Honey Cake with Semolina Filling
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 1 min |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 500 g flour, or spelled flour
- 130 g honey, or synthetic honey
- 200 g butter, or mararine
- 125 g suar
- 2 egg (s)
- 1 teaspoon baking soda, or soda
For the filling:
- 0.7 liters milk
- 4 tablespoon semolina (soft wheat)
- 3 tablespoon sugar
- 1 packet vanilla sugar
- 250 g butter, or mararine
- some bitter almond aroma
For the cast:
- 150 g dark chocolate
- 150 ml cream
- 25 g butter
- 50 g desiccated coconut
Print Recipe
Pin Recipe Instructions
- Melt butter, sugar and honey and allow to cool. Add flour, soda and eggs and mix together. Bake the dough for 5-7 bases (diameter 28 cm) at 170 ° for approx. 5-7 minutes. I spread the dough with my hands.
- Bring the milk to the boil, add soft wheat semolina, a little sugar and almond flavor, boil briefly and then allow to cool. Stir the butter until foamy, stir in the cold semolina spoon by spoon.
- Spread the semolina cream on the cold bases and put them together.
- Melt the chocolate and butter in the cream and brush the cake all over and sprinkle with desiccated coconut.
- Chill for at least 24 hours, better for 48 hours.
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