Bee Cake (recipe number 400)

Name: Bee Cake (recipe number 400) - Lili I.
Ingredients: For 4 baked sheets on the back of the tray (33/43 cm): 200 g butter; 150 g sugar; 3 eggs; 3 tablespoons honey; 200 ml milk; 1 teaspoon salt; 1 teaspoon baking soda; 700 g flour. For the cream: 1 l milk; 3 egg yolks; 250 g semolina; 150 g sugar; 3 packets vanilla sugar; 1 tablespoon flour; 200 g butter; grated peel and juice of one orange; a pinch of salt; 720 g apricot jam.

Dessert - Bee Cake (recipe number 400) by Lili I. - Recipia

Bee Cake Every time I find an occasion to make a large cake, I choose one with baked layers on the back of the tray. I hadn't made the Bee Cake in a long time, and I craved it after having it recently at someone's house. I used the largest tray in the kitchen to make sure there would be enough for everyone, as larger portions are always requested. The recipe is simple, especially if you have a bit of patience with the layers. Quick Info Total time: about 3-4 hours (including cooling and resting) Preparation time: 1 hour Baking time: 4-5 minutes for each layer, about 20 minutes total for layers Servings: 30-40, depending on how you portion it Difficulty: medium Recipe type: homemade cake, for large portions, suitable for holidays or family gatherings Ingredients For layers (4 layers, 33x43 cm tray): 200 g butter 150 g sugar 3 eggs 3 tablespoons honey 200 ml milk 1 teaspoon salt 1 teaspoon baking soda 700 g flour For the cream: 1 liter milk 3 egg yolks 250 g semolina 150 g sugar 3 packets vanilla sugar 1 tablespoon flour 200 g butter grated zest and juice of one orange a pinch of salt Intermediate filling: 720 g apricot jam Preparation method 1. Preparing the layers 1.1. In a saucepan, put the butter, sugar, honey, milk, and salt. Stir over low heat until the butter and sugar melt and everything is homogeneous. Do not let it boil. Remove from heat and let the mixture cool for a few minutes. 1.2. Sift the flour and place it in a large bowl along with the baking soda. Mix a little. 1.3. Make a well in the center, add the lightly beaten eggs, and start pouring the liquid mixture, alternating with the flour. Mix until you obtain a non-sticky dough that is easy to roll out. 1.4. Divide the dough into 4 equal pieces. Roll each piece on baking paper to the size of the tray. The layers should be thin. 1.5. Bake each layer on the back of the tray in a preheated oven at 180°C for 4-5 minutes. Watch closely; they bake quickly and should just be lightly browned at the edges. 1.6. Remove the layers onto a cooling rack or countertop and let them cool completely. Note: I rolled out the dough immediately without letting it rest, as it is easier to work with that way. If allowed to rest, the dough becomes harder to roll out. 2. Semolina cream with butter 2.1. In a bowl, beat the egg yolks with the sugar, salt, semolina, zest, and juice of the orange. Add the flour as well. Pour a little cold milk over them, just enough to combine. 2.2. Heat the remaining milk separately until it's almost boiling. 2.3. Gradually pour the hot milk over the semolina mixture, stirring constantly. 2.4. Move everything to low heat and cook the cream, stirring continuously, until it thickens like pudding. 2.5. Remove the pot from heat, cover the cream with plastic wrap directly on the surface to prevent a crust from forming, and let it cool to room temperature. 2.6. Separately, beat the softened butter (left at room temperature) with the vanilla sugar until fluffy. 2.7. Gradually incorporate the cooled cream into the butter, mixing until homogeneous. 3. Assembly 3.1. Place the first layer in a large tray or directly on a serving platter. 3.2. Spread half of the semolina cream evenly. 3.3. Place the second layer, pressing down lightly. 3.4. Spread all the apricot jam evenly. 3.5. Place the third layer, then the remaining cream. 3.6. Place the last layer on top and press down gently without applying too much pressure. 3.7. Cover the cake with plastic wrap and place a weight on top, such as large books or dictionaries. Refrigerate the cake for a few hours, preferably overnight, to soften the layers and make it easier to cut. Optional: Dust with powdered sugar on top or glaze with chocolate if desired. I leave it plain. Why I make this recipe often It’s a cake suitable for when you need many servings, it stays soft and tasty, and it keeps well. It's practical for festive days or when more guests come over. It can be made in advance, which helps if you have other dishes to cook. Tips and variations Tips 1. Do not bake the layers too long, otherwise they will harden and will be harder to soften. 2. Spread the cream only after it has completely cooled to avoid softening the layers too much. 3. Let the cake chill for at least 6-8 hours before cutting. 4. You can cut with a knife dipped in hot water for clean cuts. Substitutions 1. If you don’t have apricot jam, any tart jam will work, but apricots provide the classic flavor. 2. You can also use margarine instead of butter for the layers, but the texture and taste will be different. 3. If you don’t have an orange, you can leave it out; the cream will still turn out, but the flavor will be simpler. Variations 1. You can add a thin layer of melted chocolate on top after the cake has set. 2. Instead of 4 large layers, you can bake 5 thinner ones if you want a taller cake. 3. You can use plum jam, but the final taste will be different. Serving ideas 1. It can be served at room temperature, cut into squares or rectangles. 2. It’s great as a dessert with coffee or on a platter with several cakes. 3. It’s suitable for packing, as it doesn’t leak or crumble easily after it has softened. Frequently asked questions 1. How can I roll out the layers more easily? Roll out the dough right after preparing it while it’s still soft. If it sticks, sprinkle a little flour on the rolling pin and the paper. 2. My layers became too hard after baking. What should I do? Let the cake chill, covered, for at least 12 hours. The cream and jam will soften the layers gradually. 3. Can I freeze the Bee Cake? I do not recommend it, as the texture of the layers changes upon thawing and the cream may leak. 4. What can I substitute for semolina in the cream? There is no identical substitute for this recipe; semolina gives the specific texture. Do not use flour or starch as a substitute. 5. How long does it stay fresh? Stored in the refrigerator, well covered, it lasts 4-5 days without problems. Nutritional values (estimates) Serving (from 35): approximately 260-280 kcal Protein: 4-5 g Carbohydrates: 40-45 g Fats: 9-10 g This is an estimate, as it depends on the thickness of the layers, how much cream you put in each layer, and how large you cut the pieces. Storage and reheating Keep the cake covered in the refrigerator. It lasts 4-5 days and gets softer over time. It doesn’t need reheating; it is served cold or at room temperature. If left uncovered, the edges may dry out. I do not recommend freezing. The Bee Cake remains a hassle-free layered cake option that can be made in advance without worries.

Bee Cake (recipe number 400)

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