Bee Cake

I usually start making the Bee Cake when I know I have a bit of time to prepare the layers a day in advance. It’s not quick, but it doesn’t have complicated steps. It helps me stay organized, and it’s a dessert that I can keep in the fridge until it’s time to serve. Let me tell you how I make it.

Quick Info

Total time: about 24 hours (including resting time for the layers)
Preparation time: 45 minutes (including kneading, cooking the cream)
Baking time: 4 layers x 7-8 minutes = 30-32 minutes
Servings: 20-24, depending on how you slice it
Difficulty: medium
Recipe type: homemade dessert, holiday cake

Ingredients

Layers (4 pieces)
2 eggs
100 g sugar
2 heaping tablespoons of honey
2 tablespoons lard
6 tablespoons oil
1/2 teaspoon baking soda, dissolved
4 tablespoons milk
450-500 g flour

Semolina Cream
300 ml milk
6 tablespoons semolina
200 g butter (room temperature)
150 g sugar
vanilla (extract or vanilla sugar)
juice and zest of one lemon

Filling
1 jar of apricot jam

For decoration
powdered sugar (optional)

Preparation Method

1. For the layers, I put the eggs, sugar, lard, honey, oil, milk, and dissolved baking soda in a pot. I mix them and place the pot over low heat, stirring continuously until the ingredients melt and start to boil. As soon as it reaches a boil, I immediately remove the pot from the heat. I let the mixture cool for about 10-15 minutes.

2. Once the mixture is no longer hot, I gradually add the flour and start kneading. When the dough is no longer sticky and can be shaped, I divide it into 4 equal parts.

3. I roll out each piece of dough into a thin layer, about the size of the baking tray. I bake the layers on the back of a greased tray sprinkled with flour. I bake them one at a time in a preheated oven for about 7-8 minutes each, until they turn slightly golden. The layers are fragile when warm, so I transfer them directly onto a towel and let them cool completely. I prefer to make them a day in advance.

4. For the cream, I boil the milk in a small pot. When it starts to boil, I sprinkle in the semolina while whisking to prevent lumps. I let it cook until it thickens, then set it aside to cool, stirring occasionally to prevent a skin from forming.

5. I place the diced butter in a bowl, add the sugar, and beat it well until it becomes fluffy and the sugar nearly dissolves. Once the semolina cream has completely cooled, I gradually incorporate it into the butter, mixing after each addition. Finally, I add the vanilla, lemon zest, and juice.

6. To assemble, I prepare a rectangular tray. I place the first layer, half of the cream, the second layer, a uniform layer of apricot jam, the third layer, the remaining cream, and then the last layer.

7. I cover the cake with parchment paper and place a weight on top (like a smaller tray) to press the layers. I leave it in the fridge overnight or at least for 12 hours.

8. Before serving, I dust it with powdered sugar. The cake slices better after it rests, as the layers soften and the cream sets.

Why I Make This Recipe Often

It’s a cake I can rely on for gatherings with multiple guests. I can prepare it in advance. It slices easily and has a balanced taste between sweet and tangy. The layers don’t harden, and the cake keeps well for a few days.

Tips and Variations

Tips

1. If the dough for the layers becomes too stiff, I add a splash of milk.
2. When rolling out the layers, I use flour to prevent sticking.
3. The butter should be soft; otherwise, the cream may curdle.
4. For the layers, I don’t overbake them. I remove them when they just start to color at the edges.

Substitutions

1. Lard can be replaced with butter if you don’t have it. The texture of the layers will be slightly different.
2. Apricot jam can be substituted with peach jam or apricot with a little lemon juice, but it should be more tart.

Variations

1. Sometimes I add a thin layer of ground nuts over the jam.
2. If I don’t have lemon, I can use just vanilla, but the flavor will be simpler.
3. For a different look, I can mix the powdered sugar with a bit of cinnamon.

Serving Ideas

It is served cold, cut into squares or rectangles. It goes well with coffee, for breakfast, or at a festive meal.

Frequently Asked Questions

1. Can the layers be made ahead of time?
Yes, the layers can be made up to two days in advance. They should be stored between clean napkins at room temperature.

2. What should I do if my semolina cream curdles?
If the butter isn’t at room temperature, the cream may curdle. Let everything reach the same temperature, then mix again.

3. What jam is best for this cake?
I usually use apricot jam, preferably tart. Peach jam can also work, but it shouldn’t be too sweet.

4. Can the cake be frozen?
I do not recommend freezing, as the layers change texture and the semolina cream does not have the same consistency after thawing.

5. Can the layers be baked on parchment paper?
I bake on the back of a greased and floured tray, but it can also be done on parchment paper if that’s easier to handle.

Nutritional Values

Approximately, for an average serving (from 24 slices): about 160-180 kcal, of which:
Carbohydrates: 24-28 g
Fats: 7-8 g
Proteins: 2-3 g

These values are indicative and depend on how thick the layers are and how much cream you use in each layer.

Storage and Reheating

The Bee Cake can be stored in the fridge, covered, for up to 5 days. After 1-2 days, the layers become completely soft. It is not reheated; it is served cold. If the edges dry out, cover the tray well.

That’s it; the recipe is classic and doesn’t require major adjustments. If you follow the steps and give the layers time to soften, the result is consistent.

 Ingredients: Sheets (4) - 2 eggs - 100 g sugar - 2 tablespoons of honey - 2 tablespoons of lard - 6 tablespoons of oil - 1/2 tsp baking soda - 4 tablespoons of milk - 450-500 g flour Cream: - 300 ml milk - 6 tablespoons of semolina - 200 g butter - 150 g sugar - zest and juice of lemon - vanilla - a jar of apricot jam powdered sugar for decoration (optional)

 Tags:  semolina cake honey cake