Step 1. In a saucepan, gently warm the honey with the sugar and salt until the sugar starts to dissolve.
Step 2. Add the cold butter and stir until it softens into the mixture.
Step 3. Whisk in the eggs and vanilla until smooth.
Step 4. In a large bowl, combine the flour with the baking soda. Gradually mix in the honey mixture to form a soft dough. Add milk, one tablespoon at a time, if the dough feels too stiff.
Step 5. Divide the dough into equal pieces, roll each into a thin sheet, and bake until lightly golden. Let all layers cool completely.
Step 6. In a saucepan, bring the milk, sugar, and salt to a gentle simmer.
Step 7. Slowly whisk in the semolina, cooking until the mixture thickens and smooths out. Remove from the heat and let it cool fully.
Step 8. Beat the softened butter until light and fluffy. Add the cooled semolina mixture a spoonful at a time, mixing well after each addition.
Step 9. Stir in the vanilla extract.
Step 10. Place one baked cake sheet on a serving platter and spread with filling.
Step 11. Continue layering cake and cream, adding a spread of apricot jam between some layers if you like.
Step 12. Finish with a layer of cake on top.
Step 13. Chill the cake for several hours, or preferably overnight, to let the flavors meld and the layers soften.
Step 14. Slice and serve once the cake has set.
This cake improves as it rests — the layers soften beautifully, turning the texture light and creamy. For extra flavor, add a thin layer of apricot jam or drizzle with honey before chilling. Traditionally, it’s made a day ahead to allow the filling to soak in.
Servings: 10–12
Calories: 420 kcal | Protein: 6 g | Fat: 25 g | Carbohydrates: 46 g | Sugars: 29 g | Sodium: 210 mg | Cholesterol: 120 mg
Values are approximate and will vary depending on portion size and optional jam.
Try our Lapte de Pasăre (Romanian Floating Island Dessert) or Soft Elephant’s Ears (Romanian Fried Pastry) — both classics that bring the flavors of home and holidays to your table.
