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Medova Roláda

June 3, 2011

Medova Roláda

If you’ve been to Prague, you’ve most likely been treated to a slice of  their most famous cake, Medovnik.  I’ve made Pauline’s Medovnik recipe from scratch before – multiple layers of honey cake soaked in yet more honey, and filled with a thick, sweet, cooked milk filling.  It’s fiddly to make, and takes hours to bake and assemble. This recipe, on the other hand, tastes just about the same and takes under 20 minutes, start to finish. A grade schooler can make it, the steps are so simple.

This Medovnik Swiss roll recipe came from Pauline’s handwritten cookbook.   The cake came out of the oven just as the kids came home from school today and I was barely able to take a picture before they scarfed it all down.  If you are really ambitious you can cook the condensed milk until it forms dulce leche and use that as the filling, which makes it even more true to Prague’s masterpiece; I’m not that ambitious. I cheated and quickly thickened a can of sweetened condensed milk into cream, while Pauline would have made the creamy sauce from scratch, stirring milk over the hot stove for nearly 2 hours until it thickened and browned.

This recipe makes 2 rolls.

Ingredients

  • 8 eggs, separated
  • 2 whole eggs
  • ¾ cup sugar
  • 1 cup honey, plus 1/2 cup for filling
  • 1 ½ cups flour
  • 2/3 cup condensed milk
  • juice of 1/2 lemon

Steps

  1. Preheat the oven to 375 degrees
  2. Whip the 8 egg whites to a stiff peak
  3. Mix the egg yolks, 2 whole eggs, sugar, honey and flour together
  4. Fold in the egg whites
  5. Spread 1/2 the batter out on a jelly roll pan that is lined with parchment paper
  6. Bake for 8-10 minutes, until browned; cake will flatten
  7. As soon as it is out of the oven, flip onto the counter and peel the paper off the back
  8. Bake the rest of the batter in the same way as above
  9. Prick the cake with a fork all over the top of the cake
  10. Spread the honey over the top
  11. Roll up the cake immediately into a jelly roll
  12. Squeeze in the lemon juice into the condensed milk and mix – it will thicken instantly into a cream
  13. Slice the jelly roll and serve with a dollop of the cream
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2 Comments leave one →
  1. Zuzana permalink
    June 12, 2011 11:23 pm

    Having made countless excuses (- the flour here is lousy, the oven is different, etc.), I have not baked anything from scratch since I came to the US from Slovakia some 8 years ago. This rolada looks so delicious and simple, I will definitely try it out next weekend. Thanks for the recipe!

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