Discover the recipe for a perfect honey cake! With caramelized nuts and semolina cream.
Ingredients
Semolina Cream:
- 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 In a pan (over low heat), melt the butter with honey. Cook for a few minutes until reduced, then set aside to cool. Sift the flour and baking soda through a sieve, add the egg, sour cream, and cooled honey mixture. Combine all ingredients thoroughly. Divide the dough into three equal parts. Roll out each part into disks about 3-4 mm thick. Place the individual disks on a baking sheet lined with parchment paper. Prick the disks with a fork in several places. Bake two disks at 175°C (fan-forced) or 185°C (conventional) for 12-13 minutes, and set the third aside (it will be baked later with the caramelized nuts).
Step 2: Caramelize the Nuts In a pan, add brown sugar, honey, and butter. Heat over low heat for 2 minutes, then add chopped walnuts. Pour the hot mixture over the third disk, spreading it evenly. Bake in an oven preheated to 175°C (fan-forced) or 185°C (conventional) for about 13 minutes. Let all disks cool.
Step 3: Prepare the Semolina Cream Bring milk to a boil with honey. Mix semolina with heavy cream and cocoa powder, then add to the boiling milk with honey. Bring to a boil, cover, and let 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 spread it over the prepared cake layers, placing the layer with caramelized nuts on top. Chill the cake in the refrigerator. It tastes best the next day.
