Honey cake: A taste of tradition with layers and history
Many people in my family wait all year for this baked good. Preparing several layers of honey cake takes time, so it's no wonder it's baked only for special occasions. However, the effort is always appreciated, as the sweet, crumbly layers taste incredible when combined with plum preserves and semolina cream. The entire cake is topped with a melted chocolate glaze.
Gingerbread is traditionally associated with Christmas, but honey cakes were also believed to ensure the health of the family. In many homes, the honey cake is the star of the holiday table. The cake develops its full flavour by the second day, so don't wait until the last minute to bake it.
Where does the honey cake recipe come from?
It's hard to trace the exact history of this dessert because the tradition of adding honey to cake was already well-known in ancient Rome. During the Middle Ages, honey cakes were baked in various parts of Europe. There are also indications that the recipe has Armenian roots.
How to make honey cake with plum preserves and semolina cream?
To start, you need to prepare the cake layers. Three layers are sufficient, but if you want a taller cake, you can bake 5 or 6 honey layers.
Ingredients for the cake:
- 510 g all-purpose flour,
- 1 teaspoon baking powder,
- 115 g powdered sugar,
- 4 egg yolks,
- 3 tablespoons liquid honey,
- 200 g cold butter.
Other ingredients:
- 8 tablespoons semolina,
- 1 tablespoon vanilla pudding,
- 680 mL milk,
- 115 g sugar,
- 200 g soft butter,
- 200 g plum preserves,
- 1 bar of dark or semi-sweet chocolate,
- 60 mL heavy cream.
Instructions:
- Sift the flour onto a board, mixing it with the baking powder and powdered sugar. Add the cold butter, chopping it in with a knife. Form a mound, make a well in the centre, and add 4 egg yolks and 3 tablespoons of honey. Knead the dough quickly into a ball. Divide it into 3 equal parts. Wrap each in plastic wrap and place in the refrigerator for at least 30 minutes.
- Roll out the first portion of dough on parchment paper. Transfer to a large rectangular baking sheet, prick with a fork, and bake in an oven preheated to 175°C for 15 minutes.
- After baking, set the layer aside to cool. Prepare the remaining two layers of honey cake in the same manner.
- To prepare the semolina cream, bring 500 mL of milk to a boil. Mix the vanilla pudding, semolina, and sugar in the remaining 200 mL of milk, then add to the boiling milk and stir vigorously until a very thick mixture forms. Set aside to cool completely. Cream the room-temperature butter in a bowl, adding the cold semolina pudding one spoonful at a time.
- Spread half of the plum preserves and half of the cream on the first honey cake layer. Cover with the second layer and spread the remaining preserves and cream. Cover with the third layer.
- Finally, prepare the glaze by melting the chocolate bar in a double boiler and mixing it with the cream. Spread the liquid glaze evenly over the top of the cake. Place the finished honey cake in a cool location for at least 12 hours.
