Albinutza - Honey Cake (lil' Honey-bee)

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 20
• 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
• 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

Recipe

• 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).