Magda's Cauldron

Miodownik is an extraordinary cake. Tons of honey, heavy cream, and dulce de leche cream. It’s soft, delicate, and has the color of pure amber honey.
I wouldn’t have attempted it if it wasn’t to say thank you to a friend who dreamed of eating a proper miodownik. So I exchanged his help during a time of a broken wrist and a dead car battery for a cake.
I was terrified of this 11-layer beast. But I shouldn’t have been.
If you watched my reel, you already know the truth: the process of rolling out paper-thin layers and stacking them was pure bliss. Decorating the top? Well… let’s just say my cream had a mind of its own!
I originally felt like a grand showstopper deserved complete fireworks, flawless piping, absolute precision, zero imperfections. But baking at home isn’t about perfection. It was accepted as it is. With some leaning and imperfections. Once the cake chilled and the honey layers softened into the cream, the final result was pure magic.
This cake is huge, so you might need to throw a big party just to find enough people to help you eat it. But don’t wait for a special occasion. Celebrate what you have in life.

Honey cake – Miodownik

• Servings: Makes 1 tall cake
• Prep Time: 60 min
• Cook Time: 40 min (baked in batches
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A rich, delicate 10-layer honey cake layered with a light dulce de leche cream. Makes an impressive tall cake.

Honey cake

• 350g (1 cup) honey
• 80 g (1/3 cup) caster sugar
• 200 g butter
• ¼ tsp salt
• 2 tsp baking soda
• 1 tsp ground cinnamon
• 6 eggs, room temperature
• 450 g (3 2/3 cup) all-purpose flour

Dulce de Leche Cream

• 400 g Dulce de leche or Kajmak, chilled
• 115 g (⅓ cup) honey
• a pinch of salt
• 1.15 l double cream (divided: 1l + 150 ml)

Honey cake

1. In a medium saucepan, combine honey, sugar, butter, and salt.
2. Heat over medium heat, stirring until butter melts and sugar dissolves completely.
3. Bring to a boil.
4. As soon as the mixture bubbles and starts rising, remove from heat immediately.
5. Stir in baking soda and ground cinnamon. The mixture will foam and puff up.
6. Set aside to cool to room temperature, stirring occasionally (it should remain liquid).

Paper templates and batter

1. While the honey base cools, draw 11 circles (23 cm / 9 inches in diameter) on sheets of parchment paper.
2. Turn the paper over so pencil marks don’t touch the batter.
3. Preheat oven to 180°C / 350°F (fan/convection).
4. Whisk 6 eggs directly into the cooled honey mixture until well combined.
5. Sift in the flour and mix until smooth.
6. The batter will be thin/runny.

Bake the layers

1. Place about ⅓ cup (~125 g) of batter into the center of each drawn circle.
2. Spread it out evenly to the edges using a spatula.
3. Bake 2 sheets at a time for 6 to 7 minutes (do not overbake, or they will turn hard).
4. Repeat for all 11 layers. Let them cool completely.
5. Pick the least perfect layer and crumble it (using a food processor or by hand). Reserve the crumbs for decoration.

Make the Dulce de leche cream

1. In a mixing bowl, beat chilled dulce de leche, honey, and salt until smooth.
2. Add 150 ml (½ cup) of heavy/double cream and beat briefly until combined.
3. Refrigerate for 30 minutes.
4. In a large bowl, whip the remaining 1 L (4 cups) of heavy/double cream until soft peaks form.
5. Gently fold or mix in the chilled dulce de leche mixture until smooth and thick. Be careful not to overbeat

Assemble & decorate

1. Place the first cake layer on a serving platter. 2. Spread about 150 g (~½ cup) of cream evenly over it.
2. Repeat with remaining layers.
3. Coat the top and sides of the cake with the remaining cream.
4. Press the reserved cake crumbs onto the top and sides of the cake.
5. (Optional) Decorate with fresh fruits like rasberries.
6. Chill in the fridge overnight (at least 12–15 hours) before serving. This softens the baked layers into a melting, tender texture. Keep refrigerated.