chewy.

        Second, measuring flour by volume (cups) is a tricky business. Did you stir it up first? Was the flour packed down? If you randomly scoop out a cup of flour, and weigh it each time, it can weigh anywhere from 3-7 ounces! I went to your weight conversion chart and saw that 1 cup = 150 grams (5.29 ounces). According to the master weight chart of ingredients published by King Arthur Flour , 1 cup of AP flour weighs 120 grams (4.25 ounces). That’s THREE cups of flour, so you see why doing flour by volume could cause a big problem for people when trying to duplicate some else’s recipe.

        To do the recipe by weight according to YOUR weight-conversion chart, there should be 13.23 ounces or 375 grams of flour. Or, what you referred to, by volume, as 2.5 cups of flour. Either way, it appears that I had WAY too little flour in my batter.
        I’ll try again tomorrow night. I really want this recipe to work!

        • czechcookbook says:

          Thank you Gtetchen for trying to figure this out. 🙂
          Grams are always more accurate than cups. Every time I scoop up the flour and put it on scale is is 150 grams. I don’t pack it down. Just scoop it up from a big container.
          Please let me know how it turned out after your experiments. 🙂

          • Gretchen says:

            Its working better with more flour, but it’s still VERY sticky on the parchment paper. I have to use an offset spatula to cut it off the paper before I can get it off the paper.

            I did NOT use the double boiler this time. I just heated the butter and put the sugar/honey is and mixed it until the sugar dissolved before I added the rest of the ingredients. It does make it a tiny bit harder to spread on the paper, but it wasn’t bad.

            When I make this again, I’ll try using an even 400g of flour. You don’t suppose I have to mix the flour in longer, do you? Maybe build up a little more gluten? When you put the flour in, how long do you mix it? Just until it comes together or a bit longer?

          • czechcookbook says:

            Hm, that is strange. I don’t mix it too long, just till it is all mixed up. Did you bake it any longer?

  25. Hanka a Michal says:

    Ja se z toho zblaznim sem rada ze sem te nasla, michal bude mit radost ceske jidlo

  26. Mohamed says:

    Wow.. It was simply amazing. Do you think adding sour cream to the condensed milk , will make it tastier ? because i saw other recipes adding sour cream.

    Regards
    Syed Mohamed

    • czechcookbook says:

      Yay, I am glad you liked it. 🙂 The traditional armenian recipe, what I know, doesn’t have sour cream. Personally I don’t think it would make it tastier. But I did see some recipes where they added honey into the cream, which must be very tasty. 🙂

  27. Frank says:

    I see the ingredients on this page but nothing after that …. then the comments.

    • czechcookbook says:

      Yes I have only list of ingredients written down. You can use my video explanations for now. We are currently working on writing very detailed Kindle recipe book which will be hopefully done soon and this recipe will be in our first Kindle cookbook. 🙂

  28. Veronika says:

    Hey, just wondering.. is it all-purpose bleached or Unbleached flour.thank you

  29. Nivine says:

    Hello! Thank you so your video! I had honey cake at café l’éto in london and it’s the best thing I ever had in my life! I am a pastry chef and I am looking to perfect this cake, i think I like your recipe because unlike all other videos ur sponge looks so moist! I just have a question I think the version at Eto was taller ( maybe 7 layers) and had a hint of coffee, is coffee also used in the original recipe? I will let u know once I try out your recipe very soon !! 🙂

    • czechcookbook says:

      Hi Nivine, my version is little more chewy. But we like it this way. 🙂 I will try to create one that is less chewy. I have never heard of coffee being added into honey cake. And yes some people make it with 7 layers. It is just too much work for me. 😀 I hope you will enjoy it and I will be looking forward to your review. 🙂

  30. Rok says:

    Hi! I love this recipe. My family is constantly asking me when i am going to bake next one. I was wondering if you have recipe for cacao verison of honey cake. I would love to bake one. Best, Rok

    • czechcookbook says:

      Hi Rok, that makes me happy to hear how much your family enjoys it. 🙂 I don’t have the cacao version yet. But for sure in the future I will be working on creating the recipe.

  31. Kassidee says:

    First, I’m soooo excited to see you’re website and videos. My husband and I lived in and got married in Prague, and Medovnik was our wedding cake! I’ve tried recipes before for it, but haven’t been successful.
    One question: what size was your cutting board? It looked like the right size to portion out the dough correctly.

    • czechcookbook says:

      That is wonderful you had wedding in Prague. 🙂 I am on the road right now and only have mobile devices. If you watch the video on the computer you should be able to see the measurements in the video. I put it as a text overlay. The texts only work on computer. This is how YouTube has it. Sorry about that.

  32. Lily says:

    Hi! Thank you for putting up this wonderful recipe, you are very talented! The cake looks absolutely delicious and I can’t wait to try make it over the weekend 🙂 Just a question – can I use self raising flour instead of the baking soda? If so, how much should I use?

    Thanks

    • czechcookbook says:

      Thank you Lily for your nice compliment ! 🙂 Hm, I don’t have any experience with self rising flour, but I think it should work. I would just use same amount of flour. Good luck with it!

  33. malik says:

    Hi Kristyna,

    I’m in looovvee with your honeycake. Thank you for sharing the recipe! I’ve been making it several times now and taste wise, never disappoints. However, as soon as I bring the cake to the room temperature, the caramel would start melting;
    1. Do you know by any chance what to add into the caramel mixture so it holds better in room temperature? More butter? add icing sugar? gelatin perhaps?
    2. How to make the caramel less sweet, boil it longer perhaps?
    3. Walnut is pretty expensive nowadays.. do you recommend any other cheaper alternatives, like almond or other nuts?

    Many many thanksss. Thank you for coming to this world and sharing your cake.

    • czechcookbook says:

      Hello, Thank you for your wonderful words! 🙂
      1. I would wait till all the layers of the cake completely cool off. It does make a difference. Putting less butter would most likely make it thicker, but it might not be enough of a caramel.
      2. I don’t think there is a way to make the caramel less sweet. But sometimes I do reduce the sugar amount in the cake batter. It makes a difference.
      3. You can definitely try to experiment and try different nuts. 🙂 If you do please let me know how you liked it. 🙂

  34. Farah kham says:

    Helloo i tried this cake but it turned solid when i refrigerated so can you plz help me to fix it?
    So that it can be soften and capable to eat

    • czechcookbook says:

      I am sorry to hear that. 🙁 I am not sure what went wrong. Did you already put the cake together with cream? The cream should softened it.

  35. Jennifer says:

    Hi kristyna, a friend gave a piece of the honeycake that she made based on your recipe and I absolutely love it! I am making the caramel and I overboiled it for 3hrs! Would it be OK? Should I remake my caramel? Your advise will be much appreciated.

  36. Honey Cake is amazing! We tried it in when we visited Prague and when we left we looked all over the internet for a good recipe and stumbled upon your page. We have just written a blog post about it and referenced your website for the recipe!
    You can check it out here :http://allabouttravelling.com/honey-cake-medovnik-a-delicious-czech-dessert/

    Thanks again for sharing!

  37. Huma says:

    hi i just want to know that there is another layer of the cream with mascarpone .what is that and can u tell me that also.Moreover if i want to serve 3-4 people what should be the quantity.pls reply as soon as possible

    • czechcookbook says:

      In my recipe there is no other layer with mascarpone. Maybe somebody else makes it that way, but the way I make it is more typical for honey cake. This recipe does make larger cake. But we never had problems eating it. 🙂 You can share it with more friends or neighbors. It also lasts in the fridge for a week.

  38. Sana says:

    Hi Kristyna
    I can’t thank you enough for sharing the recipe of this Heavenly, Amazingly, Yummmy Yuummy Honey cake with us. Truly… words aren’t enough to describe the taste of it.. The first time I tasted honey cake was when my son bought a small piece from a food market here in Perth about 3 months ago and it was very expensive… So, I googled it wanting to know more information about this unusual cake until I came across your website and this video. I followed your instructions carefully, and it came out soooo delicious and it had the exact same taste of the one my son bought from the food market !!! I made it again today, but this time I’ve shared it with some friends and they loved it!!! My youngest son can’t have enough of it and I don’t think the cake will last until tomorrow….. So thank you again Kristyna, and wish you all the best in life.

  39. Katerina says:

    Hello 🙂
    I have found your page about two weeks back and since then I was eagerly looking forward to finally make my first own honey cake. I presented it as my Saturday’s potluck contribution. It smelled amazing and looked like it was made by a professional baker. I loved the taste, others were not as excited, because I spoilt them with a roláda, that I made a month back. So even though they just carefully tasted on potluck, after everyone took what they wanted to enjoy at home, the plate was almost empty. I call that a success. Thank you so much for recipe, I will be making medovník for sure many times in the future. 🙂

  40. Kathy says:

    Kristyna,
    I have been watching your You Tube videos and have enjoyed learning about the Czech Republic, your traditions and recipes.! Your home town in the Czech Republic, Brno looks magical ,especially with the snow falling down onto the beautiful architecture!
    I made the Honey Cakes a few months ths back…a complete and bc Fail! Came out as hard as a rock. I decided to give it another try this last weekend for our Sunday night familly dinner and it was a sucess!! I was wondering if it could be frozen then thawed the morning?

    Thank you for sharing! Next up are the Kolaches! And then dying the Easter Eggs

    Thank you!!
    Kathy

    • czechcookbook says:

      Hi Kathy, I am sorry to hear about the first honey cake coming out hard as a rock. But at least the second time it worked. 🙂 It can for sure last a week in a fridge. Probably longer too. I have not tried freezing it, but I don’t see why it wouldn’t work. Wishing you success with kolache and Easter eggs. 🙂

  41. Alexandra says:

    Hi Kristyna,
    Thank you for your recipe which I made tonight as a treat for an Armenian friend. I looked at several different recipes but your one stood out, especially as I was able to follow your video. I must admit I feel stuffed already just from licking the spoons/whisks/bowls used preparing the cake and can’t wait to try the cake tomorrow.
    Kind regards, Alexandra from Cricklewood, London, England.

  42. Maureen McHale says:

    I am having a Czech dinner at my house and my friend was in Prague and she told me she ate honey cake everyday, so I had to try this recipe. I made a practice cake tonight and also had trouble with the parchment paper sticking to the cake. The cake baked unevenly with the center of the cake sticking to the paper. I am wondering what we did wrong. Has anyone else figured out how to keep the center from sticking to the parchment? We baked the cakes a little longer and they did look almost burnt, but the browner the crisper they were.

    I am thinking the batter was thicker in the middle? (I did pour initially into the center) OR we did not let them cool sufficiently.

    If anyone has any other ideas, it would be great to know as I have a dinner in three weeks and am hoping the next one will be perfect! Can’t wait to eat this one on Easter.

    • czechcookbook says:

      I am sorry to hear that! I have never had issues with it sticking to the baking paper. Maybe it wasn’t evenly spread? Seams like the middle wasn’t baked completely that is why it sticked. I hope it will come out perfect next time!

      • Maureen McHale says:

        Thank you! The dinner is coming up. My fingers are crossed that it will work out. We are using many of your recipes for this dinner. My Czech grandparents would be proud of my efforts to create authentic Czech food.

  43. Sue says:

    Thank you so much for this recipe AND the step by step instructions. I visited Prague recently and loved the honey cake so much. Your cake turned out beautifully and tastes just like I remember!

    The second time I made it, I reduced the butter by half a stick and reduced the sugar by 1/4 cup – I like it a little better that way. I also made a slightly smaller cake but with 5 cake layers.

    My husband who *always* chooses chocolate chose this for Father’s Day. I was shocked!

    Finally, I had no IDEA you could make caramel this way. Just that tip, alone, was huge for me!!

    Thank you!

  44. Sandra says:

    Dear Kristýna!

    Thank you so much for this recipe and the easy to follow video. It is pure joy to watch you cook & eat 🙂 My husband dreamt of this cake ever since we visited Prague. I made your recipe for his birthday and he was blown away. He said it tasted exactly like the one from Prague.

    I am so happy I found your page. Unfortunately my czech grandma never wrote down a single recipe and when she passed away those were all lost. Your page brings back childhood memories and the possibility to relive or better retaste them 🙂

    Thank you!

    Greetings from Vienna, Sandra

    In case you want to see my cake ;):
    https://frau-vogo-werkt.com/2017/06/29/honigtorte-medovnik-mit-baer-bienchen/

    • czechcookbook says:

      Aww, thank you so much Sandra! It makes me happy to hear how much your husband enjoys the cake and I truly hope my recipes will bring lots of joy and lots of great memories. 🙂 Many greetings to Vienna! We visited Vienna last summer and we so loved it! Your cake turned out beautiful! Great job!

      • Sandra says:

        You are very welcome 🙂 Indeed your cake does and will do in the future, we all <3 it! Glad you enjoyed Vienna. I too love this town and am happy to live here. Thanks for your kind words on my cake, you made it possible and were a great teacher :*

  45. Lyn says:

    Hi Kristyna,
    Thanks for your site. I’m Australian and lived in Prague for 5 years altogether. I love honey cake but have never seen a recipe. This is the first of your videos I have watched, and I loved it! I laughed because I was saying, “No, lick the beaters!”, and then you said the same thing! I had 2 Czech cookbooks in English – one I bought in Prague, but gave away to a Czech woman I met here, to give to her daughter who spoke no Czech. The other was given to me by a lovely Czech friend, who had lived in the UK and came back to CZ. Very sadly that friend has since passed away, so that book is a real treasure to me. Thanks for the inspiration and reminding me about the friendships that I have with lovely Czech people. I now realise that they grew around cooking – me sharing my Australian recipes and them sharing their Czech or Slovak ones. I’m looking forward to your cookbook being published, because I would very much like to buy it. Now….to buy the ingredients my Medovnik! 🙂

    • czechcookbook says:

      Thank you so much Lyn for your sweet words. I am sorry to hear about your Czech friend who passed away. Yes books like these are treasures. I can’t wait to have my book available. 🙂 I hope your Medovnik will be success! 🙂

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