Festive honey cake: A sweet holiday tradition with roots in Rome
Many people in my family look forward to this baked good all year. Preparing several honey layers takes time, so it's no wonder the cake is baked only for special occasions. However, the effort is always appreciated, as the sweet and crumbly cakes taste incredible when layered with plum preserves and semolina cream. The entire creation is topped with a melted chocolate glaze.
Not only is gingerbread symbolically associated with the Christmas tradition but honey cakes were also believed to ensure the whole family's health. In many homes, the honey cake is the star of the holiday table. The cake reaches its full flavor on the second day, so don't wait until the last minute to bake it.
Where does the honey cake recipe come from?
It's hard to trace the exact history of this baked good because the tradition of adding honey to the cake was already known in ancient Rome. During the Middle Ages, honey cakes were baked in various parts of Europe. There are also indications that the recipe has Armenian roots.
How to make honey cake with plum preserves and semolina cream?
First, you need to prepare the cake layers. While three are sufficient, you can bake 5-6 honey layers if you prefer a taller cake.
Ingredients for the cake:
- 18 oz all-purpose flour
- 1 teaspoon baking powder
- 4 oz powdered sugar
- 4 egg yolks
- 3 tablespoons liquid honey
- 7 oz cold butter
Other ingredients:
- 8 tablespoons semolina
- 1 tablespoon vanilla pudding
- 24 oz milk
- 4 oz sugar
- 7 oz soft butter
- 7 oz plum preserves
- 1 bar of dark or semi-sweet chocolate
- 2 oz heavy cream
Instructions:
- Sift the flour onto a board, and mix it with the baking powder and powdered sugar. Add the cold butter and chop it with a knife. Form a mound, make a well, and add 4 egg yolks and 3 tablespoons of honey. Quickly knead the dough into a ball. Divide it into 3 equal parts. Wrap each in plastic wrap and refrigerate for at least 30 minutes.
- Roll out the first portion of dough on parchment paper. Transfer it to a large rectangular baking sheet, prick it with a fork, and bake in an oven preheated to 350°F for 15 minutes.
- After baking, set the cake aside to cool. Prepare the remaining two layers of honey cake the same way.
- To prepare the semolina cream, boil 17 oz of milk. Mix the vanilla pudding, semolina, and sugar in the remaining 7 oz of milk. Add this mixture to the boiling milk and stir vigorously until a thick mass forms. Set aside to cool completely. Cream the butter at room temperature in a bowl, adding the cold semolina pudding one spoonful at a time.
- Spread half of the plum preserves and half of the cream on the first honey cake layer. Cover with the second layer. Spread the remaining preserves and cream over this layer, and then cover with the third layer.
- Finally, prepare the glaze. Melt the chocolate bar in a double boiler and mix with the cream. Spread the liquid glaze evenly over the top of the cake. Place the finished honey cake in a cool place for at least 12 hours.
