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.
Place the third layer of sponge. -
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!
