Layered walnut and semolina cream cake

Name: Layered walnut and semolina cream cake
Ingredients: 3 eggs; 100 g sugar; 7 tablespoons honey (150 g); 100 g ground walnuts; 1 teaspoon baking soda; 375 g flour; 240 ml milk; 4 tablespoons semolina (40 g); 200 g butter; 120 g powdered sugar; 1 teaspoon vanilla extract; 350 g apricot plum or strawberry jam; 30 g coconut flakes

Dessert - Layered walnut and semolina cream cake by Elena I. - Recipia

Layered walnut and semolina cream cake is usually served for dessert, cut into slices once the layers have softened. The honey and walnut layers soften between the cream and jam, with a thin layer of cream and coconut on top. I’m particular about the walnuts: I want them finely ground, not turned into a paste. Preparation: 35 minutes. Cooking: 37 minutes. Resting: 8 hours and 30 minutes. Total time: 9 hours and 42 minutes. Servings: 12. Approximately 510 kcal and 8 g protein per serving.

Ingredients

For the layers

3 eggs
100 g sugar
7 tablespoons honey (150 g)
100 g ground walnuts
1 teaspoon baking soda
375 g flour

For the cream

240 ml milk
4 tablespoons semolina (40 g)
200 g butter
120 g powdered sugar
1 teaspoon vanilla extract

For the jam layer

350 g apricot plum or strawberry jam

For decorating

30 g coconut flakes

Preparation

1. Beat the eggs with the sugar. Stir in the honey and walnuts with a spatula, then gradually add the flour mixed with the baking soda. Knead until the dough no longer sticks to your hands and chill for 30 minutes. 2. On a floured work surface, roll the dough into 3-4 mm thick round or rectangular sheets. Bake the sheets one at a time on the back of a flour-dusted baking tray at 180°C for about 8 minutes each, until lightly browned. Use 4 sheets for the cake; save any extras for other desserts. 3. Cook the milk and semolina over low heat, stirring, for about 5 minutes, until thickened. Leave the semolina cream to cool. Beat the butter with the powdered sugar, gradually add the cooled cream and vanilla extract, then beat until smooth. 4. Place the first sheet and spread half the cream over it. Add the second sheet, the jam, the third sheet and the remaining cream, saving a little for a thin layer on top. Cover with the last sheet, spread the reserved cream over the top and sprinkle with coconut. 5. Refrigerate the cake for at least 8 hours or overnight, then slice it.

Notes

Cut small slices and serve the cake with black tea. I started with Ina’s Mimoza cake, but changed the layers because I had another walnut dessert in mind. Finely ground walnuts mix in evenly; if they taste bitter, replace them, because the flavor comes through in the thin layers. Choose a thick jam, not one with lots of syrup, so the layer won’t slide when you cut the cake. Leave the layers to cool flat, as they’re brittle while warm. You can sprinkle chocolate flakes instead of coconut, using the same 30 g. The eggs, flour, walnuts, milk and butter make this dessert unsuitable for anyone avoiding gluten, eggs, nuts or dairy. The cake can be assembled a day ahead and kept covered in the fridge for up to 3 days.