How to Make Medeno Srce: Balkan Honey Hearts Recipe

Posted by Divna on

Balkan Honey Hearts, known as Medeno Srce, are a beloved traditional dessert across the Balkans. These soft honey cakes are gently spiced with cinnamon, filled with apricot jam, and coated in a smooth chocolate glaze. Moist, rich, and not overly sweet, they are often served with strong Balkan coffee and are especially prepared for holidays, celebrations, and Valentine’s Day.

Ingredients

Honey Cake Batter

  • 450 g all-purpose flour
  • 250 g sugar
  • 350 ml sparkling mineral water
  • 150 g apricot jam
  • 50 g honey
  • 1½ tsp baking soda
  • 1½ tsp cinnamon
  • 1 tbsp cocoa powder

Filling

  • 250 g apricot jam

Chocolate Glaze

  • 300 g dark or semi-sweet chocolate
  • 35 ml neutral oil

Decoration

  • Sugar hearts (pink, white, red)
  • Pink pearl sprinkles
Delicious Medeno Srce, traditional Balkan honey hearts filled with apricot jam and coated in chocolate.

Instructions

  1. Preheat oven to 200°C (390°F).
    If using silicone heart molds, no greasing is needed. For metal pans, lightly spray with oil.
  2. In a large bowl, mix flour, sugar, baking soda, cinnamon, and cocoa powder.
  3. In a separate bowl, combine sparkling water, honey, oil, and apricot jam. Mix until smooth.
  4. Pour wet ingredients into dry ingredients and mix until smooth.
    The batter should be medium-thin and pourable.
  5. Fill each heart mold ⅓  with batter.
  6. Bake for about 10 minutes, just until a light crust forms.
  7. Remove from oven. Using a piping bag or teaspoon, add about ½  tsp apricot jam to the center of each heart.
  8. Cover with remaining batter, filling molds almost to the top.
  9. Return to oven and bake 13–15 minutes more.
    Test doneness by inserting a toothpick into the side, not the center.
  10. Do not overbake — the cakes should remain moist.
  11. Cool for 5 minutes in the molds, then remove and cool completely.

Chocolate Glaze

  1. Melt chocolate with oil using a microwave or double boiler.
  2. Dip each heart into the melted chocolate or
     pour chocolate into clean heart molds, place cakes inside, and gently press so chocolate coats the sides.
  3. Refrigerate 15–20 minutes, until set.
  4. Remove from molds and decorate with chocolate drizzle, sugar hearts, and sprinkles.

Serving Suggestions

Serve with Balkan coffee, espresso, or black tea. These hearts also make beautiful edible gifts.

Storage

  • Store in an airtight container at room temperature for 3–4 days
  • Refrigerate up to 7 days
  • Freeze (without decoration) up to 2 months

FAQ

Can I use another jam?
 Yes — raspberry or plum jam work well.

Can I skip cocoa?
 You can, but cocoa adds depth and color.

Why sparkling water?
 It keeps the cake light and soft.

Medeno Srce is more than dessert — it’s tradition, memory, and comfort in every bite. Soft, glossy, and deeply nostalgic, these honey hearts are perfect for sharing love the Balkan way.

Medeno Srce – Tradicionalna Balkanska Poslastica

Medeno srce je klasičan balkanski kolač koji se priprema za praznike, slavlja i posebne prilike. Sočan medni biskvit, punjen džemom od kajsije i preliven čokoladnom glazurom čini ovaj kolač neodoljivim uz šoljicu jake domaće kafe.

Delicious Medeno Srce (Balkan Honey Hearts) served with a cup of Balkan coffee.

Sastojci

Testo

  • 450 g glatkog brašna
  • 250 g šećera
  • 350 ml kisele vode
  • 150 g džema od kajsije
  • 50 g meda
  • 1½ kašičice sode bikarbone
  • 1½ kašičice cimeta
  • 1 kašika kakaa

Punjenje

  • 250 g džema od kajsije

Glazura

  • 300 g čokolade
  • 35 ml ulja

Dekoracija

  • Šećerna srca
  • Roze perlice

Priprema

  1. Uključite rernu na 200°C.
    Silikonski kalupi se ne podmazuju, metalne poprskajte uljem.
  2. U većoj činiji pomešajte brašno, šećer, sodu bikarbonu, cimet i kakao.
  3. U drugoj činiji pomešajte kiselu vodu, med, ulje i džem.
  4. Spojite suve i tečne sastojke. Masa treba da bude srednje retka.
  5. Sipajte smesu do ⅓  kalupa.
  6. Pecite oko 10 minuta, dok se ne uhvati korica.
  7. Izvadite iz rerne i u sredinu svakog srca stavite oko ½  kašičice džema.
  8. Prekrijte ostatkom smese.
  9. Vratite u rernu i pecite još 13–15 minuta.
    Čačkalicom proverite sa strane.
  10. Ne prepeći — kolač mora ostati sočan.
  11. Ohladite 5 minuta u kalupu, izvadite na resetku i ohladite potpuno.
Delicious Medeno Srce, the traditional Balkan honey hearts, beautifully crafted, coated in rich chocolate, and adorned with colorful sugar decorations.

Glazura i dekoracija

Otopite čokoladu sa uljem. Umakajte srca u cokoladu ili ih vratite u kalupe sa čokoladom. Ohladite u frižideru 15–20 minuta i dekorišite. (Pogledaj video)

Posluživanje

Poslužiti uz domaću balkansku kafu.

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