Honey creamy

My father's favorite cake, a traditional dessert at Christmas. Not an easy one to prepare...

Ingredients
dough:
2 tbsp honey
1 egg
3 tbsp milk
1 tsp baking soda
50g shortening
180g sugar
500g flour

cream:
1 liter milk
10 tbsp semolina
100g butter
180g sugar
1 tbsp vanilla sugar

plus a jar of home-made apricot marmalade

Preparation
Preheat the oven to 400F.

Mix and bring to a boil the dough ingredients, with the exception of the flour. Cook for ten minutes. Remove from the heat and add the flour. Cut into four equal pieces and quickly roll them into a 1/8 inch thick rectangle. Bake on the back of a large baking sheet.

You need to work really quickly here, as this dough becomes stiff.

Allow the layers to cool on a cookie rack. They will become very hard.

For the cream: cook the milk and the semolina until a thick paste forms. Cool thoroughly. Once cold, mix in the sugar, vanilla and butter using a hand mixer until the cream is smooth and fluffy.

Take your most beautiful cake layer and set aside to be the top one.

Spread half of the cream on the bottom layer, then jam on the next layer, finally the remaining butter cream goes between the top two layers as well. Some people like to top this with a chocolate ganache. I think it really takes away from the cake.

You have to let this cake sit overnight for the layers to soften. Then it's cut into small 1.5 inch by 1 inch pieces before serving.

Try this, and let me know how it went. This is one of those challenging cakes we only make for Christmas in Hungary, but it's absolutely worth it.

Good luck!

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