Romanian honey layer cake

Name: Romanian honey layer cake
Ingredients: 100 g full-fat butter; 10 tablespoons honey; 4 tablespoons granulated sugar; 2 eggs; 8 tablespoons milk; 1/2 packet baking powder; 1/4 teaspoon salt; 2 packets vanilla sugar; 800-900 g plain flour; 15 ml oil; 6 tablespoons sugar; 800 ml cold milk; 4 tablespoons starch; 2 tablespoons cocoa; 2 tablespoons semolina; 1 packet vanilla sugar; 400 g butter or margarine; 100 g dark chocolate; 3 tablespoons vegetable whipping cream; 10 g sugar hearts; 15 g chocolate candies

Dessert - Romanian honey layer cake by Carmina C. - Recipia

Romanian honey layer cake is usually served at festive meals, after the layers have rested overnight with cream between them. The thin layers soften under the cooked cocoa and milk cream, and the chocolate glaze sets before slicing. I cut it into narrow slices, with the layers showing. Preparation: 60 minutes. Cook time: 101 minutes. Rest: 16 hours. Total time: 18 hours and 41 minutes. Servings: 16. Approximately 600 kcal and 9 g protein per serving.

Ingredients

For the layers

100 g full-fat butter
10 tablespoons honey
4 tablespoons granulated sugar
2 eggs
8 tablespoons milk
1/2 packet baking powder
1/4 teaspoon salt
2 packets vanilla sugar
800-900 g plain flour
15 ml oil

For the cream

6 tablespoons sugar
800 ml cold milk
4 tablespoons starch
2 tablespoons cocoa
2 tablespoons semolina
1 packet vanilla sugar
400 g butter or margarine

For the glaze and decoration

100 g dark chocolate
3 tablespoons vegetable whipping cream
10 g sugar hearts
15 g chocolate candies

Preparation

1. Bring the butter, eggs and milk for the layers to room temperature. Heat the oven to 170°C. 2. Mix the butter with the honey, sugar, salt, vanilla sugar, baking powder, eggs and milk. Work in the flour until you have an elastic dough, then divide it into 9 pieces. 3. Roll out each piece on a floured work surface, place it on the greased baking tray and trim the dough so it covers the tray. Prick it with a fork and bake for 10 minutes, until the edges are lightly browned. Repeat with the other 8 layers, then stack them and keep them pressed down with a wooden board. 4. Mix the starch, cocoa and semolina with 150 ml cold milk until smooth. Pour the remaining 650 ml milk into a saucepan, add the sugar and vanilla sugar, then pour in the cocoa mixture. Cook over medium heat for 8 minutes, stirring, until it thickens like pudding. 5. Cover the cream and leave it to cool completely, about 2 hours, stirring from time to time. Beat the softened butter or margarine, then add the cream one spoonful at a time, mixing at high speed after each addition. 6. Spread the cream between the layers. Place the board on top and put a weight of about 1.5 kg on it. Leave the cake pressed down for 12 hours. 7. Heat the dark chocolate with the vegetable whipping cream over low heat for 3 minutes, until melted. Spread the glaze over the cake, sprinkle with the sugar hearts and chocolate candies, and leave it to set for at least 2 hours before slicing.

Notes

Runny honey is easier to mix into the dough; if it has crystallized, warm it just until it flows. The butter for the cream should be soft, not melted. Sometimes the filling looks curdled when the butter and pudding are at very different temperatures, so bring them to similar temperatures before mixing. When sliced, the layers are reminiscent of a Dobos cake, though the cream is made with cocoa. I baked the layers two days ahead and assembled the cake the day before serving. I slice it cold and serve it with black tea. It keeps in the fridge for up to 3 days; it contains gluten, milk and eggs, and you can use margarine instead of butter in the cream.

Frequently asked questions

Why is the cream lumpy?

If the milk comes to a boil before you pour in the mixture, the starch can seize. Strain the cream through a fine sieve and cook it for 1 minute more.

Can I replace the semolina?

Yes. Instead of the 2 tablespoons of semolina, use 1 tablespoon of starch.

How do I cut neat slices?

Chill the cake for 30 minutes before slicing and wipe the knife blade after each slice.

What if the cream is too soft?

Chill it for 20 minutes, then beat it again. Don’t add raw starch to the cooked cream.