Incredible honey cake with semolina cream: how to recreate the taste of childhood

Today we bring to your attention an incredible recipe for a childhood favorite cake. It's a honey cake with semolina cream. This is an extremely tasty and delicate dessert that is also easy to prepare.

The recipe for this wonderful cake was shared on Instagram by food blogger Lisa Glinska. By the way, honey cake with semolina cream can be not only a delicious dessert but also an incredible decoration for any holiday table.

Ingredients for honey dough:

• Honey - 150 g
• Sugar - 80 g
• Butter - 100 g
• Soda - 5 g
• Eggs - 2 pcs.
• Flour - 400 g

Ingredients for semolina cream:

• Milk - 650 ml
• Sugar - 150 g
• Eggs - 3 pcs.
• Semolina - 100 g
• Butter - 100 g
• Vanilla sugar - to taste
• Sour cream (25-30 percent) - 300 g

Method of preparation:

1. Mix honey, sugar, and butter in a saucepan, put on fire and slowly heat, stirring constantly.

2. Pour the mixture into another bowl, let it cool slightly, and add baking soda.

3. Mix thoroughly, add eggs and flour. Knead the dough.

4. Divide the dough into 9 equal parts: 8 parts of 100 g each and 1 part for the rest of the dough.

5. Wrap each piece of dough in cling film and place in the refrigerator for 1 hour.

6. During this time, prepare the cream. Mix eggs with sugar and vanilla sugar.

7. Add the eggs to the cold milk, stir, and add the semolina.

8. Put the stewpan on the stove and cook until the semolina is tender.

9. Add cold butter and mix thoroughly.

10. Pour the cream base into another bowl and cover it with cling film in contact. Put it in the refrigerator for an hour.

11. During this time, roll out the dough on a floured table. You need to roll out a circle with a diameter of about 23 cm.

12. Put the cake on the parchment, prick with a fork, and bake in a preheated 180-degree oven with convection for 3 minutes.

13. Press the mold to the cake and cut off the leftovers. You need to keep them because they will be needed for decoration.

14. Beat the cream base with a mixer for a few minutes. Add sour cream and continue beating for another 3 minutes.

15. Proceed to assemble the cake. It is best to use a split mold with a diameter of 22 cm.

16. Put a cake on the bottom of the mold, cover it with a layer of cream, and repeat until you run out of cakes.

17. Sprinkle the assembled cake with the crumbs left after cutting the cakes.

18. Put the cake in the refrigerator for 6-8 hours.

19. Remove the split mold and decorate the sides of the cake with the remaining crumbs.