Description
Polish honey cake with semolina cream is a traditional layered dessert featuring thin honey-flavored cake sheets and a rich, smooth semolina buttercream. The flavors meld and deepen over time, making it perfect for make-ahead occasions.
Ingredients
- 500 g all-purpose flour
- 2 large eggs
- 1 teaspoon baking soda
- 100 g honey
- 50 g unsalted butter, cold and diced
- 100 g granulated sugar
- 100 g sour cream
- 1 liter whole milk
- 2 tablespoons vanilla extract
- 140 g semolina
- 350 g unsalted butter, room temperature
- 400 g granulated sugar
- 4 large egg yolks
Instructions
- In a saucepan, bring milk and vanilla extract to a boil. Slowly add semolina while stirring. Cook for 4–5 minutes until thickened. Cool completely, then refrigerate.
- In a food processor, combine flour, eggs, baking soda, cold butter, honey, sugar, and sour cream. Pulse to form a soft dough. Knead briefly if needed.
- Divide dough into 4 parts. Roll each between parchment sheets to 2–3 mm thick and trim to fit an 18×20 cm pan.
- Bake each layer at 200°C for 10 minutes until lightly golden. Cool completely on wire racks.
- Whisk egg yolks with sugar until pale. Gradually add room-temp butter, whisking until creamy. Fold in the cooled semolina mixture until smooth.
- Assemble the cake: place one layer on a surface, spread semolina cream, and repeat with remaining layers. Cover top and sides with cream.
- Refrigerate for at least 24 hours before serving to allow layers to soften and flavors to develop.
Notes
- Layers will be firm after baking but soften during refrigeration.
- Allow the cake to sit at room temperature for 1 hour before serving.
- Add jam or citrus zest to the cream for extra flavor.
- Best made 1–2 days ahead for full flavor development.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Polish
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 30g
- Sodium: 85mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 165mg
