ElfyHoney and Cream Cake Recipe
Honey and Cream Cake, also known as Mézes Krémes in Hungary, is a traditional layered dessert that brings back memories of holidays and family gatherings. This cake features honey-flavored sponge layers, filled with sweet apricot jam and a smooth semolina buttercream, making it a perfect balance of flavors.
| Prep time | Cook Time | Rest Time | Total Time |
|---|---|---|---|
| 30 min | 20 min | 600 min | 650 min |
The semolina buttercream is what sets this cake apart, offering a creamy and slightly nutty texture, while the apricot jam adds a tangy sweetness to complement the richness.
The thin sponge layers, made with honey, give the cake its characteristic depth of flavor, while the dark chocolate glaze on top adds a luxurious touch.
The best part
about this cake? It gets better with time. Once assembled, letting it rest overnight allows the layers to absorb all the flavors, creating a melt-in-your-mouth experience.
This cake is often made for special occasions and is a perfect treat for those who enjoy something a little different yet deeply satisfying.
Whether it’s for a holiday or a weekend indulgence, Honey and Cream Cake is sure to be a hit.
Ingredients
For the Sponge Layers
For the Semolina Buttercream
For the Filling
For the Glaze
Instructions
Prepare the Sponge Layers
In a saucepan, melt honey, sugar, and butter over low heat. Once melted, let it cool slightly.
Mix flour, baking soda, and the cooled honey mixture in a bowl.
Add the egg and milk, knead into a dough.
Divide the dough into four equal parts, roll each into thin layers, and bake at 180°C (350°F) for 8-10 minutes, or until golden brown.
Prepare the Semolina Buttercream
Heat milk in a saucepan. Gradually stir in semolina, cooking until thickened.
Let it cool.
Beat butter and powdered sugar until fluffy, then mix in the cooled semolina and vanilla until smooth.
Assemble the Cake
Spread half of the semolina cream evenly on the first sponge layer.
Place the second layer of sponge.
Spread apricot jam evenly on the second sponge layer.
Spread the remaining half of the semolina cream evenly on the third sponge layer.
Cover with the fourth sponge layer.
Melt chocolate and butter together, then spread evenly over the top layer.
Allow to set.
Let the cake rest for at least 6 hours (preferably overnight) for flavors to develop.
Enjoy, Good Appetite!
Merry Christmas!
