🇭🇺 Mézes Krémes (Hungarian Honey Cream Cake)

👩‍🍳 Directions:

🔸 Make the Cake Layers:

  1. In a small saucepan, melt the sugar, honey, and butter over low heat. Stir in the eggs one by one.
  2. Remove from heat and stir in the baking soda and flour until a dough forms.
  3. Divide the dough into 4 equal parts.
  4. Roll out each part thinly (about 20×30 cm or 8×12 inches) on parchment paper.
  5. Bake each layer separately at 180°C (350°F) for about 5–7 minutes, until golden. Let cool completely.

🔸 Make the Custard Filling:

  1. In a saucepan, heat the milk with the sugar and vanilla, and bring to a simmer.
  2. Slowly whisk in the semolina, and cook until thickened (like pudding), stirring constantly.
  3. Let the semolina custard cool to room temperature.
  4. In a bowl, beat the softened butter until fluffy, then gradually beat in the cooled custard until smooth and creamy.

🔸 Assemble:

  1. Place the first honey cake sheet on a tray.
  2. Spread â…“ of the cream evenly over it.
  3. Repeat with remaining layers and cream, ending with the 4th cake sheet on top (no cream on top if using glaze).

🔸 Optional Glaze:

  1. Melt chocolate with butter or oil, and pour over the top.
  2. Let it set in the fridge.

đź•’ Chill & Serve:

  • Cover and refrigerate the cake for at least 12 hours (or overnight).
  • This allows the honey layers to soften from the cream.
  • Slice into squares or rectangles with a sharp knife.

🇭🇺 Tip:

This cake tastes even better after 1–2 days! It’s often made ahead for holidays or celebrations.

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