Discover the exquisite recipe for a perfect honey cake! With caramelized nuts and semolina cream.
Ingredients
- Powdered sugar – 50 g
- Cocoa powder – 50 g
- Semolina – 100 g
- Butter – 200 g
- Honey – 30 g
- Whole milk (3.2%) – 500 ml
- Heavy cream (30%) – 200 ml
Caramelized nuts
- Brown sugar – 80 g
- Butter – 50 g
- Honey – 50 g
- Walnuts – 100 g
Cake
- Egg – 1
- Butter – 80 g
- Honey – 120 g
- Baking soda – 10 g
- Sour cream (18%) – 100 g
- All-purpose flour – 500 g
Preparation
Step 1: Prepare the Cake On a skillet (over low heat), melt butter with honey. Simmer for a few minutes and set aside to cool. Sift flour and baking soda through a sieve, add egg, sour cream, and cooled honey mixture. Combine all ingredients thoroughly. Divide into three equal parts. Roll out each part, forming disks about 3-4 mm thick. Transfer individual disks onto a baking sheet lined with parchment paper. Prick the disks in several places with a fork. Bake two disks at 175°C (convection) or 185°C (without convection) for 12-13 minutes, while leaving the third one aside (to be baked later with caramelized nuts).
Step 2: Caramelize the Nuts In a skillet, add brown sugar, honey, and butter, heat for 2 minutes over low heat, then add chopped walnuts. Transfer the hot mixture onto the third disk, spreading it evenly over the surface. Place in an oven preheated to 175°C (convection) or 185°C (without convection) for about 13 minutes. Set all disks aside to cool.
Step 3: Prepare the Semolina Cream Bring milk to a boil with honey, mix semolina with heavy cream and cocoa powder, add to the boiling milk with honey. Bring to a boil, cover, and set aside to cool completely. Once cooled, blend the mixture. Beat softened butter with powdered sugar until fluffy. Gradually add the cooled and blended semolina mixture. Mix thoroughly. Transfer to a bowl, cover with plastic wrap, and refrigerate for 60 minutes. Divide the cooled cream into two parts and use it to layer the prepared cake, topping with the layer of caramelized nuts on top. Chill the cake in the refrigerator. It tastes best the next day.
