I will never forget the first time I made this honey and jam layered cake. It was on a Saturday, and I suddenly craved some sweets "like mom used to make." By the time I reached the second layer, half of the dough had stuck to the bottom of the tray, and I admit I slightly burnt the first batch of layers – they were as thin as a mosquito net and went from "beautiful yellow" to "well, it’s okay like this" in just a couple of minutes. I quickly learned that these layers bake really fast, and there's no time for dilly-dallying around the oven. Since then, I’ve made it many times, adjusting here and there, changing the types of honey and even the jam, and almost every time it gets the same reaction: everyone sneaks a bite before it has time to soften properly because they just can't wait.
From what I’ve noticed, it takes about 2 hours including the cooling of the layers and preparing the cream, but the best results come if you let it sit in the fridge overnight – the layers soften and hold together nicely. You’ll end up with about 16-20 good pieces if you cut them into squares, perfect for a big family or guests, as no one settles for just one piece. I won’t say it’s the simplest cake in the world, especially the first time you deal with that sticky dough and wonder if you’ve added enough flour, but it’s not overly complicated either. I’d rate it as medium difficulty – meaning if you’ve used a mixer before and rolled out some layers, you’ll manage just fine.
I make it often because it brings back memories of childhood layers, and everyone loves it, whether they are picky about sweets or not. Plus, I really enjoy how the sweetness of the honey combines with the slightly tart jam – nothing turns out gooey or cloying, especially if you don’t overdo it with the jam. What I love is that it can be adapted based on your mood or what you have in your pantry, and it pairs well with coffee, tea, or a glass of cold milk.
Let me also share the list of ingredients, otherwise, I’ll just keep rambling:
For the layers:
450 g white flour (I use type 000, but type 650 works too, just might absorb more liquid – the flour gives structure, so no improvisations, it needs to be clear and well-sifted)
6 generous tablespoons of honey (I always use acacia honey because it’s more fluid and fragrant, but it works with wildflower honey too – honey not only adds flavor but also helps with the elastic texture of the layers)
1 tablespoon yogurt (adds a bit of tenderness and prevents the layer from drying out too much)
100 g fatty butter (I use over 80% fat for flavor and to keep the layers from being too crispy)
2 large eggs (essential for the dough)
50 ml milk (for a bit of hydration, helps with the elasticity of the dough and keeps it from being rock hard)
vanilla, to taste (I prefer liquid extract, but vanilla sugar works too)
grated zest of one orange (optional, but it really changes the flavor – not mandatory, but I never skip it)
½ tablespoon baking powder (helps the layer not turn out like a pie, but rather slightly airy)
½ tablespoon baking soda (adds a bit of texture and color to the layers, reacts nicely with lemon juice)
½ teaspoon lemon juice (to neutralize the baking powder and baking soda, so the weird taste doesn’t linger – don’t skip this step)
For the cream:
1 package of fatty butter, 200 g (again, over 80% fat)
250 g powdered sugar (I’ve tried with less, but the cream doesn’t bind)
300 ml milk (I use whole milk, semi-skimmed is a bit bland)
3 tablespoons semolina (this thickens the cream, don’t skip it)
vanilla (enough to taste, I use more than for the layers)
5 tablespoons apricot jam (for sweetness and a slightly tangy flavor)
1 small jar of plum jam, about 200 g (the best is homemade, with little sugar, so it doesn’t turn out sticky)
Alright, let me tell you how I make it:
1. I start with the layers because they require patience. I always sift the flour, and I save about a handful at the end to add as needed. In a separate bowl, I mix the baking powder and baking soda, and I neutralize them with lemon juice (it will create some small bubbles, a sign that it’s working). In another pot, I melt the butter over low heat – I don’t let it boil! – and let it cool slightly. Then, into this butter, I add the honey (if it’s too hard, I warm it up in a double boiler for a bit), the yogurt, and mix everything well. I lightly beat the eggs with a fork, add them to the wet mixture, then add the milk, vanilla, and orange zest.
2. I make a well in the flour, pour the entire liquid mixture on top, and start kneading by hand or with the mixer paddle if I’m feeling lazy about washing more dishes. At first, it seems soft and sticky, but don’t panic. I add the reserved flour gradually, until it starts to come off my hands and becomes elastic, but still slightly sticky – don’t make the dough too hard, or you won’t be able to roll it out.
3. I sprinkle flour on the countertop, take out the dough, and divide it into four equal pieces. I don’t weigh them, I just eyeball it. I wrap each piece in plastic wrap to prevent it from drying out, and I roll each piece out on parchment paper – I make the layers as thin as possible, about the thickness of a knife blade, never thick because they lose their charm. Don’t be scared if they seem fragile, they will puff up while baking.
4. I bake them one by one on the back of the tray (or directly on the parchment paper placed in the tray if you don’t want to keep moving them) at 180°C in a preheated oven for 4-5 minutes. The first few times I left them too long and they browned too much – they should just be lightly golden on the edges, otherwise, they will harden.
5. After each baking, I take them out onto a cooling rack, parchment paper and all. The layers cool down quickly. If they break at the corners, no problem, they can be fixed during assembly.
While the layers are resting, I move on to the cream:
6. I bring the milk to a boil with the vanilla. When it starts to boil, I sprinkle in the semolina and keep stirring constantly to avoid lumps. I keep it on the heat for about 3-4 minutes until it thickens and becomes like a soft polenta. I let it cool, placing plastic wrap directly on the cream to prevent a skin from forming.
7. In the meantime, I beat the softened butter with powdered sugar until it becomes a light, creamy, white mixture. I gradually add the apricot jam, not all at once, to prevent the cream from curdling. I add the cooled semolina at the end, spoon by spoon. I taste and see if it needs more sugar or vanilla.
8. Now comes the assembly part: I place the first layer on a platter or in a tray, spread one-third of the semolina cream on top, cover with the second layer, add more cream, and then the third layer. On the third layer, I don’t put cream, but a generous layer of plum jam, enough to cover it well. On top of the jam, I add the remaining cream and finish with the last layer.
9. I cover the cake with clean parchment paper or plastic wrap, place a tray on top with a heavy book or cutting board to press it down. I put it in the fridge – best left overnight. Don’t cut it too soon, as the layers are firm and you won’t be able to eat them without struggling.
In the end, I cut it with a sharp knife, wiping the blade after each cut to avoid dragging the cream and jam. It comes out nice and clean if you’re patient and don’t rush it.
Useful tips, variation ideas, and how to serve:
Tips
- Never add too much flour at the beginning; the dough should be soft, elastic, almost making you want to add more flour, but don’t do it! Just sprinkle it on your hands and the countertop to prevent sticking.
- If you have crystallized honey, warm it in a double boiler, not directly over the heat, as it can become bitter.
- Be careful while baking! If you leave the layers for more than 5 minutes, they may turn brittle. If they brown a bit on the edges, you can trim them.
- For the cream, if the butter curdles, a bit of warm semolina can help bring it back together (not mandatory, but it has worked for me a couple of times).
- The plum jam should be as thick as possible, not runny – otherwise, it will ooze out when cutting.
Substitutions and adaptations
- Lactose-free: use plant-based butter and yogurt/milk; it will turn out quite similar, just the taste differs a bit.
- Gluten-free: you can try gluten-free flour, but be aware that the layers will be more fragile and not as elastic – I’ve tried it with a pastry mix and it was okay-ish.
- Jam: if you don’t have apricots, use peaches, even sour cherries, but they should be on the tart side. Thick plum jam works perfectly.
- Butter can be replaced with high-quality margarine (I don’t recommend it, but if you have no other choice…).
- If you want it less sweet, reduce the sugar by 50 g, but don’t cut it out completely, or the cream won’t bind the same way.
Variations
- For a twist, you can add ground walnuts over the jam layer – it adds crunch and an interesting flavor.
- I’ve also tried raspberry or blueberry jam; it’s not bad, but the apricot/plum combo still wins.
- Sometimes, during holidays, I decorate with powdered sugar or chocolate glaze (quite rare, but it looks nice).
How to serve
- I portion it with a sharp knife, and I enjoy it with a black coffee or tea. It’s also good as a dessert after a light meal because it’s not too heavy.
- It pairs well with a glass of cold milk, especially for kids.
- Once, I served it with a spoonful of whipped cream, but honestly, it doesn’t need it; it’s rich enough as it is.
- Alongside fresh fruits (oranges, tart apples), it makes a delightful combination.
Frequently asked questions
1. Why do my layers crumble when I roll them out or bake them?
You probably added too much flour or baked them too long. If the dough is too hard, the layers won’t roll out elastically and will crack. When baking, if you exceed 5-6 minutes, they become rigid.
2. Can it be made without butter?
You can try using vegetable margarine (of good quality, without a chemical taste), but it won’t have the same rich flavor. Oil won’t work, the texture is different.
3. Does the jam have to be plum?
Not necessarily, you can use any slightly tart and thick jam: sour cherries, raspberries, even apples, but plums give a classic flavor.
4. Can I make the layers a day in advance and assemble them later?
Yes, just keep them wrapped in plastic wrap in a dry place, don’t leave them exposed to air as they will become brittle. In fact, it’s often easier to make them in advance so you’re not rushed on the day of assembly.
5. Can the cake be frozen?
Theoretically yes, but after thawing, the layers become a bit soft and moist, losing their nice texture. It’s better to keep it in the fridge and consume it within 3-4 days.
Nutritional values (approximate)
A serving, around 130-150 grams (about a generous piece), has about 320-350 calories, depending on how much sugar and jam you used. The carbohydrates mainly come from the flour and honey, plus the sugar from the cream and jam, while the fats come from the butter and eggs. There aren’t many proteins, but not too few either, around 4-5 g per slice. It’s more of a cake suited for special occasions, not something to eat daily, but it’s not a calorie bomb if you don’t overdo it. It has the advantage that you don’t use store-bought creams full of chemicals and sugar, plus you know exactly what you’re putting in it.
How to store and reheat it
This cake should be kept in the fridge, well covered with plastic wrap or in a container with a lid. It lasts even 4-5 days without spoiling, and it actually gets better after sitting for a day or two – the layers soften and the flavors meld. It’s not reheated, as it’s not meant to be a warm dessert; it’s served cold or at room temperature, after taking it out of the fridge about half an hour before serving. If the edges have dried out, you can trim those pieces and use them in a dessert glass with yogurt or whipped cream.
That’s about it, I hope my steps and story help you. It never lasts long at my place; it always disappears in no time, and that’s how I end up making it again and again.
From what I’ve noticed, it takes about 2 hours including the cooling of the layers and preparing the cream, but the best results come if you let it sit in the fridge overnight – the layers soften and hold together nicely. You’ll end up with about 16-20 good pieces if you cut them into squares, perfect for a big family or guests, as no one settles for just one piece. I won’t say it’s the simplest cake in the world, especially the first time you deal with that sticky dough and wonder if you’ve added enough flour, but it’s not overly complicated either. I’d rate it as medium difficulty – meaning if you’ve used a mixer before and rolled out some layers, you’ll manage just fine.
I make it often because it brings back memories of childhood layers, and everyone loves it, whether they are picky about sweets or not. Plus, I really enjoy how the sweetness of the honey combines with the slightly tart jam – nothing turns out gooey or cloying, especially if you don’t overdo it with the jam. What I love is that it can be adapted based on your mood or what you have in your pantry, and it pairs well with coffee, tea, or a glass of cold milk.
Let me also share the list of ingredients, otherwise, I’ll just keep rambling:
For the layers:
450 g white flour (I use type 000, but type 650 works too, just might absorb more liquid – the flour gives structure, so no improvisations, it needs to be clear and well-sifted)
6 generous tablespoons of honey (I always use acacia honey because it’s more fluid and fragrant, but it works with wildflower honey too – honey not only adds flavor but also helps with the elastic texture of the layers)
1 tablespoon yogurt (adds a bit of tenderness and prevents the layer from drying out too much)
100 g fatty butter (I use over 80% fat for flavor and to keep the layers from being too crispy)
2 large eggs (essential for the dough)
50 ml milk (for a bit of hydration, helps with the elasticity of the dough and keeps it from being rock hard)
vanilla, to taste (I prefer liquid extract, but vanilla sugar works too)
grated zest of one orange (optional, but it really changes the flavor – not mandatory, but I never skip it)
½ tablespoon baking powder (helps the layer not turn out like a pie, but rather slightly airy)
½ tablespoon baking soda (adds a bit of texture and color to the layers, reacts nicely with lemon juice)
½ teaspoon lemon juice (to neutralize the baking powder and baking soda, so the weird taste doesn’t linger – don’t skip this step)
For the cream:
1 package of fatty butter, 200 g (again, over 80% fat)
250 g powdered sugar (I’ve tried with less, but the cream doesn’t bind)
300 ml milk (I use whole milk, semi-skimmed is a bit bland)
3 tablespoons semolina (this thickens the cream, don’t skip it)
vanilla (enough to taste, I use more than for the layers)
5 tablespoons apricot jam (for sweetness and a slightly tangy flavor)
1 small jar of plum jam, about 200 g (the best is homemade, with little sugar, so it doesn’t turn out sticky)
Alright, let me tell you how I make it:
1. I start with the layers because they require patience. I always sift the flour, and I save about a handful at the end to add as needed. In a separate bowl, I mix the baking powder and baking soda, and I neutralize them with lemon juice (it will create some small bubbles, a sign that it’s working). In another pot, I melt the butter over low heat – I don’t let it boil! – and let it cool slightly. Then, into this butter, I add the honey (if it’s too hard, I warm it up in a double boiler for a bit), the yogurt, and mix everything well. I lightly beat the eggs with a fork, add them to the wet mixture, then add the milk, vanilla, and orange zest.
2. I make a well in the flour, pour the entire liquid mixture on top, and start kneading by hand or with the mixer paddle if I’m feeling lazy about washing more dishes. At first, it seems soft and sticky, but don’t panic. I add the reserved flour gradually, until it starts to come off my hands and becomes elastic, but still slightly sticky – don’t make the dough too hard, or you won’t be able to roll it out.
3. I sprinkle flour on the countertop, take out the dough, and divide it into four equal pieces. I don’t weigh them, I just eyeball it. I wrap each piece in plastic wrap to prevent it from drying out, and I roll each piece out on parchment paper – I make the layers as thin as possible, about the thickness of a knife blade, never thick because they lose their charm. Don’t be scared if they seem fragile, they will puff up while baking.
4. I bake them one by one on the back of the tray (or directly on the parchment paper placed in the tray if you don’t want to keep moving them) at 180°C in a preheated oven for 4-5 minutes. The first few times I left them too long and they browned too much – they should just be lightly golden on the edges, otherwise, they will harden.
5. After each baking, I take them out onto a cooling rack, parchment paper and all. The layers cool down quickly. If they break at the corners, no problem, they can be fixed during assembly.
While the layers are resting, I move on to the cream:
6. I bring the milk to a boil with the vanilla. When it starts to boil, I sprinkle in the semolina and keep stirring constantly to avoid lumps. I keep it on the heat for about 3-4 minutes until it thickens and becomes like a soft polenta. I let it cool, placing plastic wrap directly on the cream to prevent a skin from forming.
7. In the meantime, I beat the softened butter with powdered sugar until it becomes a light, creamy, white mixture. I gradually add the apricot jam, not all at once, to prevent the cream from curdling. I add the cooled semolina at the end, spoon by spoon. I taste and see if it needs more sugar or vanilla.
8. Now comes the assembly part: I place the first layer on a platter or in a tray, spread one-third of the semolina cream on top, cover with the second layer, add more cream, and then the third layer. On the third layer, I don’t put cream, but a generous layer of plum jam, enough to cover it well. On top of the jam, I add the remaining cream and finish with the last layer.
9. I cover the cake with clean parchment paper or plastic wrap, place a tray on top with a heavy book or cutting board to press it down. I put it in the fridge – best left overnight. Don’t cut it too soon, as the layers are firm and you won’t be able to eat them without struggling.
In the end, I cut it with a sharp knife, wiping the blade after each cut to avoid dragging the cream and jam. It comes out nice and clean if you’re patient and don’t rush it.
Useful tips, variation ideas, and how to serve:
Tips
- Never add too much flour at the beginning; the dough should be soft, elastic, almost making you want to add more flour, but don’t do it! Just sprinkle it on your hands and the countertop to prevent sticking.
- If you have crystallized honey, warm it in a double boiler, not directly over the heat, as it can become bitter.
- Be careful while baking! If you leave the layers for more than 5 minutes, they may turn brittle. If they brown a bit on the edges, you can trim them.
- For the cream, if the butter curdles, a bit of warm semolina can help bring it back together (not mandatory, but it has worked for me a couple of times).
- The plum jam should be as thick as possible, not runny – otherwise, it will ooze out when cutting.
Substitutions and adaptations
- Lactose-free: use plant-based butter and yogurt/milk; it will turn out quite similar, just the taste differs a bit.
- Gluten-free: you can try gluten-free flour, but be aware that the layers will be more fragile and not as elastic – I’ve tried it with a pastry mix and it was okay-ish.
- Jam: if you don’t have apricots, use peaches, even sour cherries, but they should be on the tart side. Thick plum jam works perfectly.
- Butter can be replaced with high-quality margarine (I don’t recommend it, but if you have no other choice…).
- If you want it less sweet, reduce the sugar by 50 g, but don’t cut it out completely, or the cream won’t bind the same way.
Variations
- For a twist, you can add ground walnuts over the jam layer – it adds crunch and an interesting flavor.
- I’ve also tried raspberry or blueberry jam; it’s not bad, but the apricot/plum combo still wins.
- Sometimes, during holidays, I decorate with powdered sugar or chocolate glaze (quite rare, but it looks nice).
How to serve
- I portion it with a sharp knife, and I enjoy it with a black coffee or tea. It’s also good as a dessert after a light meal because it’s not too heavy.
- It pairs well with a glass of cold milk, especially for kids.
- Once, I served it with a spoonful of whipped cream, but honestly, it doesn’t need it; it’s rich enough as it is.
- Alongside fresh fruits (oranges, tart apples), it makes a delightful combination.
Frequently asked questions
1. Why do my layers crumble when I roll them out or bake them?
You probably added too much flour or baked them too long. If the dough is too hard, the layers won’t roll out elastically and will crack. When baking, if you exceed 5-6 minutes, they become rigid.
2. Can it be made without butter?
You can try using vegetable margarine (of good quality, without a chemical taste), but it won’t have the same rich flavor. Oil won’t work, the texture is different.
3. Does the jam have to be plum?
Not necessarily, you can use any slightly tart and thick jam: sour cherries, raspberries, even apples, but plums give a classic flavor.
4. Can I make the layers a day in advance and assemble them later?
Yes, just keep them wrapped in plastic wrap in a dry place, don’t leave them exposed to air as they will become brittle. In fact, it’s often easier to make them in advance so you’re not rushed on the day of assembly.
5. Can the cake be frozen?
Theoretically yes, but after thawing, the layers become a bit soft and moist, losing their nice texture. It’s better to keep it in the fridge and consume it within 3-4 days.
Nutritional values (approximate)
A serving, around 130-150 grams (about a generous piece), has about 320-350 calories, depending on how much sugar and jam you used. The carbohydrates mainly come from the flour and honey, plus the sugar from the cream and jam, while the fats come from the butter and eggs. There aren’t many proteins, but not too few either, around 4-5 g per slice. It’s more of a cake suited for special occasions, not something to eat daily, but it’s not a calorie bomb if you don’t overdo it. It has the advantage that you don’t use store-bought creams full of chemicals and sugar, plus you know exactly what you’re putting in it.
How to store and reheat it
This cake should be kept in the fridge, well covered with plastic wrap or in a container with a lid. It lasts even 4-5 days without spoiling, and it actually gets better after sitting for a day or two – the layers soften and the flavors meld. It’s not reheated, as it’s not meant to be a warm dessert; it’s served cold or at room temperature, after taking it out of the fridge about half an hour before serving. If the edges have dried out, you can trim those pieces and use them in a dessert glass with yogurt or whipped cream.
That’s about it, I hope my steps and story help you. It never lasts long at my place; it always disappears in no time, and that’s how I end up making it again and again.
Ingredients
Dough: 450 g flour, 6 tablespoons of honey (I used thick honey kept in the fridge, acacia honey), 1 tablespoon yogurt, 100 g butter (85% fat), 2 large eggs, 50 ml sweet milk, vanilla, grated peel of one orange, 1/2 tablespoon baking powder, 1/2 tablespoon baking soda, 1/2 teaspoon lemon juice. Cream: 1 pack of butter (200 g, 85% fat), 250 g powdered sugar, 300 ml milk, 3 tablespoons semolina, vanilla, 5 tablespoons apricot jam, 1 jar of plum jam (200 g, ideally homemade).