This is a cake which my grandmother used to make just for special occasions. I used to love her honey cake. I did not have one in years so I decided to give it a try and guess what I still love it! Hope you will enjoy it as much as I do. It's not difficult but it takes a bit of time as you need to bake six separate slices of cake, but it's worth it!
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Method
Preheat the oven to 180°C (350°F). Line a 28cm ( 11inch) round tin with baking parchment.
Place all the ingredients for the dough in a bowl of a standing mixer. Using a flat beater attachment mix it until it's all well mixed together.
To prepare the individual layers you should divide the dough into six equal pieces.
Then, take one piece at a time, roll it out as much as you can, it will be very thin. Once that is done, take the dough and put it on the bottom of the tin. It won't matter if the dough breaks, just put the layer back together in the tin, spread evenly with your hands.
Bake it for 8 minutes.
Let it cool off afterwards.
Repeat this process for each individual layer.
Cream
Boil the milk, then add the semolina and cook it until is cooked. Let it cool off completely.
Beat the butter with the icing sugar and vanilla sugar until nice and smooth. Add the cooled semolina, spoon by spoon, keep mixing on a slow speed. At the end add 1 tablespoon of lemon juice.
Chocolate glaze
Mix all the ingredients in a pan. Let it melt, bring it to a simmer and then switch off the fire. Let it cool slightly, it should start being thick, if the glaze is too soft it will run of the cake.
Assembling the cake
Place one of the layers on a serving plate, spread part of the cream evenly on top of it (you need to divide the cream into five as you are going to make five layers of cream) cover with another slice and repeat as before with rest of the layers.
Spread the chocolade glaze evenly over the top of the cake. Optionaly you can decorate the cake with walnuts.
Cover the cake and keep it in a cool place or refrigerator. The honey cake need to soften so it is best after one or two days of resting.
Ingredients
Dough:
- 3 eggs
- 900g all purpose flour
- 1 1/3 teaspoon baking soda
- 1 sachet vanilla sugar
- ¾ cup icing sugar
- 180g unsalted butter diced into small pieces at room temperature
- 220g honey
Cream:
- 1 L milk
- 250g unsalted butter at room temperature
- 1 ¾ cup icing sugar
- 7 tablespoons semolina
- 1 sachet vanilla sugar
- 1 tablespoon of lemon juice
Chocolat glaze:
- 125g butter
- 1/2 cup caster sugar
- 2 tablespoon cocoa powder
- 3 1/2 tablespoon of water
walnuts for decoration optionally