honey

Directions

• The DOUGH:
• Heat up a small pan over medium heat and melt the butter with honey. Cook for several minutes until combined, remove from the heat and leave to cool down completely. Sift the flour and the baking soda through the sieve, add the egg, soured cream and the cooled butter/honey cream. Mix together.
• Split the dough into 3 parts and roll each into 3-4mm thick circle. Lay out the baking paper on a baking sheet and place dough circles on top. *Note, you might be baking the dough in more than one turn. IMPORTANT: for now bake only 2 circles, you will bake the third one later with caramelised walnuts.
• Bake the dough circles at 175°C for abut 12-13 minutes.
• Caramelised WALNUTS:
• Heat up a bigger pan over low heat and add the sugar cane, honey and butter. Keep cooking for around 2 minutes until the butter and sugar start to melt, and then add the walnuts.
• Add the hot walnuts on top of the third dough circle and bake in the oven for 12-13 minutes at 175°C.
  Once baked, place on a cooling rack and let it cool completely.
• Semolina CREAM:
• In a pot combine the milk with honey and bring to boil, then add the cocoa, semolina and the cream. Bring to boil and remove from the heat. Cover the pot with the lid and leave to cool down completely. Once cold, mix with the mixer or kitchen robot.
• Meanwhile the semolina cream is cooling, add the butter and powdered sugar to a bowl and mix with mixer or kitchen robot until you get a fluffy cream.
• Now add gradually the cooled semolina cream to the mixed butter, and mix on a low speed until combined. Wrap the bowl with the wrapping foil and place into the fridge for 60 minutes.
• Split the cooled cream into two parts and spread over the 2 baked circles. Place the third circle with caramelised walnuts on top and your cake is ready.
• The cake tastes the best on the other day.