Sweet and sour dessert cake

Today's dessert is a true gem of the kitchen, a sweet and tangy cake that will bring a smile to anyone who tastes it. This recipe, which I have named 'Sweet-Tangy Cake', perfectly combines textures and flavors, featuring a layer of fine cream and apricot jam that adds freshness. Moreover, easy to prepare, this cake is ideal for moments when you want to impress without too much effort.

Preparation time:
- Preparation time: 30 minutes
- Baking time: 25 minutes
- Total time: 55 minutes
- Servings: 12

Ingredients:

For the layers:
- 400 g flour
- 150 g honey
- 150 g sugar
- 50 g butter
- 100 ml milk
- 1 egg
- 1 teaspoon baking soda extinguished with vinegar

For the cream:
- 600 ml milk
- 150 g semolina
- 200 g sugar
- 200 g butter
- Vanilla essence
- 400 g apricot jam
- Powdered sugar for decoration

Preparing the layers:

1. Preparing the ingredients: Start by weighing all the ingredients for the layers, ensuring you have everything at hand. It is important to use quality honey, preferably organic, for a more intense flavor.

2. Boiling the mixture: In a saucepan, add the honey, butter, and sugar. Place the saucepan over medium heat and whisk until the butter completely melts and the mixture becomes homogeneous. Add the egg, milk, and baking soda extinguished with vinegar, continuing to mix.

3. Boiling: Wait for the mixture to start boiling, then remove the saucepan from the heat. Let the mixture cool slightly before adding the flour. This step is crucial for achieving the perfect consistency of the dough.

4. Adding the flour: Gradually incorporate the flour, mixing with a whisk or spatula until you obtain a uniform dough. It is important not to overmix, as this could develop gluten, making the layers tougher.

5. Dividing the dough: Divide the dough into four equal parts. Use flour to prevent sticking, then roll each piece into a thin layer, the size of the tray.

6. Baking the layers: Preheat the oven to 180°C. Place the layers on the back of the tray (to achieve a flatter crust) and bake for 10-12 minutes or until golden. Remove and let them cool on a rack.

Preparing the cream:

1. Boiling the milk: In a saucepan, add the milk along with the sugar and bring to a boil, stirring frequently.

2. Incorporating the semolina: When the milk starts to boil, pour the semolina in a rain, stirring constantly with a whisk to avoid lumps. Continue boiling until the cream thickens, about 5-7 minutes.

3. Adding the butter: Once the cream has thickened, remove it from the heat and add the butter and vanilla essence. Mix well to obtain a smooth and homogeneous composition. Let the cream cool completely.

Assembling the cake:

1. The first layer: Place the first baked layer on a platter. Spread half of the prepared cream over its surface, leveling well with a spatula.

2. Adding the jam: Place the second layer over the semolina cream. Spread the apricot jam evenly, which will add a tangy note and balance the sweetness of the cake.

3. The final layer of cream: Place the third layer over the jam and add the remaining cream. Cover with the last layer, making sure to place it smooth side up.

4. Decorating: Dust the cake with powdered sugar for an elegant appearance. If desired, you can also add some toasted almonds or nuts for extra texture.

5. Resting the cake: It is recommended to let the cake sit overnight, with a light weight on top, so that the flavors blend perfectly. The next day, slice and enjoy!

Useful tips:
- Variations: You can experiment with different types of jam, such as berry jam or peach jam, to change the flavor profile.
- Recommended drinks: This cake pairs perfectly with a cup of herbal tea or an espresso, which contrasts with the sweetness of the dessert.
- Nutritional information: A serving of this cake contains approximately 300 calories, making it a delicious yet moderate choice for those who want a dessert.

Frequently asked questions:
1. Can I use another type of flour?
Yes, you can try whole wheat flour for a healthier version, but the texture will be different.

2. How can I save time?
You can prepare the layers and cream a day in advance and assemble them when you are ready to serve the cake.

3. Is it possible to make this cake dairy-free?
Yes, you can use plant-based milk and vegan butter to adapt the recipe to a dairy-free diet.

Personal note:
This sweet-tangy cake reminds me of my childhood, when my mother prepared it for holidays. The aroma of honey and apricot jam fills my heart with joy. I hope it brings you just as many beautiful moments!

I wish you good luck in cooking and enjoy every bite of this cake!