Albinuta - Romanian Layered Honey Cake

This recipe was automatically translated from Romanian. View original here
Albinuta - Romanian Layered Honey Cake

The cake - it's simple, homemade, with ingredients at hand - very convenient to eat with your hands, so good for serving colleagues and guests without using plates and forks.


150 g
1 piece
50 ml
+ 350ml for cream
50 g
+ 200g soft butter for cream
Baking soda
1 tsp
White flour
350 g
Semolina flour
3 tbsp
Powdered sugar
150 g
5 tbsp
choose a good jam, thicker - I put raspberry jam and it kind of flowed

Step by step


In a saucepan pour the milk, add honey, egg and butter.


Steam it in a bain-marie and stir periodically until you notice that the composition is well heated and the butter melts it completely.


Add the baking soda and stir continuously.


Notice that the whole composition will begin to form like a foam - so it should, normal reaction of baking soda with honey.

If foam does not appear, the composition must be hotter, be patient.


After 2-3 minutes take the pan off the heat, add flour.


Mix the dough with a spoon, as it is hot - then pass it on the floured table and knead with your hands until it is even.


Divide into 4 pieces, let them rest for 5-10 minutes, preferably in the pan / hot bowl in which you kneaded the dough.


Sprinkle the flour on the table and spread 4 cakes from each piece of dough - as thin and uniform as possible.

Put each on a baking sheet or directly in the tray.


Bake each cake for about 5-10 minutes in a preheated oven at 200 degrees - until nicely browned.

Let them cool completely.


In a whisk, boil the milk (the 350ml), when it boils, add the semolina in the rain, mix well with a whisk so that they are not lumpy.

When thickened well, turn off the heat and allow the composition to cool completely.


After the semolina has cooled, we start to make the cream.

Put the soft butter in a bowl together with the powdered sugar.


Mix well with the mixer then add 2-3 tablespoons of the semolina composition with milk.

That's all the cream, it's very tasty and I like that it stays firm, it doesn't flow when you cut the cake.


Grease the first sheet with half the cream.


Spread the second sheet with jam.


The next one is greased with the rest of the cream.

The last sheet is placed on top and not greased with anything.

Leave the cake for a few hours at room temperature to soften well, then in the fridge to harden the cream.


I noticed that it softens even better after 1-2 days, so without worry you can do it in advance - uncut sheets last a month.

Then slice it as you like, cut the uneven edges separately.


On top I sprinkled it with coconut, but it works well with powdered sugar or any icing you like - chocolate for example.

Good appetite!

Quantity: 1 kg
Prep time: 60 min
Difficulty: intermediate
Ready in: 60 min
Publish date:
Collections: Cakes, Desserts

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