🧑🍳 Instructions:
1. Prepare the Dough:
In a saucepan over low heat, melt butter, sugar, and honey until smooth. Remove from heat. Let cool slightly, then mix in eggs.
In a bowl, combine flour, baking soda, and salt. Pour in the warm honey mixture and knead into a soft dough. Divide into 4 equal parts.
Preheat oven to 350°F (175°C). Roll each part into a thin rectangle (~9×13 inches). Bake each layer 5–7 minutes on parchment until just golden. Cool completely.
2. Make the Custard Filling:
In a saucepan, whisk flour, cornstarch, and sugar. Slowly add milk and whisk until smooth.
Cook over medium heat, stirring constantly, until thickened (about 6–8 minutes). Remove from heat, stir in vanilla.
Let cool slightly, then beat in softened butter until creamy and smooth.
Note: For a traditional semolina version, cook 4 tbsp semolina in 2½ cups milk with sugar, then add butter and vanilla once cooled.
3. Assemble the Cake:
Layer it up like this:
- Honey cake layer
- Half the cream
- Cake layer
- Remaining cream
- Cake layer
- Thin spread of apricot jam (optional)
- Final cake layer
4. Top It Off:
- Option 1: Melt chocolate with butter and spread over the top layer.
- Option 2: Dust generously with powdered sugar.
5. Let It Rest:
Cover and refrigerate overnight. The layers soften beautifully and melt in your mouth the next day. Slice into squares or diamonds before serving.
💡Tips:
- Best served the next day (or even 2 days later).
- Keep in the fridge for up to 5 days.
- You can also freeze slices – wrap individually.
Would you like a printable PDF, step-by-step video idea, or a no-bake version with biscuits instead of cake layers? Just say the word, Ashley! 🍯🇭🇺