Hungarian Honey Layer Cake (Mézes Krémes)

 Ingredients

For the dough

500 g all-purpose flour

150 g powdered sugar

2 eggs

60 g butter, melted

3 tbsp honey

1 tsp baking soda

2 tbsp milk

For the cream filling

750 ml milk

150 g semolina

250 g butter, softened

150 g powdered sugar

1 tsp vanilla extract

For the chocolate glaze

150 g dark chocolate

2 tbsp butter

Instructions

Preheat the oven to 180°C (350°F).

Mix the flour, powdered sugar, baking soda, eggs, honey, melted butter, and milk until a smooth dough forms.

Divide the dough into 4–5 equal portions.

Roll each portion into a thin rectangle and bake for 6–8 minutes until lightly golden. Let cool completely.

For the filling, bring the milk to a boil and gradually stir in the semolina. Cook until thick, then cool.

Beat the butter with powdered sugar and vanilla until fluffy. Mix with the cooled semolina cream.

Spread the cream between the cake layers, stacking them evenly.

Melt the chocolate with butter and pour over the top layer.

Refrigerate for at least 6 hours, preferably overnight.

Cut into squares and serve.

Serving Tip

This cake tastes even better the next day, when the layers soften and absorb the cream, creating its charact

eristic tender texture. 🍰🇭🇺