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Classic honey cream cake slices with homemade honey layers and vanilla cream
Honey cream cake with smooth vanilla cream and chocolate glaze on top

Honey cream cake

Author: Flavelo
Recipes Cakes and Desserts
A masterpiece of Hungarian confectionery, where time is the most important ingredient. The freshly baked honey layers are hard as biscuits, but moisture from the butter-semolina cream and jam makes them butter-soft by the next day. This cake is about the transformation of textures: how crunchy becomes an oomph, melt-in-the-mouth experience. The caramelized taste of honey and the acidity of apricot jam create a perfect contrast with the soft vanilla cream.
🕒 Prep Time 45 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 25 mins
🍽️ Servings 5 servings
🔥 Calories 480 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Saucepan for dough and cream
  • Rolling pin
  • Baking tray (for baking on the reverse side)
  • Mixer for the cream

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Heat the honey, butter, milk, and icing sugar together, then stir in the egg and bicarbonate of soda. Knead together with the flour.

Tip: Heating helps ingredients melt, but don't boil or the egg will curdle.
2 ✓

Divide into 4 parts, roll out thinly, and bake on the back of a baking tray at 180°C for approx. 8-10 minutes per layer.

Tip: The layers bake very fast! Remove as soon as the edges are golden brown, otherwise it burns and becomes bitter.
3 ✓

Cook a thick semolina pudding from the milk and semolina, then cool completely.

Tip: The cream base is a 'cooked pudding'. It's important it is completely cold before mixing with butter, or the butter will melt and separate.
4 ✓

Beat the butter with the icing sugar until fluffy, then add the cold semolina pudding. Layer the cake: dough-cream-dough-jam-dough-cream-dough.

Tip: The middle jam layer provides acidity that 'cuts' through the richness of the butter cream.
5 ✓

Rest overnight in the fridge, dust with icing sugar the next day, and slice.

Tip: The magic happens during the rest: moisture migration softens the layers (Hydration).

Recipe FAQ

The layers are breaking.
This is natural. Honey dough is soft when warm but hardens as it cools. Work quickly or keep the dough warm before rolling.
It didn't soften.
The cream didn't have enough moisture, or you didn't let it stand long enough. An overnight stay in the fridge is mandatory for this cake!

Ingredients

  • 400 g Plain flour
  • 150 g Honey
  • 100 g Icing sugar (for dough)
  • 50 g Butter (for dough)
  • 1 whole Egg
  • 50 ml Milk
  • 1 tsp Bicarbonate of soda
  • 1 pack Vanilla sugar
  • 100 g Semolina
  • 500 ml Milk (for cream)
  • 200 g Butter (room temp, for cream)
  • 150 g Icing sugar (for cream)
  • 200 g Apricot jam