This cake is insanely delicious- like proper tasty. It takes a few days but it is so worth it. We ate Medovik in Prague on our summer holiday and I loved it so much I was determined to try my hand at it once we were back in the UK. It’s a seven layer affair- very GBBO 2014, and needs two days to rest and for the flavours to absorb but it is utterly divine. It strikes me as a bit of a Czech Tiramisu.
Cookies (these can be made a few days ahead)
- 450 g flour
- 180g icing sugar
- 180g butter
- 1tsp cocoa powder
- 1 egg
- 1 1/2 tsp baking soda
- 6 tbsp honey
- 4tbsp cream
- In a bain marie whisk butter, honey, cream and egg
- In a separate bowl mix flour, cocoa, baking soda
- Mix wet into dry mixture and bring together. Cover and leave for 10 mins. It should be cookie dough consistency. Add more flour if necessary.
- On greaseproof paper roll out 8inch circles of dough. You need about 8 of these at least. Cook for 7-10 mins at 180. Keep an eye on them.
- Remove from the oven and leave to cool until ready to use.
Make caramel by whisking together a tin of caramelised condensed milk and 200g butter
Mix 75ml rum and 100ml water
In a blender, crumb the extra cookie and 75g walnuts into fine crumbs.
Brush cookie with rum water, spread with caramel, sprinkle with crumbs and then top with next cookie (brush rum water top and bottom). Repeat until you’ve got a tower of seven cookies.
Cover the stack in the remaining caramel, then coat with extra cookie and but crumb
Decorate with whole walnuts and serve with a bit of whipped cream.
This cake is incredible- even if I do say so myself.