I have prepared this cake many times, especially when I need something reliable that can be made a day in advance. I first came across the recipe in an old magazine, called "Mimosa," although I knew it as "Little Bee." The layers roll out quite easily if you follow the steps, and the cream and jam between them provide a good balance of sweet and tangy. It's the kind of dessert that works for any occasion, especially for festive meals.
Quick Info
Total time: approx. 3-4 hours including cooling and assembly
Preparation time: 1 hour
Baking time: approx. 30 minutes (for layers, one at a time)
Servings: 16-20, depending on how you cut it
Difficulty: medium
Recipe type: layered cake, suitable for holidays or events
Ingredients
For the layers (4 layers, 22x30 cm pan):
- 50 g butter
- 150 g sugar
- 1 egg
- 2 tablespoons honey
- 5 tablespoons milk
- 450-500 g flour (start with 450 g and adjust texture at the end)
- 1 packet baking powder
For the cream:
- 500 ml milk
- 3 egg yolks
- 3 tablespoons flour
- 200 g powdered sugar
- 200 g butter (unsalted, not margarine)
- 2 vials vanilla essence
Jam layer:
- 1 jar of plum or strawberry jam (approx. 300-350 g)
Decoration:
- Powdered sugar for dusting at the end
Preparation Method
1. Preparing the layers
In a saucepan, combine the butter, milk, sugar, honey, and egg. Stir constantly over low heat until you achieve a frothy mixture. Do not let it boil; just heat it well until the ingredients bind (approx. 10 minutes). Remove from heat and let cool.
Mix the baking powder into the sifted flour. Gradually incorporate the flour into the honey mixture, stirring with a spoon or by hand. Knead into a homogeneous dough that is not too firm or sticky. If necessary, add a little more flour from the reserved 50 g.
Divide the dough into 4 equal parts. Roll out each part on parchment paper or directly on the greased back of the pan until you have a thin layer the size of the pan (22x30 cm).
Bake each layer on the back of the pan in a preheated oven (approx. 180°C) for 6-8 minutes, until they are lightly browned at the edges. Remove the layers and let them cool on a rack or countertop. They will be firm at first but will soften once the cake is assembled.
2. Cooked vanilla cream
In a bowl, mix the egg yolks with the flour, then with the cold milk, ensuring there are no lumps. Pour the mixture into a saucepan and place over low heat. Stir constantly with a whisk until the cream thickens (it should be like pudding). Finally, add the vanilla essence and let the cream cool completely, covered with plastic wrap to prevent a skin from forming.
Once cooled, beat the softened butter with the powdered sugar until fluffy. Gradually incorporate the cooked cream, spoon by spoon, until you have a smooth cream that is not too soft, with a consistency similar to thick honey.
3. Assembly
On a platter or rectangular pan, place the first baked layer. Spread half of the cream over the first layer, leveling it out.
Place the second layer, spreading all the jam evenly on top.
Add the third layer, followed by the remaining cream, leveling it out.
Top with the last layer. Press gently to ensure the cake is even.
Cover with plastic wrap, place a wooden board or another weight on top (you can also use another pan with weight), and refrigerate overnight in the fridge or in a cool place. This will allow the layers to soften and everything to slice beautifully.
4. Serving and decoration
The next day, dust powdered sugar on top and cut into pieces as desired.
Why I make this recipe often
This cake has the clear advantage of being able to be made in advance, and it actually needs to sit overnight, so there's no need to rush on the day of the event. The layers are not difficult to work with if you follow the steps, and the cream is made from readily available ingredients. You can use any tangy jam, which offers flexibility. It keeps well for a few days and remains tender.
Tips and variations
Tips
- Use sifted flour for the layers; it mixes more easily and prevents lumps.
- Do not let the mixture for the layers boil; just heat it enough for the ingredients to bind.
- If the layers seem too hard after baking, don’t worry – they will soften after the cake sits overnight with the cream and jam.
- Allow the cream to cool completely before mixing it with the butter; otherwise, it may curdle.
Substitutions
- Honey can be replaced with maple syrup, but the taste and texture will not be the same.
- You can use sour cherry or apricot jam if you want something tangier.
- If you don’t have vanilla essence, use vanilla sugar, added to the butter with the powdered sugar.
Variations
- Instead of 4 layers, you can make 3 if you want a thinner and quicker cake, but the ratio of cream and jam will be different.
- The jam layer can be thinner or thicker, according to taste.
- You can add ground walnuts between the layers for extra texture, but this is not traditional.
Serving ideas
- It cuts best with a thin-bladed knife, dipped in hot water and wiped.
- It goes well with coffee, tea, or as a dessert for festive meals.
- It is suitable for assorted dessert platters, as it can be cut into small pieces.
Frequently Asked Questions
1. How do I roll out the layers without breaking them?
If the dough is tender, use flour on the countertop and rolling pin. Roll out on parchment paper, then transfer to the pan, or directly on the back of the pan.
2. How long should the cake sit before cutting?
At least 8-10 hours in the fridge, ideally overnight. The layers will soften, and the cake will slice nicely.
3. What should I do if the cream curdles?
Let everything sit at room temperature, whisk vigorously; sometimes it can be salvaged. If not, still use the cream – it may not be as smooth, but the cake will still be good.
4. Can I freeze the cake?
I do not recommend it; the texture changes and becomes watery upon thawing.
5. What type of jam is best?
A tangy jam without large fruit pieces helps maintain balance. Plums, apricots, or sour cherries are most suitable.
Nutritional values (estimates per serving – approx. 1/16 of the cake)
Calories: 250-300 kcal
Fat: 12-14 g
Carbohydrates: 34-38 g
Protein: 3-4 g
Values are approximate and vary depending on the jam used and the thickness of the portions. Being a layered cake with butter and cooked cream, the fat and sugar content is moderate to high for a dessert portion.
Storage and reheating
It keeps very well in the fridge, in a closed container or covered with plastic wrap, for 3-4 days without issues. It doesn’t make sense to reheat it; it is served cold or at room temperature. If the cake sits for several days, the layers become even more tender. If they dry out at the edges, cover with plastic wrap to prevent air exposure.
Quick Info
Total time: approx. 3-4 hours including cooling and assembly
Preparation time: 1 hour
Baking time: approx. 30 minutes (for layers, one at a time)
Servings: 16-20, depending on how you cut it
Difficulty: medium
Recipe type: layered cake, suitable for holidays or events
Ingredients
For the layers (4 layers, 22x30 cm pan):
- 50 g butter
- 150 g sugar
- 1 egg
- 2 tablespoons honey
- 5 tablespoons milk
- 450-500 g flour (start with 450 g and adjust texture at the end)
- 1 packet baking powder
For the cream:
- 500 ml milk
- 3 egg yolks
- 3 tablespoons flour
- 200 g powdered sugar
- 200 g butter (unsalted, not margarine)
- 2 vials vanilla essence
Jam layer:
- 1 jar of plum or strawberry jam (approx. 300-350 g)
Decoration:
- Powdered sugar for dusting at the end
Preparation Method
1. Preparing the layers
In a saucepan, combine the butter, milk, sugar, honey, and egg. Stir constantly over low heat until you achieve a frothy mixture. Do not let it boil; just heat it well until the ingredients bind (approx. 10 minutes). Remove from heat and let cool.
Mix the baking powder into the sifted flour. Gradually incorporate the flour into the honey mixture, stirring with a spoon or by hand. Knead into a homogeneous dough that is not too firm or sticky. If necessary, add a little more flour from the reserved 50 g.
Divide the dough into 4 equal parts. Roll out each part on parchment paper or directly on the greased back of the pan until you have a thin layer the size of the pan (22x30 cm).
Bake each layer on the back of the pan in a preheated oven (approx. 180°C) for 6-8 minutes, until they are lightly browned at the edges. Remove the layers and let them cool on a rack or countertop. They will be firm at first but will soften once the cake is assembled.
2. Cooked vanilla cream
In a bowl, mix the egg yolks with the flour, then with the cold milk, ensuring there are no lumps. Pour the mixture into a saucepan and place over low heat. Stir constantly with a whisk until the cream thickens (it should be like pudding). Finally, add the vanilla essence and let the cream cool completely, covered with plastic wrap to prevent a skin from forming.
Once cooled, beat the softened butter with the powdered sugar until fluffy. Gradually incorporate the cooked cream, spoon by spoon, until you have a smooth cream that is not too soft, with a consistency similar to thick honey.
3. Assembly
On a platter or rectangular pan, place the first baked layer. Spread half of the cream over the first layer, leveling it out.
Place the second layer, spreading all the jam evenly on top.
Add the third layer, followed by the remaining cream, leveling it out.
Top with the last layer. Press gently to ensure the cake is even.
Cover with plastic wrap, place a wooden board or another weight on top (you can also use another pan with weight), and refrigerate overnight in the fridge or in a cool place. This will allow the layers to soften and everything to slice beautifully.
4. Serving and decoration
The next day, dust powdered sugar on top and cut into pieces as desired.
Why I make this recipe often
This cake has the clear advantage of being able to be made in advance, and it actually needs to sit overnight, so there's no need to rush on the day of the event. The layers are not difficult to work with if you follow the steps, and the cream is made from readily available ingredients. You can use any tangy jam, which offers flexibility. It keeps well for a few days and remains tender.
Tips and variations
Tips
- Use sifted flour for the layers; it mixes more easily and prevents lumps.
- Do not let the mixture for the layers boil; just heat it enough for the ingredients to bind.
- If the layers seem too hard after baking, don’t worry – they will soften after the cake sits overnight with the cream and jam.
- Allow the cream to cool completely before mixing it with the butter; otherwise, it may curdle.
Substitutions
- Honey can be replaced with maple syrup, but the taste and texture will not be the same.
- You can use sour cherry or apricot jam if you want something tangier.
- If you don’t have vanilla essence, use vanilla sugar, added to the butter with the powdered sugar.
Variations
- Instead of 4 layers, you can make 3 if you want a thinner and quicker cake, but the ratio of cream and jam will be different.
- The jam layer can be thinner or thicker, according to taste.
- You can add ground walnuts between the layers for extra texture, but this is not traditional.
Serving ideas
- It cuts best with a thin-bladed knife, dipped in hot water and wiped.
- It goes well with coffee, tea, or as a dessert for festive meals.
- It is suitable for assorted dessert platters, as it can be cut into small pieces.
Frequently Asked Questions
1. How do I roll out the layers without breaking them?
If the dough is tender, use flour on the countertop and rolling pin. Roll out on parchment paper, then transfer to the pan, or directly on the back of the pan.
2. How long should the cake sit before cutting?
At least 8-10 hours in the fridge, ideally overnight. The layers will soften, and the cake will slice nicely.
3. What should I do if the cream curdles?
Let everything sit at room temperature, whisk vigorously; sometimes it can be salvaged. If not, still use the cream – it may not be as smooth, but the cake will still be good.
4. Can I freeze the cake?
I do not recommend it; the texture changes and becomes watery upon thawing.
5. What type of jam is best?
A tangy jam without large fruit pieces helps maintain balance. Plums, apricots, or sour cherries are most suitable.
Nutritional values (estimates per serving – approx. 1/16 of the cake)
Calories: 250-300 kcal
Fat: 12-14 g
Carbohydrates: 34-38 g
Protein: 3-4 g
Values are approximate and vary depending on the jam used and the thickness of the portions. Being a layered cake with butter and cooked cream, the fat and sugar content is moderate to high for a dessert portion.
Storage and reheating
It keeps very well in the fridge, in a closed container or covered with plastic wrap, for 3-4 days without issues. It doesn’t make sense to reheat it; it is served cold or at room temperature. If the cake sits for several days, the layers become even more tender. If they dry out at the edges, cover with plastic wrap to prevent air exposure.