Albinutza - Honey Cake (Lil' Honey-Bee)

A super delicious and extra-praised cake, easy to make.

• Ready In: 1 hr 15 mins
• Serves: 20

Ingredients

• The dough

• 3  tablespoons honey
• 220  g sugar
• 3  tablespoons milk
• 30  g butter, softened
• 1  egg, whole
• 1  teaspoon baking soda
• 400  g flour (maybe slightly less)
• 3  tablespoons icing sugar

• The filling

• 250  ml  apricot jam
• 300  ml milk
• 3  tablespoons  cream of wheat
• 1  tablespoon sugar
• 100  g butter
• 120  g powdered sugar (icing sugar)
• 100  g walnuts, finely chopped
• 1  tablespoon  cocoa, unsweetened

Directions

1. THE DOUGH.
2. Melt the honey on bain-marie.
3. Add the sugar and the milk and stir until all melted and well blended.
4. Add the butter and mix well.
5. Take out of the bain-marie and add the egg, baking soda and mix well.
6. Add the flour bit by bit kneading well. Add the flour until still kneadable but slighlty hard. It should not come apart. If it does (too much flour), add a bit of milk to fix.
7. Separate the dough into 4 equal parts and let it rest for 15 minutes.
8. Roll each part of the dough in a slim layer (approx 5mm thick) on the bottom of a cookie sheet and bake at 180°C until golden.
9. Set aside to cool.
10. THE FILLING.
11. Make a hot cereal cream out of the wheat cream, milk and 1 tbsp sugar. Cool.
12. Mix butter and powdered sugar until smooth.
13. Add the walnuts and cocoa.
14. Add all to the cooled wheat cream mix.
15. Separate in two equal parts.
16. THE LAYERING.
17. Lay one layer of baked dough and cover evenly with one part filling prepared as above.
18. Lay the second layer of dough and cover evenly with 250ml apricot jam.
19. Lay the third layer of dough and cover with the second part of the filling.
20. Lay the forth layer of dough and sprinkle with 3 tsp icing sugar.
21. Set aside in cool place (or refrigerate) until dough layers soften.
22. Serve in the same day (kept for too long gets the dough too soft and may slid).