When you need a quick and delicious dessert fast, the perfect thing to make is Medeno Srce. Inspired by Medeno Srce, the gingerbread flavored “honeyed hearts”, these quick and easy squares are not only delicious but super beginner-friendly. Oh, and did I mention they’re vegan too?!?
If you’re familiar with Balkan snacks, then you’ve probably heard or tried this cookie. Each gingerbread heart has a jam filling in the middle with flavors ranging from apricot to strawberry. The hearts are coated in chocolate, are super fragrant, and just sweet enough.
This dessert has all components of Medeno Srce cookies: jam, chocolate, and a delicate cake. Because it’s vegan, it’s often enjoyed on Lenten days in my family or anytime a dessert is needed on short notice. All it takes is a handful of ingredients and you’ve got dessert for a crowd. Did I mention how soft and moist the cake is? It’s perfectly chocolatey and delicate and pairs incredibly well with the jam center.
I use sparkling water in this recipe but feel free to use regular water instead. Also, feel free to use the jam of your choice. We love strawberry jam around here so I usually use that. Measure it out and then leave in a warm place as your cake bakes. It will loosen up the jam and make it easier to spread! You can also use sugar free jam here too!
Interested in other candy-inspired desserts? Check out the dessert section where you’ll find recipes like Jafa Kocke, Čoko-Oranž Kuglice, and Rafaelo Kocke!
Medeno Srce / Gingerbread Squares
Course: DessertCuisine: Balkan, Serbian6
servings5
minutes30
minutesA vegan, fragrant, and moist dessert perfect for any occasion!
Ingredients
- Cake
1.5 cups (195 g) all purpose flour
1 cup (200 g) sugar
1 teaspoon (5 g) baking soda
1 teaspoon (3 g) cinnamon
4 teaspoons (3 g) cocoa powder
1 1/3 cup (300 ml) sparkling water
3 tablespoons (45 ml) oil
2 tablespoons (40 g) jam
- Filling
5 tablespoons (100 g) jam, softened
2 teaspoons (7 g) honey
- Chocolate Glaze
3 tablespoons (60) jam, softened
1/2 cup (100 g) chocolate
3 tablespoons (45 ml) oil
Directions
- Preheat oven to 350 F (175 C). Grease and flour a baking pan of your choice. I prefer a 9×13 metal pan.
- In a large mixing bowl, pour the dry cake ingredients through a mesh strainer or sifter. Whisk to combine all the dry ingrediants.
- To the dry ingredients add the water, oil, and jam. Whisk well to combine.
- Pour half of the cake batter into the bottom of your baking pan. Spread to cover the bottom evenly and bake for 10 minutes on 350 F (175 c).
- After 10 minutes, remove the pan from the oven. The cake should have developed a crust on top at this point. If it is still soft and wet, continue baking for a few extra minutes.
- Spread 5 tablespoons of softened jam on top of the hot cake. Make sure to spread an even layer all over the cake. Then drizzle the honey over the jam-covered cake.
- Next, slowly pour over the remaining cake batter, making sure to cover all of the jam.
- Return the pan to the oven and bake for another 20 minutes. After 20 minutes remove the cake from the oven and set aside to cool.
- Topping
- While the cake cools, in a small saucepan melt the chocolate with the oil. Once the chocolate has melted remove from heat.
- Take your remaining jam and spread it all over the now warm cake. Make sure to cover the cake completely and evenly.
- Next, pour over the melted chocolate and cover the cake evenly.
- Refrigerate the dessert until ready to serve. Store leftovers covered in the refrigerator.
Notes
- In order to get clean lines and to prevent the chocolate from cracking when it’s cut, run a sharp knife under hot water until the blade becomes hot. Wipe off the water from the blade and then slowly cut out squares of the dessert. After each cut, run the knife under hot water again, repeating the process until you have as many pieces as you need.
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