Semolina cream cake

A few years ago, I had some Christmas guests and decided to make this cake with layers and semolina cream, but I kind of dove in headfirst. I don't know what I was thinking; I didn't even have a proper rolling pin and ended up rolling out the layers with an old wine bottle, which left my hands sore for two days. The first time, the layers turned out pretty awful, burnt at the edges and undercooked in the middle. But I didn't give up; I kept at it, and now that I've figured out the tricks, I can do it almost with my eyes closed. I don't have the patience to bake layers every weekend, but when I do, I go straight for a large tray. It's the kind of cake that disappears from the table before you can turn around to pour the tea.

Total time: about two hours, with roughly half an hour spent struggling with the layers (if you're not trained, just so you know). It yields about 10-12 hearty portions, especially if you cut them into small squares since it's quite filling. The difficulty... hmm, it's not rocket science, but it's not exactly easy when you're tired either. Let's say it's at the level of "I'll give it a try; no one is rushing me."

I make it quite often when I want something special and feel like putting in the effort, especially when my family asks me to make something "like in the old days." The main reason: the ingredients are simple, inexpensive, and yet the taste is out of this world. Plus, it keeps well; it's even better the next day.

Let me tell you exactly what you'll need:

Ingredients – roughly measured by eye, but don't skimp, or it won't turn out.

For the layers:
1 medium egg (this binds the dough and adds a bit of color)
250 g sugar (I use granulated sugar; it adds sweetness and helps the layers form a light crust)
2 tablespoons honey (the honey keeps the layers soft; without it, they become hard)
50 g butter (adds flavor; I don't skimp here)
4 tablespoons milk (to soften everything, so the dough isn't too tough)
1 teaspoon baking soda mixed with vinegar (this makes the layers fluffy, so they don't stick together like potato pie)
about 500-600 g white flour (watch the texture – it should be a softer dough than bread, but not sticky)
a pinch of salt (not mentioned, but I add it to any dough)

For the cream:
150 g butter (use good butter, not margarine, or it will curdle and taste off)
150 g sugar, preferably powdered (I blend it for a couple of seconds to avoid grittiness; this makes the cream fluffy)
300 ml milk (make sure it's not just plain water)
3 tablespoons semolina (this is the base of the cream; don't add more – it will turn into a brick)
a pinch of salt (essential for any semolina cream)
1 jar of apricot jam, about 400 g (tart, to balance the sweetness of the layers and cream)

One more thing: powdered sugar for decoration at the end. It's not mandatory, but it looks nicer.

Alright, let me walk you through how I do it, step by step, including the nerves and little mishaps that might occur along the way:

1. Start with the layers, as they're the most delicate. Mix the egg with the sugar, honey, butter, milk, and salt in a large bowl. I put them directly in a double boiler (or on low heat if you're impatient), stirring constantly to prevent sticking. When it starts to boil and the sugar has dissolved, take it off the heat. Don't leave it too long, or it will caramelize.
2. Dissolve the baking soda separately in a teaspoon of vinegar or lemon juice and add it to the warm mixture – it will foam a bit, which is normal. Then, start adding the flour in two or three batches, mixing with a spoon at first, then with your hands. Don't add all the flour at once; see how much it needs. It should come together into a soft, warm ball that's easy to shape but not sticky.
3. Divide the dough into four roughly equal pieces. Roll them out one by one on baking paper, patiently – this is the annoying part; I don't know why, but I always have to sprinkle flour on the rolling pin. The layers should be thin, almost as thin as a sheet of paper, and cut as evenly as possible to avoid burnt edges. Size: about 20 x 35 cm for my large tray. Prick the surface with a fork to prevent puffing.
4. Bake the layers, one at a time, on the back of the tray at 180 degrees (preheated oven) – each for about 9-10 minutes. You need to keep an eye on them, as they burn quickly. When they are slightly golden around the edges, carefully take them out and let them cool on a rack. Don’t stack them while they’re hot, or they will stick together.
5. Now, focus on the cream. Heat the milk with a pinch of salt. When it starts to boil, sprinkle in the semolina while stirring continuously on low heat to avoid lumps. Keep it on the heat until it thickens like soft polenta (about 3-4 minutes). Set it aside to cool completely. If you add warm semolina to the butter, the cream will curdle – I’ve experienced that.
6. While the semolina cools, beat the butter with the sugar (I use powdered sugar) until it becomes fluffy, almost like whipped cream. I use a mixer; otherwise, I give up. When the semolina is completely cool, gradually add it to the butter, mixing with the mixer until you have a smooth cream, neither too soft nor too stiff.
7. Assembly: place the first layer directly on the serving platter. Spread half of the apricot jam evenly – it shouldn't be a thick layer, but it should be tangy. Place the second layer on top, then add all the semolina cream (smooth it out well with a spatula). Next comes the third layer, on which you spread the remaining jam, again thinly. Finally, place the last layer on top and dust with powdered sugar.
8. The hardest part: it needs to chill, ideally overnight, to soften the layers. If you rush and cut it after two hours, the layers will be hard, but that’s okay; you’ll still eat it.
9. You can decorate it if you like with something you enjoy – I sometimes sprinkle chopped nuts or leave it plain.

Tips, variations, and serving ideas

Tips:
- If the layers come out dry or crumbly, you added too much flour. Don’t insist; add a splash of milk.
- Don’t try to roll out the layers directly on the countertop – they will tear. You must use baking paper or roll them out on the back of the tray.
- Leave the assembled cake in the fridge for at least 8 hours; otherwise, you won’t even realize how good it actually is.
- For the cream: don’t add hot semolina to the butter; it will curdle, and you’ll lose all your hard work.

Substitutions:
- You can use plum jam if you don’t have apricots, but it should be thick, not runny, or it will leak out of the cake.
- Don’t substitute butter with margarine unless you absolutely have to for dietary reasons; the taste won’t be the same.
- For a gluten-free version, I’ve tried almond flour with a bit of cornstarch. It tastes different, but it’s okay.
- Plant-based milk like almond or soy works too, but it has a milder flavor.

Variations:
- You can add a bit of lemon zest or vanilla extract to the cream if you want a different flavor.
- For kids, you can sprinkle some ground nuts or almonds between the layers.
- Some people use sour cherry jam, which gives a nice tartness and pairs well with bitter coffee.

Serving:
- It goes well with black tea or even a strong espresso. I cut it into small cubes since it’s dense.
- For special occasions, you can glaze it with dark chocolate on top, but it’s not necessary.
- As a dessert for lunch, it pairs well with sour cherry compote.

Frequently Asked Questions

1. Can I make the layers in advance?
Yes, you can bake them a day ahead and keep them between clean napkins at room temperature. No more than 24 hours, or they will become too hard.

2. Why did my cream curdle?
Most often because you added hot semolina to the butter. It needs to be completely cool; otherwise, it will separate. If it curdles, try mixing it vigorously over a double boiler; sometimes, it comes back together.

3. My layers turned out crunchy and won’t soften at all. What should I do?
They absolutely need to be chilled in the fridge, ideally overnight. If they still don’t soften, you probably added too much flour or didn’t roll the layers thin enough. Next time, use less flour.

4. Can I replace sugar with something else?
You can try natural sweeteners, but the texture will be slightly different. Agave syrup works, but it might make the layers too soft.

5. How do I cut the cake without it crumbling?
Use a long, sharp knife that you dip in hot water and wipe between cuts. If you cut it cold, the layers and cream hold together better.

Nutritional values (approximate, per slice if divided into 12):

One slice has about 320-350 kcal, depending on how generous the layer of jam is and how much sugar you used in the layers. High in carbohydrates (thanks to the sugar and flour, it can't be otherwise), some fats from the butter, and almost no fiber. Low in protein, from the egg and milk. It’s clearly a rich dessert, not the kind you make when you're on a diet, but you don't eat it daily either. Just so you know: the correct portion is small, but as we all know, you usually end up taking two.

How to store and reheat

Keep it in the fridge, covered with plastic wrap or in a container. It keeps well for 4-5 days, and it’s even better after a day or two when the layers have softened and "embraced" the cream and jam. There's no need to reheat it, and it's actually not recommended – it’s eaten cold, straight from the fridge. However, if you want it softer, take it out half an hour before serving. Don’t freeze it; it won’t thaw well. If the cake has dry edges, it pairs perfectly with morning coffee or crumbled over creamy yogurt.

That's it; I have nothing more to say, just to wash the dishes now.

The sheets: The egg with sugar, honey, butter, milk, and a teaspoon of baking soda extinguished with vinegar are mixed well and put on the heat until it starts to boil. Stir constantly to prevent sticking. When it starts to boil, remove from heat and add the flour, forming a dough that can be rolled out. Divide the dough into 4 equal parts and form sheets measuring 20/35 cm, prick them with a fork, and bake them on the bottom of the tray for about 9-10 minutes. Let them cool. The cream: Boil the milk and semolina, and when it thickens, remove it from the heat and let it cool well. While the semolina cools, beat the butter with sugar until it becomes a fluffy cream. After the semolina has cooled, mix it with the butter. Assembly: The first sheet is spread with 1/2 jar of apricot jam, then place sheet 2 on top, followed by the semolina cream, then sheet 3, which is spread with the remaining jam, and finally place the last sheet on top. Dust with sugar and decorate as desired... When boiling the semolina, add a pinch of salt. When rolling out the sheets, it’s good to cut them straight so they bake evenly.

 Ingredients: Sheets 1 or 250 g sugar 2 tablespoons honey 50 g butter 4 tablespoons milk 1 teaspoon baking soda approx. 500-600 g flour Cream 150 g butter 150 g granulated sugar (powdered) 300 ml milk 3 tablespoons semolina 1 jar of 400 g apricot jam

 Tags:  honey cake