Honeycomb, semolina cream, and peach jam

Name: Honeycomb, semolina cream, and peach jam - Anaida J.
Ingredients: Sheets 500 g flour 100 g honey 100 g sugar 50 g butter 50 ml milk 1 egg 1/2 packet baking powder Cream 350 ml milk 100 g semolina 100 g sugar 1 vial lemon essence 1/2 teaspoon grated lemon peel 100 g

Dessert - Honeycomb, semolina cream, and peach jam by Anaida J. - Recipia

Honey sheets, semolina cream, and peach jam I made this honey sheet cake again after I craved its simple taste. The sheets bake quickly, the semolina cream is easy to prepare, and the jam in between complements the dessert very well. In the recipe below, I kept the combination with peach jam, but any other type of jam can be used. After assembly, the cake needs time for the sheets to soften and be cut nicely. Quick Info Total time: not specified in the original recipe. In addition to preparation and baking, time must be allowed for cooling the cream and for softening the cake. Preparation time: not specified. Baking time: approximately 8-9 minutes for each sheet. Baking temperature: 180 degrees Celsius. Servings: the exact number is not specified; the quantity is suitable for a cake cut into several portions. Difficulty: easy to medium. Recipe type: homemade cake with sheets, semolina cream, and jam. Ingredients For the sheets 500 g flour 100 g honey 100 g sugar 50 g butter 50 ml milk 1 egg 1/2 packet baking powder For the semolina cream 350 ml milk 100 g semolina 100 g sugar 1 vial lemon essence 1/2 teaspoon grated lemon peel 100 g margarine For filling and decoration 250 g peach jam 50 g powdered sugar The peach jam can be replaced with any other type of jam. It is important that it is suitable for spreading between sheets. Preparation method 1. Prepare the sheet composition Put sugar, honey, egg, butter, and milk in a pot. Place the pot on low heat and gently mix with a whisk until the ingredients are combined and the mixture is almost boiling. There is no need to let it boil for long. When the mixture is well heated and almost boiling, remove the pot from the heat. 2. Add flour and baking powder Mix the baking powder with the flour, then add them to the warm mixture. Gradually incorporate, stirring until a dough forms. Let the dough cool slightly so it can be handled. It should not be completely cold, but not very hot either. 3. Divide and roll out the sheets Divide the dough into four equal parts. Roll out each piece of dough one at a time, directly on the back of a tray. It is helpful to try to keep the sheets as close in size as possible so that the cake sits evenly. The sheets are thin and should be handled carefully, especially after baking when they can be fragile. 4. Bake the sheets Bake each sheet at 180 degrees Celsius for about 8-9 minutes. Repeat the process until all four sheets are baked. The time is indicative as it can vary depending on the oven and the thickness of the sheets. Do not let them bake longer than necessary. 5. Prepare the semolina cream Put the milk in a pot and let it boil. When it starts to boil, add the semolina and stir continuously. Cook the cream over low heat, continuing to stir, until the semolina is cooked and the mixture thickens. Constant stirring helps achieve a homogeneous cream. Finally, add the sugar, lemon essence, and grated lemon peel. Stir, then remove the cream from the heat and let it cool. 6. Incorporate the margarine Cream the margarine separately, then add it to the cooled semolina cream. Mix well until the cream becomes homogeneous and the margarine is completely incorporated. It is important that the semolina base is cooled before mixing with the margarine, so that it combines properly with the cream. 7. Assemble the cake Place the first sheet on a platter. Spread a layer of semolina cream on top, then cover with the second sheet. Spread the peach jam over the second sheet and place the third sheet on top. Add another layer of cream and cover with the last sheet. Finally, dust the cake with powdered sugar. After assembly, the sheets need time to soften from the cream and jam. The cake will be easier to cut after it has softened. Why I make the recipe often It is a simple cake, with common ingredients and a combination of flavors I know from childhood. The semolina cream is easy to prepare, and the honey sheets do not require a complicated dough. I also like that the jam can be changed depending on what I have on hand. Peach is the version in the recipe, but the cake remains easy to adapt. Additionally, it is a suitable dessert when I want to prepare something a day in advance. Tips and variations Tips Always stir the sheet composition while it heats up, so the ingredients combine without sticking to the bottom of the pot. Add the flour and baking powder after removing the mixture from the heat. Let the dough cool slightly before dividing and rolling it out. For the semolina cream, stir continuously while the milk with semolina is boiling. The cream thickens gradually, and stirring helps maintain a uniform texture. Let the cream cool before incorporating the margarine. If it is too hot, the margarine can melt too quickly and the cream will not bind as well. Do not put a very thick layer of jam. Spread it evenly so that the top sheet sits well and the cake can be portioned without slipping. Substitutions Peach jam can be replaced with any other jam. Apricot, plum, sour cherry, or any available variety can be used. In the original recipe, margarine is used in the cream, while butter is used in the dough sheets. These ingredients are mentioned separately and kept that way in the recipe. Variations The simplest variation is changing the jam. Depending on the type chosen, the cake can have a sweeter, more tart, or more intense flavor. The same structure with four sheets, two layers of cream, and one layer of jam can be maintained without changing the other components of the recipe. Serving ideas The cake is served cut into pieces after the sheets have softened. Powdered sugar is sprinkled on top at the end. It does not need any additional toppings to be served. Frequently asked questions How many sheets are obtained from this amount? The dough is divided into four equal parts, so four sheets are baked. Can I use another jam instead of peach? Yes. The recipe allows for any type of jam to be used. Peach is the version mentioned in the original recipe, but it can be replaced. How long should each sheet be baked? Each sheet is baked for approximately 8-9 minutes at 180 degrees Celsius. The time may vary depending on the oven and the thickness of the sheet, so it is good to monitor the baking. When is the margarine added to the semolina cream? The margarine is incorporated after the semolina cream has been removed from the heat and has cooled. First, it is creamed separately, then mixed into the cream. Can the cake be cut immediately after assembly? It is preferable not to cut it immediately. The sheets need time to soften from the cream and jam, and the cake will be easier to portion after it has softened. Nutritional values The values below are estimates and have been calculated approximately for one serving, assuming the cake is divided into 12 pieces. Exact quantities may vary depending on the type of margarine, jam, and serving size. Calories: approximately 350-390 kcal Protein: approximately 5-6 g Carbohydrates: approximately 55-60 g Fats: approximately 13-16 g Most of the carbohydrates come from flour, sugar, honey, semolina, and jam. The fats mainly come from the butter used in the sheets and the margarine in the cream. These values should not be considered exact, as the recipe does not specify the number of servings, and the products used may have different compositions. Storage and reheating Store the cake covered, in a cool place or in the refrigerator. Because it has semolina cream and jam, it is better suited for cold storage than at room temperature for long periods. The cake is not reheated. It is served cold or allowed to sit at room temperature for a while before portioning. After storage, the sheets become softer, and cutting is easier.

Honeycomb, semolina cream, and peach jam

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