Miodownik, Traditional Polish Honey Cake

Polish Honey Cake (Miodownik) is a decadent dessert with layers of sweet honey cake, creamy pudding filling, and a rich caramel and walnut topping. Perfect for family gatherings or special occasions.

Ingredients

Ingredients for Homemade Vanilla Budyń

• 2 cups whole milk

½ cup sugar

• 2 tbsp cornstarch
• 1 tbsp all-purpose flour
• 1 tsp vanilla extract
• 4 large egg yolks

For the Cake

• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter
• 1/2 cup honey
• 1 cup sugar
• 2 large eggs
• 1/2 cup milk

For the Filling use Vanilla Budyń above or…

• 1 package (3.4 oz) instant vanilla pudding mix
• 2 cups milk
• 1 cup heavy whipping cream

For the Topping

• 1/2 cup sugar

Pinch of sea salt

• 1 cup chopped walnuts

Salted Caramel Glaze

• 1/2 cup granulated sugar
• 3 tablespoons unsalted butter, at room temperature
• 1/4 cup heavy cream, at room temperature
• 1/4 teaspoon sea salt (adjust to taste)

Directions

Instructions for Budyń

1. Heat the milk: In a medium saucepan, heat 1 ¾ cups of the milk with the sugar over medium heat, stirring until the sugar dissolves. Bring to a gentle simmer.
2. Prepare the egg mixture: In a small bowl, whisk the remaining ¼ cup of milk with the cornstarch, flour, and egg yolks until smooth.
3. Temper the eggs: Slowly whisk a small amount of the hot milk into the egg mixture to temper the eggs, then pour the egg mixture back into the saucepan.
4. Thicken the custard: Cook over medium-low heat, stirring constantly, until the mixture thickens and begins to bubble, about 2-3 minutes. Remove from heat and stir in the vanilla extract.
5. Cool: Let the budyń cool slightly before using it as the cake filling. For best results, allow it to chill in the fridge for about an hour before assembly.

Preparing the Cake

1. Mix the cake batter: Melt butter, honey, and sugar in a saucepan, then cool slightly. Combine flour, baking soda, and salt. Add the honey mixture, eggs, and milk. Mix until combined.
2. Bake: Pour the batter into a lined 9×13 pan. Bake at 350°F for 20-25 minutes. Cool completely.

Make the Filling

1. Prepare the pudding: Whisk the pudding mix and milk. Beat the whipping cream to stiff peaks, then fold into the cold pudding. (Or follow the instruction above, for homemade Polish vanilla custard).

Prepare the Salted Caramelized Walnuts

1. Caramelize the walnuts: Melt sugar constantly mixing in a saucepan until amber. Add walnuts and a pinch of salt, stir, and transfer to parchment paper to cool.

Salted Caramel Glaze

1. Melt the sugar: In a medium saucepan over medium heat, melt the sugar, stirring continuously until it becomes a smooth, amber-colored liquid.
2. Add the butter: Carefully add the butter and stir until fully incorporated.
3. Add heavy cream: Slowly pour in the heavy cream, continuing to stir. The mixture will bubble, so take care. Stir until smooth.
4. Add salt: Add the sea salt and stir. If you prefer a thinner consistency, add a bit more cream.
5. Cool: Remove from heat and let cool slightly before drizzling over your Miodownik.

Assemble the Cake

1. Layer the cake: Slice the cake into 3 layers. Spread pudding between the layers.
2. Add toppings: Place the salted caramelized walnuts on top, and drizzle with the salted caramel sauce.
3. Cool: Cool the cake completely overnight. Slice and serve.

Notes

Miodownik tastes even better the next day as the cake absorbs the flavors of the filling.

For a gluten-free version, substitute the flour with a gluten-free baking mix.

Nutrition

Calories: 350 Sugar: 25g Sodium: 200mg Fat: 20g Saturated Fat: 10g Carbohydrates: 40g Protein: 6g Cholesterol: 80mg