Honey cake with semolina cream
Description
Delicious baked goods for the whole family. You don’t have to add citric acid to the cream if you don’t like lemon. After baking, chill the cake for soaking—at least 3–5 hours in the refrigerator, or ideally overnight. The amounts listed make a cake weighing 2–2.5 kg. Can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Crack the eggs into a saucepan. Add 50 grams of butter, honey, and baking soda.
- 3
Step 3
Add half a cup of sugar.
- 4
Step 4
Put the saucepan on the heat and stir until the butter melts.
- 5
Step 5
Gradually add the flour.
- 6
Step 6
Knead the dough. You may need more or less flour.
- 7
Step 7
Divide the dough into equal pieces and roll each piece out with a rolling pin into a thin sheet.
- 8
Step 8
Place the cake layer in an oven preheated to 200°C for 2–3 minutes. Bake all the layers in the same way.
- 9
Step 9
To prepare the cream, pour the milk into a saucepan and add the remaining sugar. If you want the cream to be sweeter, you can add another portion of sugar.
- 10
Step 10
When the milk comes to a boil, stir in the semolina. Add citric acid. Cook the cream for literally 2–3 minutes.
- 11
Step 11
In a bowl, beat 180 grams of butter and gradually add the slightly cooled semolina cream. Mix the cream well.
- 12
Step 12
Spread all cake layers with the prepared cream.
- 13
Step 13
Honey cake with semolina cream is ready!