Prăjitura Albinuța (Honey Layer Cake)
Also called Dulcineea, Claudia, Mimoza, albinuta, prajitura albinuta, honey sheet cake
Four thin honey dough sheets layered with semolina butter cream and plum jam, pressed under a weight for two days.
- Makes
- about 24 pieces, 33 × 42 cm (13 × 17 inch) pan
Ingredients
Pan sizes, times and temperatures in the method are not scaled.
Honey dough
Semolina cream
Also needed
Method
Honey sheets
Stir the eggs (3), granulated sugar (200 g1 cup), butter (100 g7 tbsp) and honey (85 g4 tbsp) in a saucepan over low heat until the butter melts and the sugar dissolves. Take it off the heat.
Add the baking soda (6 g1 tsp); it will foam up.
Add the flour and salt gradually, until you have a soft, pliable dough that is not too stiff. Rest 30 minutes.
Heat the oven to 340°F (170°C). Divide the dough into 4 equal pieces and roll each on parchment to fit a 33 × 42 cm (13 × 17 inch) pan.
Bake each sheet 12 to 15 minutes, until lightly golden. Don't overbake; they will be crisp now and soften later.
Semolina cream
Heat the whole milk (1 l4¼ cups) with the granulated sugar (150 g¾ cup). When it starts to simmer, rain in the semolina (120 g¾ cup), whisking constantly. Cook on low, stirring, until thick, 5 to 7 minutes. Add the vanilla extract (1 tsp) and lemon zest. Cool completely.
Beat the unsalted butter (200 g¾ cup + 2 tbsp) until very creamy and white, then fold it into the cooled semolina in stages.
Assembly
Set the first sheet on a tray and spread a third of the cream over it. Add the second sheet and spread the plum jam (200 g) thinly over it.
Add the third sheet, spread the rest of the cream, and top with the fourth sheet.
Cover with parchment, set a cutting board and something heavy on top, and refrigerate under the weight at least 48 hours, or 3 days.
Dust with powdered sugar and cut into rectangles.
Notes
- The rest under weight lets the honey sheets soften and absorb the cream.